Pickling - Canning - Dehydrating
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Thread: Pickling - Canning - Dehydrating

  1. #1
    LilMrsJ
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    Default Pickling - Canning - Dehydrating

    Post your favorite recipes for pickling, canning or dehydrating your favorite fruits, veggies and meats! This means everything from canned tomatoes to jerky! Jellies and jams too! Post 'em all here!

  2. #2
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    Does anyone have a recipe for making applesauce and canning it? Apple picking season is coming up in the northeast and my kids love applesauce, I would love to go apple picking and make some applesauce for the winter.
    Sue..mom to Morgan 5/14/96, Arianna and Brianna 11/12/99

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    Another question, can butternut sauce be either frozen or canned? Our squash plants really took off and we have so many of them. The kids love it and I don't want to lose any of the squash.
    Sue..mom to Morgan 5/14/96, Arianna and Brianna 11/12/99

  4. #4
    LilMrsJ
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    This is what I was able to find on the squash....

    http://doityourself.com/vegetables/p...handmelons.htm

    Winter Squash

    You always cook winter squashes before eating, either baked in their skins, or peeled and steamed or boiled. Acorn squash is usually cut in half and baked; butternut can be baked or peeled, cubed and steamed. Large Hubbard squash is most manageable if you cut it into sections and bake these in a buttered baking dish at 375 o F for about 1 hour.

    To steam winter squash, place pieces in a steamer over boiling water until tender, about 30 minutes. Peel the chunks, then mash or puree the flesh in a blender or food mill. Use the cooked squash in recipes or freeze for later use. Pumpkin can be steamed or baked the same way.

    Flavor baked winter squash with spices and butter, honey, maple syrup or brown sugar. Serve cooked squash as is, or combine it with other ingredients for pies, soups or cookies.

    Other than root cellar storage, freezing is the best way to keep winter squash. Fill freezer containers with cooked, cooled, mashed squash. To freeze uncooked winter squash, peel and cube it, blanch it for 3 minutes, cool, drain, pack it in containers and freeze.

    A note on canning: Summer squash, winter squash and pumpkins all require steam pressure canning, and canned squash tends to be mushy and flavorless when reheated. You'll have better luck with freezing and root cellar storage.

    I am checking on the applesauce question.

  5. #5
    LilMrsJ
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    Click HERE for a Quick and Easy Apple Sauce recipe.


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    Thanks for your help, Carol.

    Is it okay to freeze that applesauce? I have a big chest freezer down in the basement and it is so much easier to freeze than to can.

    I guess today is my day for questions. When you can pickles, is there a shelf life on them to be used? What about tomato puree?
    Sue..mom to Morgan 5/14/96, Arianna and Brianna 11/12/99

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    Posting Addict Becci's Avatar
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    Default Ice Box Pickles (Bread and Butter)

    1 onion sliced (or as much as desired)
    cucumbers- cut up but not peeled


    1 cup sugar
    1 cup vinegar
    1 tablespoon salt
    1/2 teaspoon celery seed
    1/2 mustard seed
    1/2 teaspoon tumeric seed


    Mix the sugar, vinegar, salt, celery seed, mustard seed, and tumeric seed. DO NOT HEAT! Pour over the onions and cucumbers. Pack into jars or plastic containers and place in the refrigerator. Wait 5 days then enjoy!

    These have to be kept in the refrigerator as they are not processed.

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    Does anyone know of a good (maybe garlic) processed pickle recipe? I've tried a couple and not liked the results...

    Reed Aslan ~ Forever in our Hearts

  10. #10
    LilMrsJ
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    I don't know of one offhand, but I can do some searching and see what I come up with.... bbl with a recipe, I hope.

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