Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Covid 2020 canning thread..

"Eat what you can, can what you can't".

Stewin in the picklin liquid
how to check your keyboard keys

Killing it Jud...

We experimenred with our mater's this year. Did a mid summer plant to harvest in the fall and avoid the heat. We will see.

Last year right when harvest time the heat came and stopped them.

We will see the outcome...

20 min water bath, repeat..

Thanks brother. Gonna can a hind quarter off a bull, ram outta canned meat. Canned buck or bull meat is very versatile. Then gonna try cannin bacon, just cause. Haha 😂

And done, 25 lbs of beets yields roughly 26-28 pints of the best pickled beets ya ever had...

I dont like the pickle crisp.

Have used it.....didnt seem to need it with fresh cucumbers and proper process times.

Where's the like button?

Strong work Judman. We don’t do beets. Neither my wife or I eat them.

Canning venison is very versatile, especially for quick dinners. Tougher meats cuts get pretty tender that way as well. Plus it saves freezer space for important things like backstrap!

Can stew meat Or burger, and can onions, peppers, carrots( whatever you like)

Throw together and heat up. Quick easy dinner

Never canned bacon, although it sounds interesting. Post pics when your done

Kaleb, got too busy yesterday but I ain’t forgot you. Will post recipe today

Picked our first 4 last night, & dug up 1 mound of taters.





**Sorry for hijack, but I'm a happy guy !

Nice! Good eating there

Do you guys store with rings on or off?

I see people doing both. I was taught rings are to come off after 24 hours for storage, that way you can detect false seals and spoilage.

Seems some do leave them on though

No rush Kevin just always like to try new things. Been talking about canning for a couple of years now and this thread has me fired up...haha.

We need to get going with it while my grandmother is still just a couple miles down the road to help with the start up process

Good lookin tomatoes Paul

Kev I store without rings

Jud, kaleb, and anyone else who wants to try and let us know what you think.

Yellow tomatoe garlic jalapeño salsa
Should yield 6-7 pints

Cut ingredients to consistency you like in your salsa. We like chunky but you could run through food processor or chop fine if you wish

4-5 jalapeño peppers ( core if milder spice is desired, still spicy though)
2 Serrano peppers
2 banana peppers
( you could always roast peppers if you wanted for a roasted salsa flavor. May try that next year)

9 cloves garlic minced
Cilantro Fine chop 8 tablespoons
4 teaspoons oregano
2 cups onion
1 teaspoon cumin
2.5 teaspoons salt( always easier to add salt later)
1.5 teaspoons sugar

Yellow tomatoes 7 cups. Skinned cored and seeded( drain In colander for a thicker salsa) cut to desired size/consistency.

Vinegar 1.5 cups white, 1 cup apple cider
Lemon juice 1 teaspoon

Bring to a boil for 1 minute. Simmer for 15

Water bath for 15 minutes( I’m East Tennessee, if higher elevation may require longer time. You figure that out)

We took a recipe from a old ball( 1950’s I believe) book and modified to use yellow tomatoes, and altered to what we like in salsa

I cannot guarantee the safety of this recipe as I have no way of measuring PH( I tried to get the hospital lab to test it for me and for some reason they laughed at me). While I believe the Ph will be below 4.2 and should be safe, I would recommend you either test yourself or refrigerate to ensure safety. Botulism is real, unlike global warming!

Neighbors tomato plants exploded. Made 6 jars of strained tomatoes that will be used in Borscht this winter.

Thank you!

Thanks Kev, I'll give it a whirl.

Nice..

Any of you make the ball garden blend recipe( basically v8 juice). We love it and make it every year.

I use it for a Bloody Mary! The kids love it as well