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Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

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Old July 18, 2018   #511
Worth1
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To extrapolate if you where to put your canner closed up with water in a vacuum chamber it would read over pressure and blow up but not be hot.
This would be on the extreme but it gets the point across about pressure temperature and elevation.
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Old July 18, 2018   #512
encore
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ok, only found the gauge , have to look around more for canner at MIL's place up north. lol---tom
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Old September 30, 2018   #513
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Well, I'm hoping that I'm nearing the end of canning season. So far I've made the following this year:
Apple Butter
Apple Butter with Pumpkin Spices
Appe Pear Butter with Cinnamon
Pear Butter with Pumpkin Spices
Mango Banana Syrup
Spiced Peach Mango Syrup
Peaches in Light Syrup
Apricot & Brandy Jam
Bing Cherry & Port Wine Jam
Bing Cherry & Port Wine Jelly
Bing Cherry Vanilla & Brandy Jam
Bing Cherry Vanilla & Brandy Jelly
Bing Cherry Vanilla Jam
Blackberry Blueberry Vanilla Jam
Blueberry & Port Wine Jam
Blueberry & Port Wine Jelly
Blueberry Lavender Jam
Blueberry Lavender Jelly
Concord Grape & Sage Jelly
Concord Grape Jelly
Crabapple Cinnamon Jelly
Crabapple Jelly
Cranberry & Hot Pepper Jelly
Cranberry & Inferno Pepper Jelly
Crape Crabapple Jelly
Ginger Jelly
Jalapeno Peach Jelly
Mango Low Sugar Jam
Mango Vanilla Jam
Peach Cinnamon Jam
Peach Cinnamon Jelly
Peach Ginger Jam
Peach Ginger Jelly
Peach Lemon Cinnamon Jelly
Peach Mango Jam
Peach Vanilla Jam
Peach Vanilla Jelly
Pineapple Plum Jam
Pineapple Plum Jelly
Raspberry Peach Jam
Raspberry Vanilla Jam
Raspberry Vanilla Jelly
Rhubarb Ginger Jam
Rhubarb Jam
Strawberry Jam
Strawberry Lavender Jam
Strawberry Lavender Jelly
Strawberry Nectarine Ginger Rhubarb Jam
Strawberry Rhubarb Jam
Strawberry Vanilla Jam
Strawberry Vanilla Jelly
Armenian Garlic Dill Pickles (YiaYia's Pickles) - Mild
Armenian Garlic Dill Pickles (YiaYia's Pickles) - Hot
Armenian Garlic Dill Hot Peppers
Armenian Garlic Dill Heirloom Carrots Pickles - Mild
Armenian Garlic Dill Heirloom Carrots Pickles - Hot
Armenian Garlic Dill Eggplant Pickles - Mild
Armenian Garlic Dill Eggplant Pickles - Hot
Armenian Tourshi (Mixed Vegetables Pickles) - Mild
Armenian Tourshi (Mixed Vegetables Pickles) - Hot
Armenian Garlic Dill Onion Pickles - Mild
Armenian Garlic Dill Onion Pickles - Hot
Hot Tomatillo Salsa

Working on Basic Tomato Sauce & Roasted Tomato & Garlic Sauce tonight and tomorrow....and then I may take a break for awhile from canning....and only work on dehydrating peppers and fruit skins for grinding into powders for spice blends/rubs....lol.

I've got over 360 250ml jars, 120 500ml jars, and over 120 1Litre jars done so far (not counting the tomato sauce that is in the works right now - which should be close to another 100 Litre jars).

I've got fruit in the freezer to do over the winter...but right now I don't even want to look at it. LOL
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Old October 1, 2018   #514
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Zana, I dont know how you do that year after year, thats quite an accomplishment, kudos to you !!
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Old October 1, 2018   #515
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Quote:
Originally Posted by matereater View Post
Zana, I dont know how you do that year after year, thats quite an accomplishment, kudos to you !!
Witchcraft.

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Old October 1, 2018   #516
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Quote:
Originally Posted by matereater View Post
Zana, I dont know how you do that year after year, thats quite an accomplishment, kudos to you !!
Quote:
Originally Posted by Worth
Witchcraft.

Worth
Thanks.

Sometimes I feel like I need to dabble in it just to keep going. Last year a friend of the family asked if he could buy some of my stuff for Christmas presents. So I sent him a spreadsheet of what I'd made last year with prices. He bought over $300 worth! And he's bought more since. He's a executive chef and bought a lot of the spice blends/herb blends/bbq rub blends I had made up for other chefs, who are now contacting me for those and some of the jams/jellies, etc. I call him my "pickle pimp".
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Old October 4, 2018   #517
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Wow, Zana, you put up so much!!! I doubt I shall ever match your productivity, you are a beast !! that is a compliment, being a "beast" in the kitchen, too.


