Comments on: Putting Up Your Own http://sharonastyk.com/2008/03/18/putting-up-your-own/ Sharon Astyk's Ruminations on an Ambiguous Future Tue, 21 Jul 2009 07:17:23 +0000 #?v=2.3.2 By: Ani http://sharonastyk.com/2008/03/18/putting-up-your-own/#comment-3763 Ani Wed, 19 Mar 2008 18:49:14 +0000 http://sharonastyk.com/2008/03/18/putting-up-your-own/#comment-3763 well yes- that would be a problem- same as when I sell pickles, etc at market- I hate to buy new cases of jars as they cost so much- maybe you could ask friends to return the jars to get another "gift"- I may try to entice customers to get the jars back to me- or increase my price to cover it- but am always on a hunt for more jars..... well yes- that would be a problem- same as when I sell pickles, etc at market- I hate to buy new cases of jars as they cost so much- maybe you could ask friends to return the jars to get another “gift”- I may try to entice customers to get the jars back to me- or increase my price to cover it- but am always on a hunt for more jars…..

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By: Richard S. http://sharonastyk.com/2008/03/18/putting-up-your-own/#comment-3761 Richard S. Wed, 19 Mar 2008 18:42:27 +0000 http://sharonastyk.com/2008/03/18/putting-up-your-own/#comment-3761 Ani - I do try to save those pasta sauce jars, but more get given away than I buy. Probably 1/2 of my larger jars are were Classico-brand sauces. I need to get better at asking people to save the jars for me when we give away our jam. My 10 yo DD thinks we should sell the jam to earn money, but I think I earn a lot more by giving them away. :-) Richard Ani - I do try to save those pasta sauce jars, but more get given away than I buy. Probably 1/2 of my larger jars are were Classico-brand sauces. I need to get better at asking people to save the jars for me when we give away our jam. My 10 yo DD thinks we should sell the jam to earn money, but I think I earn a lot more by giving them away. :-)

Richard

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By: Ani http://sharonastyk.com/2008/03/18/putting-up-your-own/#comment-3722 Ani Wed, 19 Mar 2008 11:12:22 +0000 http://sharonastyk.com/2008/03/18/putting-up-your-own/#comment-3722 Sharon(or others) Would any of you have any experience with "steam canners"? These are shallow pot-like devices with a large lid- that are supposed to be used to steam instead of submerging as in a water-bath canner? Several places sell them- maybe Lehmans and Emergency Essentials?- I have never used one and was wondering how they do-my water bath canner has developed leaks and needs replacing and it does seem that if these steam canners work they would be way more fuel efficient as less water needs to be heated to a boil in order to can. So any experience with one of these?? And Richard- re source of cheap canning jars- ask people to save the jars from many of the pasta sauce brands- they use canning jars and all you have to do is wash the jars and remove the labels and you've got free canning jars. Just buy some new lids and you're all set. Tell your friends, etc to save them for you- or hang out at the recycle section at the dump- or if you've got curbside pickup of recyclables- "go shopping" there! Sharon(or others)

Would any of you have any experience with “steam canners”? These are shallow pot-like devices with a large lid- that are supposed to be used to steam instead of submerging as in a water-bath canner? Several places sell them- maybe Lehmans and Emergency Essentials?- I have never used one and was wondering how they do-my water bath canner has developed leaks and needs replacing and it does seem that if these steam canners work they would be way more fuel efficient as less water needs to be heated to a boil in order to can. So any experience with one of these??

And Richard- re source of cheap canning jars- ask people to save the jars from many of the pasta sauce brands- they use canning jars and all you have to do is wash the jars and remove the labels and you’ve got free canning jars. Just buy some new lids and you’re all set. Tell your friends, etc to save them for you- or hang out at the recycle section at the dump- or if you’ve got curbside pickup of recyclables- “go shopping” there!

