REAL MAN TRUCKWORKS & SURVIVAL
FOOD CORNER => Canning & Food Storage => Topic started by: Nate on August 09, 2020, 07:01:12 PM
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So todays canning adventures resulted in
8 green beans (plants were finally done)
12 cans of corn
15 cans of carrots (1 busted in the canner)
15 qts (approximately) of salsa started. Now i just have to find more jars. And thankfully jon got me hooked up with a link to where i was able to order enough lids to last me a while.
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Nate, I just sent around 50 wide mouth quart jars home with our son. Didn’t know there was a shortage. Oh well didn’t have to move them to Shelton
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Good thing you ordered when you did. Jen tried to get some regular lids today. Sold out.
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How many does she need?
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We should have enough for this year. I was going to get a 3 or 4 boxes just in case.
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We should have enough for this year. I was going to get a 3 or 4 boxes just in case.
I got 18 doz of the widemouth and i think i got 3 or 6 of the regular mouth. Hopefully they should be here today?
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So i got 14 pts of salsa in this first of many go-rounds with the 6 massive tomato plants down in the garden.
Everything (tomato's, onions, Jalapeños and green bell peppers) except the dry spices and the lemon juice came from our garden.
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This batch was mild, the next batch will be man strength!
Charles and (possibly....even though its a long shot) ken might be able to handle the next ones.
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Lol. I can handle hot but once you get to ghost pepper the flavor is so bitter I don’t like it. Serrano and habanero and evening some Thai chili’s are good and not bitter.
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Nate, you should pickle some green beans! Those and asparagus pickled are the best! Also, I would like a jar of your hot salsa! We have home made habanero paste in the fridge we like to use in food.
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Nate, you should pickle some green beans! Those and asparagus pickled are the best! Also, I would like a jar of your hot salsa! We have home made habanero paste in the fridge we like to use in food.
We do that, I love putting some jalapeños in there also, spicy pickled green beans so great!
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Nate, you should pickle some green beans! Those and asparagus pickled are the best! Also, I would like a jar of your hot salsa! We have home made habanero paste in the fridge we like to use in food.
Well the asparagus wont be ready until next year maybe 2. I dont eat enough of the pickled green beans or asparagus to make the trouble of pickling them worth while.
So todays activity was 15qts of sauce!
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I had 6 quarts of pork. This one didn't make it. (https://uploads.tapatalk-cdn.com/20201115/4439e143088ff75716b7d5fbfab2182f.jpg)
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Thats a bummer jon, i hate it when they break like that
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I decided to try tattler reusable lids. I ordered off Amazon but they are cheaper straight from their site. But you need pay pal.
I think I like them so far. They add an extra step. You have to simmer the lids before use. And you leave the bands pretty loose. I only used 3 because it's my first run. They all sealed. Some people on the internet say they only got a 50% success rate. Others report a 95% success rate. Supposedly the secret is In how tight you make the band. When you put the band on you don't hold the jar. Spin the band on just until the jar starts to turn. That's it no tighter. Tighten the bands after removing from the canner and let cool. You can tell if it sealed by picking up the jar by the lid. They do suck in just a little bit but they do not ping like metal lids. (https://uploads.tapatalk-cdn.com/20210215/7a23d3a541d81e68031f688cb0054ed7.jpg)(https://uploads.tapatalk-cdn.com/20210215/89db214f8c64336bc7b6b7d599e1fcbf.jpg)(https://uploads.tapatalk-cdn.com/20210215/48c33277d8248ef3d6b4a3e9b469ccf3.jpg)
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This lady on You Tube explains it pretty good. https://www.youtube.com/watch?v=zvZ-Q5EpzGs&t=0s
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Sold me, i just placed my order.
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My replacements showed up today!
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Where did you order them from?
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From the actual site. I ordered them sat night and got the this afternoon.
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So today i cubed up probably 10+ lbs of arm roast and did up the remainder of my enchilada sauce from the other day.
I will say that those tattler lids are pretty dang good!
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I have litterally spent every night of the past 10 days slaving over hot stoves canning everything that has ripened........i am whooped!
Yesterday/today/tonight was 38 pints of salsa. 18 mild and 20 hot (not burn your schiff hot). Everything came from the garden, bell peppers, the hottest jalapeños you can buy seeds for, the onions, the tomatoes, and the tomato nm paste that i made.
Note: DO NOT PLANT 24 TOMATO PLANTS UNLESS YOU ARE READY TO DEAL WITH THE METRIC SCHIFF TON THEY PRODUCE!!!!
I still have corn coming, and we have another crop of peas and beans growing.
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More
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Good lookin' harvest Nate!
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We have like 40 quarts of corn in the freezer and not even half way the patch.
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What do you do when you have an abundance of jalapeños and have already pickled 24 pints, added them to pickles, and made enough salsa to last for 2 years........
Go get some tomatillos from the local mexican grocery, use the garlic, onion, cilantro, and jalapeños you grew in your garden and make some tomatillo salsa.....
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So question,
What do you do with your last batch of ripe tomatoes and 10lbs of jalapeños?
You Blanch, peel, blend, run tomatoes through the sieve and make 18 pints of spicy ketchup and a big pot of cioppino!
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duuuuuuuuuuuude...
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duuuuuuuuuuuude...
which part.....lol
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duuuuuuuuuuuude...
which part.....lol
yes.
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Here is the last 11qts of the year!!!!
This sauce was done about 1 month ago (right after the first hard freeze) and has been kept in the freezer until this evening.
The canners are getting put away until next season. I may do some ghee within the nest month?
I can do a total if anybody is interested?
Charles and jon, how was this years haul for you?
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No garden this year. Too busy
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