What did you can today?

[firegirl969]

5/19/09: I canned 7 quarts of new potatoes and made 4 half-pints and 3 pints of strawberry jam.

5/20/09: I canned 2 quarts of new potatoes and 4 quarts of russet potatoes that were sprouting in the bag.

[CanNerd]

Lost count but something around 30 half-pints of Strawberry Jam, some of them Strawberry-Banana Jam, and 20+ half-pints of Blueberry Jam and 11 jars of Blueberry Syrup (accidentally used real old pectin).

Now working on some kosher dill pickles.

[Funmommy]

Nothing yet :-[
Just waiting for the farmer's markets to open up. :-/
Just guessing You guys must be in warmer climates. :D
We just had frost warnings the other day up here in New England >:(
Today it's supposed to be 89 degrees outside ... yup typical New England weather ::)

[firegirl969]

CanNerd, Please share how you do your Kosher dill pickles. When I have made them, they always get mushy.

Yes, I am in south GA.

[OzarkMtnDaredevil]

I'm not CanNerd but, I hope you don't mind...
I just put some fresh cukes in the empty pickle jar (with fluid) that I just finished. In about a month, ready to eat! :)
Lay the real process on us, CanNerd!

[Anon001]

I may not be CanNerd but, the way they used to make the pickles remain crunchy was soaking the cucumber slices in pickling lime overnight. Then you rinse the pickling lime off. I still make my bread and butter pickles this way from a recipe that is over 100 years old (my great grandmother that died in 1940). However, now they say you shouldn't use pickling lime even though you rinse it off.

[CanNerd]

Hopefully you rinse several times. From the NCHFP website: "The calcium in lime definitely improves pickle firmness. Food-grade lime may be used as a lime-water solution for soaking fresh cucumbers 12 to 24 hours before pickling them. Excess lime absorbed by the cucumbers must be removed to make safe pickles. To remove excess lime, drain the lime-water solution, rinse, and then resoak the cucumbers in fresh water for 1 hour. Repeat the rinsing and soaking steps two more times."

Of course food-grade Calcium Chloride probably was not available back in the old days so using a poison was the only option.

Hmmm, I wonder if it will be the same thing some day with those Botox poison injections the ladies like so much. ;D

[Anon001]

Even food-grade Calcium Chloride can burn the esophagus and stomach if not rinsed well. So, either one... the Calcium Chloride or the Calcium Hydroxide (Pickling Lime) has to be rinsed off completely.

[CanNerd]

That's a negative on the Calcium Chloride. It is added to the jar before sealing. There is no rinsing off. You are confusing with something else I'm sure, especially since it is a common ingredient in the food industry and used for many things.

[Anon001]

I got that info from Wikipedia about calcium chloride.

[CanNerd]

You mean where it says

"Calcium chloride is commonly used as an electrolyte and has an extremely salty taste, as found in sports drinks and other beverages such as Smartwater and Nestle bottled water. It can also be used as a preservative to maintain firmness in canned vegetables or in higher concentrations in pickles to give a salty taste while not increasing the food's sodium content. It is even found in snack foods, including Cadbury Caramilk chocolate bars (purpose unknown)." And also used in our beers.

I don't think we need to keep discussing this. The product is commonly used and is quite safe for the intended uses.

[Anon001]

Where Wikipedia says:
"Precautions

Calcium chloride is an irritant, particularly on moist skin.

Dry calcium chloride reacts exothermically when exposed to water. Burns can result in the mouth and esophagus if humans or other animals ingest dry calcium chloride pellets. Small children are more susceptible than adults (who generally have had experience trying to eat hot food, and can react accordingly) so calcium chloride pellets should be kept out of their reach."

[Anon001]

My point is that if either are used properly, they are relatively safe.....

[cwatson]

I canned 9 jars of carrots and 2 jars of veggie broth the other day. Canned a couple of chickens up a couple of weeks ago for Mom in Law. Will be checking potatoes to see if they are ready again today. Peas are loading up fast so in the next few days it will definitely be peas being canned. I only had a couple of strawberry plants this year so I am getting together enough strawberries to make my jam and just in time too because I am down to my last jar of strawberry jam. Have tons of grape jelly if anyone needs some :)

[firegirl969]

6 pints of blackberries, 5 pints of peaches, 2 pints and 2 1/2 pints of peach preserves, 2 quarts of snap beans, and put 2 1/2 quarts of strawberries in the freezer.

[firegirl969]

6/3/09: 7 pints of blackberries

6/5/09: 9 quarts and 1 pint of blackberries

[cinelu]

Strawberry banana jam - 5 12 oz. jars and 1 8 oz. jar. YUM!!

[firegirl969]

Today I canned 10 quarts and 1 pint of blackberries and 4 quarts of green beans.

[CanNerd]

Today I managed 9 half-pints of Blueberry Marmalade and another 9 jars of Strawberry-Blueberry Jam using the leftover crushed berries from previous runs.

[Thyme]

No canning here blackberries & strawberries not ripe yet. On day 3 of drying onions. Have 16 50 pound bags to dry.

[CanNerd]

Another 10 more half-pints of Blueberry Marmalade. Still have about 5 cups of fruits which I'm going to fast freeze and bag for later use in recipes. Got enough jam to last a couple years. Canned 4 pints of Corn Relish and 6 pints of salsa from the Ball® Mild Fiesta Mix.

[B00kW0rm]

39 quarts of green beans:-)!

[firegirl969]

Today I canned 7 quarts of squash and onions to make casseroles and squash fritters. I also scored big today- 20 boxes of wide-mouth lids for $1.45 each at our IGA grocery store.

[firegirl969]

DH is home from work with a 5 X 3mm kidney stone. He is drinking alot of cran-grape juice in hopes of passing it this week. I picked blackberries for the past two mornings before it got so hot. They are almost done for this year. I also picked the first of the Rattlesnake pole beans. I never grew them before, but they are fun to grow. It was like hunting Easter eggs trying to find the beans. DH helped me by snapping them for me. We put up 6 quarts of blackberries, 4 pints of blackberry jam, 4 pints of peach preserves, and 6 quarts of pole beans. Dh is really getting into this canning. I am glad that he is. It makes it so much more enjoyable to do a task like that with a partner. He looks forward to the day when we can really be self sufficient.

[firegirl969]

3 quarts of blueberries and 8 pints of butter

[dearg]

It's hot, hot here, right now 100 degrees! But this morning early canned 16 quarts of tomatoes and peppers. 12 quarts of hot sauce and 8 quarts of green beans. I need a extra large gatorade now..

[kittencaboodle]

http://kittencaboodle.today.com/2009/06/14/what-a-peach/

I canned homemade, fresh peach jam just the other day. We've already gone through one jar. :yum:

[firegirl969]

Today we canned three 1/2 gallon jars of dill pickles, 10 pints of bread and butter pickles, 3 quarts of pole beans, and 4 quarts of squash and onions.

[rockymtngirl]

4 quarts of turkey soup, 8 pints of pork green chile - well i got the freezer cleaned out!
Tonite - raspberry/strawberry jam - hoping for about 4-6 pints.

[firegirl969]

Today we canned 3 quarts of pole beans, 1 quart of squash and onions, 1 quart of tomatoes, okra, onions, and banana peppers, and 5 quarts of blueberries.

[Mom5farmboys]

Today I canned 2 pints of mulberries, pureed with sugar added. Its the first time I have attempted this. The way things are lately I feel like I should be putting up as much food as I can get my hands on. Tomorrow I will go out and pick the ripe ones again and can those too, I guess I'll keep at it until they are done.

[NCLee]

Mom, if you're getting small amounts at a time, wash, add sugar and freeze. Then when you either get them all or have enough, run a full canner load. Cuts down on the work and saves energy, too. (Only have to clean up 1 time, heat water one time, etc. )

Hope this helps.
Lee

[Funmommy]

I did 13 (4 ounce) jars of "chocolate" mint jelly.
I LOVE how it came out! I personally think it's better than the regular mint. :P
I'm gonna be doing some more tomorrow but sugar free this time.
Does anyone know how well splenda works in canning and if the shelf life is as good?

