It's -17 here this morning in Central New York. I'm staying inside and planning on canning some red hot cinnamon apples. Last week I made cranberry sauce.

11 half pints brandied cranberry sauce.

I know your canning year has already started. What have you put up in 2013?

Cranberry Chutney
-- Preparation Method
-------- ------------ --------------------------------
1 c chopped Granny Smith apple
1 c raisins
1 c chopped onion
1 c sugar
1 c white vinegar
3/4 c chopped celery
3/4 c water
2 tsp cinnamon
1 1/2 tsp ginger
1/4 tsp cloves
1 bag fresh cranberries -- (12 oz.)

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat and simmer, uncovered 30 minutes or until slightly thick, stirring occasionally. To can, Process in a boiling water bath for 10 minutes. Makes 4 - 1/2 pints.

-kim

Sorry, I am in crocheting and sewing season, does that count?

I just stopped by the forum for inspiration for planting this year.

Happy Canning!

about 20 pints of ground beef - it was on sale.

about 8 pints of pineapple - again it was on sale.

about 10 pints of turkey that was bought at thanksgiving time and just cooked to be canned.

I did some ham but not sure if that was in December or not.

I also found a link on youtube about canning milk so I had to try that and made 8-10 pints of canned milk from a store bought 2% milk. was told that it will have a year shelf life.

I occasionally disregard standards if botulism isn't a concern, but it is with milk.

Deborah

Made another batch of passion fruit jam, absolutely lovely to look at, and DE-licious!

2 batches of starfruit jam this morning, going to a friend's house this afternoon to teach her how to can tomatoes. (I laughed and told her she would be hooked on canning! Muahahaha....resistance is futile! :-) )

I have 3 huge heads of cabbage that were given to us, and I am going to start my VERY FIRST batch ever of home-made sauerkraut.

I sometimes get looked at like I've grown a second head when I tell people how much I can....but to me the work is definitely worthwhile. Nice to be part of a community of like-minded people who don't think canning is weird!

I have sauerkraut fermenting right now, I'm guessing it will be done in another week or so. It's my first attempt at sauerkraut, but so far so good!

My husband brought home a flat of strawberries from the farmers' market yesterday, so I made strawberry jam (freezer and cooked), strawberry-starfruit jam, (which didn't set very well...I posted another message about that..) and strawberry lemonade concentrate. Can I just say that the strawberry lemonade concentrate is THE BOMB! It is SOOOOO good! LOL, it takes a LOT of lemons to get enough juice, but worth it for sure.

Today, I have 4 cases of tomatoes. Most likely, they will be canned plain, although I've been dying to try the veggie juice cocktail, so one case may get turned into homemade "V-8 juice".

I guess I'd better get busy!

How do you can pineapple? My kids love that too!

However, come Friday, I'm getting a 20lb box of organic lemons from a small family farm in California. I have lots planned for those!

I did 103 jars of various products in 3 days last week...all of the strawberry products (did I mention that I LOVE the strawberry-lemonade concentrate!?), crushed tomatoes, Veggie juice cocktail, tomatoes with chiles, Annie's salsa (YUMMY!!!), stewed tomatoes, and some kickin' green mango-habanero salsa. Whew.

I've been looking through old threads, and found a recipe that Dave (digdirt) posted for shredded pork tamale filling. Save-a-Lot has pork picnic on sale for 0.99/lb this week, so I am going to give that a try. It will be my first foray into canning meat products (other than broth)

I'm glad I found this site. I've learned a ton, and have found some awesome recipes along the way. :-)

This weekend I did 1 pint of dried cranberries.

This weekend I did 1 pint of dried cranberries.

This weekend I did 1 pint of dried cranberries.

I have porkburger soup simmering for processing tomorrow as well as vetable soup base also being canned tomorrow.

pretty sure I have forgotten something. I guess I'm going to have to start writing all this down on a calendar. I have it stored and to lazy this late at night to go look at it. =]

I've made it to the farmer's market to see if there was anything there beautiful and fresh to can, and found nothing. Still eating off the 'maters, chutneys and jams I put up last spring.

So I've put up exactly nada in 2013. LOL! I need to get more inspired by you guys to can more in the winter when my kitchen isn't so hot!

Also, how do you can meatloaf, and what is porkburger soup? Yum.

Because the recipe is not approved by the USDA guidelines I removed it voluntarily.

Pork burger soup is very similar to hamburger soup except I use pork burger instead.

This makes approx 19 x 1.5 pint containers
2TBsp olive oil
3.5 lbs ground pork
2c sliced celery
2c sliced onion
8c sliced carrots
8 potatoes cubed
12 oz. dry lentils rinsed
2 heavy TBS minced garlic
salt, oregano, basil, lowery's season salt, red pepper, black pepper to taste.

