Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

kareng Grand Master
kareng
Posted

I know nothing about canning and wasn't going to read this thread....but you Canners are funny!  Who knew you had an official song and everything!  :D

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

Celiac.com Sponsor (A8-M):


  • Replies 101
  • Created
  • Last Reply
love2travel Mentor
love2travel
Posted

I know nothing about canning and wasn't going to read this thread....but you Canners are funny!  Who knew you had an official song and everything!  :D

You just never know what you might find when you dig deep... :lol:

notme Experienced
notme
Posted
  • Author

 

 

there are no words...........

kareng Grand Master
kareng
Posted

 

there are no words...........

Just imaging Ken, in a Hawaiian shirt, do this dance! :)

notme Experienced
notme
Posted
  • Author

i just figured him for the guy with the hat at the end....  those girls *hate* that hat.  i think every one of them kicked it  ^_^

howlnmad Newbie
howlnmad
Posted

Ken, have any suggestions on a heat source for canning out of doors?  big enough to get the temp high enough.

The base to a turkey fryer will produce enough heat to get the job done.

howlnmad Newbie
howlnmad
Posted

Ken,

 Just out of curiosity, what happens if you over process something. Say the reipe calls for 15 minutes at 10 pounds but you go for 20, what would be the results?

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

Celiac.com Sponsor (A8-M):


frieze Community Regular
frieze
Posted

The base to a turkey fryer will produce enough heat to get the job done.

lol.that is what we had thought of so far....

notme Experienced
notme
Posted
  • Author

update:  bread and butter pickles (hub's grammy's recipe - it's awesome if anyone needs a good one)  turned out very well - did not break any jars, but i chickened out of quarts  :P just made a bunch of pint jars.  with grape leaves in them <boy, i hope that is really a grapevine........  my crazy neighbor says it is, it looks like a grapevine.  just for safety's sake, i ate one.  yesterday.  and i'm still ok so at least i know i'm not going to kill anyone.  death by pickles:  bwah hahahahhahaaaaaaa!!!!

 

have some half-sours brining that i'm going to take up to the polish/german experts to get their opinions  :)  vacuum sealed a bunch of beans for the freezer.......  

 

yes, love2, i love those jars of good stuff, even to look at!  thought of you as i'm gathering a bunch of stuff from the pantry to take up with us as 'gifts' -  it's so funny people like home-canned stuff so well :)  

kenlove Rising Star
kenlove
Posted

When I taught in Guam, we had to use they little iawatani gas  table top burners. It took two cans of gas to get up to 11 lbs of pressure and it took a long time  but it worked.  Usually you can find them in Oriental markets

 

Ken, have any suggestions on a heat source for canning out of doors?  big enough to get the temp high enough.

kenlove Rising Star
kenlove
Posted

baby food? Mush?  Its over cooked no matter what you call it. Still edible but mush

Ken,

 Just out of curiosity, what happens if you over process something. Say the reipe calls for 15 minutes at 10 pounds but you go for 20, what would be the results?

 

 

Ken,

 Just out of curiosity, what happens if you over process something. Say the reipe calls for 15 minutes at 10 pounds but you go for 20, what would be the results?

kenlove Rising Star
kenlove
Posted

well with some of my classes I can really understand death by pickles!    ( they are so good and I eat too much!)  :)

update:  bread and butter pickles (hub's grammy's recipe - it's awesome if anyone needs a good one)  turned out very well - did not break any jars, but i chickened out of quarts  :P just made a bunch of pint jars.  with grape leaves in them <boy, i hope that is really a grapevine........  my crazy neighbor says it is, it looks like a grapevine.  just for safety's sake, i ate one.  yesterday.  and i'm still ok so at least i know i'm not going to kill anyone.  death by pickles:  bwah hahahahhahaaaaaaa!!!!

 

have some half-sours brining that i'm going to take up to the polish/german experts to get their opinions   :)   vacuum sealed a bunch of beans for the freezer.......  

 

yes, love2, i love those jars of good stuff, even to look at!  thought of you as i'm gathering a bunch of stuff from the pantry to take up with us as 'gifts' -  it's so funny people like home-canned stuff so well :)

  • 3 weeks later...
notme Experienced
notme
Posted
  • Author

well with some of my classes I can really understand death by pickles!    ( they are so good and I eat too much!)  :)

lolz!  

 

i am still pickling - the half-sours went over very well - they keep nicely in the fridge for a few weeks if you cut the brine with half water when they are the desired 'sour' - 36-72 hrs is the pickling time depending on your taste.  that was just water, salt, garlic, dill.  the polish nj people approved :)  

 

i'm putting some chow-chow up today or tomorrow - it calls for the stuff to be salted for several hours but i don't want to leave it overnight because it will get too soft.  i have to COMMIT lolz - we also have jalapenos coming in - so i can make some sweet chow-chow and some spicy hot :)

kenlove Rising Star
kenlove
Posted

Sounds like you have your hands full with all these goodies. I"m on the road and have not had a chance to can much of anything. Did buy some great fermented pickles and kraut from some company called sonoma brinery I think it was. Really good.  Can't get back in the kitchen until Sept. for a couple of weeks then  head to the Philippines and Japan through Nov.  When I get back aorund thanksgiving I go in for knee replacement and get grounded for 2 months. Then I can pickle again!