[NCLee]

Glad to hear the chocolate jelly turned out great!

Here's a recipe + instructions for using Splenda
http://www.cooksrecipes.com/diabetic/mint_jelly_recipe.html

Can't answer for sure on the shelf life, but I haven't heard anything about Splenda having a short shelf life. I used it quite a bit, as I have several family members with diabetis. For family get-togethers, cooked/baked gifts, etc.

Lee

[Funmommy]

Thanks NCLee for the splenda recipe. :heart_blue1:
Yeah I'm dealing with the same thing as far as the diabetes problems.
My Mom & MIL both have diabetes and I've had 4 GD Pregnancies. :eek:
So I'm figuring I'm gonna prepare for it myself. :rolleyes:
It doesn't hurt to watch the diet and cut back on the sugar. :laugh:

[cinelu]

Today I canned 7 pints of pickled beets. I also discovered some wild red raspberries growing in the woods up the road about 1/4 mile. Will investigate them further tomorrow to see is there's enough to can or make some preserves out of.

[Mom5farmboys]

Mom, if you're getting small amounts at a time, wash, add sugar and freeze. Then when you either get them all or have enough, run a full canner load. Cuts down on the work and saves energy, too. (Only have to clean up 1 time, heat water one time, etc. )

Hope this helps.
Lee

Lee,

Thanks for the advice, but I have been picking up different size stock pots for years and have a small stainless steel pot (they told me it was an asparagus pot) with its own rack that will fit a 1 quart jar almost perfectly, its also much taller than the jar. I also have a pot that fits 4 pints, and another that will fit 6 pints. I also pick up small metal racks (I think some were from old pressure cookers, and a few are meat racks, but all are nice and flat). So its not really a waste of energy because my pans are small to begin with. Nice of you to share your experience though : )

By the way I canned 5 more pints of mulberries today--that makes 11 total now. Little by little they sure do add up.

[NCLee]

Thanks for the tip on asparagus pots. I've seen them off and on for years, but never bought one. Now, I have a good reason to do so.

Lee

[mom2]

nothing yet today but yesterday 6 pints of pickled okra - can't make enough for my boys

[firegirl969]

Last Monday, 3 quarts of okra, tomatoes, onion, and pepper, 2 quarts of squash and onion, 1 quart of purple-hull javie peas.

Last night, 7 quarts of purple-hull javie peas, 4 quarts of zipper peas, and 1 quart of squash.

7/7 20 quarts of tomatoes

7/8 5 quarts of gumbo veggies and 2 quarts of zipper peas

7/9 4 quarts of purple-hull javie peas

7/11 14 quarts of tomatoes and 5 pints of chili sauce

7/12 14 quarts of pinto beans

[firegirl969]

7 quarts of okra, tomatoes, onion and sweet banana pepper

[NCLee]

Firegirl, from your posts it sounds like you're really making progress stocking your pantry. Wish I could snap a pix of you standing at the door looking at those gleaming jars of bounty and hard work to save it.

Giving you a hearty NC style pat on the back!!!

Lee

[Mom5farmboys]

I canned 11 pints of sweet onion relish. It was a new recipe. Usually I only do sweet pickle relish but happended upon some windfall onions. It smelled really good when it was cooking down, but the recipe said not to eat for at least 2 weeks to let the flavors blend.

We wouldn't eat any yet anyway. We go by something my grandma always did and that was you don't open anything canned this season until after the first frost. You eat fresh or eat up last years stuff.

[NCLee]

Mom of 5,

I've never thought about it, but with your post, I remembered we did the same thing when I was growing up. Mom didn't have a phrase for it, we just did it. I still follow that practice today. Buy it or pick it, preserve it. Then, only after last years or fresh is no longer available do I hit the pantry shelves for this season's preserving..

Thanks for bringing back some memories from long ago.

Lee

[firegirl969]

Thanks for the pat on the back, Lee. Yes, it is heavenly to look at the fruits of our labors. I went back to the local IGA today and bought the rest of the wide mouth lids for $1.45 a box that they had (22 total). The lady wanted to know what I was so busy canning.

[tufhelp]

Made some cherry preserves today, all went well, but the yield wasn't anywhere near that touted in the recipe. It called for 4 cups of pitted and chopped cherries and was to give 4 pints of finished product - only got 2 & 1/2 pints. The only thing I didn't do was use a food mill, I tried just running them through the food processor to mince them up...

[Mom5farmboys]

Lee,

Your welcome, isn't it funny the things that people in our past have done that shape us into the people we are today? Sometimes I think the old ways are best. : )

Terri

[firegirl969]

7 quarts of homemade veggie soup (with a little ham in it for seasoning, of course!)


For those of you that may think it is odd that I post each and everything that I can, I go back about once a week and transfer it all into a notebook, but I don't keep the notebook in my small kitchen for fear it may get messed up. This is my archives!

[zbery1]

Wild mountain blueberries are ripe! I've picked about a dishpan full, not sure if I want to can feeze or dry...what a dilemma lol

[firegirl969]

5 quarts of the homemade veggie soup made yesterday

[cinelu]

36 pints and 7 quarts of green beans. Both blue lake and 1/2 runner. Will pick turkey craws and can them tomorrow.

[NCLee]

Quote: Will pick turkey craws and can them tomorrow.
:confused: What are turkey craws? Inquiring minds want to know. :)

Lee

[CanNerd]

I believe Turkey Craws are an heirloom variety of green bean.

[cinelu]

CanNerd is correct. They are an heirloom variety of green bean. The legend is that a hunter shot a turkey and found the seed it its craw when they cleaned it, planted the seed and these beans grew from it. I got the seeds from my cousin this year and am trying them for the first time. Have a pot cooked now and will be eating them for the first time later today. I will let you know what I think later on.

[NCLee]

Thanks, folks, for the heads up. I swear I learn something new here everyday. As MS likes to say "That's a good thing!" :)

Looking forward to hearing what you think of them.

Lee

[CanNerd]

Canned 9 pints and 4 quarts of Chile Con Carne.

[cinelu]

Today I canned 11 pints of dilly beans, 7 8 oz and 6 12 oz jars of seedless blackberry jam.

[DM]

Today i cut 5 heads of broccoli from the garden, that averaged 10 inches across,

http://www.fototime.com/4BB1DEE578795ED/orig.jpg

Then i cut them up, blanched them, and put them in the freezer.

DM

[Mom5farmboys]

Today I cut cucumbers, zucchini, yellow crookneck summer squash, green peppers, and green tomatoes into chunks and made sweet pickles out of them. I ended up with 3 quarts and 2 pints. I definitly need to make more as its a favorite around here.

[pathwayholding]

Canned up an Amish Coleslaw recipe the other day. I only did 4 jars because I wasn't sure we were going to like it or not. Sure wish I'd have done a dozen more. Yum-O! It's great on salami sandwiches. I fried up a batch as a bed under potstickers, threw on some teriyaki sauce and viola! What a great lunch. (I obviously haven't learned not to dig into this years stock.)

DD and future DIL came over Saturday and we made a whole bunch of homemade condiments. We were suppose to can them. Time got away and never got around to it but at least I've got a handful of tried and true recipes for the condiments.

path

[DM]

So, how about posting the coleslaw recipe? If it's that good, i need to try it... lol

DM

[pathwayholding]

Canned Amish Cole Slaw:

1 large head cabbage
1 tsp celery seed
grated carrot if desired
1/2 c chopped onion
1 tsp salt
1/2 c vinegar
2 c sugar

Cut cabbage and place in a large bowl. Mix other ingredients well and pour over the cabbage. Let set 1/2 day in a cool place. Pack into sterilized jars. Process for 10 minutes in a water bath canner.

