Judging by how hard it is to find lids, I figure lotsa folks are cannin. Add your pics and recipes here. I love this time of year... just got 40lbs of cukes, garlic and a buncha dill. Got the cukes soakin in salt/water..

Maybe even makin meat? Got a family sausage recipe on the smoker tonight, added japelenos this time. 👍

Won’t be doing it for a few weeks yet, but plan on putting a bunch away this year. Garden is running a little behind here, as always.

Lots of green beans, salsa, pickles, and banana pepper rings.

Post some pics boys

MtnBoomer helped me get a pressure canner.

Found a 16 qt version at the stolen goods store too.

Been in a swivet to can some meat!

We're about done here. Canned a bunch of green beans, tomato juice, dill and sweet pickles, green peas, some relish, and wife will make a recipe of red pepper relish if we ever get any red bell peppers. We freeze the corn, purple hull peas, green peas, butter peas (like a butter bean), and okra. We also can beet pickles every other year, canning enough to last 2 years, and a canning or two of pork tenderloin a year. Used to can a lot of jelly and jam.................cherry, strawberry, and blackberry. But, as I've gotten older, I don't care for that kind of stuff as much. I still have pinto beans growing, and will let them dry on the vine, shell them, and put in the freezer to be cooked whenever we want them. Been a busy year putting stuff up.

Did a dozen jars of peach jam last night, same number of strawberry jam a couple weeks ago.

Pickles, soon.

Gettin the jars prepped this mornin, dill, garlic, and Thai chille

I just put several quarts of huckleberries in the freezer last night. No canning, exactly, but that's the best way my family has found to store them long-term. Rinse and drain them thoroughly, put them in clean jars with lids very tight, and put them in the freezer. They will last for several years, and only leech a little bit of that huckleberry scent/flavor.

Yep we’re gettin ready to do the huckleberry run here shortly. Any and all berries I freeze on cookie sheets, then vacuum pack em, works good and they don’t get crushed in the process

This setup works damn good, doesn’t heat up the house on warm summer days, doesn’t stink up the house doin albacore yellowfin or red meat.

Green bean prep, bacon and salt first..

Really awesome dude...

Would love to get into this, but never seem to have time !



Jud, got we've got a bumper crop of those little Thai chilis !

Still waiting for tomatoes to ripen !!!!!!!!!!!!!!!!!!!!!

Paul were gonna get ready to do some marinara sauce too, great stuff

Great thread, Judman! Thanks for the tips and the inspiration!

You betcha bud. 👍

Momma gettin er done this mornin

Sweet/hot chips..

Lets have a recipe Judman!

Copy pard, I’ll talk to the commander

Sunday will be 6 days in the brine, then hit the smoker.

A crinkle cutter like this one is really nice for pickle slices. The crinkle cut, like in store-bought hamburger pickle chips, seems to add some extra texture that makes them seem crisper.

Some other tips for crisper sliced pickles:
1. Pickle Crisp. Add it to each jar before filling.
2. Add a bay leaf to each jar. The tannins help crispness.
3. After slicing, put the chips in a colander, toss with some salt, and put in the fridge over a larger bowl for ten minutes or so. The salt will draw water out of the pickles, and the fridge chills them. Both help with crispness.

Copy that we use pickle crisp and or a grape leaf

We put up 42 Pints of Salsa. Our tomatoes did really well this year as did the rest of the garden. Yep, lids are hard to find this time of year!

Nice work. 👍

Never tried to can pickles. What's the trick to keep em crispy?

Pickle crisp or grape leaves

Here ya go

bp gas station store hours

Awesome. It's always worth the time and effort. Something very special about cracking open those lids in the middle of the winter with venison on the menu.

Question do any of you Canners ever get your pressure gauges tested?

I remember both grandmothers sending the Grandpas down to the local extension office to get them tested before canning every year.

