I'm Canning! ...and a question, 2 questions!

13 years ago

I have made 3 double batches of habanero gold jelly so far.

I use Annie's basic recipe but I use all dried fruit instead of the vegetables, except of course the habaneros.

All three batches were made in varying degrees of heat. One is mild (I like this). One is labeled hot, the next just has DH's name on it! He's turning into a chili head.

15 half pints so far and 4 cute little 4 oz. jars, minus what we've already shared.

And I've just made my first batch of salsa. Four pints and 4 half pints, also Annie's recipe using habaneos instead of jalapeno peppers.

Question #1- does anyone ever return your canning jars? I always try to, because my friend makes the best sauce/gravy in the world and I always want more! Just asking 'cause around here we always give canned goods as part of our gifts.

Question #2- Annie, as I was reading your salsa recipe that I copied from 2006 I noticed that you were signing "Empress of the Universe"(aka Annie). I had forgotten about that! Do you have another title now? lol

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Comments (34)

lindac
13 years ago
People return my jars in spurts....some never...others return my jars and other people's as well....so I am never at an equilibrium...I buy jars, make jam, give some away and get a bunch of jars back...
countrygal_905
13 years ago
I'm new to this forum. Any chance I could see that salsa recipe? Thanks.
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doucanoe
13 years ago
Great job, Di! I have made 19 pints of salsa so far and tonight I at least have to get the peppers cut up for a batch of HG!

Here is the salsa recipe, Countrygal. It's the best!

ANNIEÂS SALSA

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 Â 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
Â¼ cup chopped fresh cilantro
1/3 cup sugar
1 cup vinegar (for BWB or 1/3 cup vinegar for PC)
16 oz. tomato sauce
16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. Or BWB 15 minutes.
Makes 6 pints

Annie's notes:
Please note that it is pressure canned, because I cut the acid ingredients down by half. The original directions were to use 2/3 cup of vinegar and waterbath, but I wanted less of the acidic flavor and so cut the vinegar in half and process according to the Blue Book instructions for non-acidic vegetables. If you want to waterbath it, add that extra vinegar. If you want it mild, use the smaller amount of jalapenos.

Linda
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
I will re-use the jars, but not the rings and the rubber.

dcarch
doucanoe
13 years ago
Sorry, Di, I was so enthralled by your beautiful bounty I forgot to address your questions! I tell people that I would like the jars back to refill if it is not inconvenient. However I don't get many returned...

Dcarch, I can see why you obviously wouldn't reuse the rubber seals, but why not reuse the rings? That just makes no sense to me.

Linda
rachelellen
13 years ago
When I gift people with my home canned goods, I tell them that the tradition is that if they want a refill, they must return the jar.

I get mixed results. Some people return my jars, and then pile me up with jars they've gotten from other sources. Some people don't return my jars at all. With a few, I've a regular rotation going on...they return my jars, and I fill them.

Dunno if the folks who don't return my jars just didn't really like what I gave them, and don't WANT refills, or if they just forgot my instructions.

My brother, to whom I sent (at considerable expense-he lives 3500 miles away) a good lot of jams, pickles, relishes and sauces, has never opened any of them because he's decorated his kitchen shelves with them and likes the way they look. Fiddle.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
"Posted by doucanoe ------Dcarch, I can see why you obviously wouldn't reuse the rubber seals, but why not reuse the rings? That just makes no sense to me.
Linda"

For canning, actually you don't even need the rings. For a three-inch lid, there is about 100 lbs of force holding down the rubber ring to create the seal.

It's just for aesthetics. I have found that many people use the kind of can openners to open the rings which cause dents on the rings.

dcarch
lakeguy35
13 years ago
Way to go Di! I went on a canning craze this past weekend too. Curious, how many habs did you use in the salsa. Jalepenos seem to be a carp shoot as far as the heat goes for me. Sometimes they are hot sometimes not.

I'm thinking the Emperess should be known as the Wedding Caterer this year. : )

"For canning, actually you don't even need the rings. For a three-inch lid, there is about 100 lbs of force holding down the rubber ring to create the seal."

I'm guessing you mean after processing dcarch. : ) I remove the rings after processing and cooling and reuse them all the time. I will put them back on when giving jars to family and friends. Never had a problem with the rings sticking and needing the help of a can opener though. I can thank becky(booberry) for her screwing tips at Canny Camp years ago. LOL!

