Canning The May 2020 Canning Recipe and Chat Thread!

packyderms_wife

Neither here nor there.
Yup, I just made this a thing here at TBK.

RULES: Only, and I mean this ONLY, share for use tested safe recipes!

NOTE: Some of the recipes in the older Ball Blue Books have been revoked due to siphoning issues, etc. BBB has an online PDF of their most recent books if you need to double-check a recipe.

 
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packyderms_wife

Neither here nor there.
First approved recipe is Sloppy Joe Mix!

I may look to see if I can find just a sauce recipe, this way I can use the sauce with beans if necessary.



Home-canned Sloppy Joes
Yield: 8 x half-litre jars (US pint)
Course Main Course
Cuisine American
Keyword Beef
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Yield 8 half-litre jars (US pint)
Calories 140 kcal
Ingredients
  • 1.75 kg ground beef (or venison. 4 lbs)
  • 500 g onion (washed, peeled, chopped. 3 cups / 16 oz. Measured after prep. 3 medium onions before prep)
  • 225 g green bell pepper (chopped, seeded. 1 1/2 cups. Measured after prep. About 1 1/2 large.)
  • 500 ml tomato sauce (2 cups / 16 oz / 1 US pint)
  • 500 ml ketchup (2 cups / 16 oz / 1 US pint)
  • 500 ml water (2 cups / 16 oz / 1 US pint)
  • 1 tablespoon salt (OR non-bitter, non-clouding salt sub)
  • 1 tablespoon sugar (OR 1/2 teaspoon liquid stevia)
  • 1 tablespoon prepared mustard
  • 3/4 teaspoon ground black pepper
Metric - US Customary
Instructions
  1. Prep the onion and green pepper in advance, set aside.
  2. Sauté the ground meat in a large pot. Drain off any excess fat.
  3. Add the prepped veg and all remaining ingredients.
  4. Bring to a boil uncovered, then reduce to a simmer and let simmer for 5 minutes, uncovered.
  5. Ladle into jars, being sure to get balanced scoops of liquid and solid.
  6. Use either 1/4 litre (1/2 US pint / 8 oz ) OR 1/2 litre (1 US pint / 16 oz) OR 1 litre (1 US quart) jars,.
  7. Leave 3 cm (1 inch) headspace.
  8. Debubble; adjust headspace.
  9. Wipe jar rims.
  10. Put lids on.
  11. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
  12. Processing time: Process 1/4 litre (1/2 US pint / 8 oz ) OR 1/2 litre (1 US pint / 16 oz) for 75 minutes. Process 1 litre (1 US quart) for 90 minutes.

Jar size choices: Either 1/4 litre (1/2 US pint / 8 oz ) OR 1/2 litre (1 US pint / 16 oz) OR 1 litre (1 US quart)

Processing method: Pressure canning only

Yield: 8 x 1/2 litre (US pint) jars

Headspace: 3 cm (1 inch)

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)

Processing time: Half-litres (pints) 75 minutes; litres (quarts) 90 minutes
 
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packyderms_wife

Neither here nor there.
Chat: This weekend we're canning more boneless skinless chicken breasts and chicken hindquarters. We hot pack the dark meat which means I'll par-cook it, let it cool, pull the meat, and return the skin and bones along with some vegetables to the pot to make broth.

Then we have one more huge beef roast he found at Sam's Club that we will also can up.

If we can find a ten pound tube/chub of ground beef either at Sam's Club or Fareway then I'll can up some Sloppy Joe Mix.

Oh and I'm canning whole cranberries to get them out of my deep freezer. We're canning/eating that down so we can defrost that beast.
 