My wife and I grew up in families that had gardens and canned/preserved. Was just part of life. Still is. Anymore I don’t get to garden due to work, but her cousin who is our neighbor, grows produce for a living. Since he uses our land free of any lease fee he keeps us very well stocked with produce

Put up 188 ears of corn. Most on cob, some creamed
48lbs of okra. 16 pints pickled, the rest in freezer

24 pints and 2 quarts of salsa
20 quarts v8 juice( ball garden blend with some extras added in). Gotta do another 48lbs tomorrow of v8 and canned tomatoes

Then on to pizza and pasta sauce

Gotta pickle peppers again next week

Green beans next week as well. Will do 3-4 bushels probably. We do like Judman and add bacon in. Can it all

Vegetable soup 2 weeks from now I suppose. It’s great to add canned venison to for a easy recipe change

Have 5 quarts of pickled eggs I put in fridge about 6 days ago. won’t last all that long but I give to buddies as well

Will do pickled quail eggs from wife’s uncles quail farm in September some time

Can deer meat in fall

We busy this time of year

Last count we have almost 300 quart jars. No clue how many pints

Judman. Would love to try the pickle recipe you use if you wouldn’t care to share. I don’t care for the grandmother in laws pickles at all

Also, anyone use the ball pint and a half jars? Thinking I’ll try some if I can ever find them

After seeing this I thought I'd make use of some from my little garden. Could easily do another gallon, that thing grows them surprisingly fast.

Only pics I have on phone

Never, been cannin for 30 years. I’ve bought exactly 1 gauge and 1 gasket

Nice work brother, this is a skill that shouldn’t be lost and passed down to every generation..

Nice work Tony

Very nice 👍

I’m almost certain I could live off of beer, pickled eggs, and pickled okra.



Oh. And bacon

I've decided I'm not doing another pork belly until I purchase a slicer.

Slicer would be nice. I been using a big brisket knife. Gets job done but not nearly as quick or consistent.

I’ve hand cut em and used my slicer, slicer is way handier...

I would like a slicer too.

I could get my bacon a bit thinner so it would cook faster before the sugar blackens.

Done ✅
uploaded image

So that's bacon you sent me earlier...grin....

I've got done bring right now too. Ones nothing but coffee,strong. Just playing. We will see...

Yep that’s the apple juice/cider cinnamon I brought down. Not traditional bacon, but boy it’s good

i wish I could find a traditional bacon recipe.

Not a super fan of sweet bacon........would like to find a recipe where it is smoke and salt......and a hint of sweet.

Agreed brother Jim, while love this recipe, I want a more traditional recipe as well. Our contracted dentist has a dandy recipe, he's invited me over several times I'll get it and pass it on pard..

Hit the Google machine and type in "no sugar pork belly brine".

21 quarts green beans , froze 2 gallons blueberries, 2 gallons squash, 40 ears corn, canned a few pickled beets

Judman

When you going to post that pickle recipe

Today making pickled peppers, and freezing some more okra

Wife is gonna make some more canned tomatoes and some new style salsa that uses yellow tomatoes. If I remember I’ll post some pics!

Here ya go bud
where is my present location right now

Here ya go Jim, gonna try this’n out, more traditional bacon.

Couple more simple traditional one’s jimbo

Picked 25 lbs of beats on the way home tonight. Boiling em now, can em tomorrow
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Boiled for 20 min

Cold water bath

Peeled

Here you go Judman!

Yellow tomatoes jalapeño garlic salsa

It’s HOT, and no one else in the house eats it except me and my 3 year old girl. She loves super spicy food for some reason. It’s legit spicy!!

Jalapeño, medium banana peppers, and Serrano peppers. Heavy garlic. If anyone wants recipe I’ll send or post it. With red tomatoes it’s very acidic tasting for some reason Not nearly as good as with yellow. My wife’s creation!

Jud

Your pickles. How long you water bath them?

How much pickle crisp?

I’m gonna try them. My grandmother in law makes pickles. I don’t care for them. Not sure why. Figured I’d make your recipe and see what I think. Love dill pickles!

Anyone pickle watermelon Rhine ( no clue how to spell that?)

Wife’s cousin used to but she passed away. No clue the recipe. It’s delicious!

15 min for quarts, 10 min for pints

Heaping 1\4 teaspoon per quart.

Nice work kev, pretty satisfying makin your own grub.

Directions are on the back of the pickle crisp jar btw. Or use grape leaves, whatever would be easier

You guys are killing it...

How many jars do you guys own and do you reuse? Of so average shelf life?

