Main Discussion Area > Primitive Skills
Blackberries
Justin Snyder:
--- Quote from: Thwackaddict on September 12, 2010, 02:16:21 pm ---Hey guys not meaning to butt in or anything but why you pressure canning or steaming em?When you cook the berries down you got plenty heat and the jars will seal themselves.Just fill em to an 1/8" from top lid and screw em down tight and flip em.When they cool you'll hear em popping if not they pop when you flip em back upright.Havent had one not seal yet.Much quicker and easier too.JMO
--- End quote ---
You have had better luck than me then, I have had a few not seal. Just setting them on the steamer for about 5 minutes guarantees that they seal.
Del the cat:
I've just eaten a BIG slice of Blackberry & Apple pie ;D.
First of the season, it tells me Summer is about done. There such a nice Zen thing about picking blackberries.
It's a bit of a metaphor for life, you see those big fat sweet ones way up out of reach, you bust a gut to get 'em and they aren't any nicer than those right in front of your face.
Getting a bit too philosophical, maybe another slice of pie will cure it :P
Del
Thwackaddict:
George when i come down I'll bring ya some blackberry jelly and hopefully some morels if they do good this spring.This year we didnt get enuf rain and they didnt fare very well.
Justin- I agree but thats just the way my family has done it.
Del- I'm jealous i wanna black and apple pie!!
Hillbilly:
--- Quote from: Thwackaddict on September 12, 2010, 02:16:21 pm ---Hey guys not meaning to butt in or anything but why you pressure canning or steaming em?When you cook the berries down you got plenty heat and the jars will seal themselves.Just fill em to an 1/8" from top lid and screw em down tight and flip em.When they cool you'll hear em popping if not they pop when you flip em back upright.Havent had one not seal yet.Much quicker and easier too.JMO
--- End quote ---
Same with me. I've canned a bunch of salsa and elderberry jelly the last couple weeks, usually can a bunch of stuff every year. I never use a canner for stuff like that. Just sterilize my jars and keep them in the oven on 170*. I keep the flip lids and rings in a pot of simmering water. I ladle the hot stuff into the jars one at a time, put the lids on as I fill them, and stick the jars all together and cover them with a towel. I usually start hearing the seals popping within a half-hour or less. It's very rare for me to have a jar not seal.
Tsalagi:
Sure, Nate! We'll just have to figure out a time. Yeah, those berries could be poisonous, LOL! Funny thing is most of the tourists that stop to dabble their toes in Oak Creek think they're raspberries and are eating the red, unripe ones---if they dare eat any at all. So, of course, they think they're too sour. It's too much fun. "Are these raspberries?" No, those are Habeeb Ibn Ibrahim Berries. They come from the Middle East. You dry them and smoke them mixed with tobacco in your water pipe. "Really?!" Yes, really. This is why we're collecting them, peace be upon you.
Justin, yes, we have some prickly pear fruits up on Mount Elden just a half mile hike from our front door. They were still a bit green last week when we checked on them. No one picks these. But people do pick the ones down near Sedona.
My wife wanted the pressure canner to be able to have a "one pot does all" canner in our limited space kitchen. The guy who built these townhouses is from Europe and built these like Alpine chalets basically. The kitchens are small and not a lot of storage space. Half the utensils we have are hanging on the wall and we have two wall-hanging spice racks. But, we have a stone-faced woodburning fireplace with a big oak mantle, so we can't complain. So, since we have the pressure canner, we just pressure can. Takes out any guesswork and we know they're sealed tight. We're at 7,000 feet altitude and pressure canning is really the way to go up here.
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