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| Happy new Year everybody!
Somebody had to start...lots of citrus around here. The trees got pruned so we have a temporary excess, and some green fruit. 4 pints and 4 - 1/2 pints of hot chayote/mirliton relish (like chow chow) 4 quarts frozen minneola juice 4 oz lemon dust - made with unripe lemons 4 oz lemon pepper 3 gallon bags grapefruit chunks - frozen
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Follow-Up Postings:
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| I made 5 pounds Canadian bacon last weekend not to much else to preserve around here mostly time to eat it all |
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| Lemon dust Cabrita? |
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| Lemon dust was suggested by a poster here to another poster who had too many Meyers lemons. I tried it with regular lemons that were slightly under ripe. Very nice way to preserve them. Just added a couple of tablespoons to a recipe of lemon cookies, great! The link shows pictures. I sliced the lemon in half to stabilize it and be able to slice it thinly, as I have no mandolin, just sharp knives. So my slices are half slices, half moon shaped. They dry to cracker consistency. Also, add to the list: I am trying really hard not to make marmalade. |
Here is a link that might be useful: pictorial of lemon dust
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- Posted by misskimmie z4b Central NY (kim@mpgfilms.com) on Sat, Jan 22, 11 at 19:13
| Lemon dust sounds wonderful but I can't get under ripe lemons here in upstate NY. : ( Beef/Vegetablei Both - 4 pints I curently have a large stockpot full of chicken carcasses, bits of onion, celery, carrot, parsley and herbs simmering in quarts of water. I plan on canning the stock tomorrow. After that I will can 8 pints of butternut squash. |
Here is a link that might be useful: My Blog- Little homestead in the Village
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| 4 pints of bright purple blood orange syrup, uh, marmalade 8 lbs of onions (on sale!) caramelized and frozen for soup |
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- Posted by highalttransplant z 5 Western CO (My Page) on Sun, Jan 23, 11 at 12:38
| Last year, I kept waiting until I was finished canning to post one big list, but before I knew it, the year was over, so this year, I think I'll post as I go along : ) 6 half-pints Cinnamon Apple Jelly Not much yet, but it's a start. Bonnie |
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| 4 ounces of lemon dust. Very nice, thank-you! i have a few questions but i think they belong on the lemon thread. |
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- Posted by roses_more_roses Z9 N CA (My Page) on Thu, Jan 27, 11 at 11:17
| More than usual for this time of year: 7 half pints Apple Butter |
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- Posted by eaglesgarden 6b - se PA (My Page) on Sat, Jan 29, 11 at 11:31
| I am just beginning to do this, although my grandmother did it for decades... Anyway, in sort of a "getting" your feet wet, I've done: 12 4 oz. jalapeno jam 5 qts - turkey broth 7 pints - bread and butter pickles. (I freely admit that I went to the local produce store and purchased pickling cucumbers just so that I could do this... I couldn't wait until my garden was ready. We are currently under about a foot of snow.) |
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| 7 quarts of pinto beans with a bit of ham and dried onion. Yum! |
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| Would you share your hot chayote/mirliton relish recipe? Sounds yummy. Thanks |
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| January - 42 jars: 7 quarts Butternut Bisque |
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| Hot chayote/mirliton relish 3 quarts (12-14 cups) chayote, minced Put vegetables in a food processor or mince with a knife. Start cooking everything in a big pot. Add: Mix well and cook for 15-20 minutes at a bubbling boil. We caned it used a boiling water bath (for 15 minutes). |
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| 6 half pints blackberry jelly (+1 jar for eating) The berries came from the freezer. A person just couldn't get to them all in time this year. More time now. |
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| Thank you Cabrita for sharing your recipe! I'm adding it to my list for this canning season. |
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- Posted by misskimmie z4b Central NY (kim@mpgfilms.com) on Mon, Feb 14, 11 at 13:04
| Add to my previous list - Butternut Squash 8 quarts Today I plan on dehydrating the last of the garden carrots and maybe some potatoes. |
Here is a link that might be useful: my blog- Little homestead in the Village
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- Posted by alabamanicole (My Page) on Mon, Feb 14, 11 at 20:34
| I pulled the butternut squash out of the basement and cooked it for freezing. It's been sitting so long, it's sweet as candy, but I didn't think it'd hold out much longer. Of course, I seasoned roasted the seeds, too, since I have plenty already saved for next year's garden. The leftover "ugly" sweet potatoes were dehydrated for dog treats, and the last of the apples were dehydrated for human treats. |
