keeperofthehome
Senior Member
"The heart of her husband doth safely trust in her...She will do him good & not evil..."
Posts: 840
|
Post by keeperofthehome on Sept 9, 2009 16:38:18 GMT -5
Here is a peek at our canning pantry as of date....this gives you an idea of why I haven't been around the board as much this summer. Monday afternoon we were blessed with an ice chest full and large bucket full of canning pears. So this week will be spent making pear honey, spiced pear preserves and maybe a bit of pear chutney. What a grand blessing this is to have. I am so excited. This morning I worked up a batch of pear honey (16 - 1/2 pint jars to be exact.) Let me tell you, if you have never tried it, you are certainly missing out. It's such a great condiment to have for biscuits, pancakes, toast and of course those peanut butter & jelly sandwiches. It can also be used to glaze and bake chicken or pork. The possibilities are limited only by your imagination. It just makes me feel so accomplished when I can open the pantry doors and see all the fruits of labor from this years garden just waiting to be used. The art of home canning doesn't just end at the canning pot, it continues in it's glory on the shelves and then in our meals. Whatever I can get my hands on, I have canned up for the fall and winter time. The pantry has certainly begun to fill up nicely. It will be so nice on those cold, dreary days to be able to shop at home and not have to go out to the market as often. Homemade rotel, more relish, zucchini, pasta sauce, Italian seasoned tomatoes, giardiniera (Italian style pickled vegetables) Pickles (bread & butter, sweet hot), jalapenos, stewed tomatoes, relish, dried sage from our garden Homemade stocks (chicken, pork, turkey, beef) Jellies & preserves (corn cob, pear honey, fig, strawberry, plum, etc.)
|
|
jalynn
Senior Member
Posts: 512
|
Post by jalynn on Sept 10, 2009 12:58:58 GMT -5
Okay....how about sharing your pear honey recipe? ??Please....! Our garden didn't do well this year and I haven't been able to get much put away...but the second garden is starting to bloom...green beans...hopefully they'll make & I can get more put away....I'll have to buy the pears though....!
|
|
keeperofthehome
Senior Member
"The heart of her husband doth safely trust in her...She will do him good & not evil..."
Posts: 840
|
Post by keeperofthehome on Sept 10, 2009 13:30:51 GMT -5
Pear Honeyfrugalhomeliving.blogspot.com/2008/09/paula-deens-pear-honey.html8 cups (about 3 pounds) peeled, cored & chopped pears One 20-oz. can crushed pineapples with syrup 10 cups sugar 1 Tblsp. lemon juice
Combine all ingredients together in a heavy stock pot. Stir to mix well.
Cook until pears are tender & mixture thickens; about 30 minutes. The original recipe does not call for it but, I used my immersion blender to bend up my fruit so the consistency would be smoother.
Place in sterilized jars and seal while still hot leaving a 1/4-inch head space. Screw bands on only finger tip tight. Do not over tighten.
Process jars for 10 minutes in a water bath canner. Once jars are sealed then tighten bands around jar. Yields: 15 half pint jars.
|
|
|
Post by mountaingirl on Sept 11, 2009 17:16:15 GMT -5
Wow what a huge blessing!!!
I just started canning about a month ago for the first time ever. I love it for several reasons:
1. It makes me feel like I am doing something good to provide for my family.
2. It is hard work. I never realized what hard work it is to can.
3. It looks very pretty.
4. It gives me peace of mind knowing that my family will still have food to eat if the power goes out for long periods of time.
I don't have much canned but it is a start. We moved in the middle of summer and our garden is at a friend's house. We don't get over there very often so the weeds have really taken over.
I have been able to can the tomatoes that we have grown in our garden:
1 qt and 1 pt of seasoned stewed tomatoes 1 qt of unseasoned stewed tomatoes 3 qts and 1 pt of spaghetti sauce
I have found a couple of great deals at the grocery store in the produce department and I have canned those items.
7 qts green beans 7 qts peaches
keeperofthehome,
I see that you can your chicken stock and I have a question for you. When I make chicken stock/broth I use the entire carcass including the skin, then I let it sit in the refrigerator so that the fat rises to the top and solidifies. After that I skim the fat off and throw it away. I was wondering if after all of that, if I brought the stock/broth back up to a boil if it would be safe to pressure can or will I still run the risk of botulism?
I would love to can the stock and get the stuff out of my freezer since I only have freezer above my refrigerator until DH can fix the refrigerator/freezer in the garage.
|
|
keeperofthehome
Senior Member
"The heart of her husband doth safely trust in her...She will do him good & not evil..."
Posts: 840
|
Post by keeperofthehome on Sept 11, 2009 20:04:55 GMT -5
Mountaingirl~ I don't see an issue with reboiling and then pressure canning your stock. If there happened to be any ickies in it the boiling and pressure canning aspect would kill it off. Here's a good link for pressure canning that might have some useful info on it for you... www.gopresto.com/recipes/canning/soups.php
|
|
tbhas6
Senior Member
Posts: 1,146
|
Post by tbhas6 on Sept 12, 2009 10:47:44 GMT -5
Mountaingirl,
I make and can my stock(s) similar to yours.
After boiling all the flavor out of the carcass, I strain the stock through cheese cloth. I then refrigerate the stock overnight which allows the fat to rise to the top and solidify. After skimming the fat off (I feed the fat to our chickens or dog), I bring the cold "jellied" stock up to a boil (it returns to a liquid state) and fill the sterilized jars. I then use my PRESSURE canner to seal the jars.
Remember, if you ever find that ANY of the seals on your home canned goods pop OR if you ever find any of the seals leaking in your pantry THROW the ENTIRE product including the jar, lid and ring out. NEVER allow a person or animal to consume the product. Wear rubber gloves to clean up the spill and pantry area with hot soapy water. Afterwards, rub the shelving and other jars down with rubbing alcohol. Also, if you ever suspect food poisoning after consuming home canned foods, make sure you inform medical personnel that you've consumed home canned foods so they can test for botulism. Now days, most folks have never consumed home canned foods and medical personnel usually do not even think to test for it.
I am excited that you and your family is able to begin putting by a winter store. tb
|
|