David
jude31
13 years ago
Oh my gosh, David. I can't wait until Jessy reads your post!

Sorry.

jude
annie1992
13 years ago
David, you just got all kinds of tips at that Canning Camp, didn't you? And what about those handcuffs? (grin)

Di, I am still the Empress of the Universe, but I try not to rub it in, LOL.

Now, for jars. Sometimes I get them back, sometimes I don't. I really would like some back and I do tell recipients that, but I figure they are part of the gift and so I don's get really bent out of shape if they don't come back. I can't tell you how many times I've seen a jelly jar being used as a juice glass or as refrigerator storage, so it's all good.

I always remove the rings before I store jars, or they stick or rust and then I can't get 'em off and they get all bent up, as dcarch described. Since I hate wasting a perfectly good and reusable ring, I take 'em off and only leave the flat on.

Now, that salsa recipe. Please note that it was approved as to safety only in the water bath version with the cup of vinegar. You can use lemon or lime juice instead and it's even more acidic, but make sure your vinegar is at least 5% in strength. The pressure canning time is pretty much common sense but it has NOT been tested and approved as safe to can, so I gotta tell you that. I always waterbath mine anyway because after all the work to take the vinegar out, I found that it didn't taste right without it and had to put it back in!

Now the National Center for Home Food Preservations is changing the "rules" for safety on home canned salsa, so when that's complete I very well may bump up the acidity to meet the new guidelines.

Annie
jessyf
13 years ago
Oh yeah we learned all sorts of stuff at canning camp.....lol..
booberry85
13 years ago
My ears were burning! What a time for me to be lurking.

"I can thank becky(booberry) for her screwing tips at Canny Camp years ago. LOL! "

Back on topic, most of my family will return canning jars but most of my friends don't. I don't know why that's the way it worked out. I do tell them that if they return the canning jars (I say the same thing for cookie tins too) there's a good chance of them staying "on the list" for the next round.
User
13 years ago
LOL David !

Sometimes I get the jars back, sometimes I don't. Judging by the number I buy each year ...mostly I don't! One very smart cookie, who loves my dills, always returns the jar filled with candy! She always seems to leave with another jar! LOL
craftyrn
13 years ago
I probably get a quarter of my jars back---I keep threating not to "refill" unless the jars come back but never seem to follow thru-- oh well-- if I didn't enjoy passing around my "canning" I wouldn't do a third as much-- there's only so much DH & I can consume !
lakeguy35
13 years ago
Hey there becky! I still have great memories of that wonderful grape jam you gifted to all of us. Great to see/hear from you!

Annie, did you forget the whip and duct tape...LOL!

Jude, I survived the ride from Chicago and back with EJ and my pal Ellen....I'll leave it at that for now. : ) Okay, I spent a night or two with Ellen in the windy city too! Then there was the evening at Peppi's with Karen and Cathy......

Sorry to go off topic Di but I'm still curious about the habs in Annie's salsa.

David
compumom
13 years ago
David, shhhhh, it's our secret! ;D

BECKY--- where have you been! Great to "see" you here again!
diinohio
Original Author
13 years ago
David, I'm not sure how many habaneros I used in the salsa. Not much help am I?

DH chopped 8-10 of them up very finely in my mini food chopper. And I used them in both the jelly and salsa.

For the salsa I used 1 heaping teaspoon full plus another 1/2 tsp. for one batch. It has nice heat, but not too hot.

I always use habaneros as we don't grow jalapenos.

Di
diinohio
Original Author
13 years ago
PS that was seeds and membrane included.

Di
KatieC
13 years ago
David is a good student, hehe.

I get a lot of my jars back. At Christmastime I make a basketful of half-pints as thank you gifts for my volunteers. They are well-trained, as am I. I fill the jars, and they don't mutiny.

Elbow deep in peaches tonight. Tomorrow it's chipotle peach jam and peach salsa. Then I'm down to a box of half-ripe pears, tomatoes (mine are never going to ripen) and 25 lbs. of huge jalapenos for green dragon sauce. DH is going blueberry picking tomorrow. Ahhhh....Labor Day weekend.....
annie1992
13 years ago
Green Dragon Sauce? OK, cough up the recipe, Katie! Elery would love it, I know...