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| Does freezing count? We've been working through the potatoes that have started to sprout, baking a whole oven-full at once, and then freezing them. |
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- Posted by gardengal19 5 (My Page) on Thu, Feb 24, 11 at 9:36
| Hi Bargain-Hunters - Aldi (sale started yesterday) has a 3 lb. bag of onions for 69 cents! jxbrown had a good idea to caramelize them and freeze in bags for future use. With planting season coming up, who's going to have time to caramelize or saut� onions. Sounds like I should go to Aldi today. Thanks for the tip, jxbrown! -gloria |
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| February - 41 jars total; 83 jars total for 2011 20 pints - boneless chicken breast |
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| Canned 18 half pints of sliced mushrooms. Hope to get more to can. |
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| Saturday was butcher day for ten old hens. Deboned and froze about 15# of meat to make sausage and jerkey later. Boiled five of the carcasses and made 2 1/2 gallons of stock. Picked out another couple of pounds of cooked meat to try making a sandwich spread or pate'. Long day. I still have 5 carcasses in the freezer for another stock making marathon....later. Deanna |
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| 12 pints of minneola-orange sherbet 19 half pints minneola marmalade 12 half pint meyers lemon marmalade 20 pints hot pepper-onion relish |
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| 8 pints of jellied cranberry sauce |
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| I've put up: 7 4 ounce jars of lemon prune honey butter |
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| March Total - 36 jars 2011 Total - 119 jars Annie's Salsa - 8 pints |
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| DD & DS drove down to visit the grandparents in FL. They came home with a huge box of oranges and grapefruits so... Frozen: I never thought to dehydrated fruit slices and make powder. I do crush up the dried zest and add it to bake goods, marinades and sauces. Also found some sweet red peppers on sale. Canned: |
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- Posted by john__showme__usa 5/6 (My Page) on Sun, Mar 27, 11 at 18:18
| Beans, beans and more beans. Dried beans canned in pint jars. Garbanzo (chickpeas), Great Northern, Black, Red, Blackeye Peas, 15 Bean & today canned 9 pints of Pinto. Just 1/4 tsp salt per jar and no other flavoring. Cooked some dried Lentils & didn't like flavor much so didn't can them. |
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- Posted by mellyofthesouth 9a FL (My Page) on Mon, Mar 28, 11 at 23:46
| 16 jelly jars kumquat marmalade 30 jars and counting of strawberry jam and preserves 4 jars pink grapefruit cranberry jam 2 gallon bags lemon juice ice cubes 1 small bag lime ice cubes quart bag of frozen kumquats - need to decide if I'm going to keep any more before my neighbor gets rid of them some frozen lemons and limes (whole) Need to freeze some grapefruit since it is about time to get it off the tree We've run out of oranges after drinking it fresh squeezed since December :( |
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- Posted by mellyofthesouth 9a FL (My Page) on Wed, Mar 30, 11 at 22:08
| 9 more jars of reduced sugar strawberry jam |
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- Posted by ruthieg__tx z8 TX (My Page) on Thu, Mar 31, 11 at 10:32
| So far this year I have only done some jelly/jam. I made Linda Lou's Apple pie jam....I'm guessing 6 pints don't remember and too lazy to go count. Plum jelly probably about the same amount. I am getting ready to clean out the tomatoes from my fridge and make soup or spaghetti sauce. |
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| I'm probably not supposed to ask this in the middle of this kind of thread, but apple pie jam sounds wonderful, may I please have a link to a recipe? |
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| Since the last post... 12 half pints mixed citrus marmalade ....and outside of the citrus and jam world..... 1 gallon bag mixed steamed garden greens for the freezer |
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- Posted by mellyofthesouth 9a FL (My Page) on Tue, Apr 5, 11 at 11:48
| 7 jars seedless mulberry jam. These were not super flavorful mulberries so the jam is just ok. |
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| Oh, I haven't had mulberry jam since I was a little girl! I envy you your fresh strawberries too. Nothing much to preserve around here. Let's see, I did buy some mangoes and made 4 jars of mango chutney, and some FL strawberries and made 4 jars of "taffy" - ate 2 already (thinned out with hot water), will probably use another one to make coffee cake or danish for Sat AM. Maybe some cereal bars for the kids since we're almost out of granola bars. I guess I should make some zucchini bread since I have some shredded in the freezer. Also lots of blackberries but we're not out of blackberry jam yet. |
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- Posted by mommymammal z5NY (My Page) on Tue, Apr 12, 11 at 19:06