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By: Leslie http://sharonastyk.com/2008/03/18/putting-up-your-own/#comment-3705 Leslie Tue, 18 Mar 2008 23:18:35 +0000 http://sharonastyk.com/2008/03/18/putting-up-your-own/#comment-3705 I love this blog, and all the responses. Just thought I would put this in--one of my most important canned items is canned tomatoes. I put up dozens and dozens of jars each year. I use them in soups, spaghetti sauce, anywhere that a tomato is needed for flavor or juice. I used to make spaghetti sauce and can it, now I just do the tomatoes, dry or freeze green peppers, and always have the rest of the ingredients on hand. Sharon, thanks for the great information. I love this blog, and all the responses. Just thought I would put this in–one of my most important canned items is canned tomatoes. I put up dozens and dozens of jars each year. I use them in soups, spaghetti sauce, anywhere that a tomato is needed for flavor or juice. I used to make spaghetti sauce and can it, now I just do the tomatoes, dry or freeze green peppers, and always have the rest of the ingredients on hand.

Sharon, thanks for the great information.

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By: Idaho Locavore http://sharonastyk.com/2008/03/18/putting-up-your-own/#comment-3704 Idaho Locavore Tue, 18 Mar 2008 22:55:12 +0000 http://sharonastyk.com/2008/03/18/putting-up-your-own/#comment-3704 Richard S, We also get tons of plums here. So many (and our trees aren't even fully grown yet!) that we've been scrambling to find things to do with them all. We've discovered that they are actually pretty versatile. Here's the list of what we make with ours. 1. Dried plums. They are good later stewed and baked and also make darned good raisin substitutes when diced up. 2. Jam, chutney and conserve, etc. 3. Sweet and sour plum sauce and plum catsup. 4. Plum syrup for pancakes and for mixing with carbonated water to make our own fruit sodas. 5. Plum wine 6. Plum vinegar - oh, man, this stuff is so good you can drink it by itself. Never thought I'd say that about a vinegar! 7. Canned plum juice - if we have another bumper crop this year and run out of ideas. I'm sure there are a lot more things we could do with our plums, but this is what we've had success with so far. Richard S,

We also get tons of plums here. So many (and our trees aren’t even fully grown yet!) that we’ve been scrambling to find things to do with them all. We’ve discovered that they are actually pretty versatile. Here’s the list of what we make with ours.

1. Dried plums. They are good later stewed and baked and also make darned good raisin substitutes when diced up.

2. Jam, chutney and conserve, etc.

3. Sweet and sour plum sauce and plum catsup.

4. Plum syrup for pancakes and for mixing with carbonated water to make our own fruit sodas.

5. Plum wine

6. Plum vinegar - oh, man, this stuff is so good you can drink it by itself. Never thought I’d say that about a vinegar!

7. Canned plum juice - if we have another bumper crop this year and run out of ideas.

I’m sure there are a lot more things we could do with our plums, but this is what we’ve had success with so far.

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By: Sharon http://sharonastyk.com/2008/03/18/putting-up-your-own/#comment-3691 Sharon Tue, 18 Mar 2008 19:45:55 +0000 http://sharonastyk.com/2008/03/18/putting-up-your-own/#comment-3691 Other Leila, I usually eat them before they get too sour ;-) - otherwise, they go into the fridge or a cool spot (in fall and winter). But those sorts of things really don't last that long here. Sharon Other Leila, I usually eat them before they get too sour ;-) - otherwise, they go into the fridge or a cool spot (in fall and winter). But those sorts of things really don’t last that long here.

Sharon

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By: Leila Abu-Saba http://sharonastyk.com/2008/03/18/putting-up-your-own/#comment-3687 Leila Abu-Saba Tue, 18 Mar 2008 19:12:51 +0000 http://sharonastyk.com/2008/03/18/putting-up-your-own/#comment-3687 "Original" Leila here. I doubt I'll be canning much this year for health reasons. This thread reminds me however of the bit of canning lore I learned from my American grandmother back in the 70s. We always made relish and other preserves in the fall, and she told me that relish is a good way to use up the last fall produce hanging around before the freeze. Green tomatoes that won't have a chance to ripen go into relish, plus whatever else you've got in the ground that needs harvesting, even if it's "not ready". Just a word to the thrifty gardeners. “Original” Leila here. I doubt I’ll be canning much this year for health reasons. This thread reminds me however of the bit of canning lore I learned from my American grandmother back in the 70s. We always made relish and other preserves in the fall, and she told me that relish is a good way to use up the last fall produce hanging around before the freeze. Green tomatoes that won’t have a chance to ripen go into relish, plus whatever else you’ve got in the ground that needs harvesting, even if it’s “not ready”.