(I chose to add the grated carrot. I let the whole mess set for 6 hours in a kraut crock in the basement. It is really good straight out of the crock too-even before it gets processed. Hope you enjoy! Path)

[DM]

Thanks so much for the recipe, i have a head of cabbage just about ready to cut... :~)

DM

[Mom5farmboys]

Thanks so much for posting this recipe! I am going to try it, but a little later in the summer, maybe even early fall. It sounds easy and delicious, I also like the fact that the only ingredients are ones I normally have in the house anyway (usually).

[pathwayholding]

You're welcome for posting the recipe. I'm imagining it right now spooned over fresh veggies like broccoli, cauliflower, or tomatoes. Kind of like a chunky dressing.

path

[firegirl969]

5 pints of chicken, 3 pints of chicken broth, and 2 quarts of pickled eggs.

[zbery1]

I took a gallon of my blueberries and started a batch of liqueur...should be ready to sample by thanksgiving "-)

[cinelu]

On Friday I canned 35 pints of green beans.

[GoodDaughter]

I canned 12 pints of whole figs in a light syrup. Then made a small batch of preserves and I'll can those today, maybe have 3 or 4 half pints of those. Prolly going to set a batch of wine later in the week. I have some montrachet that needs using--not sure how that will come out in combination with figs but I'm sure it will still be drinkable.

[Thyme]

14 qt of chicken 18 pints of chicken , 20 pints of squash pickles. Tomorrow am pickling peppers, marconi ,jalapeno.

[NCLee]

Wow, with that much chicken you really had that canner humming. If I figured right that was 3 canner loads at 90 minutes each, just for the chicken. Not to mention all the waiting time and the pickles, too.

Here's a pat-on-the-back for a lot of hard work done.

Lee

[Thyme]

Thank you . I run 2 canners at the same time.

[MrGreenJeans]

Cooked and cut off the cob tender treat corn. Baged and put in freezer. Also made up 3 gal. pickled corn. Ended up doing 17 dozen the rest i gave to family and friend,s for a fresh mess. Well we ate a lot to. Beet,s next. Thank,s for the coleslaw recipe.

[bookwormom]

sure want to try the coleslaw recipe.
did another mess of beans today, got jars sterilizing for the cukes that did not fit in the fermentation crock, making a batch of Gewuerzgurken with them. pickling cucumbers are looking nice this year, but I have had about enough. anyone have the recipe for Euell Gibbons ongoing pickle jar?

[NCLee]

Found it, I think. Thought it was in Stalking the Wild Asparagus. But didn't find it. Googled and came up with this. Verified by checking my copy of Stocking Up.

http://www.kitchengardeners.org/2006/06/euell_gibbons_dill_crock.html

Hope this is the one you're looking for.

Lee

[Thyme]

Black berries finally starting to ripen. Boys picked 3 gallons of them today. Tonite when 4 yr old is in bed am running them through the victorio strainer to remove seeds. Then am making jam to can.Tomarrow they will finish picking what is ripe in thicket. If we dont get more rain this will be the only pickings we get.Have marked bushes to be dug up & transplanted here in fall.

[Thyme]

Have canner going with corn got 24 pints. Also have 2 bushel of green beans snapped getting ready to be washed & jarred in qt jars to can tonite.

[jeep4x4greg]

I did 10 Pints of halved tomatoes yesterday....that just the first round of tomatoes from my garden....i should have 3-4 times that much by the time the plants are done producing.

also got almost 20lbs of apples from my girlfriends dad.....plan to can some apple sauce this week too :)

[Thyme]

final total for today. have 36 pints of corn ( decided to can ears was saving for tonite & tomarrow supper) and 24 qt of gr bean.

[firegirl969]

Yesterday, 17 pints of Zesty Salsa. Today, 5 quarts of peaches.

[pathwayholding]

10 half pints of watermelon rind preserves canned today. I made watermelon-blueberry popsicles and a fruit salad with the actual watermelon. Gave the chickens the scraps. I've still got a huge bowl of watermelon left. Maybe I'll dehydrate a load tomorrow...

path

[bookwormom]

that is the one Lee, thanks. The library does not have the book anymore.
I am running out of crocks. I think I am going to use a food grade 2 gallon bucket.

[firegirl969]

I just finished up 11 pints of peach preserves for one of the men at the senior citizen's center. He picked the peaches and brought them to me and gave me the money to buy the jars and ingredients. I had enough sliced peaches left over to can 1 quart and 1 pint for us.

[firegirl969]

4 more quarts of peaches

[CanNerd]

Way too many cherry/grape tomatoes coming off the vine so I canned 6 pints of Ball® Mild Fiesta Salsa. I've never done it before with skin and all so I will be curious how it turns out before doing more.

[NCLee]

Skins on tomatoes ...... A few years ago I started canning tomatoes with the skins. Sure cuts down on the processing time since the only thing I have to do is core and quarter.

The "secret" is to run the quarters through a blender or food processor. Then, hot pack the results. When heating, skim off the foam taking off many/most of the larger bits of skin with it. (I pressure can tomatoes, btw.) For the most part, the remaining skin simply disappears.

I use these canned tomatoes in soup. For tomato juice, pour the canned tomatoes through a strainer to remove the seeds.

Even if you peel and can quartered tomatoes, this is a quicker way for some of your tomatoes, if you have an over abundance to can in a hurry. Once you have enough for the first canner load, it's a faster turn around for the remaining tomatoes.

Hope someone finds this to useful.
Lee

[firegirl969]

Just finished 4 more pints of zesty salsa.

[pathwayholding]

5 pints of zany zuchinni pickles.

path

[michiganmom]

Pickled Beets, 7 pints MMMMMMMMM Good

[cinelu]

Today my sister and I canned 36 pints of corn and 21 8 oz. jars of salsa.

[Thyme]

20 qt jars of chicken.

[firegirl969]

DH and I put 13 quarts of cream corn in the freezer yesterday. We were talking about it, has anyone ever put cream corn up by canning it? How does it compare?

[Mom5farmboys]

I put up one quart of blackberry syrup. Yum Had 1/2 a jelly jar too much to can so we ate it on some toast and leftover pancakes. It was so good I am going to make more.

Used a crank type food strainer to get the seeds out, it was the first time I tried it and boy did it work slick! I am very happy with my purchase.

[Thyme]

10 more pints of blackberry jam-seedless. used the victorio strainer to run the berrys through.

[DM]

DH and I put 13 quarts of cream corn in the freezer yesterday. We were talking about it, has anyone ever put cream corn up by canning it? How does it compare?

That's the way my mom always canned it, but i never do, as i'd rather just cream it later if that's what i want...

DM

[NCLee]

DM, you've made a good point. Over the years for canning, I've tended to can meats and veggies without enhancements. Then, use them for all sorts of recipes later. The more I put in the jar with the main ingredient, the fewer my options are later.

I tend to use "recipes" for things that go into the freezer, mainly for heat and eat, vac sealed packages. Most of those can be dropped into a pot of boiling water to serve up fairly quickly. Even in the freezer, I tend to freeze individual items plain for the same reason in canning them.

Hope this 2-cents is helpful.
Lee

[bookwormom]

got cucumbers coming out of my ears. Put up zucchini in oil, it calls itself "Zucchini Napoli". Of course it has to stand a while before it is ready, but even so the leftover tasted great. I think I won't tell DH what it is, he claims he does not like zucchini.

[Mom5farmboys]

I put up 14 quarts of sweet pickle chunks. Had enough leftover brine (made with cider vinegar and brown sugar and spices) to can just a quart of that. I think I may try and experament this winter and add a little olive oil to it and see if it will make a decent salad dressing.

[firegirl969]

I put up the last 2 quarts of peaches for this year.

