Strawberry Fig Preserves

3 cups of mashed figs

1 -  6 ounce jello strawberry flavored

3 cups sugar

Mix all ingredients together and simmer over low heat for 10 minutes.  Place in sterlized canning jars and process in a hot water bath for 10 minutes. 

You may use any flavor jello.  I have tried cherry, strawberry, apricot, peach and raspberry.  By far raspberry is the best to me. 

Mary, the subject of canning water brings up another thought.

One other question can you use a pressure canner on a flat surface cook top?  I had heard this was a no-no.  I have been using my water bath canner but was afraid to buy a pressure canner. 

I decided to post the link about the dehydrating because it has some recipes using dryed foods and then several links at the bottom about canning.

ABOUT DEHYDRATING FOOD:

hi IKAY!

 

Don't worry about the beef stew. I still hold that some things are better left to the masters - and I adore Dinty Moore Beef Stew - have stocked up on that.

 

I am however, a true lover of meatloaf...

 

 

MY DH'S HAMBURGER SOUP RECIPE:

 

2 lbs of hamburger

1/2 cup chopped onion

 

Brown these in a stock pot.

 

Add:

2 cans (14.5 oz) of Italian Stewed Tomatoes

1 can (16 oz) mixed vegtables (drained)

3 cans of beef broth (10.5 oz) (buy an extra one incase the noodles soak it up)

1 teaspoon of dried oregano

1/2 teaspoon of salt

1/4 teaspoon of pepper (DH uses white pepper)

BRING TO A BOIL

 

(probably best to can what you have done at this point)

 

recipe goes on to say, add 1 cup uncooked medium egg noodles (dh uses elbows) then simmer 10-15 minutes until noodles are done.

 

Please let me know what you think of it - everyone I know who has tried it really enjoys it.

 

ps:  made myself hungry typing this.  After posting this I went to the store and got what I needed...lol

 

Editing it again!!!  --  DH just told me 2 things: First, keep stirring the burger, you want it small and crumbly; Second, he then puts the hamburger in a strainer and rinses out all the fat before making the soup. Which is good if I want to can it.  hmmmm, maybe that has been his secret...

DH did a recipe once that called for white pepper.  He decided he liked the way it flavored things better, so now he tends to use that in everything and save the black pepper for the table. 

I am new to this forum.  I have never posted before.  I am an avid canner of beef and chicken.  I have been doing this for several years.  I find the meat to be very rewarding, and handy.  My question is, has anyone ever canned ham?  Ham is the one thing  I would like to have in my pantry but I have never known anyone who has done it or knows how to do it. Purchased ham in a can isn't my first choice.  Anyone out there canned ham?

honeybee,

I par cook my beef.  I add my spices and cook it for 8 to 10 minutes.  When I put ground beef in the jar raw, it's a big lump and I have to dig it out with a spoon.  When I cook my ground beef, I usually put about 4 or 5 pounds in a big pot, add spices and let it simmer.  I use a potato masher to break it up.  It's fast and easy.  I pack my chicken raw.  I have always done it that way, and  have never had any trouble with it.  It is delicious and lots more flavorful than the canned chicken from the store. 

Welcome Miss Nutty.  I have thought about canning chicken myself because the store bought leaves alot to be desired. I was wondering what you used with your chicken when you canned it to make it delicious?

Interesting recipe Honeybee. Nice since it's solar power!

Hi again Miss Nutty,

Found this tidbit while searching for canning recipes:

Hello everyone,

good luck hotair!

Wow!  I only have a few basic soups I make.  I am too new to canning, but I would check with people about some of them, all those interesting ingredients - make sure they are ok to can lol.

    I canned for the first time last week with a friend who knew what she was doing. However, if there are still air bubbles after the cans have sealed is this ok? I canned tomatoes and peach salsa and the coloring is still good. Thanks for any advice from you experts out there...

Thanks Rocky - I did use a plastic spatula to try and get all the air out. I suppose it's impossible to get it ALL out though. I'll check to see if the lids are depressed.

 hi HC, do you have the Ball home canning book???, in the back of it has a list of what  can go wrong,and why. if you don't post back and I will look it up,any fruit that i do ,as iI peel I put each one right away in the lemon/water bath. was the fruit the freshest you could get? old fruit is already breaking down, and will turn brown, also did you use enough lemon juice?  roxy

hi,

hi to all, the only time i canned pears, they were hard fresh from a tree, and did them in a light syrup, and I always add more lemon then recommended. apples always turn brown edge no matter how much lemon I use,but since I only make cranberry sauce applesauce,and pie filling ,jams,lately, you don't see the brown. pressure canning , I can;t advise you on, I.m too "chicken" and good luck to you all on that.I have a brand new one never have tried, and also I really haven't had the time. I think I might try it when the price of meat goes down . I have a big freezer and use the canning jars for freezing stock and soups and sauce ,tomatoes, ect.   Happy Camper, what kind of water do you Have???Ball book:to prevent foods from becoming brown ,black or grey, use soft water,avoid useing,brass,copper,iron,aluminum,zinc,or chipped enamel ware utensilsfrom which the tin plate is warn ,,, hope this helps, we use stainlees steel pots and plastic or pottery bowels       good luck, I know it's alot of work, and all day job ,,,,,roxy

I using an aluminum pot and ceramic bowls...I dont' know what ascorbic acid is but maybe I should find out...

Still working up the nerve to do meats....I'm going to get that ball book...Maybe it's in laymens words...

 

 

 

Hotair, about your potatoes, did you grow them or getting them at the store. My daughter's favorite thing to eat is potatoes and I would really like to have several canned.  So true about the time involved!  I tried to sit down the last time I canned and wore myself out! up...down...up...down. It is something you really have to pay close attention too.  It's work alright, but it's neat looking at all that food that is cooked and all you have to do is open a jar.