I would love to have the recipe. We really like the salsa my wife makes but always interested in trying something new.

I’ll post the recipe when I get home with exact amounts for you kaleb

Greg, we have somewhere around 300 quarts jars and 160 ish pints I believe. My parents probably twice as many. Wife’s grandmother is actually giving us more this week as she has slowed down what she cans anymore as it’s just her in her household.

Yes the jars are reusable, as long as you take care of them and don’t chip or break them

Bands are reusable as well. Just don’t let them rust. I hear seals are reusable but we have never tried that

Shelf life I’m not sure Way longer than stuff lasts around our house though. Most things are years though. My mom says green beans stay for up to 5 years, not sure how she knows that though.

I've ate quarts of green beans that were seven or eight years old. No issues. Your digestive and immune systems may vary.

Brother Greg, yes jars are reusable, rings for lids are, I don’t reuse the lids themselves. I’d say I could fill up the back of your tundra with jars, mostly garage sale finds or free from folks that retire or lose interest etc... shelf life, never had anything last over 5 years or so.

Good. I've got access to lots of jars, the prior use being filled with honey....grin....

Canning is something on my radar in the next few years.

Greg

Just remember that you need to follow established, and tested recipes for canning to ensure safety. Think botulism. Not really safe to create your own recipes, unless your just changing herbs/spices around

Just like the salsa recipe my wife and I just made. I have no way to test the PH to ensure it is below 4.2. So while I am confident it will be, and we will eat it most likely without issues, if anyone else makes it they should refrigerate them or freeze to ensure its safe to eat. We took the weights used from another recipe and modified a little on type of tomatoe and peppers.

If something calls for vinegar, lemon juice, citric acid. It is imperative you do this and follow the recipe by weight/volume to a T. Same with water canning or pressure canning. We may be a little more paranoid about it than most I guess.

Grab a ball canning book is a great place to start. We refer to it quite a bit and we have been canning for years Most AG extensions also have great information.

Solid advice Kev. 👍

Maybe I'm not being clear, my fault. I've small batched canned before and my family growing up canned all the time.

I'm just going to get ramped up for large scale personal use that I've never done before, or I'm thinking of it soon.

10-4.

So your pretty accustomed to the process.

I enjoy the process honestly. So I don’t find it a big time or energy drain. Grab a beer and pop beans, shuck corn, or pack jars.

We don’t have our own garden anymore which sucks. My work is too crazy for that with 3 small kids. I look forward to getting back to it though. Shouldn’t complain about cousin growing it all and giving it to us, but I will.

Maybe next year I’ll have a small garden for just some things her cousin doesn’t grow.

The Ball Book has a great dill pickle recipe in it - my favorite home-canned dill pickles in fact. Anyone who likes dill pickles should give it a shot sometime.

Sliced, pickling liquid is boiling...
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"Eat what you can, can what you can't".

Stewin in the picklin liquid
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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

I been too busy at work. What else you put up jud

Anybody else

I think wife has some more tomatoes to do something with tomorrow

Kev, Giardiniera tomorrow, as well as smoked/pickled eggs. Keep hammerin bud.

Right now ER is super busy. Not so much covid, although what we are seeing of Covid is super sick older people. 10hr shifts turning into 12-14 hour shifts

Did have a GSW to the hand last night. 40 cal Hornady critical duty. Kinda funny honestly as he was a belligerent biitch to begin with. Bet that was a nice night in jail

Off in a couple days and will throw some more stuff in the cans then

Gotta pick beans tomorrow before a long night shift at work if I want any apparently. Lol

10-4 good after this weekend for a spell, need to kill a few salmon to can/smoke, archery elk opens soon so I’ll have to can some elk meat for the boy.

Smoked/Pickled egg recipe or is it a heavily guarded secret?

Smoke on the treager for a hour or 2, then...


Think I got the recipe off here years ago..

Dumb question but are they boiled and peeled before the smoker or raw in shell and smoker cooks em?

Yep boiled and peeled prior to smoke

They look like that

Better pic

I prefer the pic w the 6 AI case!!

Well jud I love pickled eggs so I will be doing that one this week, except on the kamado joe

What’s the recipe for giardiniera? I’m sure I have probably had it but not familiar with it

Never been around one, don’t they run hot?

