Author Topic: canning  (Read 4564 times)

Online morticaixavier

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Re: canning
« Reply #30 on: August 30, 2011, 03:24:09 PM »
II was thinking of making a stove top mash then canning the wort. Wondering if I should boil then can or just put wort right into the jars and boil as part of the canning process... guessing the latter would leave a lot of break material in the jar.

I did just this the other day. There is some break material in the jars but it is at the bottom so I suspect I will be able to pour it off. Next time though I will can a pint in a quart jar so I can just open it and pitch right into the jar. we will see. I might also reboil as it was never boiled open so I don't want too much DMS presurcor... precurser... stuff in my beer.
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Re: canning
« Reply #31 on: August 30, 2011, 03:54:20 PM »
The wort just needs to be sterilized. So you can go right to the can from the mash- though I'd make sure there was an even distribution of sugar. Break material shouldn't matter in a starter.
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Online morticaixavier

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Re: canning
« Reply #32 on: August 30, 2011, 04:01:56 PM »
The wort just needs to be sterilized. So you can go right to the can from the mash- though I'd make sure there was an even distribution of sugar. Break material shouldn't matter in a starter.

cool good to know. no worries about sugar distribution in this batch as it was actually three separate mashes with 4 oz of grain per mash. Testing some home malt modification processes. (trying to make a 5-6 Lovibond mild malt from a 2-3 lovibond pale ale malt without killing the enzymes.)
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Re: canning
« Reply #33 on: August 30, 2011, 06:01:20 PM »
I was thinking of making a stove top mash then canning the wort. Wondering if I should boil then can or just put wort right into the jars and boil as part of the canning process... guessing the latter would leave a lot of break material in the jar.

I did the regular boil and then can thing the first time I canned wort and I wouldn't say the extra effort is worth it.  Even with boiling first, I guess the pressure canning process is such a good boil that I still got break material in the jars.
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Re: canning
« Reply #34 on: August 30, 2011, 09:33:43 PM »
Did 10 qts of chicken stock today, so the chickens are done for the year Yeah!  Now the ducks and trukeys and their stock to do. But it is a couple months away. Time to think veggies, tomatoes, pickles,corn, sauerkraut and some more dilly beans. nothing better than putting your own stuff up canning, freezing or drying.
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Offline MDixon

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Re: canning
« Reply #35 on: August 31, 2011, 09:45:14 AM »
When canning wort, don't boil first, runoff and can...

If you did boil, chill and can you would still end up with break material.
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Re: canning
« Reply #36 on: August 23, 2013, 02:07:38 AM »
Resurrecting this thread. Just ordered an AA 921 (21 1/2 quarts) given that we have a lot more space for growing things now, I think it makes sense. Pretty excited at the concept of not having to go to the grocery store much over the winter, just like how things used to be, I suppose.
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Offline redbeerman

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Re: canning
« Reply #37 on: August 23, 2013, 04:53:45 AM »
That's some beast Phil.  I still use the 60 year old Presto my mom gave me.
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Re: canning
« Reply #38 on: August 31, 2013, 02:38:13 PM »
Can some Fresh caught trout filets. (skinless)
Pack filets into w.m. pints add a couple slices of jalapen0~ to each jar.
Add a teaspoon  of canning salt and a tablespoon of catalina dressing to each jar.
fill jars with fresh water to 1/2 inch headspace and pressure cook at
extension service recommended temperature and pressure for your altitude.
for 1.5 to 2 hours.....(meat preservation)

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you will thank me.....
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Offline redbeerman

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Re: canning
« Reply #39 on: September 01, 2013, 10:07:28 AM »
Can some Fresh caught trout filets. (skinless)
Pack filets into w.m. pints add a couple slices of jalapen0~ to each jar.
Add a teaspoon  of canning salt and a tablespoon of catalina dressing to each jar.
fill jars with fresh water to 1/2 inch headspace and pressure cook at
extension service recommended temperature and pressure for your altitude.
for 1.5 to 2 hours.....(meat preservation)

On a hot summer day with some cold beer and club crackers and a cheese platter
you will thank me.....

Sounds pretty yummy 1V,  think about smoking them too maybe?
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Offline 1vertical

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Re: canning
« Reply #40 on: September 01, 2013, 12:41:42 PM »
Can some Fresh caught trout filets. (skinless)
Pack filets into w.m. pints add a couple slices of jalapen0~ to each jar.
Add a teaspoon  of canning salt and a tablespoon of catalina dressing to each jar.
fill jars with fresh water to 1/2 inch headspace and pressure cook at
extension service recommended temperature and pressure for your altitude.
for 1.5 to 2 hours.....(meat preservation)

On a hot summer day with some cold beer and club crackers and a cheese platter
you will thank me.....

Sounds pretty yummy 1V,  think about smoking them too maybe?
Redbeerman, I dont much care for trout any other way. I really hate trying to get
around those little rib/hair bones.  This method yeilds totally edible result bones and all!!
(I would prefer smoked whitefish as it is much less "fishy" tasting)
A fine is a tax for doing wrong. A tax is a fine for doing well.