How to Make Maple Syrup II: Boiling, filtering, canning, color, and flavor

Products Used For This Recipe:
It is a fun winter hobby!!! I rarely actually measure its temperature anymore since I can tell from the look of the bubbles. We cooked down our first batch this year which we cook all the way down to syrup in our outside pans and then bring it inside to reheat and bottle on the stove. Thanks again for writing and happy holidays! Then trim the stem and root and slice, dice or leave whole for canning. Does your evaporator keep the smoke away from the boiling sap?

Navigation menu

New to Canning? Start Here: Boiling Water Bath Canning

And you need it for almost everything! The next time we have a little extra money, and I find a good deal on cheese, I am definitely stocking up and canning it. Oh, I have never knew one could can cheese! I buy cheese in bulk and freeze it but will definately be trying this out! Cary Ann love your name thanks for reading. Good luck with it!

Thank you so much for this tutorial. I am new to your blog. I will be coming back. Linda, so glad that it was helpful to you! Low-acid products have to be pressure-canned by tested processes to be kept in a sealed jar at room temperature.

Actually, according to everything I read, cheese has a PH of 5. That is the subject of my post today. Ghee has been around for thousands of years.

I threw out 5 cases of food that werent processed long enough as everyone that I talked to about it said 40 minutes wasnt enough. Its a shame all my food went to waste, but better safe than sorry.

The only way to know for sure if your cheese is safe is to send it to a lab to check for botulism. It is something that cannot be smelled, is impossible to detect without testing and is deadly. Have you thought about taking one of your older jars in somewhere to make sure its safe to eat?

Cheese is acidic, but if you are worried, you can pressure can your cheese for 20 minutes at 10 lbs of pressure like with milk or you can add vinegar to your hard cheese before you can it. I did not make up this process, but have followed others more expert than I in their way of canning cheese. Regarding your food that you threw out — if you had just pressure canned it, then you could have reprocessed at the right amount of time.

If it had been waterbath canned, then 40 minutes was more than enough time — probably too much. Waterbath times are different from pressure canning times. One should never guess on times to process foods, but should consult a table for the particular processes before starting.

And if your canner has a weight rather than a guage, the weight should be adjustable to different weights of 5, 10 and 15 lbs. I love canning cheese have been doing it for a few years. I also like making my own cheese whiz sauce and canning it.

I WILL pay closer attention. I freeze all of our cheese, but I usually just buy shredded…however, there are times that freezer space is an issue. I especially like the canned velveeta, Ginger. So awesome to have for soups and sauces and spreads! The hard cheese directions does not have any vinager in it, yet it is only in a hot water bath instead of pressure canning it.

There is no acid in it in other words. Just read your answer above. Sounds good to me. Oh, and you are entered! It took me a long time to work up to pressure canning, I would be really scared to do this without a pressure canner.

You say that cheese is acidic, but I doubt it is all the same ph. Kind of scary, would love to try this. Pressure canning would make an oily mess of cheese. And if you read the entire post on the butter, it is definitely waterbath canned. The Indians have been canning Ghee for centuries, which is a clarified butter.

However, never try anything with which you are not comfortable. If hard cheese is pressure canned and if one felt uneasy about eating it could the cheese from 1 jar be put in pan and heated slowly on stove. Would this not kill botulism. The food preservation always say to boil food that has been home canned for min. Like to hear other thoughts on this. Brenda, hard cheese is not pressure canned. It is waterbath canned.

And if anyone was uncertain, they could use the cheese only for baked or other cooked products like baked macaroni and cheese, enchiladas, etc. People forget that cheese is milk that has been aged with bacteria. That is what makes it cheese!! Is the 3 oz. Yes, it comes in a jug. And since you posted, you are entered in our Fall Giveaway! Such was the case recently after a productive trip to our local grocery which is owned and operated by the Absentee-Shawnee Indian Tribe.

Never one to pass up a good deal, I decided that if one block of cheddar was good, 20 blocks of a variety of cheese was phenomenal! I tossed mild cheddar, mozzarella, sharp cheddar, pepper jack and cojack into my cart and trotted on down the isle. To my surprise, I found that Velveeta was on sale too. Although I realize that Velveeta is the plasticized version of cheese, it is a must for any kitchen simply because it melts sooooo smoothly.

