Gardening, canning, pickling and everything related
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Chef Well Chef, I decided to try your method of canning the bone broth instead of freezing it. I simmered some Chicken & Turkey bones & vegies for the past few days & made a huge pot of broth. I had enough to can five quarts of broth & one pint. Everyone drink a mug, & still enough remaining to make a nice big pot of South Western style Chicken Noodle Soup (you know the hot weather returned with a vengeance today, right on schedule for the soup). This is where it gets interesting as I have never ever had this happen to me & wondered if you have. I put all the canned broth in the pressure cooker & got it up to speed. I di notice that about 5 minutes before splash down I started smelling the pressure cooking canned broth, which I thought odd. I finished it all up, let the canner cool down, opened it up & the broth looked absolutely beautiful, except for one thing. One of the quarts jar’s lid decided to unscrew & thus the smell I had observed. The broth was still good for the soup (probably only lost less than an inch) & I used it for that as I did not want to re-process one quart. I never tighten the lids down too tight, just snug. In over 40 years of canning, I have never seen this before happen, Have you? I think I may have locked the canning gremlin in the canner by mistake.
calldoctoday I have had that happen once with a marinara sauce. I have no accountable factor, it just happened. The canning option in my opinion is great for several reasons, frees up freezer space, and if the electricity goes out, it’s still good.
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calldoctoday I have had that happen once with a marinara sauce. I have no accountable factor, it just happened. The canning option in my opinion is great for several reasons, frees up freezer space, and if the electricity goes out, it’s still good.
Chef I agree with you 110% on the canning, now that I have tried it. I believe that it seems to better retain the texture & the taste of the broth than freezing as I have done with it up until yesterday. I really appreciate you discussing this. By the way, I ran mine at 10 pounds for 25 minutes, although I will have to admit, with the unfortunate electric range it is more difficult to take that heat away without picking up the pot & moving it when the heat gets too hot, so there was a small period of time when I ran at nearly 15 pounds since I turned it down when I got to 10 & started timing. Is that about how you do yours? I just wondered if I messed up on something, but it sounds like it is just one of those strange things that can happen & I got to experience it for the first time in over 40 years of canning. Thanks for your help.
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I used to can a lot of marinara sauce years ago & it was good, better than the store’s best. I had one called King Creole Sauce & whew it was good, had just a little kick to it too. W always used home grown Roma Tomatoes or San Marzano tomatoes for the most part & grew a lot of them.
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Chef I agree with you 110% on the canning, now that I have tried it. I believe that it seems to better retain the texture & the taste of the broth than freezing as I have done with it up until yesterday. I really appreciate you discussing this. By the way, I ran mine at 10 pounds for 25 minutes, although I will have to admit, with the unfortunate electric range it is more difficult to take that heat away without picking up the pot & moving it when the heat gets too hot, so there was a small period of time when I ran at nearly 15 pounds since I turned it down when I got to 10 & started timing. Is that about how you do yours? I just wondered if I messed up on something, but it sounds like it is just one of those strange things that can happen & I got to experience it for the first time in over 40 years of canning. Thanks for your help.
calldoctoday I do mostly quarts and run 15 pounds for 70 minutes. bottom line is that if the lid doesn’t pop up, you’re good to go.
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I used to can a lot of marinara sauce years ago & it was good, better than the store’s best. I had one called King Creole Sauce & whew it was good, had just a little kick to it too. W always used home grown Roma Tomatoes or San Marzano tomatoes for the most part & grew a lot of them.
calldoctoday so are you going to share your Kin Creole Sauce recipe, it sounds good.
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I did a little research on using grape leafs in making pickles and found out it is the tannins in them that keep pickles crisp. Other things more readily available I found you can use are bay leafs, coffee and even tea bags. I went with bay leafs so I’ll see how that works.
Tex_77 I am pretty late to this thread but wanted to put some feedback on this comment.
My grandmother has a recipe for what she calls “One Day Pickles”. It is one of those recipes that is written on an index card and there is no telling when this thing was put on paper.
Her recipe calls for green grapes (unripe) and grape leaves. We have a ton of wild grapes that grow like wildfire in our part of Texas. We call them Mustang grapes. My mother still puts up quite a few jars of these pickles per that old recipe when the grape vines start to produce. We also put up a ton of mustang grape jelly every year.
I did not know the function of the leaves in the recipe, but your comment about the crispness makes complete sense. These recipe does produce a distinct crispness versus dill pickles.
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Tex_77 I am pretty late to this thread but wanted to put some feedback on this comment.
My grandmother has a recipe for what she calls “One Day Pickles”. It is one of those recipes that is written on an index card and there is no telling when this thing was put on paper.
