Post by: Twispriver on May 18, 2025, 03:52:49 PM
It takes two pints to make a pie, but we rarely use if for that. Mostly it goes on as topping for pancakes, french toast and ice cream and it is great filling for the puff pastry tarts that my wife makes for the holidays.
Feel free to add your projects, pictures and recipes to the thread.
Post by: Jpmiller on May 18, 2025, 05:43:33 PM
Post by: Alchase on May 18, 2025, 06:58:45 PM
I almost forgot how good it was!
Thanks for the reminder :tup:
Post by: Twispriver on May 18, 2025, 07:24:45 PM
Post by: elkslayer069 on May 18, 2025, 08:06:13 PM
Post by: Boss .300 winmag on May 18, 2025, 09:24:21 PM
My first canning project of the year is in the books - Rhubarb Pie Filling
It takes two pints to make a pie, but we rarely use if for that. Mostly it goes on as topping for pancakes, french toast and ice cream and it is great filling for the puff pastry tarts that my wife makes for the holidays.
Feel free to add your projects, pictures and recipes to the thread.
Ok Twisp you know the drill, we need a recipe for that.🤣
I’ve picked ours three times already, I give it to 5B’s bakery in Concrete for trade in goods.
But I’d like to try this.
Post by: Twispriver on May 19, 2025, 07:45:06 AM
6 quarts of peeled and chopped fruit separated into two large bowls
In a large stock pot mix:
9 1/2 cups of water
7 cups of sugar
2 cups of Clear-Jel cook-type corn starch (I source this from Amazon)
1 1/2 teaspoons of cinnamon
1/2 teaspoon of ground nutmeg
Set aside 1/2 cup of lemon juice
Heat the ingredients in the stock pot, stirring constantly until it thickens and begins to bubble - add the lemon juice, stir it in and remove from heat
Divide the syrup mixture evenly between the two bowls of fruit and mix well
Fill jars, tighten lids and hot water bath cook for 30 minutes
I have used the same recipe with apples, peaches and all manner of berries and it's good every time
Post by: Twispriver on July 10, 2025, 02:12:15 PM
Post by: Twispriver on July 10, 2025, 02:13:36 PM
Post by: Stein on July 10, 2025, 07:55:45 PM
Post by: Twispriver on July 10, 2025, 09:15:12 PM
Post by: blackpowderhunter on July 11, 2025, 07:19:25 AM
just ordered my first real pressure canner; really excited for the tuna to get close enough to test out the new boat :IBCOOL:
Post by: Slow-drifter on July 11, 2025, 04:43:43 PM
Post by: Twispriver on July 11, 2025, 05:00:03 PM
Post by: Twispriver on July 23, 2025, 08:35:41 PM
Post by: Skillet on July 23, 2025, 11:36:59 PM
A quick vid of our snagging spot. We had about 20 each and were back to town in a few hours.
Post by: RB on July 23, 2025, 11:53:36 PM
Post by: Skillet on July 24, 2025, 12:05:10 AM
:tup:
Post by: nwwanderer on July 24, 2025, 05:57:23 AM
Post by: 3boys on July 24, 2025, 09:10:23 AM
Put up 96 half pints of local sockeye from a morning's subsistence run a week ago. Good start.That is some good looking fish. Do you fillet and debone?
A quick vid of our snagging spot. We had about 20 each and were back to town in a few hours.
Post by: Skillet on July 24, 2025, 10:38:18 AM
Put up 96 half pints of local sockeye from a morning's subsistence run a week ago. Good start.That is some good looking fish. Do you fillet and debone?
A quick vid of our snagging spot. We had about 20 each and were back to town in a few hours.
Thanks 3boys -
For sockeye, I filet and skin. Ribs off of course, but the pin bones break down fine in the canning process so I don't mess with them.
Post by: RB on July 24, 2025, 12:02:43 PM
Redoubt, without a doubt.
:tup:
Awesome! :tup:
Post by: Stein on July 24, 2025, 09:14:55 PM
This may be a year where canning may come into the cards again. Knocking on wood of course.
Post by: Skillet on July 24, 2025, 10:23:10 PM
What's your favorite thing to do with the canned fish? I canned a bunch one year and it took me three years to get through them. I love fish of every kind but I never did find a way to get canned into something I was looking forward to eating.
This may be a year where canning may come into the cards again. Knocking on wood of course.
I hope you get em!
About half of my annual canned fish pack is eaten straight out of the jar with a fork as a quick protein power snack. I've always got a dozen jars stashed under a bench in my boat, in my shop, etc. Anywhere I'm working and need a quick and easy shot of protein. The other half is mostly split between a quick salmon sammy (1/2 pint, blob of mayo, chopped onion, chopped dill pickle, pinch of shredded pepper jack, little extra black pepper) on good toasted bread. That's a great winter lunch with a side of soup. I'll also serve it chunked over a fresh green salad with a vinaigrette dressing - or added to a cold pasta salad dish. I do tend to over can as well, and usually end up giving some away to make room for the incoming season. I'll probably put up about 50-60 1/2 pints of coho this year as well, which is more than I usually do total, but the sockeye were too easy this year. I used to can pints, but found I ate much less of it because I couldn't easily down a pint as a snack and didn't want to waste it.
Typing this up inspired me to pop another jar for a bedtime snack :chuckle:
Post by: 92xj on July 24, 2025, 10:30:54 PM
Post by: Skillet on July 24, 2025, 10:34:52 PM
Post by: 92xj on July 25, 2025, 05:06:46 AM
Lol, can't sell subsistence fish brother. Seriously frowned upon up here!
