rwquilts

LOL! And how did that taste? Each to our own, right?

patsyo56721

I do fig perserves and watermelon rind pickles.

dixiechunk

Interesting about the preference for water boiled on a stove top rather than nuked in the microwave. I always nuke mine but have a friend who poo-poo's that. Why does you DS prefer "real" boiled water.

dixiechunk

Looked tasty, can't say that it actually was tasty but it was no fat, no carbs, no sugar, no HFCS, no sodium...

tryitall

I love to can!! When my boys were at home we a good sized garden and back then people even sold produce my the 1/2 and full bushel, so what we didn't grow I could bluy. I have really missed it. MyDH retires today. We have already starte getting a garden ready for next summer. I am looking forward to. The only thing that I don't like doing is scrubbing new potatoes. Every year I would say, " I am NEVER doing this agiain" But, of course, I did.

aneternalpoet

I absolutely LOVE, love , love to can, and freeze, and so forth. We have a large garden area9s) in our property as well, and since we live in the mountains, where winters can be very hard here in eastern Oregon, I can most of what we plant.. Beans, peas, potatoes, beets, carrots, turnips, parsnips, tomatoes, onions, peppers of all kinds.. okra, radishes, lettuces, spinach, chard, cabbages, and on and on.. love every bit of it except the weeding, which I refuse to can or freeze.. lol!!

greaterexp

I love to can and have been doing it for about 30-some years. I keep a huge pantry, even though there are only three of us in the household now. I can't seem to downsize! I can everything that doesn't move - and some that do!

greaterexp

Get a Ball Book of Home Preserving (I think that's what it's called) and read up. Ball has a thin book (and a another very thick one) with tons of great recipes, and it's very easy to understand. Canning is only dangerous if you don't follow the directions. You can do it!

greaterexp

I think jams and jellies are safe to eat for as long as the seal holds. You'll find, however, that if kept much over a year and a half, they can become grainy as the sugar crystallizes. Most books recommend a year, but I don't throw out anything that still tastes good and is safely sealed.

greaterexp

I've read that a problem with glass top stoves is that the long time and high heat required for canning can damage the cook top. Some processing times call for more than an hour of pretty high temperatures, leaving "scars" on the cook top.