| Mellyofthesouth--pink grapefruit cranberry jam? That sounds fabulous! Can you share the recipe? (So far, all I've made is blood orange marmalade, and mango blood orange marmalade--found mangoes on sale for $1 @.) |
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- Posted by john__showme__usa 5/6 (My Page) on Tue, Apr 19, 11 at 16:57
| Canned 7 half-pints yesterday Vinegared Red Onions Page 57 in 2010 Ball Blue Book 3 lbs red onions Peel onions. Slice onions 1/4th inch thick; separate slices into rings. Bring vinegar and garlic to a boil; reduce heat and simmer 5 minutes. Add onion rings to vinegar. Simmer, covered, 5 minutes. Discard garlic. Pack hot onions into hot jars, leaving 1/4th inch headspace. Ladle hot pickling liquid over onions, leaving 1/4th inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Makes aprox 6 half-pints Very disappointing. Too vinegary. Go figure! |
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- Posted by mellyofthesouth 9a FL (My Page) on Mon, Apr 25, 11 at 16:01
| 5 1/2 jelly jars of seedless wild blackberry jam from about 5 1/2 pounds of wild blackberries. Followed the recipe in the Ziedrich book. I'm tempted to try it with pectin if I get more since it cooked down so far. Two days later my bee stung finger is still swollen and itchy. It was worth it though for the intense blackberry flavor. btw, I posted the "recipe" for the grapefruit cranberry jam in another thread. |
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| April was a slow month. 11 Jars total, bringing me to 130 jars total for the year 7 pints - strawberry puree 4 pint-and-a-halfs - apple-pear sauce |
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- Posted by mellyofthesouth 9a FL (My Page) on Sat, Apr 30, 11 at 12:40
| Went back out and braved the thorns to pick 7+ more pounds of wild blackberries. (I have the wounded arms to prove it.) They are just a ridiculous labor of love. I used the low sugar pectin this time and put up 7 - 8 oz jars seedless blackberry jam The flavor isn't quite as concentrated but hey it will last a lot longer. |
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| Cabrita, Do you have a posting for your BBQ citrus marinade recipe? Thank you |
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| Citrus BBQ marinade 12 oz marmalade Everything needs to be ground up and blended, I also boiled it for a few minutes and let it cool. You can add olive oil to that one before marinading, also wine if you want it thinner. Also, adjust the seasonings to your taste of course. If you don't have sweet smoked peppers you can substitute sweet smoked paprika. You could also omit the pequins and use ground up chipotles. By the way, I use pequins because we grow lots of them from 3 perennial pepper 'trees'. Cayenne powder will work fine, or omit if you do not like heat. To make a large volume of this, I make marmalade first, multiply the recipe by ten or so and then process it (BWB). This is the 'small amount' recipe, probably more useful to most people. Let me know if you want the recipe to make 20 pints. |
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| A couple of weeks ago: 3 pints orca beans 5 pints kidney beans 8 pints pinto beans Yesterday: Deanna |
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| Thank you Cabrita, That recipe looks yummy. I'd like the large batch recipe, too. Also, what is the base of the Marmalade recipe? Do you do the BWB for 15 min or ??? |
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| Yay! I'm playing along this year! I need to sort of re-think my idea of putting up, but here goes: 6 half pints each of: After reading about it here, I also prepared a small jelly jar each of clementine dust and meyer lemon dust -- and they're half gone! I love the stuff, and find myself tossing it into all sorts of things. Next year....
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| Spring is coming along very slowly around here so, just BARELY getting started but 8 pints of dandelion jelly and dehydrated LOADS of wild mushrooms. Some herbs are getting close to first harvest/drying. Now if Mother Nature would cooperate and we could get the garden in !! |
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| 2 pints Honey-Allspice Jalapenos 2 pints spicy carrot pickles 1 quart Tarragon pickles 2 pints + 1/2 pint Applesauce 3 half pints Thai Strawberry jam 2 pints Mangoes in Honey Syrup 2 pints Pineapple in Honey Syrup 1 quart preserved lemons I need to get started on Orange Marmalade. A guy at work has 3 or 4 orange trees ; I told him once that I was jealous because I love fresh oranges, now he brings me a bag of oranges every week or so! I also want to make sun-dried tomatoes, caramelized onions, and marinated red bell peppers. Oh, and that lemon dust sounds amazing! |
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| 4-1/2 pints 3 Citrus Marmalade. I wrangled with this recipe last night....almost wanted to give up but I stuck with it and the soup finally turned to marmalade! Had some this morning and am so glad I stuck with it! Es muy delicioso! |
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| 14 pints of asparagus. 5 pickled, 9 pressure canned. Deanna |
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| 2 pints broccoli - frozen 3 quarts Marinated Red Bell Pepper |
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- Posted by ruthieg__tx z8 TX (My Page) on Thu, May 12, 11 at 10:11