10 Quarts water or stock. If I am using water I add the appropiate amount of bullion.

brown burger and onions in oil. (the pork burger i used was from the loin, very little fat, drain anyway.

Add all the ingredients and simmer for 1.5 to 2 hours. (I typically make the soup the night before I intend on canning it.
I use a steaming basket to separate solids form the stock, and a measuring cup to fill jars half way with the solids.

1.5 pint jars are processed the same as quart jars. 90 minutes at 10#

**PROCESS WITH APPROVED CANNING METHODS**
you will have extra solids, I personally add more stock and feed the family that night.

Taco Sauce
Apricot Chutney
Blood Orange Marmalade
Turkey Stock
Chicken Stock

got several things planned over the next week or two (candied jalapenos, apple jelly, etc.). :)

that was yesterday and today.

So we really need to stress for any newbies reading this thread that canning meatloaf NOT in the approved guidelines and it is strongly recommended against because of density issues. There are simply too many uncontrolled variables in canning meatloaf to insure its safety.

Further fats should always be skimmed/removed as much as possible not only to prevent the food from turning rancid but because fats and oils insulate bacteria in the foods and prevent the heat from killing them regardless of the processing time used.

That recipes that include additional added fats and oils are highly suspect for safety as added oils are only approved in tested recipes.

And that any and all soups need to meet the USDA guideline of no more than 1/2 solids and the rest liquid to insure proper heat penetration.

While it is true that some people home can foods and use recipes that are untested or unapproved, that is their personal choice, their risk to take, But it serves us all well to keep the approved canning guidelines in mind and to stress those guidelines to those new to home food preservation.

Dave

No, certainly no need to remove it. We are all free to make our own choices.

Dave

I'm the one that asked how to can meatloaf. Sorry to have caused a ruckus... I wasn't going can any, but I was curious, since I had not ever seen a recipe for doing so. 4square, I also appreciate where you had stressed that it was not an approved recipe. I'm starting to branch out into canning and preserving other things, no pressure canner yet, and I find a lot of things on the internet that seem "off" to me.

Thanks to all for your diligence!

I'm the one that asked how to can meatloaf. Sorry to have caused a ruckus... I wasn't going can any, but I was curious, since I had not ever seen a recipe for doing so. 4square, I also appreciate where you had stressed that it was not an approved recipe. I'm starting to branch out into canning and preserving other things, no pressure canner yet, and I find a lot of things on the internet that seem "off" to me.

Thanks to all for your diligence!

8 pints lemonade concentrate
1 pint dried lemon zest strips
2 quarts candied lemon peel
1 quart preserved lemon
1 quart bag lemon juice cubes

I plan on doing 3 citrus marmalade tomorrow...

note on the country style ribs, they came out wonderful, one jar did not seal and we had it for dinner over plain white rice w/ veggies. YUM

Still need to do more tomatoes, sauce and salsa, and would love to get my hands on some cucumbers so I can make bread and butter pickles. Probably will make another batch of marmalade, too.

(Nope, not addicted to canning....don't have a problem at all. Why do you ask? ;-) )

There's a sale at Shoprite Sweet Red Pepper 2 pounds for $3. I don't normally start canning my marinated sweet red pepper this early in the season but that's a great price. I bought 4 pounds but plan to go buy more and can some Marinated Sweet Red Pepper and a refridgerator pickle with them.

(3) half pints Chardonnay Kumquat Marmalade

(3) half pints Chardonnay Kumquat Marmalade

Other than that, its been all planning for this season. Checking supplies & equipment & looking for the best deals on canning lids.

Thai Hot and Sweet Dipping Sauce
Blood Orange Marmalade
Cranapple Butter
Canned Chicken (9 pts)
Sweet and Sour Chicken (8 pts)
Chicken Enchilada Soup (14 pts)
Ham and Beans (3 pts)
Roasted Red Pepper Spread (10 half pints, 1 quarter pint)

Got a fabulous deal on the red peppers. They were supposed to be on sale 2/$3 but they had a whole bunch on clearance for $0.59 each.

I just started canning last fall. I have to admit it, I have a problem.... I love canning!

9 q of spaghetti sauce that was awesome!
11 pints pineapple
14 Q applesauce
5 pints asparus-pickled
too much too sweet strawberry jam- I'm giving it away, it tastes like store jam. I still have 6ish pints left.
Plum Jam that was awesome

http://thekitchencoven.blogspot.com/2013/03/canned-lemonade-concentrate.html


Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside. 

