Close Please enter your Username and Password


Darter50516 66M
5669 posts
6/25/2022 7:22 pm
Bret's Cannery



Selected and wash your fruit jars..



Sterilize all your jars and utensils with hot water.



I'd purchased several pounds of Sweet Seedless Red Grapes due to our store receiving way over what they'd ordered.



Pick the grapes off the stems. Select only firm grapes you'd consider eating tossing the damaged, mushy, split, or unmatured.



Thoroughly wash your grapes.



To each quart jar add 1 1/2 cups grapes............ ( Yes I know I have overfilled the cup...ooppss!)



Measure out 1/3 cup of sugar.



Add the sugar to each jar.



Fill each jar to the neck with HOT water. ... (About 3/4" from the top )


Darter50516 66M
3857 posts
6/25/2022 7:24 pm

Pleasant day 75 F... 24 C with a mid-afternoon T-storm


Darter50516 66M
3857 posts
6/25/2022 9:10 pm

    Quoting CRAZYHORSE230:
    AS A KID IN RURAL ALABAMA, I SAW JUST THE THING YOU SHOW DONE YEAR-ROUND. FRUITS VEGGIES, ONLY THERE N THEN. THE CANNING EQUIPMENT WAS VERY CRUDE. I SAW MANY JARS BREAK AN OR EXPLODE.

    CAN GOODS WERE THE ONLY SOURCE OF VEGGIES ETC DURING THE WINTER MONTHS. I JUST GAVE AWAY MY MOMS CANNING POT TO A YOUNG MAN THAT WILL REFURBISH IT AND USE IT.
A lot of my canning stuff is inherited too. Most of my jars were grandma's. Some had coffee in them during the Great Depression like the squarish front jar.


Maudie1 74F
8151 posts
6/26/2022 12:32 am

So lovely that you still have your grandma's jars.

The weather here has turned so cold and windy over the last few days. Rain almost every day. Horrible summer so far.


TxJW026 81M

6/26/2022 7:31 am

Some of my relatives would can pork when butchering a hog. Simply slice into bite size pieces.--------- salt and pepper on each side------- cook (3/4 done very important) in a skillet------then can it ( pressure cook it in the glass jars.

It was the preferred meat at family reunions. Melt in the mouth rich tasting
delicious. Just open the jar and heat.


TxJW026 81M

6/26/2022 7:48 am

It is refreshing to see something different from the usual stuff posted here.
Much appreciated!


StarCandy1 69F
1766 posts
6/26/2022 8:42 am

I've made a lot of things but never canned. I used to La Machine a lot and freeze


Darter50516 66M
3857 posts
6/26/2022 8:57 am

    Quoting Maudie1:
    So lovely that you still have your grandma's jars.

    The weather here has turned so cold and windy over the last few days. Rain almost every day. Horrible summer so far.
I always helped grandma. My mom & dad didn't can as much. We've taken a couple cooler snaps here too.... not quite dug out the woolies.


Darter50516 66M
3857 posts
6/26/2022 9:03 am

    Quoting TxJW026:
    Some of my relatives would can pork when butchering a hog. Simply slice into bite size pieces.--------- salt and pepper on each side------- cook (3/4 done very important) in a skillet------then can it ( pressure cook it in the glass jars.

    It was the preferred meat at family reunions. Melt in the mouth rich tasting
    delicious. Just open the jar and heat.
Yepper... Grandpa would butcher a hog and would can pork, beef and chickens too. The old smokehouse in the side of the hill was kinda small and has since collapsed..


Darter50516 66M
3857 posts
6/26/2022 9:05 am

    Quoting TxJW026:
    It is refreshing to see something different from the usual stuff posted here.
    Much appreciated!
I avoid divisive topics as best I can and just the crap that comes along through the day's trotting.


Darter50516 66M
3857 posts
6/26/2022 9:06 am

    Quoting StarCandy1:
    I've made a lot of things but never canned. I used to La Machine a lot and freeze
I still freeze stuff but need to keep freezer space for meat in case we have to do a fast beef.


sparkleflit 76F
10271 posts
6/26/2022 6:01 pm

I've canned my whole life....everything from Salmon, Clams, smoked Oysters, Venison, Moose, Chicken, veggies, pickles, sauces, lots of Apple Juice, Cherries and juice, jams, jellies,.......Apple Sauce.....dozens of cases of Apple Sauce every Fall........Here's something I learned...

When you can food with a high sugar and/or acid content, like fruit with added sugar, you can do it without the canner. You prepare the jars and lids the same way. Then you cook up your fruit, make the pure' or sauce or cook up water and sugar and gently simmer the fruit in it......Then you fill your hot sterile jars and immediately slap on the lids that are sitting in simmering water and screw them down.....Works great......you will hear that satisfying pop as the lids seal.....


Darter50516 66M
3857 posts
6/27/2022 7:44 pm

    Quoting sparkleflit:
    I've canned my whole life....everything from Salmon, Clams, smoked Oysters, Venison, Moose, Chicken, veggies, pickles, sauces, lots of Apple Juice, Cherries and juice, jams, jellies,.......Apple Sauce.....dozens of cases of Apple Sauce every Fall........Here's something I learned...

    When you can food with a high sugar and/or acid content, like fruit with added sugar, you can do it without the canner. You prepare the jars and lids the same way. Then you cook up your fruit, make the pure' or sauce or cook up water and sugar and gently simmer the fruit in it......Then you fill your hot sterile jars and immediately slap on the lids that are sitting in simmering water and screw them down.....Works great......you will hear that satisfying pop as the lids seal.....
Yes I have done applesauce in that manner along with some pasta sauces. .... Canning is almost a lost art, however, with all the chemical additives in processed foods... I/we still like to know just exactly what we are eating.