I haven't done it, but don't see why it wouldn't work with the lid left off.
The quantities just wouldn't be large enough for me.
Maybe someone else will chime in that has tried it.
Deanna

Thanks for your response Deanna :) Why would you leave the lid off? What I was thinking was to cook them down and save in fridge until I had enough to can. It's actually quite a large crock pot.

I don't see why it wouldn't work either. I think Deanna is suggesting to leave the lid off so the sauce can "cook down" and the moisture can evaporate. I have a large crockpot and I would still want something bigger for that project. You loose a lot during the process. I suppose for smaller jobs it would be fine. Let us know when you try it! Lori

Thanks Lori,
I understand now about the lid keeping the moisture in. I visit the board quite a bit in the summer so I'll be sure to let you know when I try it.
I've always heard people rave about crock pots and here I am at 49 getting my first one. lol Frankly, now I don't know what to do with the thing. I like the way I make and can my soups now and don't really care for the recipes that came with the thing. So I'm hoping I can use it for my canning in the summer.
Tina

I did this last summer, works fine, I have a 18 quart crockpot, that i cook tomato sauces down in, and yes, leave the lid off so moisture can escape, wont cook down with lid on.

A crock pot will take quite a long time for the tomatoes to cook down, as they are barely simmering. If your looking to thicken tomatoes for a sauce and need more speed, either a fully boiling pot or in the oven in a shallow pan will reduce the water much faster. If this is for just making a small batch of sauce, expect the reduction to take about 10 hours or so, depending on the amount you want to reduce to.

A crockpot comes in handy for small batch type preserving. We use a lot of cooked down tomatoes for spaghetti, ravioli, and pizza sauces, but I freeze it in pint and quart size containers afterward.

One nice item is making chili. Last year, I canned quite a few pinto beans in quarts. It is such an easy matter to break open a can of beans, add cooked home made sausage, and my canned enchilada sauce (last year's), with spices, and just let it cook.

Also great for adding fresh batches of veggies (I have a small garden), to make delicious soups - but I usually freeze these in small containers for instant lunches.

Just my 2 c's.

Bejay

Bejay...are you saying you use the crock to make beans and then can them?

I do put up usually over 100 qts of tomato product in the summer and I use the oven method (that I got from here) to cook the maters down...just hoping I could use the crock for summer canning.
I think I saw an old recipe for cooking applesauce to can on this board...maybe I should do another search.
Thanks for the help everyone.

"I don't know what to do with the thing."

My favorite use for a crockpot is cooking pot roast.

Put a chuck roast or beef brisket in the crockpot with NOTHING else, not even water. Set it on low and leave it all day. Then add seasonings. This use makes a crockpot worth having if you use it for nothing else.

Somewhere on this forum there is a method for making onion soup in a crockpot, which I intend to so real soon now. It sounds like an excellent method.

Jim

About dried beans for canning. The Ball Blue Book recipe calls for soaking dried beans overnight (12 hours), then cooking 30 minutes after coming to a boil. Perhaps the crock pot would come in handy for that recipe.

They still are pressure canned 1 hr and 30 min for quarts, after being packed into sterilized jars. (that's a lot of cooking).

I think soaking in the crock pot overnight, draining, covering with water, bringing to a boil and cooking 30 minutes - might very well be an easy way to prepare them for the final step (pressure canning)- what do you think?

I agree with Jim's idea that long, slow cooking of beef brisket via crockpot is the way to go - makes a terrific tender piece of meat.

My mention in a previous post - was to make a big pot of chili - just put in the ingredients and let it cook. That leaves time for other important things - like visiting the Garden Web Forums or something.

Bejay

lol bejay about leaving time for the board :)
I am going to look up chilli recipes for the crock....I found on the recipe exchange board here a recipe for Italian beef sandwhich....it sounds very good so I'm going to give that a go.

I've never cooked any kind of brisket and might try one of those. The pot roast sounds like a good idea too...
I'll stop now since I'm getting off the subject of what this board is about.
Thank you all for your input and help

I love my crockpot!!
Toss a roast in there (as Jim said)! I don't even thaw it. Add some red or yellow potatoes (russets don't hold up as well cooking all day) and some carrots and dinner is ready when you get home.

You can carmelize onions in there too. Beats standing over a pan forever!

Heat a ham with some glaze.

Open home-canned veggies and/or meats and throw them in there and simmer all day for that slow cooked flavor.

Keep the filling (scrambled eggs, sausage or bacon, hashbrowns) warm for breakfast burritos when feeding a crowd.

Make or heat chili and keep warm during the superbowl and let everyone help themselves.

