Cant Take The Heat? Git Out Of The Kitchen

[racfish]

This last weekend was a scorchy.To top that off I went out picking blackberries and made 3 batches of blackberry jelly and jam.My kitchen and upstairs to my house hit 104 degrees on Sat and Sun.Thats with all windows and doors open.After a treacherous morning fishing on the toon.another story.I gave up and did the berries.Canning,picklin,jams and jellies always are made at the hottest part of the year.I could freeze berries and do it in the fall winter but the beauty is to process the fruits and veggies while just picked for best freshness taste.
This week I'm going for beets,apricots and peaches.Wed I'm going to Yakama so this weekend I'll be at it again.Sure I can buy any of these pruducts at a specialty store or even a supermarket.Ifin you never had home canned peaches or home made apricots both split and in jams youre really missing some great treats.Its not a money saving venture.It cost alot to drive there ,buy the stuff,get canning supplies and so on.But the quality and the look on someone specials face makes it all worth while.
I urge everyone to try it at least once.Ifin you have children or grandchildren or nephews and nieces you should can or pickle with them.Its a great feeling to watch a kid eat a PB and jam sandwich.Especially if they help make it.Ifin you have questions on canning or preserving ? ask me. If I cant help I'll tell you where to find answers.I usae the KERR or BALL books.Both have recipes and the correct cooking times and preperation details.Good luck and COMER CON GUSTO.

[Rich McVey]

Agreed, My fiance took the boys black berry picking and the 3 of them made jam and ice cream topping. The boys were pretty stoked about it when is had setup and well.... all of it dissapeared in a couple weeks. Good Stuff, Like the 7 year old like to say... "It was made with love".

[Rollin with Rolland]

ALRIGHT racfish.....here is a question....

i posted a tread a bit back about canning fish.....i didn't see your response... ...(and i know you got skills). Some of the pickling cukes have been showing up in the markets, so i got some dills in the canner as we speak. i also did some spicy green beans a week ago, but they turned to mush (no texture). i think i cooked (pressure) them to long. great flavor...terrible texture. What about this meat/fish in the can??? have you tried it??? what were the results?? I absolutely agree....i started with my mother many years ago, and canning is a great experience to share with the young ones...(very practical too)

[racfish]

Youre way more adventuresome then I at the canning.I dont have a pressure cooker for canning.I did years ago but I gave up doing my own fish and meats.With the outbreak of E-Coli and Botchilism on the rise I didnt want to take chances on that style of canning.My newest thing I use is a Steam Canner.It uses 2-3 quarts of water as compared to the old canners using 5-8 gallons of boiling water.Another new thing I've been doing different lately is I use Apple Cider Vinager instead of regular Vinager.Apple Cider has at least 5% acidity which is perfect for canning.Any less then that and you might have problems.
Sorry for not responding to your fish canning thread but I just havent done that type in years.I will get back at it again.The canning I do now takes up 80% of my weekends as it is.I get to fish 10% and housework 10%.I need more time.Unfortunately the only days off I get for a while are Sat sun.Oh well.Doing all this for me is a way of expression as in an artist and their work.

[Rollin with Rolland]

Youre way more adventuresome then I at the canning.I dont have a pressure cooker for canning.I did years ago but I gave up doing my own fish and meats.With the outbreak of E-Coli and Botchilism on the rise I didnt want to take chances on that style of canning.My newest thing I use is a Steam Canner.It uses 2-3 quarts of water as compared to the old canners using 5-8 gallons of boiling water.Another new thing I've been doing different lately is I use Apple Cider Vinager instead of regular Vinager.Apple Cider has at least 5% acidity which is perfect for canning.Any less then that and you might have problems.

E. coli and Botulism?? I thought home canning was supposed to be a much safer alternative to PREVENT these pathogens??? Is it still a problem with home canning??

Steam Canner?? that sounds a lot like a pressure cooker/canner. I only put about 2 in of water in the bottom, and the heat of the steam (higher than the 212* of boiling water) speeds up the process and kills more microorganisms. does your steam canner have a cover, or do you just suspend the cans above the water and in the steam??

cider vinegar, huh. I have used that for certain recipes, but i have found it to "sweet" for others....do you use it for everything?? I think that cider vinegar and white vinegar both have 5% acetic acid (acidity), right??

thanks for the info racfish...one never stops learning.

[racfish]

Sometimes I mix both vinagers.They both have 5% acidity.Not for everything.I dont use cider for asparagus.I use Heinz white vinager.I tried other vinager brands like 4 Monks from Costco or Cash N' Carry but it had a funny after taste to me.I find that Heinz is a very clean tasting vinager.My steamer has a cover but it dosent bolt down.The bottom pan holds the 2-3'' of water like you said and the top is a high dome lid.Lt weight alum.
I worry about poisining and those older microrganisms because I send most of my stuff back east to my sister and her family.I dont want anyone to get the old Montezumas Revenge eating my stuff.Hahaha..
I read where Garlic can turn real bad if not done right.Or certain fish and meats.Besides if I canned all I caught I wouldnt be canning very much and I wouldnt be on a diet at all.Im not so worried about my end of the health issue.I try to be very clean and use mass iodine in my utensil preperation.Yes my kitchen by the end of fall has a yellow tint from iodine.I worry more about the farm level part of cleanliness.
Ifin you gonna die ,might as well be like Mama Cass and die from choking on a good ham sandwich better then being shot.Hehehe. Yes one never stops learning.I remember when my grandma would open up a jar and youd see the product fizzzzz right out the jar.Thats what scares me.Thats because back then water bathing wasnt the norm for canning.

[Rollin with Rolland]

I use Heinz white vinager. I find that Heinz is a very clean tasting vinager.
I dont want anyone to get the old Montezumas Revenge eating my stuff.Hahaha..
I try to be very clean and use mass iodine in my utensil preperation.Yes my kitchen by the end of fall has a yellow tint from iodine.I worry more about the farm level part of cleanliness.
Ifin you gonna die ,might as well be like Mama Cass and die from choking on a good ham sandwich better then being shot.Hehehe. Yes one never stops learning.I remember when my grandma would open up a jar and youd see the product fizzzzz right out the jar.Thats what scares me.Thats because back then water bathing wasnt the norm for canning.

Right on racfish....Montezumas revenge...LOL :pale:

I also use the Heinz white vinegar.....totally agree. Cider vinegar, i like a little more local. What is this iodine?? You use that to sterilize your equipment?? I just boil EVERYTHING, i'm very wary of chemical use, i think it has the potential to impart certain flavors in the food, just my opinion though. I know all about the "fizzzz"....i brew my own beer as well....i've had many "bottle bombs"...:shaking2: Definite contamination there.......

[racfish]

Iodine is what I used in Wine and my Vinager making for sterilization of utensils.I know that iodine is kinda the old fashion way but I have gallons of it from my wine days.Im just using it up.If you want to boil it sterile it has to be hotter then the stove will get.The way I've done it is put a piece of granite in a fire till the rock literally glows.Drop the rock in a canner of boiling water.That should bring it up to a very sterile temprature.My glass top range dosent boil water hot enough.