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Thread: Who Likes Canning?

  1. #31
    Member janbland's Avatar
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    Feb 2012
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    Smyrna, GA
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    I canned 22 quarts of green beans, 7 quarts of soup mix, and 7 quarts of tomatoes... not all in one day. I thought I did good, but you put me to shame.

  2. #32
    Super Member Latrinka's Avatar
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    Aug 2010
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    New Iberia, Louisiana
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    Made fig preserves and fig/strawberry jelly one year, it was fun!
    If a woman's work is never done....why start?

  3. #33
    Senior Member ShabbyTabby's Avatar
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    Jul 2011
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    I learned to can from my Grandma. Would like to have a nickel for every bean I have snapped. I always canned peaches and apricots, tomatoes and made all kinds of jams from wild berries when we lived in Oregon. Now that I live in the desert and am older than dirt, I don't do it much anymore. Really do miss seeing all those beautiful jars filled and sitting on the shelves. Also my DH and I had our own 19 foot boat and we fished off the coast of Oregon at Brookings every year for salmon and the last year I canned we got 78 pints of king salmon. Sure was good...
    Families are like old quilts....although they tend to unravel at times...each can be stitched back together with love.

  4. #34
    Super Member rusty quilter's Avatar
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    I have canned for 40 years. I usually do tomatoes and peaches--I have a pressure cooker, but don't like to do green beans (who knows why??). I also make freezer jam when I get strawberries. I know none of it is "cheaper" but the taste and the feel good feeling of a fully pantry makes up for all of it.

  5. #35
    Senior Member
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    Bobcaygeon/Bonita Sps.
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    Learnt when young, did some when family was young but now not often. But, just happens that I did some
    "WATERMELON RIND PICKLES " last week. Haven't had them for years. Already ate one small jar out of 7.

  6. #36
    Junior Member
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    Jan 2010
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    Live in Powers Oregon
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    Not yet canning season here, extra long winter, I learned about 20 years ago on my own after moring to (out in the boonies) Oregon I started with jellies and jams from wild fruit (blackberries, huckleberries, black caps, salmon berries, Salal berries, oregon grape, and elderberries), then ventured on to canned cherries, cranapple jelly, fig jam, apple sauce, tomato sauce, dill pickles and squash pickles. I have made juice out of all that and grape, plums. I freeze fruits to can when the weather gets cooler, and blanch and freeze other veggies. I take classes sometimes through the extension office on canning meat and other stuff, they really help, and if you have questions you can call them. They are located in every state.

  7. #37
    Senior Member
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    Sep 2011
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    Riverside Ca.
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    i made jalapeno jelly last year for all the neighbors for christmas and a loaf of amish friendship bread.. well since then i have already had over a dozen orders for more bread and jam... i tell them too hot to can and bake...lol...maybe for christmas again...not sure....

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