Annie
wizardnm
13 years ago
I've been going peach crazy... I made peach butter on Sunday and realized the peaches were not as ripe as I thought so then waited until yesterday to make cherry peach jam. Today I made peach chutney and cherry peach salsa...so far so good. More peach jam tomorrow and then I have tomatoes to start on.

A friend stopped by tonight and gave me about 4 dz qt jars she has quite a few more to get rid of so I told her I have a friend in White Cloud who could probably use some.
I wish she had small jars...I had to go buy those.

Nancy
booberry85
13 years ago
I've been up to my elbows in grapes and tomatoes. The grapes are 2-3 weeks early this year and the tomatoes were 2-3 weeks late! So this week it's been a grape jam making frenzy. The tomatoes have been stuffed in the freezer for the time being.

I'm interested in the Green Dragon sauce too!

Ellen, I've been lurking on ocassion. It seems like every time I've wanted to get "back into cooking" work or life gets impossibly busy so other things get pushed aside. I always come back though. :)

David, glad you remember my screwing techniques & the grape jam!
annie1992
13 years ago
Becky, I think the screwing techniques were integrally combined with copious amounts of that grape jam, so I think it's a necessary component. Along with silicon, whips, chains and duct tape. (grain.

We do have fun at get togethers!

Nancy, I'd love more jars. You aren't going to believe this, but I had to BUY some! when we added 50+ quarts of those pink half runner beans to the canning rotation, I didn't have enough jars.

Annie
KatieC
13 years ago
From the Jalapeno Cafe. When I give this away, I include a dollar store squeeze bottle with the tip cut off to allow for the seeds. I made a mild version without the ribs and seeds, but DH said, "Why bother?".

Green Dragon Sauce

20 Jalapenos, stems removed, cut in lengthwise slices(2 1/2 cups)
1 onion, chopped
3 or 4 cloves of garlic, sliced
1 teaspoon salt
1 teaspoon vegetable oil
2 cups water
1 cup white vinegar

Combine the jalapenos, onion, garlic, salt and oil in a non-reactive saucepan over high heat. Saute' for 3 minutes. Add the water and continue to cook for about 20 minutes. Stir often. Remove from heat and allow to steep until mixture has cooled.

Place mixture in food processor and puree until smooth. With the processor running, pour the vinegar through the feed tube in a steady stream. Pour into sterilized pint jar and seal. Let age at least 2 weeks before using. Can be stored in the refrigerator up to 6 months. (I process it like salsa: 15 min. @ 0-1000 ft., 20 min. @ 1001-6000 ft.).
jude31
13 years ago
David, you do get around!

About the jars, some return them, some not and I often get a few that are new to me and that's just fine. I've had to buy jars several times this year and 2 people in the family gifted me with a dozen each.

KatieC, I made blueberry peach jam, blueberry orange marmalade (especially loved it) and blueberry lime jam this year and we love them all. The blueberry season is over and it's just as well because I don't need any more. Guess my next thing will be apple sauce and habanero gold jelly which I can make anytime.

jude
jean_sark
13 years ago
I just joined today and Lordy! You guys look like gobs of fun!
We've got a cold Labor Day weekend going on, so I'm canning. I want a good relish type recipe to use for odds and ends...the tomatoes (green, half-ripe, and ripe) left over from salsa, pickling cukes that are too few for their own batch, onions, peppers, etc. I've got lots of books but NOBODY addresses that need well. I can go hot, sweet, ethnic, dill...I'll experiment with the best of them
Any suggestions?
booberry85
13 years ago
Thanks Katie,

I have some Thai Dragon peppers growing right now. Those & the jalapenos have now found a purpose!
readinglady
13 years ago
Try this one for the odds and ends:

Preserving: End of the Garden Sweet Pickle Mix

This recipe is from "Joy of Cooking Canning and Preserving."

4 medium ears of corn
1 pound young zucchini or cucumbers
8 ounces snap beans
8 ounces carrots
8 ounces cauliflower
8 ounces green and red bell peppers -- mixed
8 ounces pearl onions
8 cups water
1/2 cup canning and pickling salt
3 cups cider vinegar
3 cups white vinegar
1/4 cup bottled lemon juice
2 cups sugar
2 tablespoons celery seeds
1 tablespoon red pepper flakes
1/4 cup chopped basil

Boil corn 5 minutes and cut from the cob.