[Thyme]

Currently running pressure canners with 49 quarts of green beans. Also picked another 1/2 gallon of blackberries & froze them until I get enough to run through the victorio strainer for jam.

[cinelu]

Just finished 9 8 oz jars of bruschetta in a jar.

[Mom5farmboys]

I put up 20 pints of sweet pickle relish. Finally done with pickles! Now if the tomatoes would just get ripe I could get going on those. They are calling for temps in the high 90's tomorrow, with high humidity, they should get ripe fairly quickly if that weather stays around for awhile.

[Thyme]

14 pints of mushrooms, 5 quarts of blueberries. Last night canned 7 pints of blackberry raspberry mix syrup & 7 pint of jam. Also butchered 10 roosters today.

[Laura]

Yesterday I canned 25 pints of peaches.

Bought a 1/2 bushel, that weighed about 26lbs
Basket weighed about 1/2 lb
Pits weighed about 1 1/2 lb
Skins weighed about 3/4 lb

Got 25 pretty full pint jars hot packed in medium syrup!
MMMMMMMMMMMMMM

[9er]

My wife and I just canned some green beans and jalapenos from our garden! First canning ever for us. :)

[Mom5farmboys]

My wife and I just canned some green beans and jalapenos from our garden! First canning ever for us. :)

Isn't looking at those jars the most rewarding and satisfying feelling? Well done!!

[9er]

Isn't looking at those jars the most rewarding and satisfying feelling? Well done!!

Yep. We hope to can some more beans, tomatoes and peppers soon. The garden is increasing by 4x next year!

[cinelu]

23 pints of jalapeno salsa from the Ball blue book.

[AlyBlu]

nine quarts of peaches - counting the one that I found a hair in!!!

[CanNerd]

Been canning relishes lately. Yesterday was "Barbecue Relish" out of the Small-Batch Preserving book using zucchinis. Doesn't seem to be much different that the other relish recipes so the name may be more for the use than the taste, but I will wait a few weeks before testing. Didn't have enough left over to save for sampling.

I'm on a condiment kick these weeks. May be trying some mustard recipes this week.

[Dawgus]

Its been pretty slow around here thanks to this cool wet weather. TWO ripe tomatos so far out of 90 feet! ugh. We've managed to can up 40qts of green beans and 21pts of pickles, and thats it. Hopefully this weather changes soon so the rest can come on.

[firegirl969]

I have been busy today. I started the morning off with 6 quarts of okra that DH cut last night. Our okra is already over my head and is almost as tall as DH. He jokes that he may have to put the ladder in the garden to cut it for the rest of the year. That is a good thing I think! Then I browned some ground beef we bought on sale and put up 5 quarts of that. Then I used some pears I was given and made DH the pear preserves he has been asking for. I got 6 pints and 7 half-pints, plus 3 pints of sliced pears that I had left over. I only had two boxes of pectin on hand. We hope to get more pears so that I can make pear relish. I like it on peas. It is amazing what can be done while one if following doctor's orders and propping one's feet up. I was able to do all of the cutting up of the okra and the preparing of the pears while sitting in the recliner. My family does want to know what I will do when the canning is over to keep busy. My answer is to cross-stitch!

[Incoming]

As it's just the two of us nowadays we mostly use pint jars instead of quarts so this season I've put up 24 pints of dehydrated okra and 8 quarts of dehydrated cucs. I can usualy get approximately 40 large dehydrated okra's in a pint jar for planning purposes.

Over the past 3 days we have put up 14 pints of green beans, 21 pints of tomatos, 7 pints of hot garlic pickle spears, 3 hot garlic pickle chunks and 7 pints of some of the best bread & butter pickle chunks that ever passed a palate. Tomorrow we start pickling okra, yahoo!

[Mom5farmboys]

Put up 24 pints of celery (would of been 25 but one jar broke :( ). Also had a few wax beans so added them to the canner load and got 4 pints of those. Finished last night around midnight.

The celery was a windfall. My old neighbor has a cousin that grows celery commercially and he showed up with the back of his truck full and shared with me.

[sbemt456]

Sounds like everyone is a lil busy. As for me I am more on the lazy side. I try to can convience food. Well things that make it convient for me that is. So between yesterday and today so far I have canned 5 quarts of tomato juice, 3 pints of pickled jalapenos, 3 pts of pickled banana peppers, 12 pints of tomatillo salsa, 14 qts of pinto beans, 3 qts and 1 pt of pickled bell peppers with onions, 14 pints of baked beans, and 11 pints of chili beans. Now the big issue is finding a place to store all these jars till the root cellar gets complete. For now its the kitchen counter, so now I dont have room to cook dinner.:sarcastic:
Also froze 2 gallon zip bags of chopped red cabbage to use in soup and 2 gallon zip bags of carrots chunked for use in stew.
Still have more tomatoes to make juice from today. But maybe........meat. I did see about 13 wild turkeys earlier today. :wink:

Have a great day!

stella

[Grizzy]

Yuh know, Stellybear... You should open the "StellyBear Cafe" an feature Fried Green MATERS an Smoked TURkey! (put'n on bib) An me can be yur MANAGER see an git discounts on yur blueplate SPECIALS... an fresh PIE an bissits an GRAVY an.... stuph.... (do'n happy dance) :girl_wacko:

~drool'nGrizzy~

[sbemt456]

Griz now that is a good plan. Only thing is managment will be involved in the cookin and cleanin up and stuff. Kinda workin off ya tab as so to speak.

*countin shotgun shells and checkin prices on frozen bissits in a bag.

Have a great day!
stella

[cinelu]

13 half pints of tomato sauce and made grape juice. Will be making jelly from the juice tomorrow.

[iowasue]

Canned 30 pints of Elberta peaches and 6 pints of peach honey from the peelings. Also twenty 12-ounce jars of soup vegetables - a combination of green beans, celery, onions and carrots in chicken broth. Just add them to a pint of beef or chicken with some barley, noodles or rice and soup!

[Thyme]

Butchered another 10 roos this morning . They are chilling in the fridge will can them tonite. Have green beans coming out of my ears.3 bushel picked & almost ready to start canning them.

[cinelu]

21 qts. of tomatoes, 6 qts. of tomatoes and okra together, 1 qt of tomato juice, 21 half pints and 3 pints of grape jelly.

[AlyBlu]

nine quarts of pears

[9er]

4 pints of salsa
4 pints of tomatoes
2 pints of Mexican Spice tomatoes
1 pint of Itallian Spice tomatoes
4 quarts of green beans

[Thyme]

3 -20pound turkeys just out of the oven. In 1 hour will chunk them & jar them up for pressure canning.

[Alla]

Tomatoes, peaches and blueberry jam.

Would like to do dill pickles but need a better recipe. Mine didn't turn out very good last time.

[cinelu]

14 pints and 9 half pints of tomato vegetable juice.

[Builder Ken]

When you end up with the Tomato juice do you find yourself drinking it or using it in soups. I'm new been enjoying reading for awhile. Thanks for all the knowledge. Ken

[Mom5farmboys]

49 quarts of crab-apple cider, and 6 quarts of crab-applesauce. My crabapples were HUGE this year! A little tart, but very juicy and the tree was just loaded. I didn't have it in me to let them go to waste.

[NCLee]

Welcome Ken!

I'm not sure which post you're referring to, so thought I'd add my 2-cents. :)

Around here, better half doesn't like tomato juice and my stomach can't handle it straight. :( So, plain tomato juice ends up in soup. It's a good extender as it can be mixed with a can of crushed or diced tomatoes for more flavor in a big ol pot of veggie soup. It can be cooked down ahead of time for a more concentrated flavor.

Again, welcome!
Lee

PS, thanks, Thyme, you've just reminded me of 2 turkeys in the freezer that I need to can.

