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That's great! Thanks very much for taking the time to post it. I may not use it this year as I haven't grown cukes, but it's always useful to have recipes to turn a glut into a treat.
 
i lucked out big time,on cucumbers.a neighbor gave me a bunch of um..now i need to make sure that i have the needed ingredients before starting,,.now of the queston..my ball book aint telling me alot,when it comes to what to use..do i use a pressure cooker/caner,or water bath?
 
jimLE said:
i lucked out big time,on cucumbers.a neighbor gave me a bunch of um..now i need to make sure that i have the needed ingredients before starting,,.now of the queston..my ball book aint telling me alot,when it comes to what to use..do i use a pressure cooker/caner,or water bath?
Click to expand...
If your doing the mock apples then you will need a pressure canner for 15 minutes. Really with all the apple cider vinegar it should be safe for a water bath but to be on the safer side, I went with the pressure canner
 
I canned up good ole plain squash. . .11 pints. Got some more tomatoes too. Layer those on a cookie sheet with a few cut up jalapeños cut up, placed in oven on 350 for about an hour. Till the skins get all bubbly looking. Then everything goes into the blender to puree. Planning on making Enchilada sauce but only got around 10 cups so will Waite full I get a few more to add in first. My cukes were made into strawberries and placed in the dehydrator.
 
well,i got very very brave yesterday..i have/had 3LB'S of bacon from sams club.and im one of them folks that loves his bacon bits. so i sliced it all up into smaller pieces then fried it into bacon bits,and of course i then let it sit up some to let the grease drain from it some.then i canned it.got almost 2 whole pints of bacon bits.and 2 whole pints of bacon grease.now to wait n see if i did it up right not,by letting it sit up a few days..
 
I ended up making Spaghetti Sauce w/ Meat. This is my favorite recipe for it.

Meat Sauce
7 pounds ground beef
4 cups chopped onion
2 cup chopped bell peppers
6 1/2 qts tomato sauce
6 6-ounce cans tomato paste
3 tablespoons vinegar
4 tablespoons salt (adjust to taste)
4 tablespoons brown sugar
4 tablespoons minced parsley
4 tablespoons garlic powder
4 tablespoons crushed red peppers
2 tablespoon oregano
4 teaspoons pepper
2 teaspoon ginger
2 teaspoon allspice

To make tomato sauce, cut your tomatoes in half. Core and lay on a cookie sheet. Place in oven for an hour and a half or til skins are bubbly at 350. Run thru a blender, juice and all to make smooth.
Brown beef in a large pot. Drain fat. Add onion and peppers and cook slowly until tender. Add remaining ingredients and simmer until thickened. If the sauce is too thick, you can add some water. (Adjust all the seasonings to taste.) Ladle hot sauce into hot jars, leaving 1-inch headspace. Process at 10 pounds pressure in a pressure canner: 1 hour for pints, 1 hour 15 minutes for quarts.

I ended up with 9 1/2 quarts
 
Danil54grl said:
I ended up making Spaghetti Sauce w/ Meat. This is my favorite recipe for it.

Meat Sauce
7 pounds ground beef
4 cups chopped onion
2 cup chopped bell peppers
6 1/2 qts tomato sauce
6 6-ounce cans tomato paste
3 tablespoons vinegar
4 tablespoons salt (adjust to taste)
4 tablespoons brown sugar
4 tablespoons minced parsley
4 tablespoons garlic powder
4 tablespoons crushed red peppers
2 tablespoon oregano
4 teaspoons pepper
2 teaspoon ginger
2 teaspoon allspice

To make tomato sauce, cut your tomatoes in half. Core and lay on a cookie sheet. Place in oven for an hour and a half or til skins are bubbly at 350. Run thru a blender, juice and all to make smooth.
Brown beef in a large pot. Drain fat. Add onion and peppers and cook slowly until tender. Add remaining ingredients and simmer until thickened. If the sauce is too thick, you can add some water. (Adjust all the seasonings to taste.) Ladle hot sauce into hot jars, leaving 1-inch headspace. Process at 10 pounds pressure in a pressure canner: 1 hour for pints, 1 hour 15 minutes for quarts.

I ended up with 9 1/2 quarts
Click to expand...
Do you remove the skins before blending?
 
Yesterday was tomato sauce & butternut squash butter. Right now, I have chunks of cantaloupe going. Its a quick way to preserve & later on I can make it into jam. Too much other stuff going on today & don't want to loss them. Made up a heavy syrup and bringing the pressure cooker up to 10 lbs then shut off.
 
Yeah, 7 more minutes and my first batch of pickles this season will be done! I only got 9pints so far from my first picking. I ran out of pickles about 6 months ago and can't wait to taste that garlicky salty goodness!
image.jpeg
 
I guess this is sort of like canning, well bottling anyways. A guy called me and had 30 1 gallon glass wine jugs with the screw on caps. Score! These are awesome for wine making. There are 5 regular bottles of wine per gallon, so it saves me loads of time and corks. I still have 40'galloms of wine in 5 gallon carbouys from last years grapes, and this years grapes are getting close to ready to make another batch so these will help make it quicker and easier.
 
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