Picked up some really nice green beans, no rust or nothing and for 89¢ a pound !! , so going to put some up with cubed potatoes, and some baby carrots to put up as well. If I can some more of the green beans again, may put up some "seasoned" green beans with roasted sweet peppers and garlic/onion, too.
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Old October 4, 2018   #518
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Kudos to you for all the hard work you put into canning so many different kinds of jams/jellies. They sound so yummy. You are such a hard worker.
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Old October 5, 2018   #519
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Quote:
Originally Posted by imp View Post
Wow, Zana, you put up so much!!! I doubt I shall ever match your productivity, you are a beast !! that is a compliment, being a "beast" in the kitchen, too.


Picked up some really nice green beans, no rust or nothing and for 89¢ a pound !! , so going to put some up with cubed potatoes, and some baby carrots to put up as well. If I can some more of the green beans again, may put up some "seasoned" green beans with roasted sweet peppers and garlic/onion, too.
Quote:
Originally Posted by guruofgardens;
Kudos to you for all the hard work you put into canning so many different kinds of jams/jellies. They sound so yummy. You are such a hard worker.
Thanks Imp and Guru,

I've now got a bit of a side business going...hence the quantities. But am tired.
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Old March 5, 2019   #520
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Haven't been posting much in the past few months...been too busy.

I got asked for my organic garlic powders in serious quantity from some local chefs. Some are just plain dehydrated/ground/powdered, some are roasted before dehydrating/grinding/powdering, and some are toasted a bit afterwards.

So far I've processed over 60lbs of organic garlic. That worked out to be just over 10Litres of finished powder! I'm lucky if I end up with a third of the original weight after the whole process.

Have also done the same process with multi-coloured heirloom carrots. The resulting powder makes a great soup base!

And I did a bushel each of organic cayenne and poblano peppers that I smoked, dehydrated, ground and powdered.

Oh yeah....and I've also burnt out 3 coffee grinders and so decided it was time to invest in a seed/nut grinder that is working well..so far. My old dehydrator was not very powerful, nor could I adjust the heat levels. So I invested in a new Nesco and bought 4 extra trays, so I now can stack 9 trays at a go...and I still have back up usually.

Been having fun mixing blends with all of these.

Still have to do some other veggies and ginger.
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Until he extends his circle of compassion to include all living things, man will not himself find peace.

-- Dr. Albert Schweitzer
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Old March 5, 2019   #521
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WOW I am in awe!
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Old March 5, 2019   #522
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Way to go Zana! awesome.

I went to lehmans today to look for a mirro gasket and they were 16.99. wow. nope not paying that much for it. called ace hardware and it was 9.99. Guess I will go there instead.
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Old March 6, 2019   #523
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This is fantastic! Congratulations! Are you going to dehydrate and powder your ginger? I'm growing ginger and turmeric this year.
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Old March 6, 2019   #524
Zana
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Quote:
Originally Posted by clkeiper View Post
Way to go Zana! awesome.

I went to lehmans today to look for a mirro gasket and they were 16.99. wow. nope not paying that much for it. called ace hardware and it was 9.99. Guess I will go there instead.
Thanks. Why pay more if you don't have to? Sounds like a much better price at $9.99.
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Zana

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
There is a fine line between genius and crazy.
I like to use that line as a jump rope.

~Anonymous (but I totally agree with this! LOL)

Forgive and Forget? I'm neither Jesus or nor do I have Alzheimers.

~ Anonymous

Until he extends his circle of compassion to include all living things, man will not himself find peace.

-- Dr. Albert Schweitzer
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Old March 6, 2019   #525
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Quote:
Originally Posted by Zana View Post
I got asked for my organic garlic powders in serious quantity from some local chefs. Some are just plain dehydrated/ground/powdered, some are roasted before dehydrating/grinding/powdering, and some are toasted a bit afterwards.
This is the first year I dehydrated garlic from the garden after first thinly slicing it. I store it in the freezer and then whiz into powder as needed. But I had never thought to roast it first. Brilliant idea! I'll have to try that. BTW, this little garlic slicing gizmo was one of the handiest ten bucks I've ever spent:
https://www.walmart.com/ip/ZYLISS-Ga...licer/19324993

Quote:
Originally Posted by Zana View Post
Have also done the same process with multi-coloured heirloom carrots. The resulting powder makes a great soup base!
Another great idea.

Quote:
Originally Posted by Zana View Post
And I did a bushel each of organic cayenne and poblano peppers that I smoked, dehydrated, ground and powdered.
This is something I've been wanting to try this summer. Did you smoke them indirectly on a wood fired or charcoal grill?

Quote:
Originally Posted by Zana View Post
Still have to do some other veggies and ginger.
Did dehydrated and then powdered ginger this fall for the first time when they had fresh ginger on sale at the grocery. Soooo much better than any store bought processed powder! very bright and floral.
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