So I did it. I made Pickles about 2 weeks ago and actually got them to be crunchy. Yippie!!! All I did was not soak them in the brine so long. My recipe calls for them to be soaked for 12 hours but I only soaked them for 6 it really helped! Have a great day!!!View Thread
Hi Im bruebee and am a home canner I love it! It is hot and tiring but so worth it when you taste what you made and it is actually good. Any hoo, I made my first batch of cherry preserves and they were so good! I used the less sugar pectin and liked it much better than the regular one. I aslo can peaches, pickles and other jams. I was wondering if any of you lovely ladies also can and if so what. Also have you tried the less sugar pectin and did you like it? Thanks!!! ~B~View Thread
That is wonderfull! I live an apartment so no garden for me. Im sure the plants are happy.... I kinda kill them . Im sure it is much more cost effective since you can make so much at one time. You probably dont have to buy canned veggies ever! That is so cool View Thread
I think home canned taste way better. I made peaches in light syrup last year and everyone said they were the best they ever had. The jars themselves are inexpensive between $6.50 and 8.50 for a case of twelve. After that you can reuse the jars and rings and just buy the lids. You will need a jar grabber to pull the Jars out of the hot water. Also a jar funnel and lid grabber can be handy. They make sets you can buy. As far as the canner itself, last year I just used my huge spagetti pot.. I got an enamelled steel canner for christmas and I like that alot I think it was $30. You can check online for better prices. Also you can flavor stuff the way you want to. It is really neat.View Thread
Do you use a pressure canner for your green beans? All the recepies I see say to use one but they are expensive. My hubs likes them better canned than frozen. I love apple butter it is so yummy. Canning is Awesome!View Thread
I have only done the pickles twice. The first time they were super soft and not so pretty. The second time the were a little better but still mushy. I think the key to crunchy pickles is to pickle them as soon as possible. Both times I was a little lazy in proccesing them so they sat on the counter for a couple of days. I get fresh produce from the local farmers market that my Husband volenteers at. Its free (awesome!!) but its the produce that has been passed over. I can't complain though I love it! As far a receipes go I like pickyourown.com . and you can also try your local college extenstion office. I made stawberry jam the other week and used the regular pectin and it was super sweet. My hubs didnt like it so much but my grandpa did. ( I know where I got my Sweet tooth from ) Its so awesome that there are moms like us that like to do this forgotten art. Thanks View Thread
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