I can keep the temps down at 180 easy, never tried lower. Just make smaller fire is all I would imagine

If just kinda cold smoking then I could make something work on the kamado I’m sure. YouTube is my friend

Oh ya 180 is perfect

Breakfast on the patio this mornin


Taters fried in duck fat

New bacon recipe, 7 days in the fridge, flip everyday, next Sunday she’ll be ready for smoke..

Makes a good lookin jar.

Got some white half runners picked today before work. 54lbs on the scale. Wife I’m sure is really happy to be stringing and breaking while I’m at work!!!! She hates doing it

She did 10 quarts and 6 pints v8( ball garden blend) today

Last night of a 6 shift run in the ER. 3 days off. May get something productive done.

Jud

What you put up this week. We been busy working and chasing kids at ball games all week. Nothing since the green beans, but will do more this weekend of same Have 30 quarts of beans. Now gonna do pints of beans for when it’s just the wife and kids at home

If I can find some pork belly around here will put some bacon in the freezer

How did canning it go?

Hey been tied up, got a porkbelly in the fridge with a dry rub on it, gonna get smoked on Sunday. We get our porkbelly at Costco or cash n carry.

Local Kroger will order it for me. They need minimum order of 60lbs. Also said couldn’t tell me market price on it Until the day they are going to order it. Will let me know price before he orders that day. Manager said no markup on it from the store which if true is cool. Basically would just order it to help me out. Not sure I wanna mess with 60lbs all at once though

Not a Costco member but cousin is and could possibly get it for me

Wander what they charge for it. Guess I need to call them


I have never done wet brine but I am tempted to try it. Typically use a rub and place in vacuum seal bag turning every day. Leave 7-10 days until appropriate firmness.


Which you prefer?

Kev, never tried the dry rub, always brine mine in sugar apple juice/cider, and molasses. It’s like candy. Momma wanted a more “traditional “ bacon so I gave this one a whirl. I’ll give y the report on Sunday. 👍

Got five gallons of Macintosh apples to work up tomorrow. Probably do sweet chutney and apple jam. Still got plenty of apple butter from last year.

Chutney (top) and apple jam (bottom).

Got 44pbs of pork belly for 3$ a lb. work on it Monday I guess

Nice work!!

God damn man!!! Haha 😂😂

Gotta try that smoked/pickled egg recipe.

Taters in duck fat are the bomb!!! We always save the duck fat for frying.

dry rub is super easy, low mess, doesn’t require much fridge space( I would imagine a bucket would take lots of space) tons of Liberty in what you add to the mix. Obviously salt and Prague #1 by weight but everything else is as desired

One of the bellies I have will be a maple bourbon bacon, thick sliced. Not using Blantons on it though. High proof stuff.
Undecided on the others at this point. May turn one into pancetta roll(Eyetalian stuff).

I do not square mine up before curing and smoking. After done I square up before slicing, and then the cuts from squaring up I turn into lardones( small cubes and cuts) for seasoning beans, soup, whatever.

Stuffs to expensive normally to cut them for trimming for sausage

Might cold smoke one of these just to see if I like that better

Buddy has a bbq joint, and is supposed to get me a box of brisket. Make some pastrami and smoke some brisket on the kamado

Nice man, post pics if don’t mind. You got a vacuum sealer?

Last jar of chutney just sealed. Five gallons of Macintoshes yielded 12 pints of chutney and 8 1/2 pints of jam.

Those amish apple peeler gizmos are a godsend.

Amish apple peelers??? Pics?

Jab an apple on the tines, turn the crank, and the apple is cored and peeled and sliced into spiral rings. Takes no time at all. Only way I would ever tackle a large amount of apples.

They used to only be sold in amish groceries and a few other places, but it looks like they're available pretty much anywhere now.

Those things work great!

Just curious, but what do you use the apple chutney for. I've heard of chutney but don't know anything about it

Traditional chutney is a blend of peppers, onions, apples, currants and vinegar etc., used mainly as a dressing to pork and meat dishes. Kind of a combination of sweet and sour.

