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Author Topic: 2021 canning and pickling season  (Read 2261 times)

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Offline Rebel SS

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Well, yer just Suzy Homemaker today, ain'tcha?  :rotflmao: :rotflmao:

Offline glenn57

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Well, yer just Suzy Homemaker today, ain'tcha?  :rotflmao: :rotflmao:
:happy1: :happy1: yeppers!!!!!! :sleazy: :mooning: :rotflmao:
2015 deer slayer!!!!!!!!!!

Offline glenn57

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Did this between yesterday and today!! Only canning I want to do yet is more of the pickled green tomatoes. And that's after I get back from up north at the end of the month
2015 deer slayer!!!!!!!!!!

Offline Rebel SS

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Are ya gonna wrap any of the green ones up in newspaper and store in a box until they turn red? Nice to eat fresh 'maters in late October/November.. I was eatin' some of mine at Thanksgiving! :tongue:

Offline glenn57

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Nope, got this green tomato recipe and think there awesome.

I made 20 qts last year and ran out by end of July. :confused:
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Offline Bobberineyes

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Looks great glenn!! How long do you usually leave the maters in the hot bath??

Offline Bobberineyes

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The reason I ask is we did 10 minutes for our qts, but they also had a little lemon juice added for more acidity.  Just curious..

Offline glenn57

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The stewed tomatoes, about 40 minutes. Never had issues with sealing as long as the rim of the jar is clean.

Tomato juice I don't hot bath. Once the juice boils I jar it and at the same time I have the lids in boiling hot water. Put them on and tighten the rim. Just for extra precautions I tip the jars upside down for 5-10 minutes to keep the lid hot longer. Usually never no issues with sealing either

Pickled green tomatoes, with these I did the same thing, but when I do a big bunch I hot bath for 10 minutes, after the water boils.
2015 deer slayer!!!!!!!!!!

Offline glenn57

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I've never ever worried about acidity In my tomato canning and very rarely do have jars that don't seal.

Guess I never figured out what all the fuss was about.
2015 deer slayer!!!!!!!!!!