| 6 Pints Lou's Apple pie jam. 6 Pints Plum jelly 3 Quarts Ham stock 4 Quarts spaghetti sauce 4 Pints Strawberry Jam...(it's lucious) 6 packages chard 6 packages kale 4 packages spinach 13 packages of corn 4 pints strawberries Today I plan to work up 9 quarts of strawberries. Probably some for jelly and some for freezing. |
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- Posted by ruthieg__tx z8 TX (My Page) on Thu, May 12, 11 at 10:17
| Opps I forgot my beans so here's the adjusted list. 6 Pints Lou's Apple pie jam. 6 Pints Plum jelly 3 Quarts Ham stock 4 Quarts spaghetti sauce 4 Pints Strawberry Jam 6 packages chard 6 packages kale 4 packages spinach 13 packages of corn 4 pints strawberries 6 pints Anasazi Beans |
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- Posted by crankyoldman z5 NY (My Page) on Thu, May 12, 11 at 12:06
| 6 half-pints Mango-Lime jam 8 quarts asparagus in red wine vinegar I hope asparagus is still available this weekend. I will do another 8 quarts in white wine vinegar. |
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| 1 quart watermelon vodka - tee hee hee 4 pints watermelon - frozen 1 half 750 ml bottle of vanilla extract 4 pints watermelon rind pickles @crankyoldman....that asparagus sounds yummy! How do you make it? |
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- Posted by crankyoldman z5 NY (My Page) on Fri, May 13, 11 at 9:09
| It's BWB with 5:2 ratio of wine vinegar to water. I think the processing time was 30 or 35 min? Plus my own home-grown oregano. It's from the Pickles to Relish book, which I'm just getting into. It was the only pickled asparagus recipe I could find that did not have a bunch of sugar or a bunch of salt. The recipe included carrots (for decoration) and some onions, but I didn't want those. I was going to add some red peppers and garlic, but they wouldn't fit in the jars. I used the regular mouth quart size, and that worked real well with the bend in the tops of a lot of the spears. No room left for adding things at the top like the recipe had, though. It took 14 lbs of asparagus to fill 8 jars, leaving about a gallon of ends, which I blanched to freeze to make cream of asparagus soup this winter. I will probably go pick up some more asparagus this weekend, and that will be my asparagus done for the year. I never thought of making vanilla extract. That is an EXCELLENT idea. How did you do it? |
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| I got the idea from Martha Stewart. It's vodka and vanilla bean (who would of thought?) I got two vanilla beans in my food co-op basket and already had 4 in my spice cupboard so I figured why not?! It's a long process though and this wasn't the original recipe that I used but the first one I found at the moment (linked below). The recipe I used said to run the flat side of a knife over the vanilla beans a couple times, then split down the middle (don't scrape) and it said to sit for 6 months. I think I added too much vodka to mine. Oh well, we shall see in 5 months. |
Here is a link that might be useful: Vanilla Extract
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- Posted by ruthieg__tx z8 TX (My Page) on Sat, May 14, 11 at 14:54
| So I just added strawberry jam and pineapple jam. 6 Pints Lou's Apple pie jam. 6 Pints Plum jelly 3 Quarts Ham stock 4 Quarts spaghetti sauce 4 Pints Strawberry Jam 6 packages chard 6 packages kale 4 packages spinach 13 packages of corn 4 pints strawberries 6 pints Anasazi Beans 4 half pints of Pineapple/Strawberry Preserves 9 half pints Strawberry Preserves |
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- Posted by crankyoldman z5 NY (My Page) on Sat, May 14, 11 at 15:02
| Thanks for the link, uaskigyrl! |
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| 3 Quarts Chunky Basil Spaghetti Sauce (I thought it would make more....) 4 half pints of Blackberry Brandy Preserves 1 half gallon of Blackberry Vodka Sorbet 1 quart blackberry brandy (I took the fibers from straining the syrup for the Sorbet and poured brandy over them...gonna use it for Sangria!) |
Here is a link that might be useful: Blackberry Vodka Sorbet
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- Posted by stargazer943 8bTX (mandara_jb@yahoo.com) on Sat, May 21, 11 at 0:44
| I plan to do some canning tomorrow finally. Have a dozen whole grain gluten free muffins for the freezer and 1/2 loaf gluten free zucchini bread to freeze also. |
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- Posted by ruthieg__tx z8 TX (My Page) on Sat, May 21, 11 at 11:43
| I'm doing black eyed peas today........A couple of nights ago my husband asked me for beans and I knew my shelves were empty so I started canning my dried beans ...It's so nice to go and get a jar, so now I have black beans, pinto's and today, peas. I only had small packages so I have to buy more and maybe I'll have another canning session. I sure do love having them on hand. |
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- Posted by stargazer943 8bTX (mandara_jb@yahoo.com) on Sat, May 21, 11 at 19:14
| 4 pints of black beans (dried) 2 not enough liquid guess I'll use them first 6 pints of fresh snap beans My first batches with the pressure canner, not too bad. I also got some fresh Pinto beans (not dried) and wondered about canning them. Do you use the Lima bean instructions? |