Kathy in FL

Has No Life - Lives on TB
I usually over cook at the holidays on purpose, especially Christmas. That's when I cook a huge vat of Spanish Garbanzo Bean soup. I also fix black beans from scratch. And then there is the pork cooked after marinading in Naranja Agria and Mojo (sour orange plus mojo which has a lot of garlic and stuff in it). All the leftovers get canned (not BWB but how you would can meat) and last for a couple extra months. We're already out so I think I may just go ahead and try and make some more Spanish Garbanzo Bean Soup.
 

packyderms_wife

Neither here nor there.
I usually over cook at the holidays on purpose, especially Christmas. That's when I cook a huge vat of Spanish Garbanzo Bean soup. I also fix black beans from scratch. And then there is the pork cooked after marinading in Naranja Agria and Mojo (sour orange plus mojo which has a lot of garlic and stuff in it). All the leftovers get canned (not BWB but how you would can meat) and last for a couple extra months. We're already out so I think I may just go ahead and try and make some more Spanish Garbanzo Bean Soup.
What are the ingredients in your garbanzo bean soup I may just have to make a pot to eat!
 

packyderms_wife

Neither here nor there.
5he pressure canner is coming down to zero pressure and I can tell you right now one of 5he jars did not seal, and the smell of fresh cooked chicken is driving me crazy, yum! Hopefully it’s just a jar that did not seal and not on3 that imploded.
 

packyderms_wife

Neither here nor there.
I processed a thirteen plus pound sirloin tip roast this evening that is now cubed and in the pressure canner. He’s keeping an eye on the pressure canner for me. I also process thirty pounds of chicken hind quarters, two one gallon bags of shredded chicken in the fridge to be canned up tomorrow and about eight quarts of chicken stock. I’m exhausted and am also a happy camper!

BEfore that I went to three grocery stores, considering I’m just a little more than a week out from my cardiac event I did a lot today... oh I also planted herbs and tomatoes this afternoon. Yeah, I’m tired.
 

Esto Perpetua

Senior Member
I like to take a bag of untrimmed tri tip roast and can it. I use everything! I raw pack it so I just cube it and stuff it tight into the jar. I grind up the fat and render it in the oven and pour it into soap molds. I use the fat for cooking and making popcorn. The cracklings are used for beef hash.

Takes me all flipping day to do this.

I can all my meat raw, even ground beef. I like how it gets tender and when you open a jar for tacos or cheeseburger mac or something, you don't have to muck around breaking it up for twenty minutes you just dump it in the pan and smash it.
 

packyderms_wife

Neither here nor there.
I like to take a bag of untrimmed tri tip roast and can it. I use everything! I raw pack it so I just cube it and stuff it tight into the jar. I grind up the fat and render it in the oven and pour it into soap molds. I use the fat for cooking and making popcorn. The cracklings are used for beef hash.

Takes me all flipping day to do this.

I can all my meat raw, even ground beef. I like how it gets tender and when you open a jar for tacos or cheeseburger mac or something, you don't have to muck around breaking it up for twenty minutes you just dump it in the pan and smash it.
This was raw packed! I can’t wait the way I can use it is limitless. Beef and noodles is high on my list!
 

AlaskaSue

North to the Future
Good gravy...here I am trying to get the raised beds and pots ready for planting and you're telling me it's canning season too! I'd best get on it, you all have some great ideas (Kathy I may need that Pork Naranja Agria and Mojo recipe, that's a new one for me)!

And thanks Packy for the tip on lids...I have a jillion jars but can always use more lids :)
 

packyderms_wife

Neither here nor there.
Good gravy...here I am trying to get the raised beds and pots ready for planting and you're telling me it's canning season too! I'd best get on it, you all have some great ideas (Kathy I may need that Pork Naranja Agria and Mojo recipe, that's a new one for me)!

And thanks Packy for the tip on lids...I have a jillion jars but can always use more lids :)
It has started here in Central Iowa anyway, the rhubarb is about knee high I've been making strawberry rhubarb jam and plan to can up some rhubarb sauce today! We've also been canning beef and chicken for quick easy meals... those would be for those days when I'm too tired to run the instant pot even.
 

Melodi

Disaster Cat
One good rule of thumb, while there are some things that should never be canned (or even put in a pressure canner); in general for pressure canning if it is something like a home-made stew - ALWAYS can for the time for the LONGEST ingredient which is usually the meat.

