Misc Summer 2020 Cooking and Canning Chat Thread!

packyderms_wife

Neither here nor there.
Welcome to June everyone!!! Here's your summer grilling, cooking, and canning chat thread!

We have a seven pound boston butt roast that needs to be cooked, somehow... the question is do I slow cook it on the grill over a low temp or just call it a weekend and cut it up and pressure can the silly the thing?
 
Last edited:

Grouchy Granny

Veteran Member
Welcome to June everyone!!! Here's your summer cooking and canning chat thread!

We have a seven pound boston butt roast that needs to be cooked, somehow... the question is do I slow cook it on the grill over a low temp or just call it a weekend and cut it up and pressure can the silly the thing?
Yummm! Green chili anyone (for at least part of it). Then whatever you feel like doing with the rest.
 

lonestar09

Veteran Member
How about a 2fer? Can part of it and make a dinner with part of it adding a sweet potato casserole? Did that a few month ago. The results were better than expected. The roast lasted for 1.5 meals along with the sweet potato casserole
 

Melodi

Disaster Cat
I said this in the other thread but I made Green Chile pork stew with chicken broth (a similar recipe) and canned it up about 10 years ago - it was wonderful to have around and didn't suffer from the longer high-pressure cooking.

As always, the trick to be safe is to ALWAYS look up the canning times for the longest cooking item in the stew - in this case,the pork and chicken broth, make sure there is nothing in it that can't be pressure canned (like zucchini) and then process for the required time period of the longest item needs for cooking.

Most of the time that seems to work out to 60 minutes for pints or 90 minutes for jars (the metric jars are nearly the same and work the same) but things can vary so ALWAYS check (with the amount of pressure varying by altitude).

I have canned chile with beans this way too and it actually often tastes better than made in a regular pot, also there was a version from a wonderful website (now seems to be gone) that used orange juice in the meat canned chile with beans, it sounded out but it was wonderful!

Again, the longest cooking item in that was of course, the meat.
 

Bones

....I wish I knew.
I'm getting things in order to put up a big batch of the saurkraut we like!

1 medium head of cabbage, shredded, will make about 3 qts.

Fill sterilized jars with cabbage, semi firmly tamped

On top of each jar full of cabbage add
1 teaspoon canning salt
1 teaspoon white sugar
1 teaspoon white vinegar

Fill jars to appropriate level with hot water

Slide a flexible blade or spatula along the inside of the jars to remove air bubbles/pockets.

Put the lids and rings on and water bath can for 20 minutes.

We wait about 6 weeks to begin eating it, and that is enough time for it to become delicious saurkraut!!!

Enjoy!

I have a favorite knife I use to slice/shred the cabbage. Tried a mandolin slicer but didn't like the outcome texture.
 

packyderms_wife

Neither here nor there.
I'm getting things in order to put up a big batch of the saurkraut we like!

1 medium head of cabbage, shredded, will make about 3 qts.

Fill sterilized jars with cabbage, semi firmly tamped

On top of each jar full of cabbage add
1 teaspoon canning salt
1 teaspoon white sugar
1 teaspoon white vinegar

Fill jars to appropriate level with hot water

Slide a flexible blade or spatula along the inside of the jars to remove air bubbles/pockets.

Put the lids and rings on and water bath can for 20 minutes.

We wait about 6 weeks to begin eating it, and that is enough time for it to become delicious saurkraut!!!

Enjoy!

I have a favorite knife I use to slice/shred the cabbage. Tried a mandolin slicer but didn't like the outcome texture.
Yum, thank you I will make some kraut now!
 

tiredude

Veteran Member
I said this in the other thread but I made Green Chile pork stew with chicken broth (a similar recipe) and canned it up about 10 years ago - it was wonderful to have around and didn't suffer from the longer high-pressure cooking.

As always, the trick to be safe is to ALWAYS look up the canning times for the longest cooking item in the stew - in this case,the pork and chicken broth, make sure there is nothing in it that can't be pressure canned (like zucchini) and then process for the required time period of the longest item needs for cooking.

Most of the time that seems to work out to 60 minutes for pints or 90 minutes for jars (the metric jars are nearly the same and work the same) but things can vary so ALWAYS check (with the amount of pressure varying by altitude).

I have canned chile with beans this way too and it actually often tastes better than made in a regular pot, also there was a version from a wonderful website (now seems to be gone) that used orange juice in the meat canned chile with beans, it sounded out but it was wonderful!

Again, the longest cooking item in that was of course, the meat.
have you shared this recipe with anyone? I am looking to can some stew and would love recipes. I have 4 butts in the freezer and would love to make some room in there......
 

Melodi

Disaster Cat
Uh all I did was my usual chile Verde variation as told to me by Hispanic co-workers in Colorado - it is more of a method than a recipe.

