Canning - Tumblr Posts
Please reblog if
You have a blog about:
-Urban Homesteading (especially on the east coast and in colder climates)
-Canning and preserving
-yarn crafts (crochet, knitting, weaving, spinning, etc) and sewing projects
-DIY
-sustainability
-upcycling
and other related subjects.
I need y’all on my dash!
A very apple filled day! My first batch of apple preserves, which I love but always have a hard time finding. Great with Brie on toast. This left me with a lot of apple peals so I decided to use some of them to infuse rum (see the big jar of brown stuff) along with cinnamon and cloves. And that left me with a lot of extra rum so I made two more jars, this time with mixed citrus. I dried the remaining peals in the oven and made apple chips. I still have a bunch of apples left over (I went apple picking a few weeks ago and may have gone overboard) and a friend just offered to bring me some from her neighbor's tree. Plus I haven't even started on my pumpkins. And my minion/BFF Dee brought over some cukes to pickle. It's going to be a busy week!
First time canning! Made 100% home-grown "Chow Chow" relish. It's not much, but I'm very proud.
I've attached the recipe I used below:
[Image ID: A screenshot of a Facebook post from Weisenback Farm. The post is a photo of two 5 gallon jugs of distilled white vinegar; one is 4% acidity, one is 5% acidity. The caption reads: Just a little warning for all those who are canning pickles or anything using vinegar. This year you cannot just grab a plastic jar of vinegar or even pickling vinegar without checking the label. Safe pickling requires 5% acidity... for the first time we are seeing 4% acidity vinegar... on the shelves. That renders anything pickled in the 4% NOT shelf stable. I belong to several canning FB pages where everyone is warning... for the first time ever... to check those labels or you could be throwing out many jars of unsafe pickled vegetables. End ID]
The National Center for Home Food Preservation issued this letter on July 14, 2023 warning people
They recommend that anything you have canned in the past 24 hours using 4% vinegar be stored in the fridge, and anything that was canned more than 24 hours ago using 4% vinegar be discarded.