Pork (boneless) ribs smothered in BBQ sauce are awesome (again, no need to thaw first if you can get them in there and get the lid on).

Bean and ham soup. Split pea soup. Mmmmmmm......

Now you've got me wanting to make soup!! (grin)
Deanna

Hmmm. Maybe I need another crockpot or two.

Jim

I use my crock pot in fits and spurts. My favorite use is the pot roast as mentioned above with potatoes and carrots. Somewhere I have a recipe for country ribs with homemade BBQ sauce that simmers all day and is to DIE for. Some of those prepackaged frozen crockpot dinners aren't too bad either. I had bought those when my husband was home with his broken leg because all he had to do was dump it in and turn it on. He would bake some of those frozen bisquits with it and made a nice meal. I do a lot of spaghetti sauce in there, too. I've had good results wrapping baking potatoes in foil and layering them in there, too. Lori

I made some beef spare ribs...the pot shape is oval, and I had no trouble getting them to fit. They were really good. I've never had such tender spare ribs before. I did put them under the broiler for a bit because I like the nice black crutsy sauce on top.
I'm trying the chilli today...we just had 8 more inches of snow yesterday and I think chilli will be nice after I'm done shoveling!
Great ideas...all of them...but I guess it's not going to be much help in my summer canning job lol

Anyone shopping for a crockpot should look for an oval one. That's what my daughter has and I found that lots of things fit better in it than in a round one.

Has anyone cooked a chicken using the method we all seem to use for beef roast?

Jim

Jim,
No chicken........but I'm trying a bone-in turkey breast today!
It was thawed. I just popped it in there, mixed up some butter, soy sauce, dried sage, thyme and rosemary and a little lime juice. Shoved the "squished" lime pieces in the cavity and drizzled the sauce over the top.
It'll be about 10 hours on low by the time I get home tonight...........
Stay tuned for results!!!
Deanna

lexilani -

"I'll stop now, since I'm getting off the subject, etc."

Yer absolutely right - cuz we NEVER get off the subject on these posts in THIS forum - LOL.

Actually, after giving it some careful thought - cooking the tomatoes down in the crockpot, whilst preparing the jars for sterilizing, using the stove to heat the canner, keeps the stove free of big pots of stewing tomatoes, while one prepares the jars, etc. for final preservation.

And - don't forget the bottled lemon juice - LOL.

Bejay

Just one more OT............. :+)

The turkey breast was fantastic. Cooked about 8 hours and could have done with a little less. The lime in there was really good! Thickened some of the juices for gravy...Mmmmm!

Your turn Jim.........try a chicken! Then let us know!
Deanna

Bejay,
That was my thought when I first thought about doing the maters in the crock. That and not having stove/oven heat during the summer.
I'll try a couple of batches and see how long it takes to cook enough down to can....maybe it will be worth it...maybe not lol.
Another OT....lol I made a roast in the crock...I'll admit I was skeptical because my roasts really turn out good in the oven, but it was delicious...I took Deanna's advice about the potatoes (thank you Deanna) and they were fine, not mushy. Carrots actually turned out better there too.
I was over on the recipes board asking about cooking butter beans in a crock...ended up making them on the stove lol.

I must use my crockpot at least 2 - 3 times a month. I love how versatile it is, plus I can brag that I can do yardwork AND cook dinner at the same time!!

In regards to buying a crockpot, I don't like the oval shaped ones coming out. Number one, I can't "nest" other containers within the crock for storage. Number two, I can't "nest" other containers inside the crock and use it as a double boiler/water bath. The best way to keep mashed potatoes from drying out and warm is to put about 2-3 inches of water inside the crockpot, turn it on warm/low, and nest a metal bowl of cooked mashed potatoes inside. Put the lid on, and you have mashed 'taters that won't dry out and will stay warm for your guests. This is awesome for Holiday dinners and large crowds, plus you don't take up valuable space on your stove or in your oven.

Anywho, here's a list of some of my FAVORITE crockpot recipes:

Fall Off The Bone BBQ Ribs

1 med onion chopped
cup ketchup
¼ cup cider vinegar
¼ cup packed brown sugar
¼ cup tomato paste
2 T paprika
2 T Worcestershire sauce
1 T yellow mustard
Salt & Pepper
4 lbs pork spareribs

In crockpot, stir in onion, ketchup, vinegar, sugar, tomato paste, paprika, Worcestershire sauce, mustard, 1 tsp salt & 1 tsp pepper until combined. Cut ribs into several large pieces to fit the crockpot bowl and add to crockpot. Spoon sauce over ribs, cover and cook ribs Low 8 Â 10 hours or on High for 4 Â 5 hours.