[Dawgus]

9 pts dill pickles
3pts pickled green beans
1pt pickled jalepenos
2pts hot wax peppers
8pts jalepeno slices

Freezer-59 ears sweet corn, 6 qt bags green pepper slices,6lbs blackberries

[cinelu]

BuilderKen,

I drink the tomato juice with a sandwich at lunch, my husband also likes to drink it, that's why I do the 8 oz. jars. I also like to use it in cooking. I have a really good chili recipe that uses tomato juice instead of tomatoes, I need to do some quarts for that.

[Mom5farmboys]

Sometimes I will warm up tomato juice and make grilled cheese sandwiches to dip in it for lunch.

[firegirl969]

I just finished 3 pints of okra, 2 pints of butterbeans, 2 pints of blackeyed peas, and 1 pint of butterbeans and blackeyed peas mixed.

ETA: DH came home from work and picked the ripe tomatoes and put them through the Roma food strainer then I made 11 pints of zesty salsa with them.

[windmo]

Last weekend canned 26 lbs of cherry jam (from a trip to hood river where we got an incredible deal on cherries).

This last Sunday canned 20 jars of carrots and this upcoming weekend starting on soups and stews.

[readra21]

Last week we canned 24 half pints of strawberry jam
75 lbs of Green beans
15 lbs of Peas (frozen) I cant stand canned peas
15 lbs of Dill Pickles

This morning I picked 35 lbs of cukes and will do BNB pickles from this batch

All the blackberries have come in on the farm so the kids are picking them this weekend and after loading up on new qts and pts, we have 90 ears of corn to blanch and freeze
Peaches to can
Pickles
Venison Stew
Elk/Bear Stew

The list goes on and on and on! I love this time of year!
Too bad my wife isnt into this canning and veggie garden thing. we will see how things change this winter comes and the river gets its annual 100 year flood and were cut off for a few days!

Don

[Incoming]

8 pints of bread & butter pickles
8 pints of green beans
3 pints of dehydrated okra

[iowasue]

Canned 16 half-pints of red plum jam - my recipe from the 1973 Ball Blue Book - but processed in the BWB. No pectin, just fruit and sugar. Delicious!!

[firegirl969]

10 quarts and 1 pint of pear halves

[firegirl969]

15 pints of pear relish and 5 pints and 3 half-pints of pear preserves, this recipe is much better than the one I made last week, these are like great-grandma used to make!

[schneider554]

08/15 14 pints of mild chow chow
08/16 12 pints of melt your face off hot chow chow
Brian

[firegirl969]

8 pints and 1 half-pint of pear preserves.

Question to those with crabapples: When is a crabapple ripe? Please share recipes for what to do with crabapples?

[firegirl969]

7 pints of pear preserves

[Mom5farmboys]

8 pints and 1 half-pint of pear preserves.

Question to those with crabapples: When is a crabapple ripe? Please share recipes for what to do with crabapples?

I have an old crabapple tree here on the farm. To be honest I never paid much attention to it before, but this year it happens to be loaded and the crab-apples are as big or bigger than golf balls. They have been dropping out of the tree and I tasted a few. They are a bit tart, (but I prefer a tart apple) and very juicy. They also don't seem to be too tough either. So I am assuming that they are ripe. lol

I ground some up and put the results into a thin pillowcase and placed that in between 2 cutting boards placed on 4 upside down jelly jars in my turkey roaster (we were experamenting) then my son got me a 50Lb cast iron weight from his weightlifting set and we put that on top of the cutting board, and let it sit for awhile. We poured off the juice and added sugar to taste (about 1/2 cups to each 2 quarts) then filled the 2 quart jars and processed in a hot water bath for 15 min.

I also quarted enough of the crab apples to fill my 22 quart stock pot about 3/4 full added enough water to cover the bottom (about 1 1/2 quarts) and let that simmer awhile until all was soft. Then I ran it through my food strainer, and added sugar to taste. Filled my quart jars and processed in a boiling water bath 10 min.

I don't have any recipes really, it was mostly experamentation as to what tasted good.

[firegirl969]

Thanks for response, Mom!

[firegirl969]

12 pints of sweet potatoes
3 quarts of chicken broth
5 pints of chicken

[firegirl969]

DH has me using up stuff out of the freezer to get ready for the pig and steer that will be going in there this fall. I got out a large bag of catfish nuggets and made a large pot of catfish muldown and canned 12 quarts of it. Add saltines or corn bread and that will be 12 supper meals for DH, DS, and I. I used up some of our potatoes we grew and dug in the spring and stored in the pumphouse. Some of them are sprouting, so I also cut off the eyes and got them ready to plant for this fall.

[Thyme]

Currently pressure canning 67 qt of tomato juice.

[Mom5farmboys]

Thanks for response, Mom!

Your welcome! Did you figure out anything to do with yours yet? I put up 18 quarts of crabapplesauce today.

[cinelu]

Last night I canned 8 qts. and 6 pints of grape juice, and tonight I'm canning 4 qts of tomatoes.

[firegirl969]

Mine aren't big, about the size of a grape and still green. I don't think they are ready.

[AzLoneRider]

15 half pints of Prickly Pear Jelly with Sugar, 4 half pints that are Sugar Free to be given for Christmas gifts to friends and family who are diabetic.

[rockymtngirl]

2 half pints of sweet and hot Thai chile dipping sauce, 6 pints of pepper and onion relish, 3 pints of pickled baby round zuchinni (these look so cute - like little crescent moon pickle spears!)
Today- sweet pickle relish and green beans with lemon.

[Mom5farmboys]

Yesterday I did 22 quarts of tomatoes. I put in 53 plants this year and they just won't get ripe. I am starting to get nervous that they are all going to ripen at the same time and I will be canning tomatoes non-stop til I'm done.

[Thyme]

74 quart of tomato juice last night.Have tomatoes picked & ready to go for today will be either another 67 or 74 quart. All my tomatoes have turned at once. & still doing green beans.

[sissy]

Thyme, you rock!!!
How many canners do you have going at once? Or how many hours a day do you can?

I will be canning ground chuck later & tomorrow. It is on sale for $1.88 lb Brother-in-law works at store. I just ordered 25 lb. Off to pick it up.
Sissy

[Anon001]

Yesterday, I canned about another 14 quarts of green beans, and 7 quarts of sweet pickles. Today, I have another 7 quarts of green beans canning and after that I'll do about 6 quarts of okra...not pickled, though. lol.

This week, I hope to thaw my wild plum juice and pulp (already separated and frozen), and make about 7 quarts of jelly and about 3 quarts of jam.

[Thyme]

I run 2 large presto canners at same time. When time is up on them I take them off the stove & set the other 2 older large canners on to cook. Usually can most of the night while the 4 year old is in bed. That is a good price for gr beef here it is any where from 3.19 to 3.99 a pound. Do have 75 pounds of buffalo burgers in freezer waiting on the time to brown & can. Am butchering 16 roos of the neighbors tomarrow. I butcher his chickens ,rabbits& he will butcher my pigs when they are ready.

[firegirl969]

Paul,

If you are doing all that canning just for you, you will eat very good this winter!

[iowasue]

CanNerd - a recipe for Blueberry Marmalade?? Sounds just great! Would you share?

Thanks, IowaSue

[CanNerd]

http://www.cdkitchen.com/recipes/recs/7/Blueberry_Marmalade61598.shtml

[Anon001]

Paul,

If you are doing all that canning just for you, you will eat very good this winter!

Firegirl, I always like to have extra in case of a bad garden year. That has paid off a time or two. When I rotate out, the dogs, cats, and chickens eat very well for awhile. lol

In 2007, I had a "partial" corneal transplant in the first of both eyes. My doctor would not let me work in the garden that year. I was happy I had extra food canned on a fluke from the previous year and it showed me that I should always do that.

This year was not a good year for the garden, but better than some. I will have more green beans and okra to can. Also, I'll be canning a lot of black eye peas and pinto beans.

