Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Any 'canners' Out There?

notme

Recommended Posts

kenlove Rising Star
kenlove
Posted

Just eating some pickled okra my class made a month ago. Really good especially with a bread and butter recipe. This was not a problem for us as the stem end was trimmed very low. None of the seeds escaped but the brine could still penetrate.  What wasn't clear is if the brine was low when the jar came out of the hot water bath or just evaporated? In  either case you have make sure the seal is really sealed.  I've known people to poke a pin hole in the top of the okra to let air escape. They really are good once you get the right recipe.

 

I had someone question about okra (nasty stuff). He pickled some and says that as the jars cooled, the brine reduced. Claims it was 2" low over night. I suggesred repacking and processing using more brine. He was curious if this was common and how to avoid it. Any ideas?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


  • Replies 101
  • Created
  • Last Reply
kenlove Rising Star
kenlove
Posted

I err on the side of too little head space although  really try to get it right. Since we sell a lot, if there is too much, customers think your cheating them! If there is too little you can have a nasty clean up job.  I was trying to find some of my old 40s books that talk about the amount of time for processing. Also adapting things for the tropics is different. We boil jars for 20 minutes and nothing has been over cooked yet. Pickles included although I always use grape leaves with mine.   The Ball canning set does come with a tiny ruler (^_^). I just need different glasses to read it -- NOT

ken, are you on the couch yet?!  we also need you to settle the headspace argument!  too much headspace or too little?  which errs on the side of caution?  i get accused of leaving more than 1/4"  or 1/8" <depending on what we are canning))  do i really need a tiny ruler lolz  :lol:

notme Experienced
notme
Posted
  • Author

dah - i think i just lost that argument!   i was thinking of marking on my funnel somehow - mostly everything calls for 1/8" or 1/4" - just so i didn't have to use a tiny ruler (hey, it must have been REALLY tiny, i didn't find it in the box!)

 

 The Ball canning set does come with a tiny ruler ( ^_^). I just need different glasses to read it -- NOT

we need different glasses to tell our other different glasses apart from our regular different glasses !  :D

kenlove Rising Star
kenlove
Posted

omce you get used to the space on 1 type of jar then then the rest just have to be about the same. Its much more crucial for high pressure than a regular water bath. the head space gauge is on the other end of the stick used to release the trapped bubbles. 

take care

 

dah - i think i just lost that argument!   i was thinking of marking on my funnel somehow - mostly everything calls for 1/8" or 1/4" - just so i didn't have to use a tiny ruler (hey, it must have been REALLY tiny, i didn't find it in the box!)

 

we need different glasses to tell our other different glasses apart from our regular different glasses !   :D

howlnmad Newbie
howlnmad
Posted

Thanks Ken. He says that they were full when they came out but the brine level shrunk over night. He also claims that the seals were good. I suggested that he poke the tops to let air escape.

kenlove Rising Star
kenlove
Posted

hard to say without seeing it -- I never had that trouble. One of the things they always say in the Blue Book or SO Easy To Preserve is to make sure there is no air trapped in the jar. Hopefully they can get  rid of it next time.

 

Thanks Ken. He says that they were full when they came out but the brine level shrunk over night. He also claims that the seals were good. I suggested that he poke the tops to let air escape.

howlnmad Newbie
howlnmad
Posted

hard to say without seeing it -- I never had that trouble. One of the things they always say in the Blue Book or SO Easy To Preserve is to make sure there is no air trapped in the jar. Hopefully they can get  rid of it next time.

 

 

Thanks again, Ken. He says that he's cutting the tops off now and not having any problems.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kenlove Rising Star
kenlove
Posted

Great, I've been cutting up mine and putting it in salads.  Going to have to plant more! 

bayba792 Rookie
bayba792
Posted

sweet - thank you babya - what are you 'putting up' this year?  :)

My garden was a fail this year because of pest. They ate everything including my grape vine :( I have tried everything. I will do tomato sauce, soups, beans, and meat. My hubby is going hunting this season so I will be canning whatever he brings home. I was looking forward to making more jam but next season. I am going to be canning pumpkin also and that is about it. I have yet to experiment beyond that. What are you canning?

howlnmad Newbie
howlnmad
Posted

Somebody picked a whole mess of jalapenos so it looks like it's time to make some jam and pickle some. :D

kenlove Rising Star
kenlove
Posted

yumm--      have to buy ours at the store -- they  dont grow well  here -- too hot

Somebody picked a whole mess of jalapenos so it looks like it's time to make some jam and pickle some. :D

kenlove Rising Star
kenlove
Posted

hope your using high pressure for the beans and meat!

 

My garden was a fail this year because of pest. They ate everything including my grape vine :( I have tried everything. I will do tomato sauce, soups, beans, and meat. My hubby is going hunting this season so I will be canning whatever he brings home. I was looking forward to making more jam but next season. I am going to be canning pumpkin also and that is about it. I have yet to experiment beyond that. What are you canning?

 

 

My garden was a fail this year because of pest. They ate everything including my grape vine :( I have tried everything. I will do tomato sauce, soups, beans, and meat. My hubby is going hunting this season so I will be canning whatever he brings home. I was looking forward to making more jam but next season. I am going to be canning pumpkin also and that is about it. I have yet to experiment beyond that. What are you canning?

w8in4dave Community Regular
w8in4dave
Posted

I canned some tomatoes today, 13 pints  :) Tomorrow it will be Salsa :) 

 

2013-09-21142424_zps230970ab.webp

kenlove Rising Star
kenlove
Posted

Looks Great!