** Save the sauce from this and throw 3 -5 boneless, skinless chicken breasts into the crock pot. Cook chicken 6 Â 8 hours on low or 3 Â 4 hours on high. Remove chicken, shred with fork and knife, then return shredded chicken to crockpot. Cook 30 more minutes, serve over buns for Shredded BBQ Chicken sandwiches.

Red-Cooked Turkey Thighs with Leeks

4 large leeks
½ cup dry sherry
1/3 cup soy sauce
¼ cup packed brown sugar
2 T minced peeled fresh ginger
1 tsp Chinese five spice powder
3 small turkey thighs (1 lb each) or 3 lbs or chicken thighs
3 garlic cloves crushed
2 cups, peeled baby carrots

Cut off rood and dark green tops from leeks. Discard tough outer leaves. Cut each leek lengthwise in half then crosswise in half. Rinse leeks in large bowl of cold water, swishing to remove sand. Transfer leeks to colander, leaving sand in bowl. Repeat several times, until no sand remains. Drain well.

In crockpot, combine sherry, soy sauce, sugar, ginger, and five spice powder. Add leeks, turkey/chicken, garlic, and carrots. Toss chicken to coat with sauce mixture. Cover and cook on Low 8 Â 10 hours, or high 4 -5 hours.

Crockpot Coconut Rice Pudding

2 ¾ cup water
¾ cup uncooked white rice
1 can cream of coconut (not coconut milk)
1 can evaporated milk
2/3 cup sweetened flaked coconut
1 T dark rum

In crockpot bowl, stir in water, rice, cream, and milk until combined. Cover and cook on Low for 4 -5 hours or High for 2 ½ to 3 hours.

Toast coconut and set aside. When rice is done, remove crockpot bowl and stir in rum. Sprinkle with toasted coconut.

Refrigerate with plastic wrap pressed directly on pudding.

Crockpot Enchilladas

1 (14 1/2 oz.) can tomatoes
1 small onion, chopped fine
1 clove garlic, minced fine
1/2 tsp. ground red pepper
1/2 tsp. salt
1 can tomato paste (6 oz)
1 lb. ground beef, browned
1 pkg. dry taco seasoning mix
2 cups shredded Cheddar cheese
9 flour tortillas

DIRECTIONS:

Sauce: Blend tomatoes with onion and garlic in blender. Pour in medium saucepan. Add pepper, salt and
tomato paste. Heat until boiling, then simmer 5 to 10 minutes. Place 3 tortillas in bottom of crockpot. Layer on tortillas 1/3 of ground beef, 1/3 tomato sauce and 1/3 Cheddar cheese, then 3 more tortillas. Repeat each layer 2 more times, ending with cheese. Cover and cook on low 6 to 8 hours.

Crock Pot Orange Honey Chicken

6 chicken breasts
(boneless/skinless -- frozen
1/2 cup orange juice
1/2 cup chicken broth
1/4 cup honey
1 tablespoon dry mustard
1 tablespoon teryiaki sauce
1 cup broccoli florets
1 cup cauliflower florets
1 cup carrot "pennies"

Recipe
Place frozen breasts in crockpot. Mix juice, broth, honey, dry mustard and teryiaki sauce. Pour over chicken in crock. Cook
on low for four hours. Add vegetables about one hour before serving. Place on TOP of chicken and do not stir. Cook the
additional hour and serve over rice. * If using non-frozen chicken breasts, you should SUBTRACT at least one hour from
cooking time.

Crock Pot Macaroni and Cheese (creamy)

1 onion diced, sauteed in margaine
8 ounces elbow macaroni
4 cups shredded sharp Cheddar cheese
1 (12 ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions

In a large pot cook macaroni pasta until al dente. Drain.

In a large bowl, mix together 3 cups of the sharp Cheddar cheese, cooked macaroni, evaporated milk, milk, eggs, and salt and pepper. Transfer to a slow cooker which has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.

Cook on low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.

Crock Pot Lemon Chicken

-3 lbs chicken pieces, dredged in seasoned flour (we like chicken thighs or boneless, skinless chicken breasts and I add a pinch of 5-spice powder to the flour, along with a little salt & pepper)
-brown the chicken in a skillet , set aside

Mix the following together in a crock pot:
6 oz can of frozen lemonade
1 tsp balsamic vinegar
3 T brown sugar
3 T catsup

Add the chicken and cook on high for 3 to 4 hours, or low for 8 -10 hours (if using boneless breasts, then it will be a shorter time). Serve chicken with sauce over rice.
**I usually double the sauce because it is sooooo good! Plus the lemonade usually doesnÂt come in 6 oz cansÂusually 12 oz.

