Canning Corner

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!

Jam Day - Raspberries!

By Brad Nichols
Sunday at 10:31 AM
Yesterday I completed the annual 6 hour 'pilgrimage' that is known as 'Jam Day' at our house. I harvested about 25 cups of raspberries from the plants on our property, and then made 2 batches of homemade jam.. I may have to do another pass next week and make one more batch as the demand from friends and family looks like it will burn through the 22 half-pints I got from this harvest before Labor Day!

Here is my recipe in case anyone is interested - this comes out consistently well, uses half the regular amount of sugar and makes a full 12 half-pint jars.

Classic Homemade Raspberry Jam

Fireweed Jelly

By Sherry Blizzard
Saturday at 9:47 PM
All-day-long! I just finished putting up Fireweed Jelly. I didn't want to do it because it is so much work. But it is my brother and my cousin's husband's favorite so I felt I had to. My cousin and her husband is coming to visit and I haven't made it in a few years. First of have to pick the fireweed blossoms...that takes about 1 1/2 hours to get 8 cups. have to pick the blossoms from the stems....another 3 hours (at least)...then you have to get the idea. Then boil it on the stove with 4 1/2 cups of water....then strain through a jelly strainer. Then heat again...add pectin, boil....add sugar....boil...pour into sterilized jars, and hot water bath. Oh yea....only about 8 hours worth of work! No wonder I only do this every so many years. I am only doing this for my brother and my cousin's husband. It is so much easier to make raspberry or blueberry or strawberry rhubarb jam! My brother actually hides this jelly from visitors because he is not willing to share it.

Fireweed is a WEED! It grows in the Northwest and is very pretty, but it makes a delicious jelly.. The story is...when the blooms reach the top of the plant, summer is over. Needless to say, I am always sad when I see Fireweed start to bloom and I pay close attention to where the blooms are.

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What to do with all those Cukes or Zucchini?

By Brad Nichols
Sunday, July 19 at 8:43 AM
Hi Friends,

I heard from Eddie yesterday that he was a bit overwhelmed with his cucumber crop, and was looking for some good recipes. That reminded me of the garden days when I was a kid where, about this time of year, we had more zucchini than three families could ever find a use for!

So.. I dug up and posted my mom's recipe for homemade green relish - works equally well with Zucchini or Cucumbers.

Hopefully it will be of use to some of you who are looking at a bumper crop and wondering what to do with it all! Enjoy!!

Home Style Zucchini Relish

Rhubarb Orange Marmalade and Halibut? or Sockeye?

By Sherry Blizzard
Jul 2, 2015
Just finished canning 4 pints of collard greens. I could have canned more, but it was raining and I didn't pick as much as I could have. I did steam and eat too much of the Swiss Chard and Kale....I'm not sorry and won't apologize for my indulgence...It was soooooo good. I just steamed it with some Icelandic Kelp Sea Salt and yeah....yum. I am now making baked halibut...I'll serve that on a bed of rice and smothered in a Rhubarb Orange Marmalade Red Pepper and Onion Sauce. (Can you tell I am punting here? Need to get rid of jam....why not mix it with peppers and onions and other stuff like chili flakes...") I may be dying by fire.

Rhubarb Pie Filling

By Sue Ringler
Jun 26, 2015
Hello, I want to can Rhubarb pie filling and I do have the recipes but they both say pint jars. That's going to take up a lot of pint jars. Can I use quart jars and if so, kettle cook for how long? Has anyone canned this? Thanks

Sockeye Scraps and Dog Food Question

By Sherry Blizzard
Jun 13, 2015
So we dipnetted our sockeye...Hunky hubby came back with a huge ice chest full of "Scraps"....heads, bones, carcasses, eggs all junk that it typically thrown back into the river. Last year I canned it for dog meat in the winter. Why not? My house stinks for a week or two, but my dogs have some seriously good protein and Omega 3 oils at -40F. Should I can all of it now...6-7 days of straight canning or freeze half and can later. extension office recommends never canning a quart of salmon...only pints...your take?

Hot Pepper Jelly

By Michelle Rice
Jun 7, 2015
Anyone have a good recipe? This has become my favorite, since some friends shared some that they made from last fall.

Seafood Stock

By Sherry Blizzard
Jun 5, 2015
Yes....I saved all my shells from shrimp, lobster, and crab as well as scrap veggies (the ends and peelings of onions, carrots, etc. Since I bought some AK King Crab today at the store to make a grilled cheese,... I thought I had enough to bring the old shells out of the freezer and make stock. I will pressure can this stock and use it whenever I need to make gumbo, chowder, orzo or anything else that a seafood stock might enhance the recipe better than water.