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!



By Tess Geer
May 5, 2015
I finally finally got my new EatWith offering through it's test runs, photographed and IT IS UP! I thought I would share it here because I use preserved lemon in some of recipes. They are so easy to make, will keep on the shelf for a year and are DELICIOUS! I'm attaching the recipe.
Moroccan Preserved Lemons

Buttermilk Carrot Cake with Buttermilk Frosting

By Sherry Blizzard
May 3, 2015
I included this recipe from a JAP member because I used that Mock Pineapple (Zucchini) that someone posted and I canned a few years ago. It worked like a charm.

Sterilizing jars in my Conservo

By Tess Geer
Apr 9, 2015
Is so easy! Plus it holds 16 pint jars! This thing may have been made in 1929 but it's one AWESOME device! Getting ready to pressure can some chicken broth, and I just keep the jars hot in the Conservo until I'm ready for them.

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Sharon Flanagan - 'new' jam!

By sharon flanagan
Mar 31, 2015
I was unable to make my numerous variety of jams last summer/fall and so I just kept packing the fruits into the freezer. Needless to say the fruit really took over. I started a jam session yesterday (strawberry) and another today (peach). Unfortunately the frozen peaches had lost some flavour. I decided I'd add a bit of flavouring to the batch and came up with amaretto. (it makes an amazing truffle!)
I added just under a teaspoon but the scent of it seemed to over power the peaches. I thought I'd be scrapping the whole pot! :( I went ahead cooking the mixture and noticed the scents softly changing. Set & sealed, I baked some biscuits and decided I had to try it. Wonderful! My taste buds make it out to be a marriage of peaches and orange marmalade. I'll definitely be making this one again!

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Beet Dyed Eggs

By Susan Feliciano
Mar 26, 2015
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!

By Tess Geer
Mar 20, 2015
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

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!

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!

Blue Pickled Garlic Revisited

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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