All good, was just a light hearted joke. And wanted to express my jealousy without just saying “jealous!” :chuckle:
Post by: Alchase on July 25, 2025, 06:06:37 AM
What's your favorite thing to do with the canned fish? I canned a bunch one year and it took me three years to get through them. I love fish of every kind but I never did find a way to get canned into something I was looking forward to eating.
This may be a year where canning may come into the cards again. Knocking on wood of course.
I hope you get em!
About half of my annual canned fish pack is eaten straight out of the jar with a fork as a quick protein power snack. I've always got a dozen jars stashed under a bench in my boat, in my shop, etc. Anywhere I'm working and need a quick and easy shot of protein. The other half is mostly split between a quick salmon sammy (1/2 pint, blob of mayo, chopped onion, chopped dill pickle, pinch of shredded pepper jack, little extra black pepper) on good toasted bread. That's a great winter lunch with a side of soup. I'll also serve it chunked over a fresh green salad with a vinaigrette dressing - or added to a cold pasta salad dish. I do tend to over can as well, and usually end up giving some away to make room for the incoming season. I'll probably put up about 50-60 1/2 pints of coho this year as well, which is more than I usually do total, but the sockeye were too easy this year. I used to can pints, but found I ate much less of it because I couldn't easily down a pint as a snack and didn't want to waste it.
Typing this up inspired me to pop another jar for a bedtime snack :chuckle:
We use to get a load of Albacore every year and can it. It is fantastic in sandwiches, salads, and the vast majority was eaten on Ritz crackers with cream cheese, :EAT:
Post by: 3boys on July 25, 2025, 09:31:06 AM
Lol, can't sell subsistence fish brother. Seriously frowned upon up here!You would be rich! Was just up there and had to buy a few cans for gifts.
Post by: EnglishSetter on July 25, 2025, 11:55:41 AM
What's your favorite thing to do with the canned fish? I canned a bunch one year and it took me three years to get through them. I love fish of every kind but I never did find a way to get canned into something I was looking forward to eating.
This may be a year where canning may come into the cards again. Knocking on wood of course.
I hope you get em!
About half of my annual canned fish pack is eaten straight out of the jar with a fork as a quick protein power snack. I've always got a dozen jars stashed under a bench in my boat, in my shop, etc. Anywhere I'm working and need a quick and easy shot of protein. The other half is mostly split between a quick salmon sammy (1/2 pint, blob of mayo, chopped onion, chopped dill pickle, pinch of shredded pepper jack, little extra black pepper) on good toasted bread. That's a great winter lunch with a side of soup. I'll also serve it chunked over a fresh green salad with a vinaigrette dressing - or added to a cold pasta salad dish. I do tend to over can as well, and usually end up giving some away to make room for the incoming season. I'll probably put up about 50-60 1/2 pints of coho this year as well, which is more than I usually do total, but the sockeye were too easy this year. I used to can pints, but found I ate much less of it because I couldn't easily down a pint as a snack and didn't want to waste it.
Typing this up inspired me to pop another jar for a bedtime snack :chuckle:
I'll just add; I do enjoy a good salmon loaf at times.
Post by: Twispriver on July 25, 2025, 12:20:00 PM
Post by: Skillet on July 25, 2025, 01:26:59 PM
Garlic dill pickles today
:tup:
Post by: 3boys on July 25, 2025, 02:51:04 PM
Garlic dill pickles todayDang those look good. I put up a few jars the other day. Don’t grow my own so had to hit the produce stand.
Post by: 3boys on July 31, 2025, 08:40:04 AM
Still canning and froze 40+ loin chunks.
Post by: Twispriver on August 03, 2025, 02:34:58 PM
Post by: Twispriver on August 14, 2025, 09:52:43 AM
YTD jar count 291
Post by: Twispriver on August 19, 2025, 03:44:28 PM
Post by: nwmein199 on August 19, 2025, 03:51:00 PM
Garlic dill pickles today
Can you provide your recipe for this? Wanting to take my first crack at doing this and it looks like you know what youre doing. Thanks!
Post by: Twispriver on August 19, 2025, 06:50:34 PM
Post by: Twispriver on August 20, 2025, 02:20:05 PM
Post by: Angry Perch on August 20, 2025, 02:53:46 PM
Post by: Jpmiller on August 26, 2025, 12:13:02 PM
Post by: CastleRocker on August 31, 2025, 02:41:59 PM
Post by: Dan-o on August 31, 2025, 03:46:56 PM
Thats a LOT of tuna!
Canned tuna like that is SOOOOOOO good.
Post by: Twispriver on August 31, 2025, 06:31:34 PM
Post by: Angry Perch on August 31, 2025, 06:59:33 PM
Post by: finnman on September 18, 2025, 10:20:04 PM
Post by: finnman on September 18, 2025, 10:21:16 PM
Post by: finnman on September 18, 2025, 10:23:07 PM
Post by: Twispriver on September 19, 2025, 09:50:36 AM
I picked a bucket of pears and canned up 25 pints. I'm not a real fan of canned pears but my granddaughter is so most of them will go to her. It's that time of year where my jar supply is getting low and I'm scrounging through orphan boxes trying to find enough jars the same size to make a case. I'm not canning any fish or meat this year so I think all that I have left to do is grape jelly and I have plenty of jelly jars. Although those canned peppers look good and my Jalapeno bushes have at least one more picking in them.
Post by: Twispriver on October 08, 2025, 05:17:51 PM
Post by: b0bbyg on October 08, 2025, 07:41:08 PM
Jelly, grape juice apple sauce, apple butter and lots of tomatoes