- November 3, 2011 at 6:33 pm #300004
I was wondering if it would be too much to ask for a canning section to the cooking part of the forum. I would greatly appreciate new canning recipes that are tried and true. Thanks so much.
- November 4, 2011 at 11:34 pm #430406
Hi Rachel, I don’t know if you’ve seen it yet, but we have a canning section here, it’s a few of my favorite tried and true recipes:
People also post their tried and true canning recipes here in the MYO forum, although they sometimes they don’t use a prefix, which makes the recipes harder to sort.
:bee: Do you can much? I seem to go through spurts, I canned a ton of fruits and veggies last year, it’s a lot of fun, but very time consuming and my kids tell me it creates a big mess . . .
Of course, no one is complaining when they’re scarfing down pickles!
- November 5, 2011 at 4:10 am #430407
I can much when I can get my fruits and veggies in bulk at a decent price or free. Here at fort lewis we have black berries like crazy and crab apples to make apple butter and jelly. I just made 2 quarts and 3 pints pumpkin butter.
I love it but I too hate the mess but it’s worth it.
- November 5, 2011 at 12:13 pm #430346
MMM.. I love the regional things, when we lived in Maine we had tons of Fresh Macs & Cortlands and they were the best (crisp) apples for cooking/baking. Not too sweet, not too tart. It’s funny how much you have to adjust a recipe just by altering the Type of apple you use, something that Never occurred to me when I lived up north.
Now that were in the Southeast, it’s nearly impossible to find a decent apple. We don’t really have crab apples here either, another cold weather fruit I think.
Pumpkin butter is lovely- I had a recipe on here for Crockpot pumpkin butter, basically it simmered all day long and then you could can it or freeze it, made it so much easier than cooking it down, pureeing, etc.
With all that’s been going on here, I hadn’t even thought of making fresh pumpkin butter. It’s perfect on a toasted biscuit in the morning.