2.) Puree strawberries in a blender or food processor fitted with a metal blade, working in batches, until smooth. Transfer to a large stainless steel saucepan as completed. 

3.) ADD lemon juice and sugar to strawberry puree, stirring to combine. Heat to 190degrees F over medium-high heat, stirring occasionally. Do not boil. Remove from heat and skim off foam.

4.) LADLE hot concentrate into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

5.) PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Can be canned in quarts: processing time is the same as for pints.
QUICK TIP: 
To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust concentrate to suit your taste.

Got this recipe off of this forum,and have to say my family is addicted....it is SO yummy. I usually mix 1 part concentrate to 2 parts water or soda. Stretches the concentrate a bit, and still tastes wonderful.

LOL, ObsessiveCanner.....that should have been my screen name! Love it! (I don't have a problem....REALLY!)

2 pints Pineapple
2 pints Mango
1 pint Pineapple & Mango
3 pints Lime & Pico Mango

Also peppers:

4 pints Marinated Red Peppers
1 quart Cubanelle Peppers - Frozen

I also have recieved so much spinach in my csa and between the lettuce and kale, I haven't touched it, so:

2 pints Spinach

The spinach was the first time I *ever* pressure canned! I did pretty well! AND! I didn't blow myself up!

I'm getting more comfortable with this pressure canning thing!

Heather

Deanna

Next month: peach marathon!

(if it does not stop torrential raining I fear any further pickled pepper canning will cease).

Today was 6 quarts of dills that have been fermenting for the past 3 weeks and refilling the Harsh crock with another batch. Getting tired of working with cukes already but still have Sweet Relish to make.

Then 36 ears of sweet corn shucked, blanched, and to the freezer - most on the cob. This afternoon 6 quarts of B&B pickles and 3 bags of tomatoes to the freezer stocking up for making a double batch of Annie's Salsa next week.

Dave

I also "resurrected" some apricot jam from last year that never set. (as the jars were cooling on the counter, i noticed that the packet of liquid pectin had expired). Rather than have many jars of apricot "dessert topping" I dumped a jar back into a sauce pan and heated it. Added some Pomona pectin mixed with a very little extra sugar (kept the pectin from clumping) and boiled again. Poured the jam back into the jar and it set up like a charm. Didn't bother re-canning, just put it in the refrigerator. I plan to do this on a jar by jar basis.

I also need to get out and forage for some blackberries!

Strawberry Jam--12
Strawberry Jelly--12
Strawberry Jam with Splenda--4
Strawberry Jam with NO SUGAR--2
Strawberries on Tap Jam/Jelly--11
Strawberry Syrup--4
Rhubarb Jelly--5
Rhubarb Jam with Strawberry Jello--4
Early Peach Preserves--5
Blueberry Jam with Splenda--4
Blueberry Syrup--4
Pickled Beets--3 (still have 1 bushel to go this week)
Pickles-Bread & Butter--14
Pickles-Bread & Butter with Splenda--13
Pickles-southern Lime--15
Pickles-Kosher Spears--18
Pickles-Kosher Chunks--15
Green Beans--18 pints and 21 qts

Season is just now starting.

for my jams and jellies, I freeze the fruits and then make the jam/jellies later. It takes long enough just to process the fruit without trying to make the jams/jellies the same day. I wait til a cooler day to make the preserves.

More is coming right up!

20 1/2 pints of wild red huckleberry jam
14 1/2 pints of blueberry jam

I was lucky enough to come across a whole hillside of wild red huckleberries up on Capital Forest a few weeks ago so I turned it all into jam and shared with my adult children, my parents and my grandma. It was such a treat to find them. I have not seen a place loaded down with the tart little jewels like that since I was a child.
As the garden matures there will be lots more canning to do.

I've canned peach pie jam, caribbean peach chutney, spiced peach butter, peach melba jam, and fruit salad in a jar (holy cow is that one good - I'm half tempted to make a second batch, as I don't think 19 pints are going to last us long enough).

Still need to put up peach pie filling, peaches in syrup, pickled peaches, and peach raspberry lemonade concentrate.

I also put up Homestyle Corn Relish and 22 pints of V8 this month.

I picked up 10 pounds of blueberries. Most will go in the freezer, but I did get a batch of Summer Solstice Jam put up, using some old cherries from the freezer. However, I see that jam doesn't look like it set very well. Might need to reprocess it. I really don't love liquid pectin.

I've added 27 pints of pickled beets, should have got more done, but sprain ankle getting more jars out of storage. Hopefully tomorrow, I'll be back to get another 20-30 done, then finished until next week.

I sell produce and the extra becomes processed for our own use, that makes our food for winter almost free, just the time.

