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Post by handmaid on Jul 5, 2020 21:42:15 GMT -6
So how do you know when you have enough produce to run a batch through the canner? Everything is still barely coming in, so I must have gotten a late start here in zone 6b. Is it ok to just keep veggies on the counter till there is enough?
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Post by DirtDiva Admin on Jul 6, 2020 7:51:33 GMT -6
So how do you know when you have enough produce to run a batch through the canner? Everything is still barely coming in, so I must have gotten a late start here in zone 6b. Is it ok to just keep veggies on the counter till there is enough? Good morning handmaid. Some things keep fine on the counter. I have canned batches that are not full. I just fill out the canner or water bath pot with jars of water ( no lids). As a general rule I have enough for a batch most times. After you do this awhile you develop a sixth sense I think of how much to plant so that you have harvests that are about the right size. I am in your zone as well and everyone got a late start in 6B. It was a strange year. Practice truly does make perfect. By the way what are you canning.
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Fern
New Member
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Post by Fern on Jul 6, 2020 8:23:46 GMT -6
So how do you know when you have enough produce to run a batch through the canner? Everything is still barely coming in, so I must have gotten a late start here in zone 6b. Is it ok to just keep veggies on the counter till there is enough? Hi Handmaid. I keep squash in the crisper until I have enough for a batch. I think we have enough now, so I took the squash out of the frig last night to allow it to warm to room temperature in preparation for canning today. It may or may not make a full canner, but we just can what we have. Our canner holds 16 pints or 7 quarts. It's an All American which doesn't require a gasket.
We freeze our excess tomatoes all season, then can them into preferred products, chopped tomatoes, sauce or salsa, in the fall and winter. I was very happy to discover that freezing the tomatoes eliminates the need to blanch for peeling since the peels easily remove after freezing.
Hope that helps.
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momof6
Junior Member
Posts: 76
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Post by momof6 on Jul 6, 2020 14:41:53 GMT -6
So how do you know when you have enough produce to run a batch through the canner? Everything is still barely coming in, so I must have gotten a late start here in zone 6b. Is it ok to just keep veggies on the counter till there is enough? Hi Handmaid. I keep squash in the crisper until I have enough for a batch. I think we have enough now, so I took the squash out of the frig last night to allow it to warm to room temperature in preparation for canning today. It may or may not make a full canner, but we just can what we have. Our canner holds 16 pints or 7 quarts. It's an All American which doesn't require a gasket.
We freeze our excess tomatoes all season, then can them into preferred products, chopped tomatoes, sauce or salsa, in the fall and winter. I was very happy to discover that freezing the tomatoes eliminates the need to blanch for peeling since the peels easily remove after freezing.
Hope that helps.
Wow- I never thought about freezing it this way first- Makes so much sense. Especially for a smaller gardener like me who may not get a ton at one time. Do you thaw them completely first?
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Post by DirtDiva Admin on Jul 6, 2020 15:01:54 GMT -6
Hi Handmaid. I keep squash in the crisper until I have enough for a batch. I think we have enough now, so I took the squash out of the frig last night to allow it to warm to room temperature in preparation for canning today. It may or may not make a full canner, but we just can what we have. Our canner holds 16 pints or 7 quarts. It's an All American which doesn't require a gasket.
We freeze our excess tomatoes all season, then can them into preferred products, chopped tomatoes, sauce or salsa, in the fall and winter. I was very happy to discover that freezing the tomatoes eliminates the need to blanch for peeling since the peels easily remove after freezing.
Hope that helps.
Wow- I never thought about freezing it this way first- Makes so much sense. Especially for a smaller gardener like me who may not get a ton at one time. Do you thaw them completely first? I run warm water over mine in the sink and that peeling slides right off.
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Fern
New Member
Posts: 34
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Post by Fern on Jul 6, 2020 15:56:42 GMT -6
Hi Handmaid. I keep squash in the crisper until I have enough for a batch. I think we have enough now, so I took the squash out of the frig last night to allow it to warm to room temperature in preparation for canning today. It may or may not make a full canner, but we just can what we have. Our canner holds 16 pints or 7 quarts. It's an All American which doesn't require a gasket.
We freeze our excess tomatoes all season, then can them into preferred products, chopped tomatoes, sauce or salsa, in the fall and winter. I was very happy to discover that freezing the tomatoes eliminates the need to blanch for peeling since the peels easily remove after freezing.
Hope that helps.
Wow- I never thought about freezing it this way first- Makes so much sense. Especially for a smaller gardener like me who may not get a ton at one time. Do you thaw them completely first? I do thaw them, then heat them in a large pot before putting in the canner so the jars won't crack. It also makes them easier to handle without freezing my hands.
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Post by handmaid on Jul 6, 2020 17:39:40 GMT -6
Thank you everyone! How long will cucumbers last on the counter?
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Post by DirtDiva Admin on Jul 7, 2020 4:34:17 GMT -6
Thank you everyone! How long will cucumbers last on the counter? If my house is cool mine generally last 4 or 5 days.
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Post by teresathom1 on Jul 21, 2020 13:35:54 GMT -6
Wow- I never thought about freezing it this way first- Makes so much sense. Especially for a smaller gardener like me who may not get a ton at one time. Do you thaw them completely first? I do thaw them, then heat them in a large pot before putting in the canner so the jars won't crack. It also makes them easier to handle without freezing my hands. This is such a good idea! I usually keep trays of tomatoes out on my dining room table until I have enough to make salsa or spaghetti sauce, then make the rest into diced tomatoes. It makes quite a mess to blanch them to get the skins off. Do you score before freezing?
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Post by teresathom1 on Jul 21, 2020 13:36:25 GMT -6
Thank you everyone! How long will cucumbers last on the counter? I usually store my cucumbers in the fridge.
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Fern
New Member
Posts: 34
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Post by Fern on Jul 21, 2020 17:36:21 GMT -6
I do thaw them, then heat them in a large pot before putting in the canner so the jars won't crack. It also makes them easier to handle without freezing my hands. This is such a good idea! I usually keep trays of tomatoes out on my dining room table until I have enough to make salsa or spaghetti sauce, then make the rest into diced tomatoes. It makes quite a mess to blanch them to get the skins off. Do you score before freezing? No, I don't score them. Just cut out any bad spots if they need it, otherwise I freeze them whole.
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