I make a purely sweet version, because I am addicted to sweets. My version has raisins and apples, lots of ginger, cloves, sugar, cinnamon, and just enough cayenne pepper mixed in to give it a little kick. No green peppers or onions. I eat my version with gouda cheese and crackers as a snack.

Jud I do have a vacuum sealer. That’s what I use when they go in the fridge and for freezing the product Just loose vacuum when curing though

I’ll post some pics for you when I get on them this week

You ever cold smoke them after curing and not hot smoke?

I figure since it’s cured and being frozen till within maybe a week of use it wouldn’t be a issue.

I leave skin on until I’m done then use it for seasoning in soups etc as well. Or make cracklings with it

Spicy/sweet pepper relish. Just enough heat to make it interesting but not too much for Slavyanka (I hope).

Jud. I went to buy two bellies but they were in a freezer pack at 42lbs for 3 bellies. He offered to take them out and individually wrap 2 at 4$lb or take the whole deal for 3$ lb
There cost he showed me was 2.75/lb

I assumed it would be 110-114 for two

Or three for 126$.

Just take it all with that little of a price difference

He also agreed to save me 40lbs of pork fat wrapped vacuum packed 10lbs to the pack for deer season. That’s at least a good start for sausages

Nice man, just put mine on the smoker

Nice that’s a handy bugger

Where’s the pics jud!

Couple more hours

That Jess Pryles recipe I posted said to rinse off the dry rub, which I did. We’ll see how she turns out

Gettin there

Looks awesome

can’t wait to get mine on the smoker. Probably 10 days from now.

Struggle to find lids and jars but we did get it done...30 bushels of tomatoes yielded 449 jars of sauce

Nice dan, hellava setup ya got goin there.

You aren't kidding! Now that's the way to roll out tomato sauce!

Damnation, that is a serious mater canning party.

Just finished 13 pints of Zuchini relish

Are you happy with the grinder attachment. I have though about buying the cabelas attachment for my grinder. Should speed life up!!

Jud how did the bacon turn out?

Shoulda took better pics, turned out great, made some blt’s.
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Hopefully I’ll get mine in cure today. Try to find time to dive hunt as well

Quite the operation. Congrats.

No canning here yet, will be doing chutney & relish soon.

Have started preserving though;

Think we are good for a while with these Thai red hot chilis;



Kept a dozen for fresh & will roast some too, but these we are air drying the traditional Italian way !

Got onions & garlic hanging too.

Got one belly in a cure. Decided to hold the other two bellies to make a determination what recipes I wanna try. I’ll post pics in a little while of them

Gonna pick another five gallons of Macintoshes today. All of these will be used for apple jam, for Christmas presents.

Not canning, but I’ve got about 4 gallons of wine bubbling away in my kitchen. The smell is heavenly!

Bringing this back up. Can’t believe the number of compliments I’ve had on this relish, so I thought I’d post the recipe. It is absolutely awesome on German-style weiners or sausage on a bun. Slavyanka says it’s too spicy for her, but she keeps eating it. I plan to spread some on a wheel of warm Brie next time we have company.

https://www.thespruceeats.com/homemade-sweet-bell-pepper-relish-3059161

For mine, I went about 50/50 jalapeño (no seeds) and sweet peppers. Plus I added in two medium zucchini I had and subbed Kerns mustard powder for the mustard seed.

That’s it. A must try.

Had frost the last 2 mornings, so the garden is a goner !

We'll pick the remaining green maters, bell peppers, swiss chard, cukes & zucchini tonight.

Maybe the cabbages too, but we'll leave the root veges a bit & hope.

Nice work gents. Made some tomato jelly last night, first time. DAmn good stuff. I’ll snap a pic tonight

Ran out of jars at 28 half pints of apple jam, called it officially done. Between cherry, strawberry, blueberry, and blackberry freezer jams, and too much apple jam to count, we have done enough jam this year to give a Mongol horde the Beetus.

I guess we better start making some biscuits.

8 qts of really good homemade sauce - everything from our garden;

Got the bacon done. Also cooked some back strap while the kamado was rolling. Been a little busy with work and clearing land. Sorry it took a little while







I keep my skins for soups and beans
I don’t square my bellies up before curing so I can square afterwards and have lardones

We also don’t cut our bacon in big long strips( wife prefers this way)

Pesto done. Floated 1/4" olive oil over each jar and to the freezer. Still have a few jars from 2019 to finish up.