[nhlivefreeordie]

Today was Jalapenos, my eyes are still stinging some, but the coughing and running nose have stopped. Glad that is over for the year, so far, 65 pints of string beans, and wax beans, 12 pints of spaghetti sauce, and now 10 half pints of jalapenos. Lot's yet to do, but that is the extent of the canning, have also vacuum packed and frozen about 50 pounds of brocolli, a couple gallons of blueberries, several complete Eggplant parmigiana, and enough shredded zuchinni for about 40 loaves of bread. Having to build more storage, and I still don't have the bins built for all of the winter squash....:eek:

[Thyme]

dehydrating cabbage.Have buffalo bugers in roaster in oven cooking to jar up.

[Anon001]

...Have buffalo bugers in roaster in oven cooking to jar up.

I hope you meant "buffalo burgers". ROFL

[sissy]

Yesterday & today 45 pts of ground chuck. Done in meatballs & ground.

Thyme, How are the buffalo bugers? Oh i mean burgers. Seriously how are the burgers after they are canned?
Sissy

[firegirl969]

17 quarts of vegetable-barley soup and 3 quarts of ground venison (we are having a freezer cleaning out at my house)

[Thyme]

Oh jeez sorry yes that is supposed to be burger, need to proof read before posting. We like the burger pattys canned.Open a can put in hot iron skillet for about a minute per side to dry them up some & eat.4 year old is really crazy about them super fast cheesesburgers for him. We bought buff burgers from a guy about an hour away, dont know what he did different in feeding them but his had no flavor at all.The meat from daughters friend has a very deep beef flavor.

[Thyme]

42 qt of tomato juice
2 qt whole tomato
2 qt salsa
26 qt ground turkey

[iowasue]

30 half pints of Black Forest ham.

[Thyme]

Canners are running now.
28 qt ground buffalo
12 pint ground buffalo
14 qt buffalo burgers

[rockymtngirl]

DH and I put 13 quarts of cream corn in the freezer yesterday. We were talking about it, has anyone ever put cream corn up by canning it? How does it compare?

I've canned creamed corn - I found it to be pretty good. When I open a jar I heat it with some heavy cream, salt and pepper till it thickens up a little

[firegirl969]

Thanks rockmtngirl, sounds good! I will try that with some of the creamed corn next year. Blessings, firegirl

[nhlivefreeordie]

We processed just under 50 pounds of tomatoes today into 18 quarts of puree` and cooked that down to make 6 quarts of some very thick spag sauce, and ran those through the pressure canner. I am canning so much that I now have to build another set of shelves down in the basement.:wacko:

[gregabob]

Canned one pint of pickled beets---not much, but grew em in a 1'x1 1/2' wooden box as an experiment. Jus' gettin' my feet wet.....

[Thyme]

Was a light canning day today only 22 pints of ground beef. Then power washed 5 -12x15 oriental rugs.

[NCLee]

Over the weekend canned 21 quarts of turkey and turkey stock.

Had 2 jars that didn't seal (sigh). They'll be put into freezer containers later today.

Lee

[Dawgus]

5 qts and 6pts tomato juice, 5pts hot wax peppers,4pts jalepeno's, 1qt mixed hot peppers and 8qts sauerkraut. Right now cooking down a huge stockpot of roma tomato's for sauce. Tomorrow we'll be canning potato's and meatloaf.

[firegirl969]

5 quarts and 1 pint of pork tenderloin
6 quarts of smoked ham
2 quarts of smoked boston butt

[nhlivefreeordie]

20 pints of whole kernel Sweet Corn. Knew I had to put some up and was procrastinating, stopped by the Amish Farm that I buy produce from, and they made me a deal. $1.00 per dozen!! I bought 8 dozen and will go back for more to freeze on the cob. We had a couple ears at dinner, man is that good...:man_in_love:
Tomorrow it is back to cooking down Roma's for sauce.

[NCLee]

That was a bargain on corn for sure!!

If you have a FoodSaver, blanch and vac seal with a strip of white paper towel to keep the juice out of the pump. I seal in meal size portions. Later, drop the frozen bag in a pot of boiling water to "heat and eat". Tastes just like I bought it fresh that day. My FS has paid for itself over the years just with the quality of corn on the cob from the freezer.

Lee

[firegirl969]

7 quarts and 1 pint of pear halves

[nhlivefreeordie]

We canned corn the day before, but we did prepare and freeze about 12 quarts of sweet corn yesterday.

[Thyme]

21 quarts of chicken at 1 am last night. Start butchering more chickens at 11 today. Have 4 gallons of honey to can into spiced honey.

[Brenda]

I got 38 pints of peaches and 5 quarts of peach pie filling done

[firegirl969]

Last night, I finished up 8 pints and 1 half-pint of pear preserves.

[anna]

Yesterday 19 quarts of tomato juice and today 18 pints of green beans. Also, have pinto beans and okra in the dehydrator.

[iowasue]

8 half pints of corn relish using the recipe from Jackie's new book - looks good!

[Catalpa]

Yesterday I put up ten pints of hot pepper jelly, fourteen pints of bread and butter pickles, and sixteen half pints of peach jam.

It feels good to finally get some food put by, the harvest here has been very late.

[sissy]

Night before last 14lb cuks sliced & soaking in lime. Yesterday 21 lb cuks sliced & soaking in lime. The 14lb rinsed & soaking in pickle mix. 7lb cuks sliced & put in dehydrator. Today filled dehrydrator up with okra, carrots, green beans, & cuks. 14lb cuk rinsed & soaking in pickle mix. Canned 25 pints bread & butter pickles, 9 pints dill pickles. Start again in the morning.
Sissy

[Dawgus]

Today 4 qts applesauce, yesterday 12qts whole tomatos, Sunday 3qts spaghetti sauce and 9 more sauerkraut.

[nhlivefreeordie]

Canned 12 pints of Wax Beans and prepared 16 cups of Green Beans, vacuum packed and frozen.

[Laura]

60lbs of pears
50lbs of apples (chunky apple sauce)
65lbs of peaches
50 quarts of tomatoes........
(this is to date.....did the 50lbs of apples today)

tomorrow......50lbs of apples. (slices, apple butter, and chunky sauce)

MAN THIS IS SO MUCH FUN!!

[Thyme]

28 pints of sausage pattys

[sissy]

Canned 23 pints bread & butter pickles, 7 pints dill pickles.
Sissy

[Laura]

Yesterday 50lbs of jonathan apples.

today, 55lbs of golden delicious apples and 40lbs of roma tomatoes!

Laura

[nhlivefreeordie]

Finished picking tomatoes yesterday, and canned up 4 quarts and a pint of Spag sauce.
Also picked most of the bell peppers and vacuum packed and froze 20 cups of strips and chopped peppers.
Still have a picking of beans to go, and broccoli is still coming good.

[Dawgus]

Yesterday 9 qts whole tomatos and 6qts sauerkraut. Today I'm working on a big pot of chili, hoping for at least 8qts.

[Mom5farmboys]

29 quarts tomatoes, and 27 quarts spaghetti sauce, my stove has been full all day!

[Thyme]

43 pints of beets
24 pints of ground sausage
24 pints of link sausage
just starting on mixed peppers blistering skins under broiler , have 1/2 bushel to do & jar yet tonite.

[jdnh20]

10 pints + 1 quart of chili sauce

[sally]

Three (...counting again... yes, three!) quarts of pear quarters. This is the first canning I've done in about 25 years. I'm so proud of myself! And all three lids promptly popped down.

And I did the impossible, made those hard-as-a-rock Kieffer pears edible! After researching on the internet, I discovered the secret. Pick the pears (our neighbor said to take all we want, the pears are useless) when large, and let them ripen for 2-3 weeks. I put them in a wire bushel basket under a ceiling fan for ventilation. After a week I checked them all for any rotten spots. This first batch are the most ripe pears, after 2 weeks. I still have most of them ripening for at least another week, maybe even longer.