 

 

 

 

lolz!  

 

i am still pickling - the half-sours went over very well - they keep nicely in the fridge for a few weeks if you cut the brine with half water when they are the desired 'sour' - 36-72 hrs is the pickling time depending on your taste.  that was just water, salt, garlic, dill.  the polish nj people approved :)

 

i'm putting some chow-chow up today or tomorrow - it calls for the stuff to be salted for several hours but i don't want to leave it overnight because it will get too soft.  i have to COMMIT lolz - we also have jalapenos coming in - so i can make some sweet chow-chow and some spicy hot :)

howlnmad Newbie
howlnmad
Posted

Chow Chow yesterday. 11 and 1/2 pints with no casualties. WOOT WOOT :D

 

Bread and butter pickles today and hopefully beets tomorrow.

kenlove Rising Star
kenlove
Posted

love chowchow!

Maybe we should all have a trading circle -- We do bread and butter baby zuchinni since  its hard to get  decent  pickling cucumbers in Hawaii. When we do, I usually buy them all! 

 

Chow Chow yesterday. 11 and 1/2 pints with no casualties. WOOT WOOT :D

 

Bread and butter pickles today and hopefully beets tomorrow.

notme Experienced
notme
Posted
  • Author

love chowchow!

 

out of all the things we pickle/can, this is the most requested.  i have to hide the jars and give them as 'rewards' lolz.  none for my brother. hahahaaaaa!  :D

 

we *should* have a trade - you probably have something exotic to trade!  the bread & butter pickles are the UGLIEST things i have ever seen in a jar (barring anything in a mad scientist's lab lolz)  haven't tasted them yet.  mainly because after 16 jars i am sick of looking at them ;)  only one of them didn't seal and it's in the fridge.  i'll taste them when we're friends again   <_<   oh, and we used the grape leaves in them again.  i'm not dead yet so i guess they were really grape leaves.  (now i want to stuff them!)  

kenlove Rising Star
kenlove
Posted

glad your  using grape leaves -- they work great and YES -- you can stuff them afterwards. I make all sorts of dolmades. do have all sorts of exotic stuff but  wont be around  until the first week of Sept.   tomorrow   maui.

must have been very wicked  sinc ei sure  get no rest

 

 

 

out of all the things we pickle/can, this is the most requested.  i have to hide the jars and give them as 'rewards' lolz.  none for my brother. hahahaaaaa!   :D

 

we *should* have a trade - you probably have something exotic to trade!  the bread & butter pickles are the UGLIEST things i have ever seen in a jar (barring anything in a mad scientist's lab lolz)  haven't tasted them yet.  mainly because after 16 jars i am sick of looking at them ;)  only one of them didn't seal and it's in the fridge.  i'll taste them when we're friends again   <_<   oh, and we used the grape leaves in them again.  i'm not dead yet so i guess they were really grape leaves.  (now i want to stuff them!)  

bayba792 Rookie
bayba792
Posted

When I first started canning I used this website because I could not find the Ball blue book. I hope someone finds this useful for guidelines it is basic but also includes everything to get you started. 

 

Open Original Shared Link

notme Experienced
notme
Posted
  • Author

glad your  using grape leaves -- they work great and YES -- you can stuff them afterwards. I make all sorts of dolmades. do have all sorts of exotic stuff but  wont be around  until the first week of Sept.   tomorrow   maui.

must have been very wicked  sinc ei sure  get no rest

lolz, ken, you won't know how to act, setting still for that long!!  :D

notme Experienced
notme
Posted
  • Author

When I first started canning I used this website because I could not find the Ball blue book. I hope someone finds this useful for guidelines it is basic but also includes everything to get you started. 

 

Open Original Shared Link

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

kenlove Rising Star
kenlove
Posted

this is the bible if you will, The book "so easy to preserve" by the univ. of Georgia is the backbone of all the USDA regulations. Ball blue book is great too.

When I first started canning I used this website because I could not find the Ball blue book. I hope someone finds this useful for guidelines it is basic but also includes everything to get you started. 