Nice Kev, how’d it turn out? That backstrap looks nice!!

Hell ya, homemade pesto is the shnizzle. 👍

Pear butter.

Bartlett pears, core and remove stems and other imperfections. I was too lazy to peel.

We own a Blendtec blender. Industrial-grade like the Vitamix. Did the 50 second super blend 3 times.

Cooked with cardamom powder, lots of cinnamon, vanilla in some anise infused sugar water.

Use molasses in some and brown sugar in others.

Depending on firmness you desire add pectin accordingly. Wife uses some fancy bulk pack of pectin.

Without the pectin this is more of a pear syrup for waffles and pancakes. Otherwise it becomes a fantastic butter. Much sweeter than typical apple butter.

I scored two dozen Ball pint jars at Walmart for $8.98 a dozen and I feel like I just won the lottery! Dozen lids alone on EBay cost more than that.

If you have an Ollie's nearby, it is worth checking. Our local Ollie's had plenty of cases of pints in stock tonight, at 6.99 a dozen.

auk,

you just water bath that chutney?

Wife loves the stuff. usually makes small batches and freezes it. Canned looks good too though. Never done chutney myself, so asking for future reference. Thanks in advance.

Yep! Hot jars, chutney right off the stove, regular hot water bath for 15 minutes of boil time. Works for us. My chutney is purely sweet and is really more of a raisin, ginger and apple jam than a traditional British chutney, but this year I added a healthy amount of ground cayenne pepper to one canning and that batch turned out really good too. I may experiment some more with it next year.

Kraut day today:





Forgot to take a pic of all the filled jars, oops. You can see a couple in the drip container. I ended up with 5 quarts so far.

Should I be so inclined as to remember, I'll take pics when they've finished bubbling and are ready to eat.

The few jars I use right now are not a problem. Couple of cases out in the shop/garage. Today's were from one of the places we get honey, they are nice enough to use quart canners. Honey and a free jar, what's not to like about that?

I'm salivating at the thought of them being done. Going to have to get some pork chops or kielbasa or something to go with it.

Thanks.

My wife tries all kinds of chutneys. Mango is a favorite, blueberry was pretty good too.

If you want to kick it up another notch, add curry powder to the recipe - you'll thank me later !

I will try some curry next year, thanks. I have always stuck with a very sweet profile because of my sugar addiction, but the cayenne batch was damn good. I will throw some curry into a batch next year.

That kraut looks freaking delicious. Never tried to make it.

Slavyanka will start making kraut soon. She does it in a 1 gallon crock and uses apple slices and assorted herbs and spices. Finish one batch, start another. It's awesome!

I looked hard for kraut crocks, the big ones like the old folks used.............them things have gotten expensive.

I found a recipe online for doing it in the jar........................

the internet is amazeballs sometimes!

Nice need to get me a crock of kraut goin. Need to can some buck/bull meat here right quick too

How'd I miss this thread?! I need to seriously up my canning game!

Looks awesome...All of it. lol.

Got the spaghetti sauce on the stove.






I need a bigger pot.

I’m back jud lol. Don’t worry about me or go checking on me or nothing

Backstrap turned out great as always. Medium rare and never more

Bacon was a big hit last weekend at a buddies place. He makes lots of charcuterie and has never been satisfied with his bacon endeavors. This recipe I think is a homerun if your not into the sweet bacon. I prefer a more savory myself

Should get 6 more bellies when my hunting buddies uncles slaughter pigs this fall. Don’t know what breed. They normally just grind them into sausage. Such a waste

Hope to kill a wild one or two this fall as well

Canning for us is done until deer hit the ground unless we make something else like kraut

Never made Kraut. Anyone care to elaborate on it?? Process?

Damnation, you guys are killin it. Great thread Judman. Been putting this off for years, time to get busy....

Slavyanka’s homemade sauerkraut. Or, as she calls it “Kvashenaya Kapusta” - “fermented cabbage”.

Nice work boys. Got some bull meat to do up this weekend

Have two more pork bellies that will hit the smoker tomorrow. Same recipe as before

Will also throw a corned beef brisket on tomorrow for supper