Her recipe calls for green grapes (unripe) and grape leaves. We have a ton of wild grapes that grow like wildfire in our part of Texas. We call them Mustang grapes. My mother still puts up quite a few jars of these pickles per that old recipe when the grape vines start to produce. We also put up a ton of mustang grape jelly every year.
I did not know the function of the leaves in the recipe, but your comment about the crispness makes complete sense. These recipe does produce a distinct crispness versus dill pickles.
txoutdoorsman Care to share the whole recipe?
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txoutdoorsman Care to share the whole recipe?
Tex_77 per the card:
5 garlic pods
4 hot peppers
3 onions
6 green grapes
3 grape leaves
2 TBS of pickling spice6 cups of water
1 1/2 cup of vinegar
1/2 cup of saltThese typically do not get sealed the way we do it. We reuse those old, big dill pickle jars and throw the lid back on and put in the fridge.
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Tex_77 per the card:
5 garlic pods
4 hot peppers
3 onions
6 green grapes
3 grape leaves
2 TBS of pickling spice6 cups of water
1 1/2 cup of vinegar
1/2 cup of saltThese typically do not get sealed the way we do it. We reuse those old, big dill pickle jars and throw the lid back on and put in the fridge.
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Jonathon I have a large document that the University of Nebraska Extension department put together of people’s pickle recipes from like 1975, if I scanned that into a PDF and sent it to you, could you post a link to it somewhere?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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calldoctoday I do mostly quarts and run 15 pounds for 70 minutes. bottom line is that if the lid doesn’t pop up, you’re good to go.
Chef Wow, That makes me worry a bit since I am only striving for 10 at 25, at least for the broth. I may have been doing more for the King Creole & other marinara type sauces, etc. However, the lids are all good as I check that, number one once they have cooled & really before. I can share the King Creole first chance I can dig it out & write it up.
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Jonathon I have a large document that the University of Nebraska Extension department put together of people’s pickle recipes from like 1975, if I scanned that into a PDF and sent it to you, could you post a link to it somewhere?
Tex_77 It’s been a while but just got mom straightened away.I promised you my wing recipe and I just posted it in user recipes. Hope you like it!
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Chef Wow, That makes me worry a bit since I am only striving for 10 at 25, at least for the broth. I may have been doing more for the King Creole & other marinara type sauces, etc. However, the lids are all good as I check that, number one once they have cooled & really before. I can share the King Creole first chance I can dig it out & write it up.
calldoctoday Thanks, it sounds very interesting. I’m wondering if it is like my mothers. Never got that recipe, but a bit of a kick. She also always but boiled eggs in her marinara sauce, everyone thought that was the greatest.
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Tex_77 per the card:
5 garlic pods
4 hot peppers
3 onions
6 green grapes
3 grape leaves
2 TBS of pickling spice6 cups of water
1 1/2 cup of vinegar
1/2 cup of saltThese typically do not get sealed the way we do it. We reuse those old, big dill pickle jars and throw the lid back on and put in the fridge.
txoutdoorsman this looks great as well. I love crispy pickles.
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Chef Wow, That makes me worry a bit since I am only striving for 10 at 25, at least for the broth. I may have been doing more for the King Creole & other marinara type sauces, etc. However, the lids are all good as I check that, number one once they have cooled & really before. I can share the King Creole first chance I can dig it out & write it up.
calldoctoday I wouldn’t worry about it at all. If the lid doesn’t pop, it’s likely great. I have always thought that I’m over processing. Might need to do a bit of experimenting.
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Jonathon I have a large document that the University of Nebraska Extension department put together of people’s pickle recipes from like 1975, if I scanned that into a PDF and sent it to you, could you post a link to it somewhere?
Tex_77 That would be very interesting if it can be posted. If not, could you email it?
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txoutdoorsman this looks great as well. I love crispy pickles.
Chef I’m sure y’all have those wild grapes growing around Sealy as well.
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I’ve seen them, I just need to pay attention to them and pick some. Does anyone know if canned grape leaves work?
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calldoctoday Thanks, it sounds very interesting. I’m wondering if it is like my mothers. Never got that recipe, but a bit of a kick. She also always but boiled eggs in her marinara sauce, everyone thought that was the greatest.
Chef Now Boiled Eggs in Spicy Marinara sounds like a real winner!
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Chef Now Boiled Eggs in Spicy Marinara sounds like a real winner!
calldoctoday I know my brother-in-law, who is a passive as anyone I know fought for them. Something about that magical pairing that just works. She even put them inside her meatloaves.
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