When it comes to Water Bath canning these days I am extremely careful and with most non-jams/jellies/fruits I just use the pressure canner for things like tomato sauce etc.

There are some safe recipes to do those in the steam canner/water bath canner but you have to follow them EXACTLY and most of the salsa MEAN IT when they have large amounts of vinegar and other natural preservatives in them (like citric acid or lemon juice).

Finally (and most here know this but I will repeat this anyway) there are a number of plants that we may think of as fruits or vegetables that are actually the opposite. Old fashioned tomatoes are a fruit and can be water-bathed canned using proper recipes for doing so, pumpkin is a vegetable and can't be; pickles (as they call them over here) are one way of raising the acid in low acid foods (vegetables and some fruits) to a level where they can be safely steam/water bath canned.

But ALWAYS use a vetted recipe, it just isn't worth it to be risky...
 

Bolt

Proud Deplorable
First approved recipe is Sloppy Joe Mix!

I may look to see if I can find just a sauce recipe, this way I can use the sauce with beans if necessary.



Home-canned Sloppy Joes
Yield: 8 x half-litre jars (US pint)
Course Main Course
Cuisine American
Keyword Beef
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Yield 8 half-litre jars (US pint)
Calories 140 kcal
Ingredients
  • 1.75 kg ground beef (or venison. 4 lbs)
  • 500 g onion (washed, peeled, chopped. 3 cups / 16 oz. Measured after prep. 3 medium onions before prep)
  • 225 g green bell pepper (chopped, seeded. 1 1/2 cups. Measured after prep. About 1 1/2 large.)
  • 500 ml tomato sauce (2 cups / 16 oz / 1 US pint)
  • 500 ml ketchup (2 cups / 16 oz / 1 US pint)
  • 500 ml water (2 cups / 16 oz / 1 US pint)
  • 1 tablespoon salt (OR non-bitter, non-clouding salt sub)
  • 1 tablespoon sugar (OR 1/2 teaspoon liquid stevia)
  • 1 tablespoon prepared mustard
  • 3/4 teaspoon ground black pepper
Metric - US Customary
Instructions
  1. Prep the onion and green pepper in advance, set aside.
  2. Sauté the ground meat in a large pot. Drain off any excess fat.
  3. Add the prepped veg and all remaining ingredients.
  4. Bring to a boil uncovered, then reduce to a simmer and let simmer for 5 minutes, uncovered.
  5. Ladle into jars, being sure to get balanced scoops of liquid and solid.
  6. Use either 1/4 litre (1/2 US pint / 8 oz ) OR 1/2 litre (1 US pint / 16 oz) OR 1 litre (1 US quart) jars,.
  7. Leave 3 cm (1 inch) headspace.
  8. Debubble; adjust headspace.
  9. Wipe jar rims.
  10. Put lids on.
  11. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
  12. Processing time: Process 1/4 litre (1/2 US pint / 8 oz ) OR 1/2 litre (1 US pint / 16 oz) for 75 minutes. Process 1 litre (1 US quart) for 90 minutes.

Jar size choices: Either 1/4 litre (1/2 US pint / 8 oz ) OR 1/2 litre (1 US pint / 16 oz) OR 1 litre (1 US quart)

Processing method: Pressure canning only

Yield: 8 x 1/2 litre (US pint) jars

Headspace: 3 cm (1 inch)

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)

Processing time: Half-litres (pints) 75 minutes; litres (quarts) 90 minutes
Yay! A new recipe to try and to can! Thank you!!! I love not having to use freezer space and it's so convenient to just grab a can of whatever and simply heat it up for a meal. I think Im going to try the makings of beef stroganoff minus the sour cream since I'm not sure how well it would can with it. Seems easy enough and all I'd need to do is add sour cream when I heat it up from the jar.
 

packyderms_wife

Neither here nor there.
Yay! A new recipe to try and to can! Thank you!!! I love not having to use freezer space and it's so convenient to just grab a can of whatever and simply heat it up for a meal. I think Im going to try the makings of beef stroganoff minus the sour cream since I'm not sure how well it would can with it. Seems easy enough and all I'd need to do is add sour cream when I heat it up from the jar.
Leave the sour cream and noodles out, it's not approved, otherwise, just make the stroganoff sauce according to the BBB recipe.
 

