canning

Reply to canning on Sun, 30 Jan 2022 04:08:59 GMT

calldoctoday — Sun, 30 Jan 2022 04:08:59 GMT

kyle I understand. It feels really weird. Even here we usually have something a bit earlier, but it is really running late this year. It seems like it has all been doing a lot of weird stuff & I would swear it used to get colder when we were at one particular location in Texas, even though we were a little further south there.

Reply to canning on Sun, 30 Jan 2022 01:25:12 GMT

calldoctoday — Sun, 30 Jan 2022 01:25:12 GMT

mrobisr That is very good. I have made it on occasion too & really like it.

Reply to canning on Sat, 29 Jan 2022 15:15:25 GMT

mrobisr — Sat, 29 Jan 2022 15:15:25 GMT

calldoctoday we do a lot of pearbutter also, our best producing pear variety is Kiefer which isn’t good for fresh eating, they hard and grainy, but they make fantastic pearbutter.

Reply to canning on Sat, 29 Jan 2022 02:19:54 GMT

kyle — Sat, 29 Jan 2022 02:19:54 GMT

calldoctoday sounds funny to us WI folks to hear before a big freeze at the end of January, we had that almost 4 months ago now.

Reply to canning on Sat, 29 Jan 2022 01:25:30 GMT

calldoctoday — Sat, 29 Jan 2022 01:25:30 GMT

Had to pick the last batch of Poblano, Jalapoleno, Cayenne, Chili Arbol, & Cubanera this evening before the big freeze gets those that have survived. Smoking & drying up another batch tonight & the rest are going into the fermenter to make fermented hot sauce as we now have gallons of dried & smoked peppers. Ground several up & made a Smoked Poblano/Ancho, Jalopoleno blend or the year & a Cayenne, Chili Arbol Blend as well. Has anyone tried any particular blends that they have found to be really, really, good? Also juiced a solid five gallons of fresh Lemon Juice & processed & froze most of it, but we drank a bunch of it fresh here in the middle of Winter. Margaret has been feeling really bad for several days, but that lemon juice with honey & tea brought her right to life. If that did not work I was going to have to pull out some of my Mom’s old Cayenne pepper Tea or Homemade Quinine recipes.

Reply to canning on Wed, 16 Sep 2020 23:40:38 GMT

craigrice — Wed, 16 Sep 2020 23:40:38 GMT

my first batch made 8 jars and I am going to do 1 more the grand kids know i made some so I better make more lol

Reply to canning on Wed, 16 Sep 2020 23:37:20 GMT

calldoctoday — Wed, 16 Sep 2020 23:37:20 GMT

craigrice it sounds like it is doing the same thing when I use a little lemon or orange juice. It adds acid the ramp the acidity level up a bit. With apples, I suppose you would use apple cider vinegar. I am not sure when heating it up though if it matters whether it is organic & with the mother or not, even though I like that. Usually when I am going to heat things up a bunch, I just use the clear apple cider vinegar. perhaps someone can enlighten me on that though.

Reply to canning on Wed, 16 Sep 2020 23:34:10 GMT

craigrice — Wed, 16 Sep 2020 23:34:10 GMT

Chef I use a variety of apples for flavor never herd of vinegar in apple butter

Reply to canning on Wed, 16 Sep 2020 12:37:26 GMT

Drseibert — Wed, 16 Sep 2020 12:37:26 GMT

I use my instant pot multi cooker just core, quarter, add my seasonig cook, natural release, immersion blender, using 3lbs. apples that you like

Reply to canning on Wed, 16 Sep 2020 00:12:13 GMT

Chef — Wed, 16 Sep 2020 00:12:13 GMT

craigrice calldoctoday Look at the recipe in the user recipe section

Reply to canning on Tue, 15 Sep 2020 22:55:20 GMT

craigrice — Tue, 15 Sep 2020 22:55:20 GMT

I put cinnamon and cloves & sugar in my apple butter

Reply to canning on Tue, 15 Sep 2020 22:51:45 GMT

calldoctoday — Tue, 15 Sep 2020 22:51:45 GMT

I use a little Ginger & Allspice too & a little Orange or Tangerine Juice. I let mine boil for about 20-25 minutes, depending on the jar size. I hope we are not over doing it.

Reply to canning on Tue, 15 Sep 2020 22:50:13 GMT

calldoctoday — Tue, 15 Sep 2020 22:50:13 GMT

Jonathon We did Pear Butter a week ago or so, then canned pears. Pear butter is about the same as apple butter, same process fore certain. I cook mine down for a day or so in the crock pot at low to reduce & thicken it. Then process it. It usually has enough natural pectin in the pears or apples to help with the thickening once reduced, but you can add a little too if you want or need it.

Reply to canning on Mon, 14 Sep 2020 22:11:04 GMT

craigrice — Mon, 14 Sep 2020 22:11:04 GMT

I use the recipe in the ball canning book for apple butter the sweet cider apple butter I have A kitchen-aid mixer with attachments that speeds up the process tin the peeling coring and slicing to speed up the first cooking about 6 lb. apples and 2-3 cups apple cider to cover and simmer till soft then process in a food mill then return to pot and add 3 cups sugar 1 1/2 tsp. cinnamon and 1/2 tsp. cloves and cook till it mounds on a spoon then pack hot in hot sterilized jars process 1/2 pints or pints in a canner after it comes to a rolling boil for 15 min. let stand and enjoy this winter ( let stand for a day or two to make sure they are sealed

Reply to canning on Mon, 14 Sep 2020 22:04:47 GMT

Chef — Mon, 14 Sep 2020 22:04:47 GMT

Jonathon Basic recipe in the user’s recipe category. Excellence on biscuits, toast, good just out the jar.

Reply to canning on Mon, 14 Sep 2020 21:54:58 GMT

craigrice — Mon, 14 Sep 2020 21:54:58 GMT

Jonathon apple butter is A cooked down versoin of apple sauce that is seasoned and processed in a canner to put on your biscuit or toast at breakfast

Reply to canning on Mon, 14 Sep 2020 21:31:08 GMT

Jonathon — Mon, 14 Sep 2020 21:31:08 GMT

craigrice I think we would all like more information on the apple butter? Londyn(social media) has a sister who makes all sorts of butters, the crazier ones are like macadamia butter (god, how much must that cost!?) and walnut or something but she just puts nuts through a food processor, sounds like you do more than that?