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Using what you've prepared
#1
As you guys know, I did a lot of canning last summer. I've been using some of what I've canned just for regular every day cooking. Kind of figured I'd give some reports about some of the things I've prepared.

Beef Jerky - While not canned, I prepared about 10 dry pounds. I opened some that was sealed early last summer and it was perfect. Nice and tasty.

Spaghetti sauce - Opened the first jar of it the other night. Added a can of tomato paste and it was perfect. My large batch I made for canning tasted just like my individual batches I had been making.

Pizza Sauce - I've used probably 8 pints from my batch I made for pizzas. It's been perfect.

Green Beans - This is what I have the most experience in canning and it's simple, every jar has been perfect.

Beef & Chicken Broth - I just opened a jar of beef broth last night, made some gravy for beef tips for dinner with it. Used several jars of chicken broth over the past few months. No issues with it, just needs to be shaken pretty good before opening.

Chili Sauce - Opened a couple of jars for making meat loaf, tasty as always.

That's all I can recall that I've opened from what I canned so far. Anyone else using what they've prepared and have interesting reports? Did you can something that didn't taste the way it should have?
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#2
Our last batch of peaches didn't seem to turn out too well over time. She thinks it was an additive she used called fresh fruit or something, they got real cloudy over time. That and some that had peaches that sat above the syrup slightly went bad on those spots.
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#3
Mr_Gixxer;92236 Wrote:Our last batch of peaches didn't seem to turn out too well over time. She thinks it was an additive she used called fresh fruit or something, they got real cloudy over time. That and some that had peaches that sat above the syrup slightly went bad on those spots.

Fruit Fresh shouldn't have made them turn bad, all that is is Ascorbic Acid, otherwise known a Vitamin C. It's meant to hold the color and keep them from oxidizing. When I'm canning, I don't know Fruit Fresh, I juice oranges and mix a bit of fresh orange juice in with each can. It does the same thing and it's fresher.

I do use Fruit Fresh when I'm just peeling apples for the kids lunches. I'll peel them and then dunk them in some water with dissolved fruit fresh and the apples stay nice until lunch time.

It's normal for product that sits above the liquid to get bad spots. If the peaches were gummy and didn't have any flavor, then they might have been over processed.
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#4
My wife canned tomatoes spaghetti sauce beans peaches and pickles. We use them almost every day as the we need the jars for this year canning. Every thing was good we did have one jar of spaghetti sauce go bad because of bad seal. We also are using the reusable canning lids from tattler and have been happy with them. They take a little getting used to when canning with them the first time.

How many jars do you can a year
Rcpaul, proud to be a member of pa2a.org since Jan 2013.
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#5
Streak, you ever try the old time method of canning with wax in the top? My grandmother used to have some jars of black raspberry jam she made that sat in the cellar for years with wax in the top. Used to remember as a kid trying to break out the chunk of wax and enjoying the awesome jam.

How about canning with some old time glass lid jars? I've started accumulating some of these, the ones that have the metal flip top handles like the old beer bottles used to have. We dated some of the ones we have made by ball and atlas as far back as 1910, I'm guessing they need a rubber seal though and they probably don't have any available anymore. They just sit on shelves as decoration and to hold various things around the house now.
[Image: picsay-1358258813.jpg]
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#6
Mr_Gixxer;92353 Wrote:Streak, you ever try the old time method of canning with wax in the top? My grandmother used to have some jars of black raspberry jam she made that sat in the cellar for years with wax in the top. Used to remember as a kid trying to break out the chunk of wax and enjoying the awesome jam.

How about canning with some old time glass lid jars? I've started accumulating some of these, the ones that have the metal flip top handles like the old beer bottles used to have. We dated some of the ones we have made by ball and atlas as far back as 1910, I'm guessing they need a rubber seal though and they probably don't have any available anymore. They just sit on shelves as decoration and to hold various things around the house now.

I've never done anything with the wax seals. The last person that I knew personally that did that was my grandmother, and even that was a long time ago, probably back in the 70's was the last time I saw that being done.

The problem with those glass lid type jars is getting the gasket. You can still find them if you look hard enough, and you could probably just buy a sheet of the type of material used and cut them out yourself if you really wanted to use them. I'd just be careful because a lot of those old glass jars and bottles have a tendency to have bubbles in the glass which creates a weak point and they can then burst. No sense in ruining perfectly good antiques. If you wanted to make something like that to give away as a gift, I think you can buy modern version of those jars.
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#7
Mrs 60-15 and I canned burger last year. I was a little skeptical, but we browned the burger in a pan then canned normally.

We've been using it quite often, and much to my suprise, it is fabulous, just like it came out of the pan.
60-15, proud to be a member of pa2a.org since Oct 2012.
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#8
(03-30-2013, 07:12 AM)Mr_Gixxer Wrote: Streak, you ever try the old time method of canning with wax in the top? My grandmother used to have some jars of black raspberry jam she made that sat in the cellar for years with wax in the top. Used to remember as a kid trying to break out the chunk of wax and enjoying the awesome jam.

How about canning with some old time glass lid jars? I've started accumulating some of these, the ones that have the metal flip top handles like the old beer bottles used to have. We dated some of the ones we have made by ball and atlas as far back as 1910, I'm guessing they need a rubber seal though and they probably don't have any available anymore. They just sit on shelves as decoration and to hold various things around the house now.

You can find the gaskets at an ace or true value store. I think they come 12 per box the box is size of a canning lid box an it is a yellowish orange color
Rcpaul, proud to be a member of pa2a.org since Jan 2013.
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