Just a word to the thrifty gardeners.

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By: Richard S. http://sharonastyk.com/2008/03/18/putting-up-your-own/#comment-3686 Richard S. Tue, 18 Mar 2008 19:08:51 +0000 http://sharonastyk.com/2008/03/18/putting-up-your-own/#comment-3686 "Pickled, Potted and Canned" I thought I was the only person to have read that book. ;-) Fascinating, though a bit of work to get through. As for jam, we routinely have many gallons of plum jam to can every year from our one very productive tree. The kids (ages 7, 7 and 10) are now old enough to do the pitting - a big help. We use Pomona Pectin purchased in bulk by the pound which is far cheaper than the traditional store-bought variety and has the great added bonus of letting use do triple batches (about a gallon at a time) with any amount of sugar we desire (usual 1/2 the sugar of commercial jam). I can relate to the overwhelming nature of preservation. We got blindsided by a bumper 200-pound plum harvest last year, enough for about 12 gallons. We quit after 8 gallons and put the remaining fruit puree in a friend's freezer. It is still there, ugh! I wish it was possible to get those used jars cheap from garage sales around here, but almost nobody cans here in SoCal suburbia. :-( Richard “Pickled, Potted and Canned” I thought I was the only person to have read that book. ;-) Fascinating, though a bit of work to get through.

As for jam, we routinely have many gallons of plum jam to can every year from our one very productive tree. The kids (ages 7, 7 and 10) are now old enough to do the pitting - a big help. We use Pomona Pectin purchased in bulk by the pound which is far cheaper than the traditional store-bought variety and has the great added bonus of letting use do triple batches (about a gallon at a time) with any amount of sugar we desire (usual 1/2 the sugar of commercial jam).

I can relate to the overwhelming nature of preservation. We got blindsided by a bumper 200-pound plum harvest last year, enough for about 12 gallons. We quit after 8 gallons and put the remaining fruit puree in a friend’s freezer. It is still there, ugh! I wish it was possible to get those used jars cheap from garage sales around here, but almost nobody cans here in SoCal suburbia. :-(

Richard

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By: Other Leila http://sharonastyk.com/2008/03/18/putting-up-your-own/#comment-3685 Other Leila Tue, 18 Mar 2008 19:07:28 +0000 http://sharonastyk.com/2008/03/18/putting-up-your-own/#comment-3685 Wow, what a wealth of information in that post. I found it all fascinating, but I've already been canning for several years now. If I was a newbie I think I would have been completely overwhelmed by all the different things to do. My advice would be to start slowly, and only do 2 or 3 types of food the first year. Sharon, about fermenting, what do you do with your pickles and saurkraut after the 4 week fermenting period? Do you water bath process, refrigerate, or ? Wow, what a wealth of information in that post. I found it all fascinating, but I’ve already been canning for several years now. If I was a newbie I think I would have been completely overwhelmed by all the different things to do. My advice would be to start slowly, and only do 2 or 3 types of food the first year.

Sharon, about fermenting, what do you do with your pickles and saurkraut after the 4 week fermenting period? Do you water bath process, refrigerate, or ?

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By: Malva http://sharonastyk.com/2008/03/18/putting-up-your-own/#comment-3680 Malva Tue, 18 Mar 2008 18:45:55 +0000 http://sharonastyk.com/2008/03/18/putting-up-your-own/#comment-3680 I mark on the calendar when I run out of something I preserved. Gives me an idea how much more I need to put up next year. I mark on the calendar when I run out of something I preserved. Gives me an idea how much more I need to put up next year.

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