FRENCH DIP SANDWICHES (serves 8)

2 cups water
1/2 cup soy sauce
4 whole peppercorns
1 tsp dried rosemary
1 tsp dried thyme
1 bay leaf
1 tsp garlic powder (had none so used 1 minced garlic clove)
3 lb boneless beef chuck roast, trimmed
8 French or sourdough rolls, split

Combine water, soy sauce, peppercorns, rosemay, thyme & garlic in a slow cooker, stirring until well blended. Place roast in cooker & cover.
Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~ Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.

CROCKPOT BEEF SANDWICHES

3 lbs beef stew meat, cut into 1 inch pieces
3 med green peppers, diced
2 lg onions, diced
1 can (6oz) tomato paste
1/2 cup packed brown sugar
1/4 cup cider vinegar
3 tbsp chili powder
2 tsp salt
2 tsp Worcestershire sauce
1 tsp ground mustard
14-16 sandwich buns, split
In a slow cooker, combine the beef, green peppers & onions. In a small bowl, combine tomatoe paste, brown sugar, vinegar, chili powder, salt, Worcestershire sauce & mustard. Stir into meat mixture. Cover & cook on high for 7-8 hrs or until meat is tender.~~

CROCKPOT STUFFED CABBAGE ROLLS

12 large cabbage leaves
1 beaten egg
1/ 4 cup milk
1/ 4 cup finely chopped onion
3/4 tsp. salt
1/ 4 tsp. pepper
1 lb. lean ground beef
1 cup cooked rice
1 (8 oz,) can tomato sauce
1 Tbs. brown sugar
1 Tbs. lemon juice
1 tsp. Worcestershire sauce

Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain and set aside until cooled off (an easier way to do this is to place whole head of cabbage in the freezer overnight, thaw, and then peel leaves off head for recipe. This prevents the leaves from overcooking or losing flavor). Chop about 1 cup of the extra cabbage into big pieces and put in the bottom of the crockpot. Combine egg, milk, onion, salt, pepper, beef and rice. Place about 1/ 4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Place in crockpot. Combine remaining ingredients and pour over cabbage rolls. Cover and cook on low 7 to 9 hours. If you want more sauce, add another can of tomato sauce during the last hour of cooking. Makes 6 servings. Note: This is the basic recipe but there are many variations. Substitute 1/ 2 bulk sausage or ground pork for part of the ground meat. Add herbs to the meat mixture, etc.

How about crockpot chocolate peanut clusters? My husband has made I know 50 lbs of these since Christmas.

Recipe:
1 whole block chocolate bark
1 whole block white chocolate bark
1 16 oz pkg of milk chocolate chips
1 32 oz jar of SALTED dry roasted peanuts

Place all in crockpot, do not stir, turn on high for 3 hours, stir well and drop by tablespoon onto waxed paper or heavy duty tinfoil. These are delicious...much better than the store bought ones. Makes about 70 pieces depending on how big your spoonfuls are.

Sharon

Just got a big 3 pound jar of fancy Virginia peanuts from BJ's, as their store brand Berkley Jenson. I must say they were the biggest I have seen in a long time and are dry roasted and salted. I was considering slightly melting some marshmallows in a flat pan in the oven with rice crispies under them, then toss on some peanuts and dip chunks of this into melted chocolate. I believe that most peanut bark uses just a dry roasted peanut that are unsalted. Yours taste better because they have the combo of natural sugar in the chocolate and the added salt from the peanuts. One of my old favorites was the 'Pay Day' candy bar that had no chocolate coating, but instead used whole salted peanuts as a coating over caramel and soft vanilla fudge. Can't enjoy these anymore, now that diabetes has taken over.

ksrogers, I know what you mean....I am diabetic too...or was until I had gastric bypass surgery last August and now my blood sugars are normal. I still have to stay away from sugar because the surgery causes "dumping syndrome" that makes you think you are going to die if you eat too much sugar (for me no more than 5 grams at a time)or fat. I can eat one little corner off one of these peanut clusters. LOL. Payday was my absolute favorite also as a youngster! There used to be a source for sugar free marshmallows but they no longer make them...bummer...that would have gone good with your concoction!

Sharon

Keep looking for sugarless. I have found many sites for all kinds of sugarless candies, some without that dreaded sorbitol too. I do know that there is a very popular poster named Linda Lou who has recently found out she is diabetic. She is also looking all the time for things with no sugar added.
I did find a store in upper state New York (oak Hill bulk foods) that sells sugarless angel food cake mix. Its a bulk type, which requires a 25 pound bag purchase. They also offer a few other sugarless products as does the Bulk Foods web site . Then there is the VT country store and ther sugarless candies.