Canning Corner

dmsgrl
Hosted by Tess Geer
Group active since Sun, Mar 28, 2010


Jams, jellies, salsas, pickles, broths, syrups etc etc etc! Lovers of canning share your favorite recipes and canning tips here! Our mission is to help folks everywhere overcome the dreaded malady FOC...Fear Of Canning! Many sufferers have been cured thanks to Canning Corner. We are the best!


 

Beet Dyed Eggs

frenchtutor
By Susan Feliciano
17 Hours Ago
Does anyone have a good recipe for these? I'm wondering if you can boil eggs in their shells in beet juice and get a purple shell. I think these have been peeled and soaked in beet juice.

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THE CONSERVO CANNER! All the way from 1929 and in my kitchen!

dmsgrl
By Tess Geer
Friday at 10:21 AM
When visiting Whidby Island, Washington last month, we stopped in a little town museum where I came across a Conservo. We asked the volunteer manning the museum what it was. She said it was for canning and had belonged to the mother of one of the town residents. I HAD TO KNOW MORE. There isn't a great deal about the Conservo online, but I did find a pdf for the manual. I starting looking for one, found one on eBay and bought it. It is in mint condition. It was probably manufactured 1928-29 and looked like it had never been used. I have now used it to can apple grape juice (made with my steam juicer) and it worked PERFECTLY. I love it! The intro to the manual is in and of itself very interesting reading as it gives a lot of insight into what a family at that time (not a farm family) was eating and preserving.

The manual has recipes and times for canning every possible food. Obviously, these days we know not to can low acid foods in steam or water bath as they were doing then. You can find the manual here:akro.home.comcast.net/...onservo.pdf

I called my County Extension. The food preservation expert knew of it but had never seen one. I'm going to take it in and show it to her. I'm attaching a pic of my wonderful Conservo in action. I'm going to use it again today to make Strawberry Rhubarb jam. It will hold 32 half pint jars and only takes up one burner on my stove! It's a real find. If you ever come across one, BUY IT!

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New Ball Canning Procedures. No more soaking the lids in hot water!

dmsgrl
By Tess Geer
Dec 27, 2014
According to Jarden (Ball), it is now no longer necessary to soak lids in hot water. At all! What a change!

livinghomegrown.com/changes-in-canni...


Blue Pickled Garlic Revisited

dmsgrl
By Tess Geer
Nov 7, 2014
So! Thanks to the advice here, I tried again and got a perfect result! Here's a pic and here's what I did.

Selected garlic cloves that were shedding (hopefully older)
After the garlic was peeled, I microwaved on high for 30 seconds, stirred and microwaved for 30 seconds longer. Then I went ahead as usual.

NO BLUE GARLIC! Not on clove. Peeked under the lid this morning@

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Photo Courtesy of Barbara Lentz! Can't wait to make it!

dmsgrl
By Tess Geer
Nov 5, 2014
Blueberry Bourbon BBQ Sauce? There is NOTHING about the sound of that not to like! Thanks for sharing this recipe, Barbara! Blueberry Bourbon BBQ Sauce

The Holidays are coming!

dmsgrl
By Tess Geer
Nov 5, 2014
Hostesses, teachers, friends, co-workers....let's share our favorite canned gifts! If you can, share pics too. I love packaging ideas, don't you? Nothing makes an impression like homemade, right? Well, maybe a new car.... but let's stick to canning!

Pineapple Banana Jelly

bluelady
By Anna Mae Kantor
Nov 5, 2014
Does anyone have a recipe for Pineapple Banana Jelly or Jam? I have one somewhere but can't find it. Hope someone can help me out. Thank you.

Blue Garlic! Whyyyyyy?

dmsgrl
By Tess Geer
Oct 14, 2014
I use distiller water, fresh garlic etc etc etc and sometimes the entire batch still turns out blue!!!!