Wash, trim ends of zucchini or cucumber and cut into 1/4" slices.

Wash, trim ends of beans and cut into 2-inch pieces.

Wash, peel and cut carrots into 1/4" slices.

Wash and cut cauliflower into 1-inch florets.

Wash, core, and seed bell peppers. Cut into 2 x 1/2" strips.

Wash and peel the pearl onions.

Combine water and salt. Pour over all the vegetables. Submerge with a plate and place covered bowl in refrigerator for 12 to 18 hours.

Drain vegetables. Do not rinse. Combine vinegars and spices in a large, deep skillet and boil gently for three minutes.

Add vegetables and basil. Bring to a simmer over high heat, stirring often, until the largest, thickest pieces are thoroughly hot. Use a slotted spoon to pack the vegetables into hot pint jars. Add the hot vinegar solution, stirring to mix the seeds and chopped herbs.

Leave 1/2" headspace and process in a boiling water bath for 15 minutes.

Yield: 6 pints.

There are also a number of options at the link.

Carol

Here is a link that might be useful: Vegetable Pickle Recipes
lakeguy35
13 years ago
Thanks Di! I'm on gold rush mission this weekend and will make one more batch of salsa with what left of the habs. I'll take your advice and see how hot it is. A few in my group like it HOT. : )

Annie, no, don't tell me they are going to change the rules again. I'm not a fan of the food police these days.

Katie, that's sound good. May have to give it a shot if I still have time. The clock is ticking for us down here.

Nancy, sounds like you have been busy too pal. Hope the kitchen plans are going okay for you.

Jude, I didn't even mention the week in TN....LOL!

Becky, hope you can check in from time to time. It's great to hear from you. I still haven't found a source for grape down here to make the grape jam. We do have local vineyards but they use them all for wine.

Welcome to the forum jean!! I don't have any recipes or suggestions for you. I'm sure someone else will pop in and give you some. I know a few here have mention relish more than once. Isn't this weather great! I'm in the Tulsa Metro area and the AC has been off for the last couple of days and again tonight. Love having the windows open....think the last time was back in May. Hope to hear from you more...this is a great place to hang out. Great people for sure!

Oh, about those jars. I get some back but not all. I still love this canning thing though. I'm just a HWB guy to date...some day I'll grow up and taking on the pressure canner. LOL

Off to work on that salsa and finish the last batch of HB...

David
jude31
13 years ago
That's right, David, you didn't mention it and I've been wondering if it wasn't time to repeat that. I might even be able to peek in. How much fun that would be. For those that don't know...Knoxville is where I-40E/W and I-75N/S intersect, so pretty convenient to get to.

jude
annie1992
13 years ago
Welcome to the forum, jean, we do have fun here! David has maybe more fun with all of us women to make a fuss over hum, I remember him riding the hump in the backseat between Katie and I too....(grin)

Katie, thanks for that recipe, I've got a ton of jalapenos, cayennes that are still green, serranos and just a few ripe habaneros in the garden.

Carol, Elery just adores your Brad and Butter jalapenos, so I have to do more of those too!

Annie
jean_sark
13 years ago
Thank you Carol, David and Annie...and all the unnamed well-wishers. I can't get to reading the Forums fast enough. It is going to be sooooo nice to have someone to ask questions of. Nobody in the families cans any more. What a waste! I'm trying to squeeze some of the family recipes out of the old-timers. I'll share what I get.
Jean
nancyofnc
13 years ago
jean_sark - wander over to the Harvest Forum on the GardenWeb and you'll find hundreds of us canners asking and answering canning questions, with approved safe recipes and sources, up to date methods, and lots of inspiration.

Nancy

Here is a link that might be useful: Harvest Forum - GardenWeb
jean_sark
13 years ago
Wow. Thanks nancedar. I would have found it eventually, but to have missed a day visiting that site would be such a loss!

I have a grocery bag of Jalapenos right now and can only make so much Green Dragon Sauce. I'm going surfing in the Harvest Forum...weeeeeeeeee.

Jean

I'm Canning! ...and a question, 2 questions!

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