My mom was defeated by these pears, long ago. She even tried pressure cooking them. But I don't think she ever tried ripening them for several weeks. I'll take her a quart (and one of the unripe pears) and show her the power of the internet. :-)

-Happy Sally

[iowasue]

A dozen pints of pears from a neighbor and 10 little 4 ounce jars of onion confit or marmalade- this is delicious stuff - I couldn't keep my husband out of it while it was cooking - but 5# of well cured onions cooked down to just those 10 little jars of goodness.

[Thyme]

Iowasue, could you post your recipe for the onion marmalade? & how do you can it? my recipe is;Onion Marmalade
Ingredients:
4 lbs onions (sliced thin)
3 slices bacon (thick cut)
2 cup/225g sugar
1 cup/125g dark brown sugar
2 cup red wine
1 cup balsamic vinegar
2 tsp./20g salt
2 Tbsp. extra virgin olive oil

makes a quart & has to stay in the fridge. thanks

[Boris859]

I am not allowed near the kitchen during canning,I do get to help pick them from the garden though,today it is tomatoes,nearly 3 bushels worth from our garden,we have already done green beans,onions,peaches,sweet peppers,pickles and corn,after deer season we will also can venison, :D

[Laura]

10 quarts roma tomatos
25 quarts golden delicious apples
3 half pints of raspberries

I still have 6 cases of jars......but have run out of food to put up!!
This past week was the most rewarding week I have had in a long time!!
Laura

[Brenda]

I had a very good evening!!

18 pints & 5 quarts of Bean & Bacon soup.

They sure will taste mighty good on a cold winters day after hauling in wood.:)

[iowasue]

Iowasue, could you post your recipe for the onion marmalade? & how do you can it? my recipe is;Onion Marmalade
Ingredients:
4 lbs onions (sliced thin)
3 slices bacon (thick cut)
2 cup/225g sugar
1 cup/125g dark brown sugar
2 cup red wine
1 cup balsamic vinegar
2 tsp./20g salt
2 Tbsp. extra virgin olive oil

makes a quart & has to stay in the fridge. thanks

Onion Confit

3 1/2 pounds Yellow Onion -- Well cured and dry
1/3 Cup Olive Oil -- or as needed
1 1/2 Teaspoons Plain Salt -- Don't leave out
1 Teaspoon Black Pepper
2 Each Bay Leaves
1 1/2 Teaspoons Rosemary -- dry
6 Ounces Brown Sugar -- dark
3/8 cup White Wine -- or chardonnay or I like sherry
3/8 cup Red Wine Vinegar
1 Tablespoon Balsamic Vinegar
1 1/2 Tablespoons Tomato Paste -- concentrate in tube

Directions
Prep your jars and lids, canner and equipment.
1. In a large, heavy frying pan, heat up the olive oil and add the onions, peeled & cut in half & sliced thinly - toss around to make sure they all have a coating of oil.
2. Cover & cook over a gentle heat until they start to color - 10 - 15 minutes.
3. Add the salt, pepper. Put bay leaves & rosemary in a spice bag or coffee filter and tie with string for easier removal. Cook for a further 20 to 30 minutes.
4. Take off the lid and add the sugar, wine & vinegars and tomato paste, salt and pepper.
5. Bring them to the boil and keep stirring all the time; then lower the heat & simmer for about 30-45 minutes until the liquid is all dissolved and the onions are soft & sticky. Don’t let it scorch.
7. Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilized jar & seal leaving 1/4" headspace. Can in boiling water bath 15 minutes if desired, either half pints or 4 ounce jars.
8. Ready to eat after 2 weeks, but better if kept for at least 1-2 months.


This is a good recipe for a large electric frying pan. Makes about 7 jars - 4 ounces each.

[Thyme]

Iowasue thank you very much for the recipe & directions.
canned 28 quart of tennesse sweet potato squash
28 quart upper ground sweet potato squash
1 bushel of onions dehydrating
last night did 24 pints of spiced honey
36 pints of beets

[iowasue]

Thyme,
Your recipe for onion marmalade sounds great with the bacon, but I would guess that's why you can't waterbath can it. I wanted to be able to give some away - those 4 ounce jars my sister gave me work just right - just enough for a meal or snack. How do you make your spiced honey?? I tried peach honey from the skins of the peaches I canned this year - we like it and I was sorry I didn't make more and that I didn't try pear honey when I canned pears. It might have benefited from some spices too.

Canned 14 pints of white potatoes today - in wide mouth jars to make them easier to remove without breaking up.

[AlyBlu]

Please post the recipes for spiced honey and the pear and peach honey - thank you

[Thyme]

1 lemon
12 whole cloves
3 cinnamon sticks
2 2/3 cups honey

Cut lemon into thin slices. Put 3 lemon slices in saucepan. Break cinnamon sticks in half & place in pan. Put honey & whole cloves in pan. Bring to a boil. Place a cinnamon stick & 2-3 cloves from the boiled honey pan into half pint jars . Pour honey into jars.Leave 1/4 inch head space. Put on 2 piece cap. Process 10 minutes in boiling water canner. You can also place a lemon wedge in the jar if you like a stronger lemon flavor.

[iowasue]

Please post the recipes for spiced honey and the pear and peach honey - thank you
This is a good way to get every last bit of goodness from peaches or pears.

Peach or Pear Honey
Save all washed, sound pieces and peelings from fruit used for preserves, pickles, etc. Keep refrigerated in fruit fresh until ready to use. Cover with water and slowly cook in a covered saucepan until soft - 20-30 minutes.. Then put in a cheesecloth lined colandar or jelly bag and press to remove all juice. Drip the juice through the cheesecloth or jelly bag and then measure. Use half as much sugar as juice. Place in jelly pan or open kettle, and heat, boiling vigorously, until 225-230°. This will take about 2 1/2-3 hours. Watch closely after it gets to 220° as temperature will rise more quickly. When the foam gets a glazed look, it is ready.
Sterilize canning jars. Pour syrup into hot jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process 5- 7 minutes in a boiling water bath.
This is based on information from Clemson University. They don't give a temperature and I almost got candy the first time - it was still good. I haven't tried it with strawberry juice, but they also recommended that - sounds like it would be yummy.

[AlyBlu]

Thank you!

[sissy]

Yes thank you both. I wanted them also & will try them soon.
Sissy

[iowasue]

More plum preserves - thought I was done but found some more nice tart red plums, and since this is our favorite, I couldn't resist - the last batch is pinging right now. We like the kind with just plums, lemon juice and sugar, no pectin needed. Commercial plum jam has high fructose corn syrup, as well as corn syrup; we'd make our own even if it cost more.

[CanNerd]

8 half-pints of Grandma's Golden Relish from the Ball Complete Book. Interesting recipe since it is the only one I've seen for relish that calls for ClearJel®.

[Thyme]

24 pints of beets
36 quart of yellow potatos

[sissy]

6 pints corn beef 2 pints london broil
Sissy

[Mom5farmboys]

12 quarts pear syrup

[Mom5farmboys]

58 pints of chicken. There was an awesome sale on boneless, skinless chicken breasts here, a 40 lb box was $49.00. I am set for quite awhile.

[mtwildflower]

I had a very good evening!!

18 pints & 5 quarts of Bean & Bacon soup.

They sure will taste mighty good on a cold winters day after hauling in wood.:)

Would you share your bean with bacon soup recipe? I would like to can some of that too, but I haven't found a recipe I like.

I haven't been on here lately, but I have been canning more than I have in a long time. In the last month, I canned dill pickles, pickled beets, applesauce, tomatoes, dilly beans and a few weeks ago, my husband and daughters helped me can 50 quarts of apple pie filling, (Whomever invented the apple, corer, peeler, slicer deserves a national holiday) I did some canning of Oregon grape jelly and I made some zuchinni salsa that was DELISH! I also tried some apple butter, which I have never made before.

