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I am so making this!

I've been wanting to make a jar a couple different preserves anyway - guess this weekend is canning/baking at my house! I will report back with how good the homemade PSL is. http://adventuresinmyfreezer.blogspot.com/2009/10/pumpkin-butter-and-poor-mans-pumpkin.html

Re: I am so making this!

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    Er&JerLemEr&JerLem member
    First Comment
    edited December 2011
    Both sound delicious - but I'm not sure what I'd do with pumpkin butter.  I guess the same things you'd do with apple butter?I wanna try that latte. :)  Definitely report back!
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    New_to_PGHNew_to_PGH member
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    edited December 2011
    Yep, same as you'd do with apple butter. If you're making baked brie, pumpkin butter = amazing.
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    edited December 2011
    Mmm...that looks so good!Have you ever canned before?  I always want to, but I'm nervous to try it. 
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    New_to_PGHNew_to_PGH member
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    edited December 2011
    Yep, I enjoy canning. Actually, I enjoy having a pantry of canned goods, lol. It's pretty easy - invest in a starter kit and make sure the first couple of recipes you follow have clear directions.
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    LaFemmeRousseLaFemmeRousse member
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    edited December 2011
    Wow, that pumpkin butter looks seriously yummy.  Please report back on the results!
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    Er&JerLemEr&JerLem member
    First Comment
    edited December 2011
    I am planning to try my hand at apple butter this weekend.  It will be my first attempt at canning.  I've heard it's pretty easy if you just follow the instructions.  We'll see! :)Maybe I'll go for this pumpkin butter next weekend.  I'd love to get a good stock of stuff in my pantry.
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    New_to_PGHNew_to_PGH member
    First Comment
    edited December 2011
    Yep, I've been wanting to make apple butter and strawberry preserves, but if I'm going to boil the water and drag out the canning equipment, I'd rather can them all at once! This is the apple butter recipe I used last year - it was SO good (but I halved the sugar amounts!) http://crockpot365.blogspot.com/2008/10/crockpot-apple-butter-recipe.htmlI'm also planning to try these strawberry preserves, because I read  the recipe and am now craving some :)http://rumbleinthekitchen.blogspot.com/2009/10/strawberry-balsamic-preserves.html What I can hide in the back of the pantry so DH can't see it makes it way into Christmas gift baskets! L
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    New_to_PGHNew_to_PGH member
    First Comment
    edited December 2011
    Sorry - I broke my linkies somehow!
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    Er&JerLemEr&JerLem member
    First Comment
    edited December 2011
    Those both look good - Jenn!  I may have to try those strawberry preserves now too. :)I found a few apple butter recipes that go for about 10 hours overnight.  I may try one of those and see how it turns out.  Going for 8 and then 6 hours seems like it could be a pain.
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    New_to_PGHNew_to_PGH member
    First Comment
    edited December 2011
    Ehhh, It's really a piece of cake. I think my crock runs hotter than average, because I can half just about any recipe and it's fine, so I did the apple butter for 4 and 4 or so.
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    edited December 2011
    Yum! Maybe I will try canning someday...not sure how it would work out in a 700 some sq. ft. apt. MIL does a lot of canning, so I've got her as a resource, and there are lots of canning recipes in some of my cookbooks.
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    Er&JerLemEr&JerLem member
    First Comment
    edited December 2011
    Jenn - where'd you get your canning set and is it absolutely necessary to buy one?  Do I really need the rack and all that stuff, or can I just get the jars, use my big stock pot, and improvise?
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    New_to_PGHNew_to_PGH member
    First Comment
    edited December 2011
    You do absolutely need a rack and the canning tools (Don't try to improvise when grabbing hot jars out of boiling water! Ouch!). If you've already have a stock pot, then there's no need to buy a huge $50 starter set that includes pot, rack, etc. I bought a rack for about $15 that fits in my existing stock pot, and the canning tool set was less than $10. I found both the rack and tool kit at walmart.
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    Er&JerLemEr&JerLem member
    First Comment
    edited December 2011
    Okay - thanks.  :)  I was looking some up and they all seem to have different gadgets to go with them.  Some with a pot, some not.  I definitely don't want to spend $50.  But I can handle $25. :)
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    Er&JerLemEr&JerLem member
    First Comment
    edited December 2011
    Love cheaper - thanks!!
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    New_to_PGHNew_to_PGH member
    First Comment
    edited December 2011
    Just measure your stock pot before you order, so you know it'll fit inside :)And the jars add up quickly in cost, but they're completely reusable - you just buy new lids each year.
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    pinksonyapinksonya member
    First Comment
    edited December 2011
    Making strawberry preserves sounds great!  I can't wait to get into canning.  I'd love to make pizza and pasta sauces, etc.  Can you share your peanut butter recipe again?  Sorry if this is the fifth time I've asked you.  We finally have our food processor up and running!
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    edited December 2011
    Thanks for the tips/links Jenn!  Sonya, I'm with you - I really really want to start canning spaghetti sauce because it takes up so much room (and so many containers!) when we freeze it.
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    New_to_PGHNew_to_PGH member
    First Comment
    edited December 2011
    Sonya - PB recipe: dump peanuts in food processor, let run for about 5 minutes or until you reach the desired consistency. Seriously, that's it. You can add a tsp of veggie oil to it, but I never bother. Keep it in the fridge and eat within 2 weeks. I make mine in about 2 cup batches. Canning tomatoes - canning veggies is a whole 'nother can of worms - you have to account for acidity differences, and I think they have different processing times. I've never tried it - making fruit sauces and jams is enough for me :)
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    Er&JerLemEr&JerLem member
    First Comment
    edited December 2011
    I was just on the Ball (canning) website, and they do have different methods for higher acidity and lower acidity foods.  I think I'll try out the apple butter and jam types first.  When I'm comfortable with that I'll think about moving on to tomato sauces. :)
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    edited December 2011
    Yes, I should start slowly and work up to sauce, especially since I've had several culinary mishaps in the past week.  :P
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    pinksonyapinksonya member
    First Comment
    edited December 2011
    Hmm, and how impossible is it to switch to natural peanut butter after eating Jif your whole life? haha
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