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- Posted by stargazer943 8bTX (mandara_jb@yahoo.com) on Sun, May 22, 11 at 0:30
| found instructions and canned 2 pints of pinto beans, they look yummy! |
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- Posted by highalttransplant z 5 Western CO (My Page) on Fri, May 27, 11 at 13:38
| Wow, I'm amazed at how much some of you have already canned! I did freeze 1 quart of sliced rhubarb the other day, but it will be a while before I have anything to can. Getting anxious though, some of my supplies are running dangerously low. |
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| So far: 12 pints canned spinach Yesterday was dehydration day - cilanto, dill, and chard Getting ready to start on pickled beets and have two 2 gallon jars of kraut still fermenting. Dave |
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| May - 52 jars total YTD - 182 jars 10 pints boneless chicken |
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- Posted by stargazer943 8bTX (mandara_jb@yahoo.com) on Sun, May 29, 11 at 23:38
| 7 pints carrots, think I'll do some more beans tomorrow :-) |
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- Posted by stargazer943 8bTX (mandara_jb@yahoo.com) on Mon, May 30, 11 at 23:20
| 7 pints of glazed carrots and 4 quarts of pinto beans. |
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- Posted by loveitgreen 4b (My Page) on Tue, May 31, 11 at 23:35
| Joining a co-op has allowed me to get an early start. 12 half pints strawberry jam 4 quarts potatoes 6 pints stewed tomatoes 6 qts. whole tomatoes 6 qts. chicken soup 7 pkgs. frozen apples 7 pkgs. frozen blackberries I plan to make orange jam on Thursday. |
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| Juiced about 100 lbs grapefruit and 200 lbs oranges for fresh drinking over the course of the citrus season. Need to get the last of the lemons off the trees and juiced, frozen as I dont have freezer space to freeze whole. They are going to go bad if it isn't done this week. |
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| @stargazer: glazed carrots? do tell! hee hee |
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- Posted by stargazer943 8bTX (mandara_jb@yahoo.com) on Fri, Jun 3, 11 at 18:27
| Found the recipe on the canning carrots thread. 7 pints of green beans |
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| June - 17 jars total (it was a slow month) YTD - 199 jars 9 half-pints strawberry jam |
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- Posted by mellyofthesouth 9a FL (My Page) on Sat, Jul 2, 11 at 9:48
| 5 1/2 pints pickled small peppers |
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| 6 pints pineapple chutney 2 pints roselle syrup 2 pints tomato jam |
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| 4 pints of pickled Banana Peppers. 1 spice jar of Basil. 1 spice jar of Orgeano. 1 spice jar of Sage for myself. I also gave away 3 jars of it to my neighbor. 1 spice jar of Mint. 1 spice jar of Chives. 1 spice jar of Common Thyme. 1 spice jar of Lemon Thyme. 1 spice jar of Mullien-for colds later on. 1 spice jar of Parsley 2 spice jars of Lemon Balm. I know it's best fresh, but I still dry some for later. My blueberries did not produce enough to do anything with. My strawberries were attacked by grubs, I did kill them with Milky Spore, but I still didn't get enough to do much with them. |
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| so far, I've put a flat of strawberries and 8 quart bags of sliced rhubarb in the freezer. However, sweet cherries are just starting to ripen, so jam or cherry sauce is going to be next, I think. Annie |
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| I've only frozen things so far: 14 pts avocado puree 28 qts broccoli 4 qts & 1 pt Napa cabbage 17 qts kale 5 qts mustard greens 16 qts cauliflower 26 qts mixed wild greens 2 pts & 10 cups sliced radishes 7 qts & 1 pt eggplant 21 pts strawberries Peas are starting to come in and more greens of various kinds. |
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| So far, this is what I've put up: Infused Liquors: Blackberry Vodka, quarts: 1 Canning: Red & Yellow Cherry Plum Jelly - Half Pints: 12, 3/4 Pints: 2 Frozen: It's been a busy couple of weeks. :-) Del |
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| strawberry time and the harvest season is beginning in earnest around here! 4 three-cup bags of frozen whole strawberries I made the "Favourite Strawberry Jam" from Ellie Topp's book, which calls for a three-step process (macerate in sugar overnight, then cook 5 minutes, then leave for 24 hours, then cook 5 minutes again and process). This sounds like the methods several of you have talked about doing from Christine Ferber's book. I admit I've always thought that sounded like a lot of work (who has three days to make jam?) but in fact I loved doing it this way---each step takes not much time, so in a week like this when I would have had trouble finding several hours together to make & can a traditional jam, I was able to squeeze it in. Plus, it does look brighter in colour as promised (rather than boiling for longer). The jury is still out on whether it's set, though. Flavour of the spoon I licked was terrific! (I added a bit of rhubarb and a squirt of balsamic vinegar instead of part of the lemon juice). Hm. Maybe I'll go try some for lunch right now.... Z, glad to be on the boards, finally! (or did I post my six frozen portions of asparagus-leek soup?) |