I was taught to pressure can with the idea that while you absolutely do not pressure can somethings (like cabbage) most things you can pressure can safely by using the longest time of the ingredient needed the longest pressure canning.

Which in this case is the meat and low-acid veg.

One reason I like pressure canning is that once you "get it" (and Summertyme remembers when I was terrified to try I'm sure she was very helpful) it is somewhat easier than water-bath because while you have to watch it and get it "right" there is less to worry about in terms of getting exactly enough vinegar to exactly the right amount of high acid to make everything safe.

But again, this is only after make sure you've studied the ins and out of what is safe to pressure can and that advice can change a lot over time.

I'll see if I can remember the chile Verde recipe and post it in a different thread, because while I have canned it (twice now) it isn't a certified canning recipe which I think we want to stick to in this thread for the most part.
 

ginnie6

Senior Member
Picked the first of the corn today. I was anxious to try canning corn again. I tried one year and it just didn't look appealing. But that was a LONG time ago and I've done a lot of canning since then. I am tickled pink over this batch! It looks great. Now I just need a lot more pint jars lol.
 

packyderms_wife

Neither here nor there.
Picked the first of the corn today. I was anxious to try canning corn again. I tried one year and it just didn't look appealing. But that was a LONG time ago and I've done a lot of canning since then. I am tickled pink over this batch! It looks great. Now I just need a lot more pint jars lol.
My mom did that one year, and swore she'd never can corn ever again, then a good friend of hers helped her one summer and they pressure canned it and it came out perfect that time.
 

packyderms_wife

Neither here nor there.
He finally found me a bag of pickling lime, at HyVee of all places. Three farm stores, and also Fareway and nada, no pickling lime to be found anywhere. I picked up a bottle of kosher pickle mix and also a bottle of pickle crisp and a brand spanking new copy of the Ball Blue Book this weekend. This afternoon we're making bread and butter pickles, next weekend sweet pickle relish. I'm hoping to try a small batch of dill pickles this year as well.
 

moldy

Veteran Member
Canned up some potatoes yesterday. Dh (he is so amazing!) fixed my freezedryer, so there are peaches in there now and I'm browning ground beef to put init next.
 

packyderms_wife

Neither here nor there.
We opened our first jar of canned hamburger meat tonight and made a taco salad for dinner! Damn it was delicious! So we cooked up thirteen more pounds tonight and will cook up another twenty tomorrow and can it tomorrow evening. If I did 5he math right with the ground beef we’ve already canned up we’ll have forty jars for forty meals. Ground beef is $2.49 a pound if you buy a ten pound tube right now.
 

ginnie6

Senior Member
So far this year I've put up 18 pints of corn from our garden! We've never had corn grow this good so I am tickled pink over it. And this was the first planting. I've got two more sections coming and if they do this good then wow! Finally had enough green beans to get 5 qts on the shelf. Would've been 6 but one jar broke. First time in a long time that's happened. The tomatoes are starting to come in too so it won't be long before I'm elbow deep in canning those. This year I'd like to put some up with okra in them. I do have to go buy more pint jars though. I am completely out.
 

Granana

Contributing Member
I have been canning for weeks now. The garden this year is on steroids. I told DH God must have know this would be a scary year so He has provided. I have put up 15 pints of corn(frozen) 10 canned corn, 15 quarts of Spaghetti sauce. 20 1/2 pints salsa, 10 pints of tomatoes and 20 quarts of tomatoes.10 quarts of home made beef/vegetable soup,10 pints red beets and 10 pints golden beets, 5 quarts pickled beets. I probably have another 2 bushel of tomatoes to can, plus Italian green beans, pinto beans and carrots. We are also going to slaughter some of our 75 chickens and I will make several huge pots of chicken noodle soup and can it up in quarts. tomorrow I start on potatoes. I put them in refrigerator drawers until I had time to can them.

I don't think the two of us will be going hungry any time soon. All this canning is very tiring when you are 82 YO but I am blessed that God has given me good health during this chaotic time.
 

ginnie6

Senior Member
I've been canning all day now and I'm tired! Put up 14 pints of butterbeans I bought this week, 3 more pints of corn from the garden, 2 quarts of green beans, and 4 quarts of tomatoes.
I posted earlier about trying to can corn again and it has been a huge success! It may be the type of corn so I told dh I want to plant this again next year, and best of all its easy.
1595617655927.png
 

Bones

....I wish I knew.
Dill pickle canning time this weekend. Should be enough for at least a dozen qts of spears. Half will be garlic dill. The other half will be spicy hot with some tiny ghost peppers.

All was given to us by a neighbor who is overrun with stuff. Thank God for good neighbors!

I'm really excited to start getting zucchini. I have been studying up on preserving it. We always ground it and froze the extra and had zucchini bread throughout the winter, as well as added it into pasta sauce as not only a stretcher, but also filling up the family with extra nutrients they didn't even know they were eating.
 
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