Melodi

Disaster Cat
I am just starting to try to get back into canning after not doing much for a number of years, I have to sort space to do it and find the jars, but I want to try out the steam canner I got a couple of years ago (and haven't used yet).

Nightwolf has planted a large garden and while there are no guarantees, if things go well, canning will be needed!
 

packyderms_wife

Neither here nor there.
I am just starting to try to get back into canning after not doing much for a number of years, I have to sort space to do it and find the jars, but I want to try out the steam canner I got a couple of years ago (and haven't used yet).

Nightwolf has planted a large garden and while there are no guarantees, if things go well, canning will be needed!
Don't forget dehydrating foods as well!
 

Grouchy Granny

Veteran Member
Ok - this one you don't have to can! We really like it for okra and asparagus (pickled of course!) And hopefully you have a spare refrigerator (I do, so I'm lucky). Steaming times depend on altitude, so steam until just green.

Refrigerator Pickles

Brine

1-1/2 quarts water
2 C Cider Vinegar
½ pickling salt (not table salt or Kosher – King Soopers usually has it in with the jars)

Warm until salt dissolves

Dill Pickles

Best done in a gallon jar

To the brine add

1/3 c instant minced onion
6 minced garlic cloves (I use the bottled stuff and use about 3 heaping TB) or more
½ TB mustard seed

To the jar add sliced pickling cucumbers and 6 heads of fresh dill. Pour brine over, seal and let sit on counter for 3 days, shaking periodically.

Pickled Asparagus (per Quart)

Cut into 5-1/2 or 6 inch lengths (they fit into the quart jars better that way)

Don’t add the spices to the brine

To each jar, add 1/2 TB mustard seed, ½ TB dill seed, 1 garlic clove and 2 or 3 (or more) dried red chilis.
Steam asparagus for about 3 minutes, then place in bowl of ice water to cool.
Lay jar on side to pack.
Pour brine over, seal and let sit on counter for 3 days, shaking periodically.


Pickled Okra (Per Quart)

Don’t add the spices to the brine

Steam okra for about 2 minutes, then place in bowl of ice water to cool.
To each jar I add ½ TB mustard seed, ½ TB dill seed, ¼ tsp minced garlic and 4 or 5 dried red chili’s.
Lay jar on side to pack.
Pour brine over, seal and let sit on counter for 3 days, shaking periodically.
 

packyderms_wife

Neither here nor there.
Thank you GG, we love refrigerator pickles! I do a combination of radish, carrot, onions, garlic, and black peppercorns with boiling hot vinegar, a pinch of salt and a table spoon of sugar.
 

lonestar09

Veteran Member
Does anyone have a good recipe for pickled carrots, like the ones you would find mixed in with jalapenos? I ha e gone thru my canning books and didn't see one. Have tried looking online but I must be using the wrong wording.
 

packyderms_wife

Neither here nor there.

Preparing and Canning Pickled Vegetables
Pickled Carrots
  • 2¾ pounds peeled carrots (about 3½ pounds as purchased)
  • 5½ cups white distilled vinegar (5%)
  • 1 cup water
  • 2 cups sugar
  • 2 teaspoons canning salt
  • 8 teaspoons mustard seed
  • 4 teaspoons celery seed
Yield: About 4 pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure:
  1. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer's directions.
  2. Wash and peel carrots well. Wash again after peeling and cut into rounds that are approximately ½-inch thick.
  3. Combine vinegar, water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil gently 3 minutes. Add carrots and bring back to a boil. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes).
  4. Meanwhile, place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar.
  5. Fill hot jars with the hot carrots, leaving 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.
  6. Process in a boiling water canner, as recommended in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.
Allow carrots to sit in processed jars for 3 to 5 days before consuming for best flavor development.
Table 1. Recommended process time for Pickled Carrots in a boiling-water canner.
Process Time at Altitudes of
Style of PackJar Size0 - 1,000 ft1,001 - 6,000 ftAbove 6,000 ft
HotPints15 min2025
Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. October 2005.
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summerthyme