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- Posted by mellyofthesouth 9a FL (My Page) on Wed, Jul 27, 11 at 16:36
| 4 jars sure-jell low sugar hot pepper relish 7 jars wild grape jam 7 jars fig preserves |
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| 8 pints of buffalo berry jelly. It is an awful lot of trouble it is to pick enough tiny berries to make enough juice for 8 pints of jelly. Three of us pruned off the laden branches and sat on stools under a shade tree and had at it for the morning. |
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| July - 20 jars total (another slow month) YTD - 219 jars 5 pints Vidalia Onion Relish Peaches and Tomatoes are just coming in - so August will be a BIG month. |
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| I'm off to a slow start but hope to get going soon. 9 half pints strawberry balsamic cracked pepper jam Hope to find apricots on sale soon as I want to make an apricot-honey butter. I should be getting tomatoes this weekend and will start on Annie's Salsa, Roasted Garlic Tomato Basil Soup, the Ellie Topp Brushetta recipe, and her Chunky tomato basil sauce. Running low on the roasted red pepper spread so I'll fit a batch of that in along the way too. Who knows what else will strike me. |
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| 6 half pints blueberry cardomom jam 6 half pints blueberry lime 6 half pints and 4 pints of strawberry rhubarb jam 6 half pints of strawberry jam 6 half pints of blackberry Chambord jam 3 quarts of blueberry pie filling 12 pints of bread and butter pickles 6 qts of bread and butter pickles when the tomatoes and tomatillos are ripe I will start with the salsa ! |
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| We get to count liquor? Wow, then I did a quart of Meyer Lemon lemoncello, it's pretty good... I added 6 quart bags of asparagus to the strawberries and rhubarb, froze 25 pounds of sweet cherries and just put 20 pounds of blueberries in the freezer, minus enough to make a batch of blueberry corn muffins. The season is just starting, so we'll be going full tilt here pretty soon. Of course, it's in the 90s, hotter than the pits, with humidity almost as high as the temps, so of course, it's canning season. (grin) Annie |
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| since I last posted... in half pints 6 quarts frozen minneola/orange juice 10 lbs frozen greens (brussels leaves, chard, collards, kale, beet tops) 2 quarts frozen peeled favas 10 lbs grilled peeled peppers (frozen) 8 - 4 oz jars powdered dehydrated garlic 2 1/2 quarts refrigerator pickled cucumbers 2 1/2 quarts refrigerator pickled beets 5 pints pickled runner beans 5 pints picked dilled cucumber slices 7 half pints picked dilled carrots 3 quarts frozen strawberries (yay!) 2 quarts frozen peach pieces ready to go pick more peaches and kale... and a whole lot of dehydrated fruits and veggies (berry and apple leathers, dried rice/beans, dried carrots, onion, peppers, apples, celery) |
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| 3 qts pickled sweet/banana peppers 4 pints pickled cabbage & peppers 2 qts refrigerator armenian pickles 10 pints pickle mix 5 pints pickled beets 4 pints bread & butter summer squash currently fermenting: 1 gallon Lower East side full sour dills 2 gallons sauerkraut |
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| gardensue - recipe for mango jam I don't remember the exact quantities I used - I'd have to go back to check my canning notebook. But the basic recipe was 1 c. mango puree |
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- Posted by mellyofthesouth 9a FL (My Page) on Fri, Aug 5, 11 at 19:00
| 11 jars fig preserves 5 jars peach jam |
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- Posted by growinidaho 4/5 (My Page) on Sat, Aug 6, 11 at 1:06
| 14 pints pickled beets and 7 more to put up in the morning 5 gallons huckleberries |
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- Posted by floweringmama z6 Ky (My Page) on Sat, Aug 6, 11 at 19:09
| In addition to everything else, I added 12 pints salsa 9 pints pasta sauce 9 pints bread and butter pickles 3 quarts dill pickles |
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- Posted by robinkateb z4 VT (My Page) on Sun, Aug 7, 11 at 20:58
| I am both behind and ahead this year ;-) I have made 9 half pints sour cherry raspberry lime jam (which my children are rapidly consuming) and 10 half pints sour cherry red wine jam. However at some point, maybe this week I really need to make rhubarb apricot jam. As far as being ahead of the game I have 11 qts of crushed tomatoes I canned yesterday. I had the assistance of a friend as I was doing *her* a favour by teaching her to can tomatoes. However it was so much easier to peel and core all those tomatoes with her help. Plus we got several solid hours of talking. The tomatoes came from my CSA's hoop house crop. Tomato season is not in full swing in Vermont yet. |
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| August - 146 jars total YTD - 365 jars Blackberry Jam - 8 jelly jars Hoping I can still get another box of peaches to slice up. And then it's on to the Romas for sauce - planning on buying 100 lbs. - then the pears and apples come in. |
