Author Topic: Food you wish you hadn't canned (Read 3255 times)

Stwood · « **on:** August 30, 2019, 09:09:37 AM »

Ok. Title self explained.

Green salsa. Canned up 36? or so pints of it.
We may have opened 2? of them.

Morning Sunshine · « **Reply #1 on:** August 30, 2019, 09:17:58 AM »

cherry jam.

green beans (I love green beans; hubby HATES them, so I could never add them to dinner for the kids, cuz that is his line. He will eat and try just about everything else I serve, but green beans are his red line and he will not even encourage the kids to eat them.)

butter and cheese. I wanted to try it but I have been too afraid to try eating them.

Redman · « **Reply #2 on:** August 30, 2019, 09:47:39 AM »

37 half pints of fig preserves. Wife was eating it about as fast as I could open the jars. Got 17 jars left after I told her to stop eating all the jelly, jam and preserves. Probably never get all eaten now. Oh well, it was the last and best crop of figs from the tree before the hurricanes and floods killed it.

12 pints of asparagus. I like it, wife likes it but both of use like it much better fresh and sauteed briefly. 3 jars left, I'll probably dump them.

Stwood · « **Reply #3 on:** August 30, 2019, 09:57:13 AM »

We've got like.....6 cases of various Peach now. Jam, Jelly, Peach Butter (spread

)
and what we're gonna call syrup.
Time will tell on it. We may wear everyone out giving it away.

Prepper456 · « **Reply #4 on:** December 19, 2019, 01:54:31 PM »

squash its all soft

Redman · « **Reply #5 on:** December 19, 2019, 04:54:35 PM »

Quote from: Prepper456 on December 19, 2019, 01:54:31 PM

squash its all soft

Make a bread with it. You know zucchini bread, pumpkin bread, whatever similar to banana bread. Zucchini pickles, look it up on the internet.

Prepper456 · « **Reply #6 on:** December 21, 2019, 06:48:48 PM »

i might try the bread idea thanks

LeonardMaine · « **Reply #7 on:** February 19, 2020, 02:06:32 AM »

Lard. Never again. Disgusting to can and sincerely, worst idea ever, when are we gonna use it anyway?

Stwood · « **Reply #8 on:** February 19, 2020, 04:29:47 AM »

We canned 9-10 quarts of lard about 3? years ago when we had 2 hogs butchered.
Put it in wide mouth mayo jars.
Still very usuable at this point.

Stwood · « **Reply #9 on:** March 15, 2020, 04:55:33 PM »

2 dozen pints of mixed colors of hot banana peppers. Didn't realize they would burn the hair off yer ass this bad.

They are getting soft. Just do a dozen, not 2 dozen next time.

Redman · « **Reply #10 on:** March 15, 2020, 05:14:23 PM »

"nanar" peppers? You had the hot peppers in the next row?

Stwood · « **Reply #11 on:** March 15, 2020, 05:19:35 PM »

Ummm 10' away I think....... Heck that was last year. CRS.

Redman · « **Reply #12 on:** March 15, 2020, 05:40:38 PM »

Could have cross pollinated depending on wind direction.

Stwood · « **Reply #13 on:** March 15, 2020, 05:43:58 PM »

Very possible. Kinda like my zucchini and yellow squash one year. Ever see yellow striped zucchini?? Lol

Redman · « **Reply #14 on:** March 16, 2020, 05:20:15 AM »

I've been looking at 15 quart jars of vegetable and pork soup I canned a couple years ago. Wondering whether to dump it or not, it isn't particularly good but is eatable. Now I think I'll keep it.

Stwood · « **Reply #15 on:** March 16, 2020, 08:50:26 AM »

I've been that way on a couple of items. Also thought about dumping, but trudged through and used them. One batch of pork soup was way too salty. We added beef and it was decent then.

I dumped some tomato juice recently. It was steamed tomato juice, 5 years old, had never used any of it. Gave it to Mr Bacon. He enjoyed it beings it is winter time and no greens to munch on.

mountainmoma · « **Reply #16 on:** March 16, 2020, 12:43:07 PM »

Milk. I followed some instructions for pressure canning whole goat milk. But, then of course, I was too nervous or not desperate enough to use it. Luckily I only canned 12 jars. I ended up tossing that.

I still have not eaten 2 types of canned carrots. First type is spice, pickled carrot sticks, I just never open and use them for some reason. The other is from the new ball canning book and is pressure canned carrots with curry. I have used one or two cans, the curry flavor is very light, I used it for the fluid making rice, served along side indian food. SO, I can use it that way, but not sure if I will repeat for the trouble. I prefer dehydrated carrots.

Gypsy soup I will not repeat, I ate it all, but something about the particular recipe seemed to change when it was canned ( it has bell pepper and cinnamon and a few other spices, maybe one of those ? )

suzysurvivor · « **Reply #17 on:** March 20, 2020, 08:47:34 AM »

sauerbrauten. It did not go well.

LvsChant · « **Reply #18 on:** March 20, 2020, 10:03:13 AM »

Quote from: mountainmoma on March 16, 2020, 12:43:07 PM

Milk. I followed some instructions for pressure canning whole goat milk. But, then of course, I was too nervous or not desperate enough to use it. Luckily I only canned 12 jars. I ended up tossing that.

I still have not eaten 2 types of canned carrots. First type is spice, pickled carrot sticks, I just never open and use them for some reason. The other is from the new ball canning book and is pressure canned carrots with curry. I have used one or two cans, the curry flavor is very light, I used it for the fluid making rice, served along side indian food. SO, I can use it that way, but not sure if I will repeat for the trouble. I prefer dehydrated carrots.

Gypsy soup I will not repeat, I ate it all, but something about the particular recipe seemed to change when it was canned ( it has bell pepper and cinnamon and a few other spices, maybe one of those ? )

Some spices really seem to intensify through the canning process...

PorcupineKate · « **Reply #19 on:** March 20, 2020, 11:25:37 AM »

Pickled cantaloupe.
Our neighbor was gifted a couple of boxes of cantaloupe. We froze most of it and didn't have a dehydrator so I pulled the only canning recipe in my canning book. It canned just fine but no one like that combo of sweet and sour.

fratermus · « **Reply #20 on:** March 22, 2020, 10:08:23 AM »

Quote from: LeonardMaine on February 19, 2020, 02:06:32 AM

Lard. ... when are we gonna use it anyway?

Could be a healthy adjunct if one ends up on ultra-lean game like rabbit.

LvsChant · « **Reply #21 on:** March 22, 2020, 10:09:40 AM »

I keep and use Lard normally... it makes the best pies and biscuits... (just sayin')

Stwood · « **Reply #22 on:** March 22, 2020, 10:50:21 AM »

If you don't have any beef fat when canning vension, add some lard

Stwood · « **Reply #23 on:** June 02, 2020, 05:28:25 PM »

Going to finish dumping the Mrs Wages ketchup mix we canned 3-4 years ago.
Eck. Not a good mix.

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Author Topic: Food you wish you hadn't canned (Read 3255 times)