Canning

Discussion in 'Crops & Gardens' started by Sheldon Scott, Jun 22, 2016.

  1. Sheldon Scott

    Sheldon Scott Veteran Member
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    We've been canning dill pickles and green beans. Sweet pickles will be next, Didn't can asparagus this year but put 4 pounds in the freezer. Wife wants to can some kale soon too. Peppers later.
     
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  2. Chrissy Cross

    Chrissy Cross Veteran Member
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    When you say can, do you mean in Mason jars? Do you do everything the same way, even the kale
    or different ways depending on the veggie?
     
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  3. Babs Hunt

    Babs Hunt Veteran Member
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    Sounds like y'all are having a good yield from your garden @Sheldon Scott :)
     
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  4. Texas Beth

    Texas Beth Well-Known Member
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    Good job putting 4 pounds in the freezer. My garden started off with a bank this year, but ended in a whimper. I am so disappointed.
     
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  5. Frank Sanoica

    Frank Sanoica Veteran Member
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    I am interested in "Freeze-drying" as a means of canning. I have used freeze-dried Raspberries, and they were amazing! Shelf life 30 years, no need for refrigeration, or boiling and cooking. A company now makes a home-sized unit. Commercial units are quite expensive, ~ $30,000. The home unit is about $2000. Lot of money, yes. Results worth it? I think yes. But I can't spare a frivolous $2000 now; my car ain't running! Frank
     
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  6. Sheldon Scott

    Sheldon Scott Veteran Member
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    Yes to the mason jars. Everything is different. Some things such as pickles can be done in a boiling water canner, most vegetables must be canned in a pressure canner.
     
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  7. Sheldon Scott

    Sheldon Scott Veteran Member
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    Sorry to hear @Texas Beth, We didn't plant as much this year but most of it has done really well.
     
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  8. Sheldon Scott

    Sheldon Scott Veteran Member
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    Canned our third batch of sweet pickles yesterday. That should be plenty. I reckon I'll start taking excess cucumbers to town.
    I thought I was through picking blackberries but I'm thinking about going this morning to see if there are any left.
     
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  9. Frank Sanoica

    Frank Sanoica Veteran Member
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    @Sheldon Scott Our place in MO had Blackberries growing wild all over the place. One stand of them covered about 5 acres. Unfortunately, during our years there for the most part, the weather was haywire, plenty of rain in Spring to get things going, but then weeks on end in June with none. Bad for berries. One year, though, my wife picked about 20 gallons! There was also Raspberries, but far fewer.
     
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  10. Chrissy Cross

    Chrissy Cross Veteran Member
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    Did ya make wine?
     
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  11. Corie Henson

    Corie Henson Very Well-Known Member
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    We sometimes have a surplus from our garden but mostly fruits and not much of vegetables - we plant just a few vegetables that is budgeted for our needs. When we harvested the banana with 12 clusters, with each cluster having a minimum of 20 bananas, our neighbors were going bananas when we distributed their share. With mangoes, we pickle the excess harvest that is given to my colleagues in the office, they just love pickled mangoes. Maybe if we know the canning process then we can make preserved fruits. Right now we have plenty of star fruit that we also give away because of the excess. And I have noticed the dragon fruit with the buds and some flowers already.

    I have heard of a canning machine but I still have to research on the cost and also how to use it.
     
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  12. Chrissy Cross

    Chrissy Cross Veteran Member
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    Never had pickled mango. I do like dried mango, especially the ones Costco sells. A little sugary but oh so good.

    Star fruit isn't always in stores here. I needed a star fruit one Christmas because I was doing a appetizer Christmas tree and the top was a slice of star fruit. Went to all the stores, nobody had it. :(
     
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  13. Frank Sanoica

    Frank Sanoica Veteran Member
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    @Chrissy Page Ha! Did I ever!!
     
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  14. Chrissy Cross

    Chrissy Cross Veteran Member
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    Ha ha....I knew it!
     
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  15. Frank Sanoica

    Frank Sanoica Veteran Member
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