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| pixie_lou that salted peach butterscotch jam sounds wonderful! Heather |
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- Posted by homemadecountrylife Zone 8A CA (My Page) on Wed, Aug 31, 11 at 0:19
| New/Just getting back into canning, so I decided to take it slow and make only what I can handle. 1). Pickled Peaches - 7 Pints 2). Sauerkraut (home-fermented/brined) - 5 Pints 3). Canned Tomatoes (hopefully 12 Quarts) - canning those tomorrow 4). Pickles (hopefully in the next week or two) - maybe 4-5 Pints I love, love, to can but my husband doesn't get it. We live in the city so that might be the problem but I love the whole process :) |
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| So far this season I have canned: 2 batches current jam Frozen: garlic scape pesto I have one more bushel of pears left to do, probably tonight, after my beans are done (lol) - going to try dehydrating some and going to freeze pear pies with the rest. This fall I want to can corn, carrots, beets, corn cob jelly, want to try beet jelly also, vegetable stock, chicken stock, chicken soup, vegetable soup, raspberry jam, tomato sauce, tomato juice, ketchup, will probably have more beans to can, and dehydrate apples, freeze apple pie filling, and I'd love to make salsa if I have enough toms. It is alot of work now, but worth it in the wintertime, just going tin the pantry and grabbing a jar of homemade goodness. :) |
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| Yea! I'm finally on board: 5 half pints pineapple jam |
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- Posted by dancingcook DC (My Page) on Fri, Sep 2, 11 at 14:44
| My fig tree has been really prolific this year :) Apart from giving away figs to friends and colleagues, I've made: 10 half pints of chunky fig jam I also made a "fig pudding" from Joy of Cooking - more like a spice cake with figs and walnuts, nestled deep in my freezer waiting for a cold winter night to be eaten warm :) And I made some cherry catsup when cherries were really cheap. This weekend I'm planning on making a fig tart tatin, and putting up some green fig preserve with the remaining figs. I've given away masses of cantaloupe because I don't know what else to do with them. |
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| I was a bit surprised to total up - this is almost the end of my yearly garden output - and time to think about re-building soil and planting fall/spring stuff next month - our cool weather stuff goes in then. My list tho - 4 quarts fermented green beans. Froze: 5 pints boysen berries. Dried. Apples Wine. 2 batches Santa Rosa plum wine - nice. Still harvesting a few tomatoes - so will sauce and freeze, and still getting zucchinis - sigh. Just my 2 c's. Time to seed snow peas, bok choy, etc. Bejay |
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| 28 half pints habanero fig jam 20 half pints peach jam 3 quarts red chard kimchi 4 quarts black tuscan kale kimchi |
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| CANNING 2011 1. Sliced mushrooms 70 half pints 2. Pickled asparagus spears 11 twelve oz. jars 3. Pickled asparagus pieces 11 half pints 4. Marinated mushrooms 30 half pints 5. Raspberry freezer jam 10 pints 6. Cinnamon jelly 14 half pints 7. Grape jelly 9 half pints 8. Raspberry syrup 6 half pints 9. Strawberry syrup 1 pint, 2 half pints, and 1 -4 oz. 10. Green beans 15 & 2- � pints 11. Dill pickles 20 quarts 12. Peaches 28 pints 13. Peach brandy jam 6 half pints 14. Spiced crabapples 8 pints 15. Crabapple jelly 5 half pints 16. Tomatoes 22 pints � pint 17. Tomato juice 5 qts. 2 pints 18. Sweet pickle chunks 12 pints , one half pint 19. Salsa 17 half pints 20. Pickled spiced apple slices 2 pints one half pint 21. Strawberry tomato jam 3 half pints |
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| September - 143 jars YTD - 508 jars Corn Salsa - 7 pints |
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| Have added the following to the pantry: Corn Relish 14 pints + 1 pint for the fridge |
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| 11 pint and a half jars of Sauerkraut.. decided I better do something with last years kraut... next weekend is Kraut and Cider making. Will only do one five gal container this year. |
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- Posted by ottawapepper 5a (My Page) on Mon, Oct 17, 11 at 18:46
| Off the top of my head... Canned Frozen/Vac sealed Misc. other |
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| We put up 18 quarts of tomatoes from 17 tomato plants, all started from seed in our apartment, and later transplanted to the garden at our new house. We had enough tomatoes for probably well over 30 quarts, but ended up eating and giving away a bunch. |
