#Canning

[thehousewitchery]

“How lucky are we? It's been a hell of a week, but you're all grown now. There's smoke seepin' out of your bloody teeth, but you're home somehow.”

It’s been a hell of a week. I’m focused on what I can control right now. I can make blackberry jam.

[theautismzone]

🍯🥧𝓓𝓮𝓵𝓪𝓲𝓵𝓪🥧🍯

x x x x x x x x x

[briarpatch-kids]

By the way, if you're afraid of pressure cookers or canners, modern canners have a safety valve to prevent it from blowing up. See this little black thing?

That will pop out and release the pressure WAY before it reaches "might blow up" levels of pressure. As long as your pressure canner is modern enough to have one of those little safety valves you can't blow it up by accident.

[vaspider]

These tips are IN ADDITION TO making sure the lid isn't "popped".

Never store jars with the ring on. This can create a false seal and potentially lethal botulism.

[sea-salted-wolverine]

Canning is so fuckin satisfying.

Edit: the TERFs have found this post so let's point out that traditional cooking techniques have absolutely nothing to do with the garbage you're espousing as "traditional values". fuck off and learn some basic human decency.

Imagine the feeling of having exactly the right amount of leftovers to perfectly fill the Tupperware. And then that over and over again because the jars come in standard sizes and you can do the math beforehand. Something is satisfied in the monkey brain when you get to cram a bunch of things in containers. You get to watch the cooling jars go plop-polop as they seal themselves and you never have to worry about them going bad. Even if you forget about them for years you will never run into the adhd food tax. Its literally the single most sustainable way to store food, there's no refrigeration, no perpetual carbon foot print or fee. You can reuse the jars for decades. You can do one jar on a stove top or you can scale up and do dozens at once. Sunlight gleaming through jars of canned veggies is one of the most gorgeous things you can see in this life. You can gift them and you don't even have to wrap it because unless you're canning some really odd shit its always appreciated. There isn't much that can't be canned and you can start mixing things up until you have a simple meal that just needs to be warmed up ready to go at all times. If you're concerned about allergies you have complete control about what's going into your canned goods. You can do big jars or teeny jars or fancy jars and the jars are cheap.

Magnificent monkey brain activity. I've been possessed by spirit of a woman from 1846.

[t00thpasteface]

i'm really glad i had the foresight to make all that prickly pear jelly right before the storm hit! not because i think this disaster warrants nor is helped by 12 shelf-stable jars of jelly, but because the juice would've definitely gone bad otherwise ;o;

i kinda made a mess in the process but it was such a blast, and i got a perfect seal on every jar, all on my first shot! i'm really proud to have done all of this myself, from spotting the perfect cactus on the side of the road all the way to checking the seals on the jars. i can't count how many thorns i've picked out of my hands!!

i used the Sure-Jell recipe for nectarine jelly almost verbatim, with one important adjustment: peeling the prickly pears! to make them safe to peel, i first held them with some egg tongs over the flame of a burner on my gas stove and burned off all their thorns— any open flame, like a lighter or a handheld propane torch, should work too. the process of transporting them made them stab each other quite a bit, so i also had to use tweezers to pull some out of the skin.

once peeled, i mashed them into a pulp, boiled them, and strained out the juice according to the recipe and proceeded as normal. a full grocery bag of prickly pears translated into 4 cups of juice! since i picked two bags, i had enough fruit to make the recipe twice, giving me 6 full jars each time, with some juice still left over. and what's really fun is it turned out hot-hot-hot HOT pink— it looks like magenta printer ink once i spread it on bread!

all in all, i'm very happy with the results! i've made a lot of different candies from scratch, so i'm familiar with the unique properties of boiling sugar in water, but this was my first-ever time making jelly, and i'm absolutely delighted with how easy and productive it was. definitely gonna make some more jelly once i've polished off all these jars!!

[julianplum]

Prompt 9: preserves + moon // gouache and neocolor crayon on hot press paper

[therecipelibrary]

Love this cute little Kerr canning booklet cover.

[lake-lady]

My second batch of wild violet jelly turned out more of a bright pink than the first batch, which was more pink-red (compared bottom left)! I wonder if it's the type of violets bc I used the same amount of violets in each!! 🍬

[ahedderick]

An older picture, but . . I love it! There isn't any fruit or veg I can that's blue - hence the empty blue jar. I keep one of those on my windowsill to catch the morning light because it's just so pretty.

[ID: A row of sunlit canning jars in rainbow colors, starting with red tomatoes and going to dark purple raspberry jam.]

[thehousewitchery]

Artwork by The Phantom Painter on Instagram

[theenbyroiderer]

Pickled some Lactarius rufus mushrooms today.

[briarpatch-kids]

Are you so confident in your math ability and understanding of dilution ratios that you'd bet your life, your family's lives, and your friend's lives on it? Does your family and friends know that you're betting their lives on it?

Then don't fucking buy 4% vinegar vs 5%

[batwynn]

Just a heads up for folks looking into getting into canning this autumn from a sad person who had way too many tomatoes last year: if you have a cheap stove (or just the common type that many landlords get) where it does not stay consistently at temp, but instead heats then pauses, and heats again… you might not be able to can safely with the usual, large canning pot.

(Image: A photo of a large black and white speckled canning pot with the metal canning rack.)

To be safe, please test to make sure you can keep a pot at the correct temperature for the period of time you need for whatever canning you’re planning. Always test this before you try canning. Botulism is no joke. Botulism can kill you.

[vaspider]

More canning stuff: temperature shock and you