 

Open Original Shared Link

kenlove Rising Star
kenlove
Posted

very very very good point (^_^)

 

lolz, ken, you won't know how to act, setting still for that long!!   :D

  • 3 weeks later...
howlnmad Newbie
howlnmad
Posted

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?

notme Experienced
notme
Posted
  • Author

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:

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,940
    • Most Online (within 30 mins)
      7,748
    Madventures
    Newest Member
    Madventures
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Wheatwacked
      Having the will to be healthy but not the willpower

      By Wheatwacked · Posted

      This is not a weakness.  It is a serious threat to your health.  I once read an interview with a representitive of a large company.  He proudly stated that his wheat based product is more addictive than potato chips.  The other issue is cultural.   Perhaps this book will help Gluten-Centric Culture: Chapter 5 - Grabbing A Bite Together.  It is published here on Celiac.com free to read.  Chapter 1 starts here Gluten-Centric Culture: The Commensality Conundrum - Chapter 1 - Are You Kidding? At first I ate anything, regardless of nutritional value. Fritos, M&M Peanuts, potato chips, fruit, steak; anything else. Like most habits, it takes about thirty days create the gluten free habit. Pretend you've moved to another country where the food is entirely different.  Don't try to recreate your old diet based from commercial gluten free foods.  Gluten free foods are not fortified, so be aware of vitamins and mineral intake, especially vitamin D.  Vitamin D deficiency is practically a given.  You probably already have deficits from the malabsorption caused by villi damage. Some symptoms respond immediately, others take time to heal.  I counted 19 different symptoms that got better.  Some, like permanent stuffed nose, I was told was normal for some people. Welcome aboard @Crossaint !  
    • cristiana
      Having the will to be healthy but not the willpower

      By cristiana · Posted

      Great advice from @trents.  A couple of other tips. Firstly, always try to have a good stock of gluten-free alternatives in the house so you aren't tempted to give in when there is nothing else available. Secondly,  as you will have noticed, gluten-free bread does taste quite different from regular bread.  But I think it was my GP who said making toast with it makes it taste much more like the usual stuff - and I would agree there. If you haven't already I suggest you give it a try. But remember, you will either need to toast it under a clean grill, or your Mom will need to buy you your own dedicated gluten-free toaster.
    • trents
      Having the will to be healthy but not the willpower

      By trents · Posted

      Welcome to the forum, @Crossaint! Are you living in the same home with your mother? Your experience with the cravings is very common in the celiac community, especially among the recently diagnosed. It might surprise you to hear this but gluten has addictive qualities much like opiates. It plugs into the same pleasure sensors as gluten in the brain and so for some people, there can be a significant withdrawal experience. It usually begins to subside in a matter of weeks but is perpetuated with inconsistency.  I think three major things need to happen for your to get on top of this: 1. You need to understand that more is at stake here than the number of bathroom trips you make if you can't stick to your gluten free diet. There can be some serious long-term health consequences such as osteoporosis, neurological damage, a host of medical conditions related to poor vitamin and mineral absorption and even small bowel lymphoma.  2. You need to help your mom understand how serious this is and how important it is to your long term health to be consistent in eating gluten free. Both you and she need to understand that celiac disease is not just a matter of inconvenience or discomfort from a little GI distress. It is an autoimmune disease that causes inflammation and damage to the lining of the small bowel that can have serious health consequences over time. 3. You need to redirect your mom's baking skills toward creating delicious gluten-free creations. Challenger her with it. Gluten-free does not have to mean "it tastes awful!" One good place to start is with a good gluten-free carrot cake recipe. Another is gluten-free zucchini bread. These are two things that taste just as good made with gluten-free flour as they do with wheat flour. There are a ton of good gluten-free recipes on the Internet. Not everything can be made to taste as good with gluten free ingredients as it does with wheat flour but many things are pretty close. And you know what? After a while, you adjust and many gluten-free foods become the new norm for you. You don't miss the wheat ones so bad anymore. Yes, you may still have flashbacks of "I remember what this or that wheat thing used to taste like and I really miss it" but not so often as time goes on. Check out the relevant sections on this forum for some good recipes and get your mom going on it for the sake of her kid.
    • Crossaint
      Having the will to be healthy but not the willpower

      By Crossaint · Posted

      Was recently diagnosed with Celiac after almost 16 years of suffering. The first week gluten free was amazing, my brain was working, i wasnt as bloated, i even started to not have to use the toilet 12 times in an hour. Excellent! But i keep having uncontrollable cravings for gluten. My mom is an amazing baker, woth no sympathy for my weakness and live for food, so of cohrse i ended up eating a bunch of gluten today. i dont know how to stop, i know its poison but at the end of the day i just feel like i need it. Will be re attempting gluten free tomorrow, but im scared that i wont be able to stop myself from eating the deliciously poisonous devil that gluten is. 😞
    • Awol cast iron stomach
      Diagnosed w Celiacs, but reacting to gluten-free Digiorno Pizza AND Kraft Zesty Italian Dressing

      By Awol cast iron stomach · Posted

      I wanted to say hello, and add that  early in eating gluten free I had  to avoid processed foods due to too many ingredients. I also had additional intolerances that needed time to subside. My team suggested I limit gluten free processed foods, as I was having issues with items with too many ingredients. I see Trents explained some of the culprits when he responded.  I found it helpful to go whole foods  diet. When I need inspiration I found Paleo and AIP (Autoimmune Protocol) recipes helpful to offer variety to my palate.  Often our bodies in the early stages prefer we go whole foods/ minimal processed foods. In turn, I realized I prefer freshly made salad dressing which I still make to this day. My pocketbook also finds making my own has its benefits.    Best wishes.  
×
×
  • Create New...