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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
15
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Posted:
Aug 16, 2008 12:21 PM
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Dianne355:
To properly seal the jars and get fast sealing, you need to put the jars, with the lid tightened, in boiling water that covers the jars by at least 1 inch. Then you boil then for the amt of time stated in the recipe. When you take them out make sure the lids are tight and invert them on a towel.
Actually you should leave them there until they have cooled completely.
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Moderator_Jane
Posts:
1,656
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Posted:
Aug 11, 2008 5:03 AM
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> Zucchini Relish
>
> 10 c diced zucchini
> 4 c diced carrots
> 4 c peeled, diced onion
> 5 T salt
> 2 red bell peppers, seeded and diced
> 2 sweet green peppers, seeded and diced
> 1 T celery seed
> 1 T turmeric
> 2-1/4 c cider vinegar
> 4 c sugar
>
> In large bowl, mix zucchini, carrots, onion, and salt
> and let stand overnight, then rinse and drain
> thoroughly. Combine ingredients in large saucepan
> and bring to a boil. Boil 15 min before ladling into
> jars.
>
> yield: 8 pints
> headspace: 1/2 inch
> processing time: 10 minutes
This sounds yummy and a great substitute for pickle relish. Thanks.
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Posts:
355
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Posted:
Aug 9, 2008 5:18 AM
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Zucchini Relish
10 c diced zucchini
4 c diced carrots
4 c peeled, diced onion
5 T salt
2 red bell peppers, seeded and diced
2 sweet green peppers, seeded and diced
1 T celery seed
1 T turmeric
2-1/4 c cider vinegar
4 c sugar
In large bowl, mix zucchini, carrots, onion, and salt and let stand overnight, then rinse and drain thoroughly. Combine ingredients in large saucepan and bring to a boil. Boil 15 min before ladling into jars.
yield: 8 pints
headspace: 1/2 inch
processing time: 10 minutes
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Posts:
355
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Posted:
Aug 8, 2008 9:50 AM
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Eli Zabeth, I will get it out and post it when I get home tonight or tomorrow. Its a great use for all the extra if you have a garden full of the stuff!
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Moderator_Jane
Posts:
1,656
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Posted:
Aug 8, 2008 6:11 AM
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> I've only made fig preserves and pear preserves and
> do not use any pectin, just fruit, sugar, lemon juice
> and a small amount of water.
>
> Has anyone every canned in jars caponeta? (not sure
> if I spelled that right?)
I make fig preserves the way my mother-in-law taught me which she learned from her grandmother. It always works and on the miracle years when our babied fig tree produces, I make it.
Fill a mixing bowl as full as you can get it with cleaned figs, halved or chopped coarsely. Dump them in your pot
Fill the same mixing bowl to within about an inch of the top with sugar. Add to pot.
Wash a large lemon or two small and slice thinly, removing seeds. Add that to the pot along with another tablespoon of lemon juice.
Cook slowly until the figs reach the jelly stage.
Place in hot jars, seal and cook in water bath canner for 15 minutes for 1/2 pints.
With the bowl I use, it makes about 8 or 9 half pints.
One tip about preparing your jars. If you run them through you dishwasher so they are still in the drying cycle while you are canning, the jars are both hot and semi-sterilized. Most canning recipes don't require sterilized jars, but they do need to be very hot and very clean.
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Posts:
264
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Posted:
Aug 7, 2008 2:24 PM
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I've only made fig preserves and pear preserves and do not use any pectin, just fruit, sugar, lemon juice and a small amount of water.
Has anyone every canned in jars caponeta? (not sure if I spelled that right?)
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Posts:
6
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Posted:
Aug 7, 2008 11:16 AM
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Wow!
I'm really glad that all of you like to do here
now here's a question
do any of you use Pectin, or none at all??
Eli Zabeth, they have a zucchini relish recipe on SureJell.com
just to let you know :D
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Posts:
493
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Posted:
Aug 7, 2008 8:37 AM
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I'd like to see the recipe for "really yummy zucchini relish"
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Moderator_Jane
Posts:
1,656
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Posted:
Aug 7, 2008 7:43 AM
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Canning is not difficult but, but it's a lot like baking, you need to follow the directions and get your proportions and timing right.
I've been canning for many years, off and on, and no one has ever gotten sick. My simple rule for everyone is if the lid doesn't pop when the seal is removed, throw it out. There is a definite sound of the pressure being released.
I noticed when I was in the bookstore last week that there were a number of new books on small batch canning and preserving. Some of them look really good. I still rely, however, on my Kerr and Ball (the companies that make canning jars and lids) cookbooks and the recipe flyers in my Certo or Sure-Jel.
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Posts:
355
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Posted:
Aug 7, 2008 7:22 AM
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I agree bstefens, it is easy once you've gotten the hang of it. Another one of my favorites is canned pears. My husband's grandmother has a pear tree that is loaded to the ground with fruit every other year. No one else eats them, so I pick my fill, peel, quarter, core, and can in light syrup. Its so convenient to have quarts of pears on hand for an easy side dish.
Hot water bath canning is simple--I do worry more about pressure canning, altho there are surely more precise canners out now than my old weighted canner I inherited from my Granny....
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Posts:
133
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Posted:
Aug 7, 2008 12:19 AM
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I love doing it myself.
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Posts:
5
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Posted:
Aug 7, 2008 12:17 AM
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THANK YOU FOR YOUR RESPONSE ~ I FEEL BETTER 
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Moderator_Deanne
Posts:
1,706
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Posted:
Aug 6, 2008 7:10 PM
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I used to do jams, until my kids outgrew PB&J, they'd rather eat the fruit straight now.
For the canning question; sometimes they seal inside the bath, sometime the pop happens after you take them down. As long as the pop seal is down you should be set. Most pectins have cooking instructions, you can check boil times there, or in your cookbook, to be sure.
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Posts:
255
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Posted:
Aug 6, 2008 6:50 PM
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lauradewoody
I make all this also--salsa, marinara, pickled beets, pickled beans--it is so easy--once you do it once!!
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Posts:
255
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Posted:
Aug 6, 2008 6:47 PM
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Dianne355
You are not doing anything wrong--as long as it seals-you are good to go!
I have also made jams--this year peach, blueberry and blackberry. We have tons of wild blackberries growing on our lot--last year I made 36 half pints.
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