It is wonderful for cream soups. And while we are told that it is made from milk, it could be guinea pig milk for all we know. However, while we ponder how one milks a guinea pig, the rest of America is enjoying its queso made with Velveeta, picante sauce and maybe some ground beef flavored with taco seasoning. Velveeta is to the cheese world what Spam is to the ham world. Each has its purpose. And so, I got my Velveeta and checked out. On my way home, it occurred to me that all of this cheese had to have a place to go to stay fresh.

I usually grate my hard cheese, put it into bags that I can vacuum on my FoodSaver sealer and then freeze it, but this was going to be an enormous amount of grated cheese. What if I wanted sliced cheese? My experience with freezing blocks of cheese for slicing had been less than successful. I had been totally unhappy with frozen Velveeta, so what to do? Thank goodness for the Internet. Enola Gay at Paratus Familia had the solution. She showed how to can hard cheeses and that got me to thinking about canning the Velveeta too.

I researched and researched and found several ways to do that as well. I wound up with what I think worked best for me. You can shred and slice the hard cheese and the Velveeta is just as good as if it were in the box. From everything I have read, these canned cheeses last up to two years. Canning Hard Cheeses Shred the cheeses.

Place lids that have been warmed in nearly boiling water, onto the jars Put the rings onto the jars, not too tight and place into the rack of a waterbath canner Lower the jars into water that has already been heated. February 21, at February 22, at 1: February 22, at 9: If you cut it open, you will see developed seeds.

You don't want seeds! Overripe cucumbers make mushy pickles. It takes about 3 or 4 cucumbers to fill a pint jar, assuming each cucumber is about 4 - 5 inches long and 1 to 1. Typically, 6 to 8 pounds small pickling cucumbers NOT "burpless" cucumbers , per batch.

I'm sure you can figure out how to wash the fruit in plain cold water. You can also leave them whole or cut them cross-wise for bread-and-butter pickles. The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. I get that going while I'm preparing everything else, so it's done by the time I'm ready to fill the jars.

If you don't have a dishwasher, submerge the jars in a large pot the canner itself of water and bring it to a boil for 10 minutes. OK, you can make your own pickling mix from spices, salt, dill, etc.

This method produces pickles which are just as crisp - as long as you pick very firm cucumbers. It also helps to add 2 grape leaves to every jar I kid you not, they have something in them that makes the pickles crunchier. And be sure to get them by July - they tend not to re-order them when they sell out.

Wages "refrigerator pickle mixes" are the easiest. They're ready to eat in 24 hours! Our affiliate sells the mixes and at really good prices, too. Whether you want dills or sweet pickles; canning them or straight into the refrigerator; there is a mix for every taste and need here! Get everything you need to make pickles: Step 6 - Heat the pickle mix Bring the mix and 2 cups of vinegar to a near-boil - just simmering!

The homemade mix does NOT use any added water. Some store mixes call for added water, in that case check your packet of mix! Be sure to use a NON-metal pot - or a coated metal teflon, silverstone, enamel, etc. Pack the cucumbers, whole or slices in and pour the simmering pickle mix liquid over them. To make your dill pickles crispy, put a fresh clean grape leaf in the bottom of each jar. Continue with the process as usual! When can you start eating the pickles? Well, it takes some time for the seasonings to be absorbed into the pickles.

That's at least 24 hours, but for best flavor wait 1 week.! Be sure to keep them refrigerated!!! See this page for a more complete set of frequently asked pickling questions and answers. Home Canning Kits This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: It's much cheaper than buying the items separately.

There is also a simple kit with just the canner and rack, and a pressure canner, if you want to do vegetables other than tomatoes.

To see more canners, of different styles, makes and prices, click here! Note that you can reuse the jars! Many products are sold in jars that will take the lids and rings for canning.

For example, Classico Spaghetti sauce is in quart sized jars that work with Ball and Kerr lids and rings. Note that the Classico's manufacturer does not recommend reuse of their jars: We ship to all 50 states! Use our Feedback form! Yields - how much raw makes how much cooked or frozen ] [ Selecting the right varieties to pick ] [ All about apple varieties - which to pick and why! This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce.

Don't forget the Ball Blue Book! Need lids, rings and replacement jars? Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes?

Canning, Nova Scotia Online