Pumpkin - Cubed
Wash, remove seeds, cut into 1-inch- wide slices, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water.
Caution: Do not mash or puree.
Fill jars with cubes and cooking liquid, leaving 1-inch headspace.
Adjust lids and process
Pints 55 min 10 lbs
Quarts 90 min 10 lbs
Turkey stock
Put carcass in the pressure canner for 3 hrs @ 15 lb to extract everything. Strain bring to a boil put in jars and process in canner for 20 min pints 25 min quotes @10 psi.
Pressure canner
Clean glass canning jars. Always inspect the jars for any nicks
Clean canning lids
Clean canning rings
White Vinegar
Ladle
Canning funnel
Jar lifter
Tool to remove bubbles and headspace tool
Ground Venison
Canning or sea salt
Beef Broth
Instructions
1. Freshly butchered venison should be properly aged at least 12 hours before canning.
2. Prepare canning jars by heating jars, and keeping them warm until ready to fill.
3. FOR HOT PACK: Remove excess fat, sinew, and silver skin. I recommend grinding using the
largest grinding plate. Ground venison cooks down quite fine.
4. Cook ground venison at least two-thirds of the way to doneness (rare).
5. Strain any excess fat and rinse with hot water.
6. Prepare your broth.
7. Fill the jar with ground venison. Leave 1" headspace.
8. Add broth, leaving 1" headspace.
9. Add salt if desired. 1 tsp for a quart, 1/2 tsp for pints.
10. Remove air bubbles.
11. Clean the rim of the jar with a paper towel moistened with white vinegar.
12. Add a NEW metal canning lid.
13. Secure finger tight using a metal ring.
14. Pints are processed for 75 minutes. Quarts are processed for 90 minutes.
From https://kowalskimountain.com/canning-ground-venison/#recipe
Remove all fat from meat
Cut into 1 in cubes
Soak in a salt brine (1 TBS per quart) for one hour.
Drain and Pack cubes tightly into clean jars.
Add 1/2 bullion cube per pint; 1 bullion cube per quart.
Add 4 slices of onion per pint 8 per quart.
Do not add any water in jars.
Clean jar edge, add ring and top, and turn to fit snugly- not tight.
Add jars to canner
Process at 10 pounds pressure: 75 minutes for pints; 90 minutes for quarts.
Remove canner from heat and let jars cool slowly out of draft with weight left on canner
Borscht Canning Recipe
Ingredients
24 medium beets, chopped
3 tablespoons extra virgin olive oil
1 ½ cups sweet onion, chopped (1 large)
8-10 garlic cloves, chopped
2 carrots, peeled and shredded
½ head red cabbage, sliced thin
2 Roma tomatoes, diced
8 cups beef stock
2 cups Cabernet Sauvignon wine
1 tablespoon raw sugar (optional)
1 tablespoon sea salt (optional)
1 teaspoon black pepper
Instructions
Beet Prep: Leave the root on each beet and cut stems leaving at least 2” attached. Thoroughly wash your beets and place inside a stainless steel stock pot, placing the largest beets at the bottom. Cover beets with two inches of water. Bring to a boil and cook for 30 minutes or until the largest beet is tender.
Using a slotted spoon, or tongs, remove beets from boiling water and place directly into a bowl of cold water resting in the sink. Keep tap running to provide a steady stream of cold water to quickly cool the beets. One-by-one, place beet in both hands while running it under the cool stream; using your thumbs, gently rub and massage the beet, slipping skin off each beet. Cut root and stem off each beet with a paring knife. Chop skinned beets into 2” pieces and set aside.
In a stainless steel stock pot, add olive oil and sauté onions, garlic, carrots, cabbage and tomatoes until the onions become translucent, about 8 to 10 minutes. Add beef stock and bring to a boil. Stir in chopped beets and boil for an additional 2 minutes. Remove from heat.
Working in batches, place the beet mixture in food processor and pulse until it is a fine puréed texture. Place puréed mixture in a clean stainless steel stock pot. Add wine, sugar, salt and pepper and mix well. On medium heat, while stirring frequently, allow borscht to gently heat through, about 5 minutes. Stir continually to avoid scorching the borscht.
Ladle hot soup into hot jars leaving a generous 1” head space. Remove any air bubbles and add additional soup if necessary, keeping the 1 ¼” head space.
Wipe each rim with a warm wash cloth dipped in vinegar. Place lid and rings on each jar and hand tighten.
Place jars in pressure canner, lock the pressure canner lid and bring to a boil on high heat. Let canner vent for 10 minutes Close vent and continue heating to achieve 11 psi for a dial gauge and 10 psi for a weighted gauge. Process quarts for 90 minutes and pints for 75 minutes.
From:https://canningdiva.com/recipes/canning-beets-and-how-to-pressure-can-beet-soup-aka-borscht-soup/
Beans no soake
1/2 cup per dry beans per pint
1/2 teaspoon of salt.
Fill with water to the 1 inch mark.
10 pounds of pressure in a pressure canner for 75 minutes for pints, and 90 minutes for quarts.
Second round of pickled beets
Old Fashioned Pickled Beets
10 pounds fresh beets
4 cups cups white distilled vinegar
2 cups sugar
2 cups water
1 tablespoon pickling salt
Wash beets, trim the tops and cook {about 15 -25 minutes depending on size} in a large stock pot filled 3/4 full with water. Once the beets are fork tender, drain
While the beets are cooling, combine the white distilled vinegar, sugar, beet water and pickling salt in a saucepan and bring to a boil, stirring occasionally, and then reduce to a simmer.
Peel beets by applying pressure against the skin of the beet with your fingers. Once you have rubbed the skin off the beets, trim the tops of the beet and any remaining root. Quarter or slice beets and pack them into sterilized pint jars.
Ladle hot liquid mixture over beets leaving about 1/4 inch head space. Remove any air bubbles, add two piece caps and place in canning rack. Lower rack into the canner making sure the jars are covered with at least 2 inches of boiling water and process pints for 30 minutes quotes for 35 minutes in a boiling water canner.
Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary. Yields 7 pints.
From https://www.onehundreddollarsamonth.com/canning-recipe-for-old-fashioned-pickled-beets-no-funky-spices/
Apples
Banana pepper rings
Green Peppers
Mushrooms
Baby Bella mushrooms
Candy run 140F 5 hours
Life savers
skittles
starburst
skittles
organic starburst
Easy Hot Sauce
8 cups (64 ounces) canned, diced tomatoes, undrained
1½ cups seeded, chopped Serrano peppers*
4 cups distilled white vinegar (5%)
2 teaspoons canning salt
2 tablespoons whole mixed pickling spices
*Caution: Wear plastic or rubber gloves when handling, cutting and seeding hot peppers
or wash hands thoroughly with soap and water before touching your face or eyes.
Yield: About 3 to 4 pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
1. Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
2. Place mixed pickling spices in a spice bag and tie the ends firmly. Mix all ingredients in a Dutch oven or large saucepot. Bring to a boil, stirring occasionally. Simmer another 20 minutes, until tomatoes are soft.
3. Press mixture through a food mill. Return the liquid to the stockpot, heat to boiling and boil for another 15 minutes.
4. Fill hot sauce into clean, hot half-pint jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
5. Process in a boiling water canner Let cool, undisturbed, 12-24 hours and check for seals.
process in a boiling water canner pints 15 min
