Did I mess up my tomatoes?

[Deleted]

admin said:

I keep forgetting to ask-what was the 'incident' with the beans??

I'll tell you but you have to promise not to tell anyone else

When I tried to bring pressure up in the canner, steam was leaking out in and around the gauge. I turned everything off, tightened the nut holding the gauge, and turned it all back on again three times.

The last time, the gauge filled with so much steam and water that the clear glass covering the dial popped completely off.

It turns out that there's a pressure gasket thingy that needs to fit between the nut and the underside of the canner lid. It must have fallen off when I took off the gauge. DH found it on the floor but didn't know what it was so he put it on a shelf and forgot to mention it.

Anyway, between the steam, the water and blowing the glass off, I was really afraid I had damaged the gauge.

There ain't no mistakes quite like newbie mistakes

/Via

[Kathy]

Yup, your newbie mistakes are what you'll laugh about when you've been canning for a number of years.

I remember the first time I used my own weighted pressure canner-I'd used my mothers dial type canner for years. I forgot to put the weight on it and I was busy getting things chopped and sliced for the next recipe and didn't notice that 40+ minutes had gone by and no 'jiggle' just a very steamy kitchen.

[Deleted]

So I'm not the only one? And on the bright side - you gave yourself a free facial in the process

Really, I keep saying it but I mean it: I'm grateful for your help. You all are keeping me from getting discouraged and giving up.

You're also saving my life so I don't end up snacking on toxic stuff.

/Via

[Kathy]

Well you don't know this but it's really nice to have someone to pass this information down to since I never had a daughter.

My DIL doesn't really have an interest in canning at this point so I've sort of adopted you!!

Tomorrow I'm going to be canning something new ; Puerco Verde(Pork in Green Sauce).

I love Mexican foods and they had boneless pork loins on sale so it was a perfect time to get at least dozen jars in my storage.

I haven't used my pressure canner on this gas range so I'll have to be more aware of the jiggle.

[Deleted]

Thanks, Kathy

I hope your Puerco Verde turns out! It sounds delicious - I'm a sucker for Mexican food. I'm afraid to try canning meat at this point but it really would be the most practical thing for me to do.

I don't have a lot of time to prepare meals in the evening because DH comes home starving. (He'll eat chips while I'm fixing dinner!) If I can spend my time heating as opposed to cooking, things would move along much much faster.

/Via

[Kathy]

Have you tried a crock pot to make dinner time less rushed & stressful for you? I remember having hungry males watching me cook while they munched on anything within arms length!

I don't care for beef that's in chunks done in a crockpot; something about the texture but I do like chicken, some pork recipes and ground meats turned into culinary delights.

Here's a recipe I found online about 2 yrs ago and it's really good. I'm not one to use canned soups in my cooking but for some reason it works in this recipe.

Crock Pot Chicken in Wine
INGREDIENTS:
4 boneless chicken breast halves
flour
salt and pepper
1/2 cup white wine, dry
1 can cream of mushroom soup
or
1 can cream of chicken & 1 (4oz) can drained mushrooms
1/2 cup chopped onions

PREPARATION:
Cut up 4 boneless, skinless chicken breasts in about 1
inch pieces.
Lightly flour and sprinkle with salt and
pepper.
Pour 1/2 cup white cooking wine into Crock
Pot, add chicken.
Pour can of soup over chicken
and then add onions.

Mix.
Do not add water as it makes its own gravy.
Cook on low for 7-8 hours or high for 4-5 hours.
Serve over egg noodles or anything else you want.
Serves 4.

[Deleted]

I will definitely try your recipe! I especially like that it makes it's own gravy.

It's so much better to try recipes that real people have actually used. I've pulled several from internet recipe sites and was disappointed with the results.

Thank you!! ;D

/Via

[Kathy]

I made this for company so I added another larger (8oz?) can of sliced mushrooms. I figured if it had lots of mushrooms it was gourmet fare-right??
I served the chicken over buttered noodles, but rice would probably work just as well.

Let me know how you like it.

[Deleted]

Mmmmm...mushrooms *drool* I can never have too many mushrooms.

/Via

[Deleted]

I'm out here reprocessing as I type. One thing I noticed is that my 7 "sort of" quarts turned into 6 quarts, even though I added a whole 'nother bowl of fresh tomatoes that I had just picked. I guess 6 is close enough to a canner load.

My goodness - tomatoes turn into nothing by the time they're prepped!

I'll post a picture of the new-and-improved final version tomorrow. Wish me luck!

/Via

[nan]

You'll be mahvelous dahling! I just KNOW you will!

[nan]

I think they are fine if they are sealed! I wouldn't reprocess them if they have completely sealed!!!! They will be fine! Looks to me like the one that has lower water is the one that was in the hot part of the stove...sometimes if you have uneven heat...it can make one lose more water over the others! Sealed is fine though....they won't go bad! Especially if you processed them for that hour plus!

[Deleted]

You were about two hours too late, nan!

My reprocessed maters are cooling as we speak. This was my first go with tomatoes so for my own peace of mind, I think it was good that I reprocessed them.

I've got more on the vine and more in the freezer so this probably won't be my last tomato question

/Via

[nan]

Better safe than sorry I always say...Ok...I don't ALWAYS say that...but well...I would....most of the time...Ok...not always...but most of the time! Glad you gottem figured out VM!