Author Topic: Ashland Canner  (Read 3777 times)

Offline trhooka

  • Prepper
  • **
  • Posts: 32
  • Karma: 2
Ashland Canner
« on: May 26, 2010, 08:49:41 AM »
When water bath canning, the wait for the canner to finish was always a slow process when doing large amounts. We have been using the Ashland canner here for the past couple of years. The large water capacity limits the temperature drop when adding more jars. We add a batch of ten jars, when ready, separated from the others and time them separately. We can now use half-gallon jars to put up our soups and juices.



http://www.wisementrading.com/canning/canners.htm

Offline OKGranny

  • TSP Pooper-Scooper
  • Dedicated Contributor
  • ******
  • Posts: 1624
  • Karma: 50
  • Death from the knees down
Re: Ashland Canner
« Reply #1 on: May 26, 2010, 11:19:28 AM »
Wow, that's big. You water bath can soups?

Offline trhooka

  • Prepper
  • **
  • Posts: 32
  • Karma: 2
Re: Ashland Canner
« Reply #2 on: May 26, 2010, 05:40:21 PM »
Yes, while not USDA recommended, we have a Tomato Soup recipe that we have eaten for a bunch of years. We are carefull to use a high acid tomato.

tr

Offline OKGranny

  • TSP Pooper-Scooper
  • Dedicated Contributor
  • ******
  • Posts: 1624
  • Karma: 50
  • Death from the knees down
Re: Ashland Canner
« Reply #3 on: May 26, 2010, 05:45:26 PM »
Whew! Ok, that I understand, as long as you know your ph level is low tomato soup is fine. I was envisioning veggie soup or something. I do my salsa in a water bath canner too for the same reason. I know it's acidic enough.

Offline trhooka

  • Prepper
  • **
  • Posts: 32
  • Karma: 2
Re: Ashland Canner
« Reply #4 on: May 26, 2010, 06:15:37 PM »
We also do our salsa and hot sauce. Though I don't know why the hot sauce. Nothing could possibly live in the same jar.

New Mexico Gringo Killer

25 habanero chile
10 Ty hot peppers
10 cyanne peppers
 2 large yellow onion
 1 tablespoon minced garlic
 2 cups celery -- chopped
 1 bunch (4 oz) cilantro -- chopped
 2 cups cider vinegar
 2 cups brown sugar
 4 tablespoons cumin -- ground
 6 tablespoons salt
 6 tablespoons pickling spice
10 pounds tomatoes -- skinned & cored

Blanch, peel and smoke vegetables (except peppers) over hickory chips for approx. 2 hours
Place smoked vegetables & remainder of ingredients in a large pot.
Simmer approx. four hours. Allow to cool & run thru a food mill.
Place in jars & BWB for 15 minutes for pints & half-pints.

Yield: 4 pints

note:
I only can this every two years from peppers grown in the garden.
Use a SS pot. If you use cast iron everything you cook in it will have the hot sauce taste in it for quite a while.

tr 

Offline bartsdad

  • Scrooge McDuck
  • Global Moderator
  • Survival Demonstrator
  • ******
  • Posts: 4025
  • Karma: 237
  • We're Vikings, we have stubbornness issues.
    • SPAMMY Link
Re: Ashland Canner
« Reply #5 on: May 27, 2010, 01:53:19 AM »
Ahh another catsup  recipe. ;D