Canning anyone?

[BetteTheRed]

I made a very Indian green tomato chutney one year, which was the bomb.

 

[JayneWonders]

Does anyone make an apple pie filling?

 

[JayneWonders]

Just took a small batch of "turbinado sugar pear preserves" out of the water bath. Tasty.

Also made another batch of crab apple jelly, but think it isn't going to set. Will need to boil it again tomorrow if it doesn't

 

[BetteTheRed]

I've never had a crabapple jelly not set.

 

[JayneWonders]

Should of had you here!

 

[BetteTheRed]

There's so much pectin in apples that it's hard not to set...

 

[JayneWonders]

Well another mixed success today.

I think my salsa is good.

Bread and butter pickles, needed more brine. Made some, but rookie mistake, should just have adjusted bottle sizes

 

[JayneWonders]

@KayTheCurler can you tell me more about your meat preserving?

 

[KayTheCurler]

I packed meat/fish into canning jars, added suitable liquid and seasonings by guesswork and boiled the jars for a long time.
Mu guy's family used to make 'salmon ' - which was whatever fish someone gave them canned in tomato juice. It turned a bit red which was why they called it salmon!

 

[JayneWonders]

Anyone have tricks regarding peeling beets?

 

[KayTheCurler]

I wash off any mud/dirt, cover with water and boil until cooked. Dump them in cold water for a few minutes and the skin easily slips off.

 

[JayneWonders]

Missed the dumping in cold water but. May try again. Thanks

 

[JayneWonders]

Made ginger-lemon plum jam with Tabitha Thursday night & Friday afternoon.
The plums masticate over night (12-24hrs).
Very simple recipe.
Very tasty.

 

[BetteTheRed]

Would love that recipe, Jayne.

 

[JayneWonders]

Will do

 

[JayneWonders]

@BetteTheRed : here you go

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FAST or FANCY
Plum Jam

Savor lusciously sweet-tart plums through fall -- or beyond --with these spice-infused preserves from It Starts with Fruit author Jordan Champagne.

*******************************

Ginger adds depth and mellows any tartness, lemon juice and zest bring the zing.

Ginger-Lemon Plum Jam
Makes 5 jars
Total time: 45 minutes, plus 12 to 24 hours for maceration

In a large bowl, place 3½ pounds plums, removing stems and pits. Drizzle evenly with ¼ cup lemon juice, pour 1 3/4 cups sugar over top, and cover bowl, keeping plums at room temperature for 12 to 24 hours. Place 5 plates in freezer.

Add macerated plums to a large nonreactive pot (like stainless steel), filling no more than 1/3, and bring to a boil over high heat. Add 1 Tbsp. peeled, grated ginger and 1 tsp. finely grated lemon zest.

Continue boiling, stirring occasionally with a whisk, discarding any skins that stick. After 10 minutes, do a gel test (directions, below). Repeat every 5 minutes, if needed, untiI desired consistency is reached.

Fill 5 (8-ounce) canning jars with jam, leaving ½" headspace. Wipe rims, seal lids, and process in a water bath canner for 10 minutes, per manufacturer's instructions. Jars keep for up to 1 year; once opened, store in fridge for up to 3 months.


Gel Test:
Put your jam to the gel test. Place 1 tsp in the centre of a chilled plate and return to freezer, making sure it's sitting evenly.
After 5 minutes, turn plate vertically. Jam is ready if it descends horizontally and evenly -- called sheeting.


No Can Do
Slow jams not to your taste? Skip the overnight maceration., use 1/4 tsp ground ginger in place of fresh, and forget about the canning process -- just add jam to jars and store in the fridge for up to 6 weeks.

 

[BetteTheRed]

You used the fall prune plums, the smallish oval purple ones?

 

[JayneWonders]

You used the fall prune plums, the smallish oval purple ones?

Yes. We left a lot of the skins in. We doubled the recipe. Cooked a bit longer to get it jam consistency