It's Jam night! (whatchu canning?)

[begreen]

We just opened up a jar of pickled hot peppers we canned about 3 weeks ago. They are a mix of our orange bulgarian carrot peppers and red and green jalapenos. A friend gave us the recipe and told us that the heat would mellow out with pickling. Fat chance. The bulgarian carrot peppers are still scorching hot, but they tasted great. It's funny when you have to find a jalapeno to cool off. These were great on chips with a bit of homemade salsa and they should be fantastic as a nachos topper. We just did a second larger batch so we'd have some extras for gifts.

 

[DevilsBrew]

Anyone can soup?

 

[Jags]

Anyone can soup?

If I make an abundance, I freeze.

 

[Adios Pantalones]

Devils- I stick with accepted recipes and methods, which limits varieties of what I can do, but I have a pressure canner and am thinking about doing chili (which is the devil's soup)

I picked 3# cherry peppers! and 2# habaneros today to get them off the plants before we get a freeze. Pickled the cherries, and will ferment the habaneros in a couple of days when they ripen up a tad more

 

[begreen]

Nice. That's a late harvest for your area.

 

[Cynnergy]

Anyone can soup?

My mom does an amazing turkey soup using the Bernardin book recipe (I think it's the Ball Blue Book in the US) - she adds veggies and rice while it's heating up on the stove after coming out of the jar.

I tried to find out a way if my favourite carrot and lentil soup could be canned - I even emailed Bernardin about it and got a very standard response about how it's not safe. So I gave up and just canned the carrots and made up little lentil and spice packages to go with each quart jar in the correct proportions - shouldn't take too long to make with the carrots already prepped and cooked and most of the other ingredients measured out.

 

[Cynnergy]

Sockeye, 'Mom's Apple Pie Filling' and garlic from my friend's farm.

 

[DevilsBrew]

Devils- I stick with accepted recipes and methods, which limits varieties of what I can do, but I have a pressure canner and am thinking about doing chili (which is the devil's soup)

I picked 3# cherry peppers! and 2# habaneros today to get them off the plants before we get a freeze. Pickled the cherries, and will ferment the habaneros in a couple of days when they ripen up a tad more

View attachment 142565

If you try the chili, then please post.

Awesome haul you have there.

 

[Chimney Smoke]

I stand corrected. Good to know, thanks Adios! I haven't done any fermenting - I guess that's next on the list although for some reason it doesn't really appeal to me. Maybe I just need to taste real kraut .

That'll do it for you. I just started this year and I'm hooked now.

 

[bsruther]

15 pints of chicken breast canned last night. I told the wife they would look like science projects when they were done, but don't look quite as bad as I thought they would.

 

[Cynnergy]

15 pints of chicken breast canned last night. I told the wife they would look like science projects when they were done, but don't look quite as bad as I thought they would.
View attachment 145515

What will you use it for? Are they your own chickens?

 

[bsruther]

What will you use it for? Are they your own chickens?

Most of it will get used for soup. Makes cooking a lot easier and it's better than anything from a can. Not our chickens. I found chicken breast on sale and couldn't pass it up and it was taking up too much space in the freezer so I canned it. We have chickens, but just for eggs.