Administrator
_______________
Here is a recipe given to me by my best friend... she passed a few years ago, and I still miss our conversations. I often wonder what she'd think about this whole COVID mess... she was an MD, although she never practiced. She was AnnCats on here...

Pickled Red Onions

Peel and slice the onions into thin slices. I use the middle blade on the 7 quart Cuisinart, which gives a nice just thick enough slice. I cut up about 15 to 20 lbs at a time, but you could do more or less, it really doesn't matter.

put 15 cups of vinegar in your stock pot with

5 cups water

2 1/2 to 3 cups white sugar or a little more if you like it fairly sweet

1 1/4 cup canning salt or a little less - I'm cutting down on the salt in mine because it gets really overpowering and the vinegar should keep any beasties away anyway.

8-10 tablespoons yellow mustard seed
2-3- tablespoons celery seed - I use more because i like the taste
1-2 tablespoons pickling spice

You can add red pepper flakes or pods if you like your b& Bs hotter than we do.

Original recipe has turmeric, which doesn't go well with the coloring of the pickled red onions so I left it out.

Bring the brine to a boil and boil for 5 minutes.

Have the jars and lids ready for canning.

put the red onion slices in the simmering brine and bring and brine back to a boil and let them cook for 3-4 minutes, until they are steaming hot and beginning to soften, but not soft.

Can it up. I HATE the slices when they get to this step, because they're all slithery and all over the place and are harder than hell to work with. The end result makes it okay, but just barely - I swear they have a mind of their own and it's evil.

You can water bath them if you want, but I haven't done that because of the salt and vinegar and because I don't particularly think water bathing things like pickles is a good thing. YMMV.
I will say that this is likely NOT an "approved" recipe, at least in terms of it being "open kettle canned". If you need to be completely safe, water bath pints for 10 minutes, or quarts for 15 minutes.

Summerthyme
 

packyderms_wife

Neither here nor there.
This weekend I made and canned this. YUM!! It was easy to make. And, lucky me!, I had just enough left over to make 2 Sloppy Joes to eat while the remainder was in the pressure canner. I'll be doing this again for sure! Thanks again for posting it!!
So glad to hear it worked out for you!
 

packyderms_wife

Neither here nor there.
We canned 15 3/4 pints and 5 pints of ground beef this afternoon!

Cook the ground beef, drain all fat, rinse to remove excess if necessary. Put hot beef in jars leaving one-inch head space, cover to one-inch head space with hot water or hot beef broth, add salt or beef bullion, remove air bubbles, put on lids/rings, pressure can 75 minutes or to whatever altitude you live which may be more if you live at a higher altitude than sea level.
 

Kathy in FL

Has No Life - Lives on TB
Winn Dixie has some steaks on sale. I think I am going to raw pack some steak chunks for use in recipes like stroganoff later on. I'm running out of my most commonly used pantry items so I need to get a ball on it.

Oh, and did you know you can buy those pre-cooked meatballs ... like the giant bag of them from SAMs and similar places … using your favorite sauces? Marinara, sweet and sour, sweet chili, BBQ, honey mustard, etc and yada yada. They are a fan-flipping-tastic convenience item to have on hand.
 

ejagno

Veteran Member
Just finished shucking and canning 40 lbs. corn for my sister. A neighbor brought her the corn as a gift and she was simply going to put it in jars and put on the shelf once shucked. LOL I helped her clean it all and remove the corn from the cobs and brought it all home to can for her so she doesn't poison herself or her family. She has no patience to learn and terrified of pressure canners.
 
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