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Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

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Old March 11, 2018   #481
taboule
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Hi,
Thanks for your comments Loulac and Worth. Yes that stove is built like a tank (commercial grade) and I HAVE stood on it. Have also loaded it with 4-5 full pots, together 3~4x heavier than the canner.

Packaging box was flimsy to start with, it was torn from the outside. It did have 2 re-enforcing (but lose) brackets (L-shaped) on two opposing corners, but why not all 4?You'd think for such an expensive item they'd spend a few cents more on the box.

Worth, thanks also for the extra safety tips, i sure will head them.

Today is a special one for me. Planning to unpack the WSM and smoke some ribs. And if I have time left, start my first seeds. Will start a new thread for that and my 2018 garden adventure.
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Old March 12, 2018   #482
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Taboule, what make is that stove, and does it also have double ovens?
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Old March 12, 2018   #483
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Brand is DCS, dual fuel. Yes, it has 2 ovens -electric with convection. The top has 6 large propane burners, and a built-in grill. All vented through a massive hood.
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Old March 13, 2018   #484
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That stove is fabulous!
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Old March 13, 2018   #485
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Where's the flaps and reveres thrust controls at?

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Old March 14, 2018   #486
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you forgot the flux capacitor.

fxcap.jpg
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Old March 14, 2018   #487
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Quote:
Originally Posted by taboule View Post
you forgot the flux capacitor.

Attachment 79697
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Old March 22, 2018   #488
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Quote:
Originally Posted by coronabarb View Post
You've been busy! And let me know how those marinated mushrooms turn out.
Sorry this took so long to answer, forgot.

OMG, sooooo good. A bit tart, canned exactly as the recipe from the national home canning.

The next batch has extra garlic in it and just a few red pepper flakes and more black peppercorns. Also very good, a bit more/different flavor, but oh so good.

I shall be putting up a lot of these.

It was sort of weird, the first bite was sort of "meh.", but then I just kept eating them, LOL,and the more I ate, the more I liked them. The texture also stays pretty firm, surprisingly, since you boil the mushrooms for 5 minutes, then jar them up and can them .

Edit:

I'd suggest eating these at room temp, they are good cold and cool, but since I used good virgin olive oil, the taste is best, to me, at room temps.

Last edited by imp; March 22, 2018 at 11:22 AM.
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Old April 7, 2018   #489
Raiquee
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I can't believe I never commented on this thread before! :O

I can can. Well anyone can can. But I can.

I usually put up 100ish-150ish jars a year. Which is not a lot. I'm planting my garden to be a canning garden this year, with 200ish plum paste tomatoes, 2 50' patches of green beans, beets, corn, cucumbers and so much more.

I have canned:
Several different jams, my "signature" is strawberry lemonade jam
applesauce
pears in syrup
mangoes in syrup
grapefruit in syrup (waste of time)
peaches in syrup
juice concentrates (to be used to make juice or....to add to adult beverages)
green beans
corn
creamed corn
beets
beef broth
chicken broth
cubed venisun
french onion soup
salsas (tomatillo and reg)
pickles (cukes, peppers, beans, etc)
tomatoes (crushed, sauce)

I'm hoping for 500ish this year. Which is a large jump. I have the time, just not sure if I will produce the food...
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Old April 8, 2018   #490
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Raiquee, do you mind sharing your French onion soup recipe?
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Old April 8, 2018   #491
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Raiquee, why did you feel the grapefruit was a waste of time? Never canned it myself, but curious about it.

Also, how do you put up the mangoes in syrup?
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Old April 9, 2018   #492
Worth1
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Quote:
Originally Posted by Raiquee View Post
I can't believe I never commented on this thread before! :O

I can can. Well anyone can can. But I can.

I usually put up 100ish-150ish jars a year. Which is not a lot. I'm planting my garden to be a canning garden this year, with 200ish plum paste tomatoes, 2 50' patches of green beans, beets, corn, cucumbers and so much more.

I have canned:
Several different jams, my "signature" is strawberry lemonade jam
applesauce
pears in syrup
mangoes in syrup
grapefruit in syrup (waste of time)
peaches in syrup
juice concentrates (to be used to make juice or....to add to adult beverages)
green beans
corn
creamed corn
beets
beef broth
chicken broth
cubed venisun
french onion soup
salsas (tomatillo and reg)
pickles (cukes, peppers, beans, etc)
tomatoes (crushed, sauce)

I'm hoping for 500ish this year. Which is a large jump. I have the time, just not sure if I will produce the food...
List is impressive.

How long do you process cream style corn?
Just so I dont have to look it up.

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Old April 18, 2018   #493
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the strawberry farms have strawberries for sale here, now... it's that time of year again!

"And, so it begins...!"
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Old May 15, 2018   #494
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Quote:
Originally Posted by coronabarb View Post
You've been busy! And let me know how those marinated mushrooms turn out.
OMG, if you like mushrooms, you have to do these, they came out so good after setting on the shelf a month or so. Only thing I would change is not use the most expensive/best olive oil, maybe a good one but not one that you would drizzle n things.
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Old June 10, 2018   #495
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Canning Season has started for me. 6 pints of whole tomatoes. 7 pints of salsa, 2 pints of jalapeno slices, 4 pints of Bread & Butter Pickles, and 3 quart bags of dehydrated tomatoes. Not bad for an old coot.

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