Sixteen pint jars of fine tasting and looking relish are going plinkety
as I write this. Was hoping for more but the cukes were rich in water as
were the bell peppers. Ended up pouring a lot of liquid off but the
relish is nice and thick and, with red, yellow, green, and orange
peppers chopped up in there looks a lot like parade confetti in a jar,
only tastes better.

I used both the big BWB pot that holds seven pints and the 18-quart
pressure canner that holds eight. The last jar was the bottom of the pot
and will go in the fridge to put on hot dawgs this weekend. I think I
will skip making another batch as it takes over 30 hours including
soaking time and then gets really intense. Been a long time since I had
to pick up and move very large pots full of jars and water, gets harder
on an old man's back every year. Maybe I need an apprentice.

George, resting in the AC

So glad you got that many jars of relish George!....it does sound
pretty!....I'm making relish tomorrow and my recipe makes 4 pint which
will do me until next season........today I'm canning pickled
beets.....love to hear them go plink!....Carol

On 8/4/2012 3:23 PM, Carol S wrote:
> So glad you got that many jars of relish George!....it does sound
> pretty!....I'm making relish tomorrow and my recipe makes 4 pint which
> will do me until next season........today I'm canning pickled
> beets.....love to hear them go plink!....Carol
>
We have eighteen, going on nineteen, descendants that like the stuff
Carol. Once we get moved I'm going to teach the oldest ones how to can
and preserve food for themselves and try to get some relief from doing
it all. It is done for love though so might not happen. Got some good
kids, grandkids, and great grands going there. Newest one is due in
September, that will be our nineteenth descendant.

Our two eldest grandsons want us to teach them how to grow their own
food and put it up, makes me feel good that they're finally interested.
Our two kids try to take the time to do some canning and preserving but
both are professional people and busy all the time. They grew up
gardening, farming, and putting food by so they already know how to a
certain extent.

You have to be careful using the full name of PBDC, someone on this list
could get physically ill thinking of eating those things. Of course we
like them ourselves and even our great grands like them. I think the
reason they do is because they like the color PBDC makes their lips and
fingers, not to mention their clothing.

Last time the three little girls and the two boys were here I set out a
plate full of pickled carrots, green beans, PBDC, sweet pickles of both
the cuke and green tomato kind, some pickled sunchokes, cauliflower,
turnips, peppers, etc. It was all eaten up quickly. Those kids amaze me
with the speed they can devour a table full of grub. And they're all
skinny! They range from eleven years old to eighteen months and they're
all demons when it comes to food.

George Shirley wrote:
....
> I used both the big BWB pot that holds seven pints and the 18-quart
> pressure canner that holds eight. The last jar was the bottom of the pot
> and will go in the fridge to put on hot dawgs this weekend. I think I
> will skip making another batch as it takes over 30 hours including
> soaking time and then gets really intense. Been a long time since I had
> to pick up and move very large pots full of jars and water, gets harder
> on an old man's back every year. Maybe I need an apprentice.

i'm kinda confused as to why you would have to
move a full pot and jars?

the most i move here at a time is the largest
sized jar.


songbird

On 8/4/2012 8:35 PM, songbird wrote:
> George Shirley wrote:
> ...
>> I used both the big BWB pot that holds seven pints and the 18-quart
>> pressure canner that holds eight. The last jar was the bottom of the pot
>> and will go in the fridge to put on hot dawgs this weekend. I think I
>> will skip making another batch as it takes over 30 hours including
>> soaking time and then gets really intense. Been a long time since I had
>> to pick up and move very large pots full of jars and water, gets harder
>> on an old man's back every year. Maybe I need an apprentice.
>
> i'm kinda confused as to why you would have to
> move a full pot and jars?
>
> the most i move here at a time is the largest
> sized jar.
>
>
> songbird
>
I fill the jars and the pot at the kitchen sink and then move the pot to
the stove, about three feet away. Would be nice to have one of those
faucets over the stove but we don't. Once the pots are on the stove I
just use my Griptite jar lifter to take the jars out. After that the hot
water goes either into the garden after it cools or down the sink to
flush the sewage line all the way to the street. Mostly into the garden.
Still requires lifting and moving.

George Shirley wrote:
>songbird wrote:
>> George Shirley wrote:
>> ...
>>> I used both the big BWB pot that holds seven pints and the 18-quart
>>> pressure canner that holds eight. The last jar was the bottom of the pot
>>> and will go in the fridge to put on hot dawgs this weekend. I think I
>>> will skip making another batch as it takes over 30 hours including
>>> soaking time and then gets really intense. Been a long time since I had
>>> to pick up and move very large pots full of jars and water, gets harder
>>> on an old man's back every year. Maybe I need an apprentice.
>>
>> i'm kinda confused as to why you would have to
>> move a full pot and jars?
>>
>> the most i move here at a time is the largest
>> sized jar.
>>
> I fill the jars and the pot at the kitchen sink and then move the pot to
> the stove, about three feet away. Would be nice to have one of those
> faucets over the stove but we don't. Once the pots are on the stove I
> just use my Griptite jar lifter to take the jars out. After that the hot
> water goes either into the garden after it cools or down the sink to
> flush the sewage line all the way to the street. Mostly into the garden.
> Still requires lifting and moving.

ah, ok, i see what you are saying.
sounds like you are getting ready to
move so doesn't make sense to upgrade
your current setup, but i would consider
an upgrade to the next place, to add a
longer hose to the sink faucet sprayer
so that it will reach the stove. to
empty with a siphon to the sink should
also be possible. or...

since the height is about the same as
the sink a small submersible aquarium pump
could empty it. we use an 8watt pump to
empty the pond once in a while here and it
is much easier than hauling water in buckets.
of course, there are much bigger pumps
available, but for what we were doing i just
wanted the smallest and cheapest pump they
had at the pet store that i could adapt to
fit a hose. i think this one ran about $6.
i expected it to not survive the project we
used it for, but it has outlasted that by
many years.


songbird