 

I canned some tomatoes today, 13 pints   :) Tomorrow it will be Salsa :)

 

2013-09-21142424_zps230970ab.webp

w8in4dave Community Regular
w8in4dave
Posted

Looks Great!

Ty :) I canned Salsa yesterday. It wiped me out canning 2 days in a row so I took a break today :)

notme Experienced
notme
Posted
  • Author

I canned some tomatoes today, 13 pints   :) Tomorrow it will be Salsa :)

 

2013-09-21142424_zps230970ab.webp

that is a beautiful sight!  :)  i love it when the pantry is full of those lil' jars of yumminess. 

 

we have this contraption that squishes the pulp and juice out of the tomatoes (minus skin and seeds) so we have been freezing them.  so far so good - if we have a power outage, we are having marinara for dinner for a month lolz :D  i have cooked some of the tomatoes down into pizza sauce, then put them through the contraption and freeze them in dixie cups (each enough sauce to make one pizza)  i wish i grew more basil because i am almost out of the pesto i put up last year - it's so pretty and green - much better than you could ever buy........  anyways, i froze the pesto in dixie cups and they are about 2 TB each so if i need some, viola!  i got just enough  :)

kenlove Rising Star
kenlove
Posted

Nope -- you cna never have enough pesto! :rolleyes:

that is a beautiful sight!  :)  i love it when the pantry is full of those lil' jars of yumminess. 

 

we have this contraption that squishes the pulp and juice out of the tomatoes (minus skin and seeds) so we have been freezing them.  so far so good - if we have a power outage, we are having marinara for dinner for a month lolz :D  i have cooked some of the tomatoes down into pizza sauce, then put them through the contraption and freeze them in dixie cups (each enough sauce to make one pizza)  i wish i grew more basil because i am almost out of the pesto i put up last year - it's so pretty and green - much better than you could ever buy........  anyways, i froze the pesto in dixie cups and they are about 2 TB each so if i need some, viola!  i got just enough  :)

w8in4dave Community Regular
w8in4dave
Posted

I have Diverticulosis so I try and get every seed out of my tomatoes I can. Of course the 1st batch I do .. I forget lol'z

w8in4dave Community Regular
w8in4dave
Posted

you guys should try making tomato jam!! Yummy!! Omg!! I don't have a recipe handy but look it up. Kids love it!!!

kenlove Rising Star
kenlove
Posted

one of my master food preserver students  came up with a watermelon jam recipe that tasted like jolly rancher candies! also amazing

you guys should try making tomato jam!! Yummy!! Omg!! I don't have a recipe handy but look it up. Kids love it!!!

w8in4dave Community Regular
w8in4dave
Posted

one of my master food preserver students  came up with a watermelon jam recipe that tasted like jolly rancher candies! also amazing

Sounds amazing!! :) I might have to look that one up :) 

kenlove Rising Star
kenlove
Posted

i'll have to post it when i get back in a couple of weeks - if i can find it.  The  watermelon on Molokai island is the sweetest ever!

Sounds amazing!! :) I might have to look that one up :)

notme Experienced
notme
Posted
  • Author

I have Diverticulosis so I try and get every seed out of my tomatoes I can. Of course the 1st batch I do .. I forget lol'z

this thing is a-mazing - we just quarter the tomatoes and throw them in a hopper - it goes through a screen, juice and pulp comes out, skin and seeds come out another 'chute'  :)  it's called "roma food strainer and sauce maker"  i think it runs about $50 but worth every penny.  hubs hates the seeds and we can do tomatoes in like, 30 minutes, skinless and seedless  :)  i freeze the sauce in qt ziploks but you could easily pressure can it.

notme Experienced
notme
Posted
  • Author

you guys should try making tomato jam!! Yummy!! Omg!! I don't have a recipe handy but look it up. Kids love it!!!

i DID make some last year and it was pretty awesome :)  i recall it was stupid easy, too, (and i didn't take out the seeds but now i can so hubs will eat it!  lolz) so that is a great idea.  i am running out of ideas for tomatoes - right now i have roasted garlic & tomatoes & thyme cooked and ready to be de-seeded and de-skinned to put up for soup base.   but the tomatoes continue to produce fruit!  dumb things, don't they know it's almost october <_<  they are so delicious fresh - wish i could save me out one or two per week for awesome grilled cheese  :lol:

w8in4dave Community Regular
w8in4dave
Posted

I have a contraption to take seeds and skin off. I prefer chunky Salsy and tomatoes. :) Maby I prefer to take all day!! Lol Now today I heard about someone making Green Tomato Jam!! 

Almost Oct!! Yes!! I am still getting my tomatoes also.. I have only had one batch as of yet. w8in4more!! :) next week I will do some more :) Hopefully!! 

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified...
    2. trents
      - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you...
    3. Paulaannefthimiou
      - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    4. jenniber
      - jenniber replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks! i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me b...
    5. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      High TTG-IgG and Normal TTG-IgA

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,847
    • Most Online (within 30 mins)
      7,748
    L.Garcia24
    Newest Member
    L.Garcia24
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      Disaccharide deficient, confusing biopsy results, no blood test

      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Bob red mill gluten free oats

      By Paulaannefthimiou · Posted

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    • jenniber
      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.