Vacuumed seal saves time and can in a lid shortage

                     The canning world has been rocked by tons of preppers and new to food preservation add to that a supply chain problem this summer we ran into an odd problem no lids or limits on lids.

We can a lot at any given time there are 20 to 30 cans in the fridge, basement, or shelves. so a lid shortage at the peak of the season was not ok and we started looking into other ways to save our food usually I use my vacuum sealer for dried goods and snacks also I use it to save seeds but it was put into action fast to freeze the million of tomatoes we got out of the garden 

This year we filled our freezer with our harvest so the little vacuum sealer paid for itself the first year keeping our food fresh.

Crab apple can work like big apples

 




                While waiting on our big apple trees to do their thing we have some trees that came with our house and we are using what we have till we can make more. I found out you can use crab apples like regular apples people think they are bitter but that is because they leave the seeds and stems on when they cook them down.

Today we went out and picked as many as we could of our crab apples before the birds ate them all.

                                                        First, we rinsed and cut the apples 

Then we tossed it in the instapot with 5 cups of sugar and some cinnamon sticks 

Then we smash them up or drain them off to make apple juice or apple sauce just like big apples!

Pickles

 

We grew 2 kinds of cucumbers this year one was a round stubby one and the other the standard pickling cucumber the 3 little O's love to eat them and I just had enough to stash back 8 jars of pickles. They had a cucumber a day from Mid June to late Sept out of the garden so to even get one I could jar was a success. 

I like to use wide-mouth jars and I use the water bath method because I use acids with them. 

                                                            This book is my canning bible,

                                             I get everything I know about canning from this book
                    My words of advice on canning get a book you trust and follow it to be safe. 
                                

You will need

• 3 1/2 lbs pickling cucumbers (about 14 small to medium) 
• 2 1/2 cups vinegar (5% acidity) 
• 2 1/2 cups sugar 
• 1/4 cup Ball® Bread & Butter Pickle Mix 

 

Directions

1. Slice ends off cucumbers then cut into 1/2-inch slices. 
2. Combine vinegar, sugar, and Ball® Bread & Butter Pickle Mix in a medium saucepan and bring to a boil. 
3. Pack based on ENJOY NOW or FRESH PRESERVE steps below.       

ENJOY NOW (Refrigerate up to 3 months):  

1. Pour hot pickling liquid over cucumber slices in a large bowl. Cool to room temperature, about 30 minutes. 
2. Pack cucumber slices into jars. Ladle pickling liquid over cucumbers. Place lids & bands on jars. 
3. Refrigerate pickles. For best flavor, allow pickles to stand in refrigerator for 3 weeks.      

     OR 

FRESH PRESERVE (Store up to 1 year):  

1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands. 
2. Pack slices into a hot jar leaving a 1/2-inch headspace. Ladle hot pickling liquid over slices leaving 1/2-inch headspace. Remove air bubbles. Wipe rim. Center lids on jars. Apply bands and adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.  
3. Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed. For best flavor, allow pickles to stand for 4-6 weeks. 

                                                This year I am trying a pickling croc too!