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Originally Posted by cjomomma
I never thought of canning soups and chili beans. I always freeze them. How long of a shelf life do they have? I wonder if this would work for chicken noodle cassarole or a chicken and rice cassarole?
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They look wonderful, I usually can peaches but was gone when they were on so did not get any this year. We will surely miss them this winter.
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Originally Posted by cjomomma
Originally Posted by Japonica
Originally Posted by luvTooQuilt
I needed to make room in my freezer for next season..
We have an orchard on our property.. I made Blueberry Jam, Blackberry Jam, Pear Jam, & Strawberry Jam I can also, although not this year. I tend to do it every other year. I have never canned anything in a pressure canner until last year. I asked my DH for a pressure canner for Christmas 2 years ago and, of course, I got one. My mother use to can her own soups before I came along. Well, I worked up the courage and made big stock pots of chicken noodle, vegetable, bean and split pea soups. I also did some chili. It turned out great! Nothing like a cold winter day and going down to the pantry and opening a jar of soup. Plus it is healthier, not all that salt that store bought has. And more room in my freezer and no waiting for it to thaw when the cravings strike!!! 8-) |
Never thought of using my food saver like that...
Originally Posted by Japonica
Originally Posted by cjomomma
Originally Posted by Japonica
Originally Posted by luvTooQuilt
I needed to make room in my freezer for next season..
We have an orchard on our property.. I made Blueberry Jam, Blackberry Jam, Pear Jam, & Strawberry Jam I can also, although not this year. I tend to do it every other year. I have never canned anything in a pressure canner until last year. I asked my DH for a pressure canner for Christmas 2 years ago and, of course, I got one. My mother use to can her own soups before I came along. Well, I worked up the courage and made big stock pots of chicken noodle, vegetable, bean and split pea soups. I also did some chili. It turned out great! Nothing like a cold winter day and going down to the pantry and opening a jar of soup. Plus it is healthier, not all that salt that store bought has. And more room in my freezer and no waiting for it to thaw when the cravings strike!!! 8-) |
I'll just bet you're pooped! That looks like a time consuming chore. We have recently started canning up produce & it's a hot, tiring job. But, OH! The "fruits" of our labor are wonderful on a hot biscuit in the middle of winter.
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Ambitious day. All I did was some pear butter this year, and I did that in the slow cooker so didn't have to even pay attention to it.
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Originally Posted by IBQUILTIN
Ambitious day. All I did was some pear butter this year, and I did that in the slow cooker so didn't have to even pay attention to it.
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I notice that you don't put them on their tops to cool down.
My Grandma taught me to always do that. Seemed to have far fewer "snaping" of the tops. You know, when you press down on the lids if they pop up and down they are not sealed yet. These have to be either reprocessed or eaten sooner or put in the fridge. My sister and I always wait till they have "set" before putting a label on them. If firm, they are "jam or jelly or conserve" and if runny, they are labeled "Pancake Syrup". |
I would love to try some of that pear jelly or blueberry :)
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I was told not to, gives a false seal.. if left alone for 24 hrs upright you will know which ones have to be eaten/given away for quick consumption or the ones that can be put in the cold storage room..
So far its been pretty good.. I haven't checked the m today as they are ready... 24 hrs up and over..
Originally Posted by Ramona Byrd
I notice that you don't put them on their tops to cool down.
My Grandma taught me to always do that. Seemed to have far fewer "snaping" of the tops. You know, when you press down on the lids if they pop up and down they are not sealed yet. These have to be either reprocessed or eaten sooner or put in the fridge. My sister and I always wait till they have "set" before putting a label on them. If firm, they are "jam or jelly or conserve" and if runny, they are labeled "Pancake Syrup". |
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