Home Cooking

Canners

canners, preservers, picklers...lets hear it!

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 5

canners, preservers, picklers...lets hear it!

chelleyd01 | Aug 16, 2008 08:07 AM

So, this is my second year of canning. I have mastered jam making with hot water bathing. I have also cracked out a few wine jellys, also with a BWB. Today, my farmers market is advertising Red Haven Peaches, corn, banana peppers, blueberries and raspberries.

Here it goes...

~I am going to blanch and freeze corn. No brainer.
~I want to make a nice peach jam. Any sweet ideas or just follow the pectin box?
~Who does banana peppers with garlic, oregano and a vinegar/oil mix? Do you bath them or do the old school of hot jar, hot pack, hot oil, hope to seal?
~What the eff does pickling salt really do? Last year I soaked the peppers in pickling salt and water overnight before we packed them. Does this preserve the texture? They still have a little bite to them and arent a soggy oily mess.
~Apple and pumpkin butters are around the corner. Does the apple have enough acid on its own to be BWB'd after jarring without needing to buy a pressure canner? How about the pumpkin? I don't think pumpkin is very acidic at all...any ideas for that?

I hate the canning websites. Alot of readable words, but I like the straight talk from my chows'ers that have knowledge and skill.

Thanks in advance and enjoy this beautiful weekend!!!

Want to stay up to date with this post?

Recommended From Chowhound