After the first frost, I am hoping to pick some mountain ash berries and see what kind of jelly they make. They are edible and I read they are sweeter after that frost.

In the meantime, I am working on some more regular salsa ( the zukes here were not very good this year. Usually we have zuchinni to burn!) and applesauce and apple butter. In the next couple of weeks, I'll be doing some carrots and spuds and more stews, soups and such.

[Mom5farmboys]

8 quarts of tomato juice

29 jelly jars of salsa (for Christmas baskets)

[Mom5farmboys]

5 quarts grape jam

11 quarts of stewed tomatoes......waiting for the canner to finish up so I can go to bed! Only 10 more minutes.

[nhlivefreeordie]

Went apple picking yesterday, got 3 bushels to bring home to can, and a box of pears as well. Next week should be busy.

[Thyme]

21 quarts of beef
40 pints of beef

[mtwildflower]

5 quarts of salsa
22 quarts of applesauce

[Mom5farmboys]

98 2 quart jars of grape juice, well actually it was all day yesterday and all day today. We've never had so many grapes on our vines in one year before. We still have at least 2 bushel of grapes sitting in my dining room already all picked and cleaned and ready to go, grape jam tomorrow and maybe some grape syrup for pancakes?

[Thyme]

28 quart yukon gold potatos

[mtwildflower]

MOM5FARMBOYS....I'm jealous of your grapes! And kudos on 98 freakin' quarts of grape juice! Holy Moly!


10 pints of pickled beets

24 small jars of mint jelly for gifts.

10 quarts dilly beans

[firegirl969]

DH and DS killed the 4 extra male rabbits, so we are waiting on the canner to get done canning the 5 quarts of rabbit that we ended up with. It is beautiful meat in the jars.

[nhlivefreeordie]

16 pints of applesauce today

Tomorrow, sliced apples.

[Mom5farmboys]

MOM5FARMBOYS....I'm jealous of your grapes! And kudos on 98 freakin' quarts of grape juice! Holy Moly!


10 pints of pickled beets

24 small jars of mint jelly for gifts.

10 quarts dilly beans

Thanks! today it was 21 quarts of grape jam and 27 quarts of grape syrup (kind of runny jam for on pancakes and french toast) and Yay!! the grapes are FINALLY done!!

[iowasue]

15 pints of potatoes and 8 half pints of corn and black bean relish - so good.
Had potatoes heated, drained and topped with a little heavy cream and parsley, then heated until thick - so good. Will slice and fry some today with onions and peppers from the garden. I save the potato liquid for bread or veggie soup if I don't use it when I use the can. A pint of chunky potatoes is just right for 2.

We love the corn and black bean relish - just right with a burger - I also put it in corn chowder with the potatoes.

[Brenda]

Would you share your bean with bacon soup recipe? I would like to can some of that too, but I haven't found a recipe I like.

Sorry for not getting back to you sooner on this. All I did was made my beans and bacon soup but did not cook it while tender. I cook for about an hour then put it in hot jars (fill jar only half full of beans and fill the rest with broth) and then pressure canned using time for the meat. *If you cook the beans to long they will turn mushy after being pressure canned*

I have been so busy with everything here so here is a list of what all I have canned so far the year:
Spaghetti Sauce: 12 quarts, 16 pints
Tomato Sauce: 7 quarts, 59 pints
Diced Tomatoes: 37 pints
Salsa: 21 pints
Pizza Sauce: 18 pints
Potatoes (diced):18 quarts
Corn: 7 quarts, 46 pints
Green Beans: 45 pints
Dill Pickles: 9 pints
Bread & Butter Pickles: 9 pints
Pickled Beets: 7 pints
Bean & Bacon Soup: 5 quarts, 17 pints
Chicken Soup: 7 pints
Chicken: 18 quarts, 16 pints
Roast Beef: 2 pints
Pork: 8 pints
Sausage: 6 pints
Hamburger: 8 pints
Turkey: 8 quarts
Peaches: 5 quarts, 38 pints
Pears: 42 pints
Apple Slices: 2 quarts, 5 pints
Apple pie filling: 7 quarts
Applesauce: 21 pints
Peach Syrup: 8 - 1/2 pints
Peach Jam: 6 - 1/2 pints
Grape Jelly: 4 pints
White Grape/Peach Jelly: 3 pints
Banana Jam: 5 - 1/2 pints
Zucchini/Strawberry Jam: 3 pints
Zucchini/Raspberry Jam: 5 - 1/2 pints
Honey: 22 quarts, 6 pints
Peach Honey: 3 pints

Still wanting to get more meats canned. Got the end of the garden to get canned up either today or tomorrow.

[Brenda]

this is also my first year of canning and first year of having a garden in 20 years.

[nhlivefreeordie]

21 quarts of sliced apples in extra light syrup.

[Mom5farmboys]

18 pints of tomato sauce.

I figured out a neat trick to use my electric roaster as an evaporator. Run the cooked tomatoes through a food mill and then put them into the electric roaster. Crank it up as high as it will go, remove the lid and let it simmer away. The heating elements must be in the sides because it never burned or scorched and I did forget about it a few times and didn't stir it for over an hour. In about 7 hours I reduced the volume by almost half.

[mtwildflower]

Wow. Good job Brenda! You inspire me to keep going! Thanks for the tip on canning the B&B soup, I'll defintely do that, but I was wondering if you could share the recipe.

Yesterday 11 pints of zuchinni salsa. I had enough "hiding" in the garden for another batch. The hubster says it's a keeper. Very tasty!

[Brenda]

Wow. Good job Brenda! You inspire me to keep going! Thanks for the tip on canning the B&B soup, I'll defintely do that, but I was wondering if you could share the recipe.

Yesterday 11 pints of zuchinni salsa. I had enough "hiding" in the garden for another batch. The hubster says it's a keeper. Very tasty!

The problem is that I didn't use a recipe. I use soaked my beans for an hour, drain, fill pot with enough water to cover the beans and keep check to make sure they do not boil dry. I then added some bacon bits, diced raw carrots, diced celery, minced onion and some ham bouillion and cooked for approx. another hour. I just go by taste. Then pressure can according to the time for the meat.

Good Luck!

[nhlivefreeordie]

10 more quarts of sliced apples, but macintosh this time, yesterday I did McCouns. Looks like beans again tomorrow.

[Mom5farmboys]

22 pints tomato sauce, one more batch should finish up the tomatoes--YAY!!

[Thyme]

25 pints of kale
36 pints baby spinach

[nhlivefreeordie]

13 pints Sliced Potatoes
3 Quarts Sliced Potatoes

Still have 12 pounds to cube for making hash browns.....

[sissy]

nhlivefreeordie,
Don't mean to still the thread, But!
I have never canned sliced potatoes. Do you do them the same way you do cubed? Do you blanch them? What do they come out like? Do you drain then fry? Sorry for so many questions.
Sissy

[nhlivefreeordie]

Yes, you do blanch them, cubes usually for 2 mins, slices or quarters in this case as they were mostly medium to small, blanch for 10 minutes. The rest is the same, fresh boiling water over the hot potatoes in hot jars, discard blanching liquid.
I cube a bunch too, that is todays job, ( along with making zuchinni bread )the cubed ones are used for homefries, the sliced ones get used for mashed potatoes, parsley potatoes, anything really. And yes, use them the same way after draining.

[sissy]

Thank You,
Something new to try. I have done the cubed for a few years.
Sissy

[nhlivefreeordie]

16 pints cubed potatoes....

[mtwildflower]

6 pints tomato sauce
6 pints spaghetti sauce

[Anon001]

Cannin's done! Now to get everything stored away.

[mtwildflower]

Didn't can them, but we froze 60 quarts of sliced carrots...about 80 lbs.

I didn't have enough jars for that many carrots.... ;)