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| Not a good year for tomatoes, but I did put up a few pints of tomato juice (all gone already) and 4+ pints of hot sauce. Fermented 4-5 gallons of cukes and kept them in fridge until eaten. Pickled about 8 pints of peppers plus a 1 gallon container of Pepper Mangoes (bell peppers) that's in the fridge. Jelly/jam - can't remember how much of each, don't even want to count what's left but I sold 15 jars, gave away at least 5, ate a few and still have 7 dozen left in the basement plus 5 more on the counter (Paradise Jelly), and have more to make with all the quince and apple juice I've been extracting the past couple of weeks, the dried apricots I bought, and all the peppers I've been picking that haven't been pickled already. Included in the 7 dozen: A few jars of apple butter early in the year I've been buying half pints like crazy! |
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| October was a slow month 22 Jars Toral Beef cubes - 10 pints It's finally getting cold here. We had our 1st frost of the year and our 1st snow of the year last night. So it it time to really break out the pressure canner - can up lots of meat, soups, and beans. |
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| 8 more pints of pickled peppers (but didn't get to the pepper jelly). DH "complained" that he's been eating peppers every night (fresh or pickled) and needs a break! But I still have 3 more bins of apples and 2 of peppers sitting in the mudroom that I have to use b4 they go bad, and 8 or more (didn't count) pepper plants hanging in the basement with pods ripening (at least I think it's working - I let some pods on that were starting to turn, I think they're ripening more, though there are still plenty of green pods too). |
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- Posted by highalttransplant z 5 Western CO (My Page) on Sat, Nov 19, 11 at 16:42
| Well, so much for posting as I went along : ) Think I just wrapped up my canning season today, so thought I'd post my final canning list of 2011. Lemon Basil Jelly = 12 half pints I also froze 5 batches of Pesto, and a couple of quarts worth of shredded zucchini. Plus, dried and ground several spice jars worth of peppers with varying levels of heat. There are a few pumpkins that still need to be baked, pureed, and frozen, which I'm hoping to get to sometime this week. Feeling pretty good that I got as much canned as I did, since I got a much later start this year, due to the late tomato crop. Now it's time to start decorating and packaging up those jars for Christmas gifts! Bonnie |
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| I canned lots of things this year, including probably the best bread & butter pickles I've ever made, but the thing that stands out as really different though definitely something nice to have around is a particular relish I came up with. I grow a lot of the walking onions (Egyptian Topsetting Onions) just so I have a fairly regular supply of green onions whenever I want them. I just had a lot this year, and there was an area I wanted to clear out, so I had a big pile of these onions and no particular idea what to do with them. I used a fairly normal relish recipe, one I would use with cucumbers, peppers, or squash, but instead I made it with chopped green onions. I thought of this, and wanted to put it here, because just the other day I fixed a sandwich, and pulled the jar of this I had in the fridge, piling a layer on. The sweet, tangy taste of any relish or pickle you might put on a sandwich, combined with that mild oniony flavor is just great. |
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| Hey, guys! Long time no post. I didn't have a very good year for tomatoes, which form the backbone of my canning season, so I've been feeling a bit bummed. By the time I realized I wasn't going to get enough to can all the tomato stuff I wanted for the year, it was too late to buy a bunch at a decent price. I did buy a few late ones at an exhorbitant price just to be sure I could put up some of everything, but I also caved and BOUGHT six jars of Classico sauce when it was on a great sale last week. Felt like I had to look both ways to be sure nobody spotted me, LOL! I did put up lots an lots of applesauce. I usually do some, but this year our usual local orchard was hit by hail in August, with the result that they had fewer first-quality apples and lots and lots of seconds at $5 for a half-bushel, so I'm on my second half-bushel of mixed seconds for sauce. HOWEVER, I've done more freezing of veggies than ever before---this is my first full harvest season since I got my FoodSaver vacuum sealer! I didn't count it all, but I put up - strawberries Boy, there was a lot of orange in my kitchen by the end of the session! I also didn't have any zucchini/summer squash this year---usually I'm freezing oodles of zucchini bread for winter breakfasts---so now I'm working on filling what room is left in the freezer with other fruit quick breads. So far I've found a banana muffin recipe I really like, and am experimenting with various apple breads, coffee cakes, and muffins. I made some squash muffins, and they're not bad, but I think I can do better. That's all. Just wanted to pop in and say hi and tell y'all what I've been up to! Happy harvesting, Zabby P.S. Dumbear, that green onion relish sounds excellent! I'll try it next year! |
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| Total Jars for November - 60 YTD Total - 590 Goal for December - 10 jars! Husk Cherry Sauce - 10 half-pints |
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| Total Jars for December - 6 Total Jars for 2011 - 596 Baked Beans - 6 quarts |
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