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The Watercooler
canning with kids!
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<blockquote data-quote="DammitJanet" data-source="post: 629238" data-attributes="member: 1514"><p>Well my apple butter has turned into freezer apple butter because I didnt know you had to can it in a water bath...lol. Oh well. I only made about 7 quarts of the stuff and we love it so eating it wont be an issue. I doubt it takes us long. Monkey loves it so much she took two jars home with her...lol</p><p></p><p>Now I am trying to find out what to do with jalapeno jelly. I correctly canned 6 half pints of that stuff last night but I have no clue what to do with it. I thought it would be spicy since it is made with..duh...jalapeno's but no, its not. </p><p></p><p>Tony and I are still having a bit of a disagreement over the pickled eggs. I see his point because you do see these huge jars of pickled eggs, pickled sausages, and pickled pigs feet in all these little stores and bars all over the place. They sure arent refrigerated. However all I can find online says to do it at home you need to can them in the water bath. I dont see why that is such a difficult thing because it would be me doing it anyway...lol. I told him the internet also says we should use small eggs too instead of large or extra large eggs. Unfortunately he already bought 2 dozen eggs. Maybe I can get the store to take them and exchange them. </p><p></p><p>I will be glad when my steamer gets here. Thankfully it holds quarts so I can get started on all I want to do. Everything should arrive this week and it will be like Xmas for me...lol. I got the mandoline because I am so horrible with knife skills. I cant slice anything well at all. I want to be able to slice tomatoes, potatoes, onions, all sorts of things. I also want one of those choppers that will dice things up because I want to can diced tomatoes. I use at least one or two cans of them a week. I have been thinking hard about what exactly we do use a lot of because that is where I should use my energy. Once I get the pressure cooker Tony says I should just can lots of venison chunks so we can decide after we open the can what we want to do with it and I agree.</p></blockquote><p></p>
[QUOTE="DammitJanet, post: 629238, member: 1514"] Well my apple butter has turned into freezer apple butter because I didnt know you had to can it in a water bath...lol. Oh well. I only made about 7 quarts of the stuff and we love it so eating it wont be an issue. I doubt it takes us long. Monkey loves it so much she took two jars home with her...lol Now I am trying to find out what to do with jalapeno jelly. I correctly canned 6 half pints of that stuff last night but I have no clue what to do with it. I thought it would be spicy since it is made with..duh...jalapeno's but no, its not. Tony and I are still having a bit of a disagreement over the pickled eggs. I see his point because you do see these huge jars of pickled eggs, pickled sausages, and pickled pigs feet in all these little stores and bars all over the place. They sure arent refrigerated. However all I can find online says to do it at home you need to can them in the water bath. I dont see why that is such a difficult thing because it would be me doing it anyway...lol. I told him the internet also says we should use small eggs too instead of large or extra large eggs. Unfortunately he already bought 2 dozen eggs. Maybe I can get the store to take them and exchange them. I will be glad when my steamer gets here. Thankfully it holds quarts so I can get started on all I want to do. Everything should arrive this week and it will be like Xmas for me...lol. I got the mandoline because I am so horrible with knife skills. I cant slice anything well at all. I want to be able to slice tomatoes, potatoes, onions, all sorts of things. I also want one of those choppers that will dice things up because I want to can diced tomatoes. I use at least one or two cans of them a week. I have been thinking hard about what exactly we do use a lot of because that is where I should use my energy. Once I get the pressure cooker Tony says I should just can lots of venison chunks so we can decide after we open the can what we want to do with it and I agree. [/QUOTE]
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