Guest guest Posted August 13, 2007 Report Share Posted August 13, 2007 Donna, We only can what we call " safe stuff " ..If it has lots of vinegar, salt/sugar you're safe. When was the last time you heard about anyone getting sick from home canned food? When was the last time you heard of people dying from eating organic fresh spinach. LOL or canned stuff. ?? Now I am knocking on wood here saying . " bragging cometh before the fall " . Is that like pride? tee hee. & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & , thelilacflower wrote: > > I want to can but I'm afraid. I have this mental block I will poison myself. It's not anything anybody does in L.A. I guess. I don't know anyone that does it. > Donna > Sent via BlackBerry from T-Mobile > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2007 Report Share Posted August 13, 2007 I don't know anyone in LA that cans either, it does seem a bit out of character doesn't???? LOL.....we have friends in Oregon that can a lot and got some good advice though. Well, I think we can safely say we have gotten several hundred pounds of tomatoes out of our 40 plants. We collected at least 100 lbs just from one of them and it is not even done yet! that is the cherry tomato plant that wants to take over the world. They are sweet and juicy too. So, what happened is that there was no longer room in the deep freezer! Also, I do have a food dehydrator and made several packs of dried tomatoes, but the dehydrator could not keep up with the plants production! So after the freezers were full (we bagged peeled tomatoes and froze many bags of juiced tomatoes and prepared sauces) canning seemed to be the best option available. Since tomatoes are acidic we figured it was safe to can without pressure. We did cook the cans a while though, and confirmed that they all sealed. I am hoping for the best and looking forward to our own sauces from now on, nice to know what is in it! no pesticides, no added sugar, low in salt/oils and all the herbs home grown. , thelilacflower wrote: > > I want to can but I'm afraid. I have this mental block I will poison myself. It's not anything anybody does in L.A. I guess. I don't know anyone that does it. > Donna > Sent via BlackBerry from T-Mobile > > > " Jack Allen " <tippy1 > > Mon, 13 Aug 2007 14:47:58 > To: > Re: Re: ahhhhh summer! > > > Deanna, > > Would you mind posting the pickle pepper recipe? I know it's for jalapenos > but that's okay. Also I'm looking for a good recipe to pickle green peppers > so that when ;you eat them they are still crunchy. I need the recipes of > the type that you can jar and not refrigerate. Thanks > > - > " genny_y2k " <genny_y2k (AT) (DOT) <genny_y2k% 40> com> > <@ <% 40> > > Monday, August 13, 2007 9:10 AM > Re: ahhhhh summer! > > > Amy, > > We are still eating the crispy ,delicious Bread 'n Butter pickles, > > relish, and tomatoes that we canned last year. We have the canners, > > recipes, and jars all ready and I can't wait. I even found a jar > > funnel at a garage sale,so that will make filling the jars so much > > easier. This year I want to make Jalapeno jelly and daughter wants > > to pickle them so we are waiting to go out to the farms to buy them. > > Hopefully this week. The gifting of the mill was a timely, loving > > gesture from your DH's aunt. How rewarding it is to see those filled > > jars all lined up on the kitchen table. Now I'm dreaming of canning > > and eating Grandma Smith's canned pears and Aunt Izora's water mellon > > rind jelly. Oh sweet childhood memories. > > Life is way too much fun > > Deanna in Colorado > > ********************************************************************* * > > @ <% 40> , akfral@ wrote: > >> > >> I spent a beautiful Michigan summer day........in my kitchen, > > canning > >> pickles and tomatoes, and freezing diced Hungarian peppers and > > halved green > >> peppers. I canned 11 pints of pickles, > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2007 Report Share Posted August 14, 2007 I don't know how to can or have the equiptment. however, I saw 2 recipes last fall and made some refrigerator pickles and some sauerkraut. The pickles lasted until May and the sauerkraut started getting moldy about April. They both tasted much better than any store ought things though. GB , " genny_y2k " <genny_y2k wrote: > > Donna, > We only can what we call " safe stuff " ..If it has lots of vinegar, > salt/sugar you're safe. When was the last time you heard about anyone > getting sick from home canned food? When was the last time you heard > of people dying from eating organic fresh spinach. LOL or canned > stuff. ?? Now I am knocking on wood here saying . " bragging cometh > before the fall " . Is that like pride? tee hee. > & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & > , thelilacflower@ wrote: > > > > I want to can but I'm afraid. I have this mental block I will poison > myself. It's not anything anybody does in L.A. I guess. I don't know > anyone that does it. > > Donna > > Sent via BlackBerry from T-Mobile > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2007 Report Share Posted August 14, 2007 I'd love the sauerkraut recipe. My SIL has made it, in big vats to ferment. Is your recipe like that? Amy ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour Quote Link to comment Share on other sites More sharing options...
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