I'd love that fruit salad in a jar recipe too, if you don't mind sharing. I plan on canning a lot of applesauce and peaches this summer/fall for my kids breakfasts, but I know they'd love that fruit salad, too.

Today is green beans (approx. 18-20 pints and canning the kraut that is done in the crock. Need to get the 10 heads of red cabbage shredded and into the crock.

Then we have to figure out something to do with all the zucchini that has taken over the fridge. Will shred some to freeze for bread later but will probably can tomatoes & zucchini with the rest.

Peaches are done (canned) and so is all the corn (freezer) and if I never see another cuke this season it would be great!

Dave

Off the top of my head, here's this year's canning (half pints)

Feb Reprocessed 19 jars of grape jelly that hadn't set since Oct.

May made 6 jars of Blueberry Lime and 8 (?) jars of Gingered Blackberry Preserves from frozen berries

June 13 jars Mint Strawberry Preserves (a la Ferber) and 15 jars Old Fashioned Strawberry Jam

Still have gallons of blueberries picked this month frozen I need to process - anybody have an comments on the Blueberry Bonanza syrup (with corn syrup) vs the Blueberry Syrup on page 195 of Ball Complete? I'm looking for max yield for market and would like to avoid corn syrup, have various sorts of pectins (some might be expired, I don't normally use pectin but bought some last year and also got some on Freecycle) in the house to thicken it with if necessary.

I think Ball Complete has a fruit cocktail recipe.

Edited to add:

7 jars of Blueberry Syrup (Ball Complete page 195) with wild blueberries (raw pack, about 1/3 of the jar)
used the blueberry pulp to make 8 (?) jars of Blueberry Chipotle Preserves with Triple Sec - going to open a jar after a month to taste

3 pints of Bread and Butter pickles (in fridge)
2 quarts of B&B pickles (in fridge)
3 quarts of Half Sours (in fridge)
1 pint of Linda Z's Zucchini Preserves (in fridge)
5 pints B&B pickles (canned)

Need to make more Blueberry Lime Preserves since I sold out, and trying a Blackberry Cardamom (?) jelly or maybe just plain Blackberry jelly and then do a Blackberry Cardamom jam later. Sold out of Gingered Blackberry preserves but I really want to try Cardamom and I don't have enough berries to do both (darn SWDs!)

I think I want to try the Ball Complete Zucchini Marmalade too since I have the zukes, they need to be peeled since the SB scarred them all up and they didn't sell. Then again I may just freeze ratatouille since it looks like these may be the last of the zukes - no new flowers.

Edited 8/25 to add:

11 jars of Summer Squash Marmalade (1 batch of Ball Gingered Zuke plus 1 batch of Topp's version, plus a quart of lemon juice with 4C sugar and 1 pouch liquid pectin, all mixed together and reheated, processed in 2 batches to get right density)

1 quart blanched and frozen edamame (and more in the fridge)
2 lbs blanched and frozen green beans (and more in the fridge)
1 quart blackberry juice (in the fridge waiting to be made into jelly)
3 quarts finished half sours (half eaten already)
3 gal half sours fermenting now
another 4 lbs of cukes waiting to be pickled today

The best one was a sort of fig-lemon marmalade. Every time I tasted it while it was cooking I said out loud, 'OMG, that is so GOOD!'

I also made fig chutney, blackberry jam, raspberry jam. I am too lazy to count jars, but probably 6-12 of each.

Oh, and one pint of quince sauce for ice cream, with an extra quince :).

This summer so far is all frozen stuff, I think: greens, berries. And grated zucchini -- so delicious for making fried patties!

Need to expand outside of just fruit! :-)

Blueberry jam
Blueberry & Basil Jam
Blueberry & Candied Ginger Butter
Blueberry Syrup
Blueberryies in Vanilla Syrup
Blueberries in Lavender Syrup
Blueberry Pie Filling

It took all - day - long and we split it in half!

Jessica

Today did 8 jars of Blueberry Lime Chipotle (added 1 Tbsp of chipotle powder to 8C of berries, 6C of sugar and it was too spicy so boiled up 4C berries and 2C sugar, shot of lime juice in a smaller pan and added it, then reheated the large pan before filling jars). Think this is like salsa and needs to sit for month to mellow?

Also did 8 jars of wild blueberry syrup - filled each 8 oz jar with 1/3C of wild blueberries, then added syrup made from blueberry juice (following method on page 195 of Ball Complete) and a simple syrup of 4C water, 3C sugar. Didn't really see it get to thread stage but I was afraid of caramelizing the sugar so I just added the blueberry juice and boiled a while longer, it wasn't setting up on a cold saucer (didn't really want it to), berries are floating (followed method for Huckleberries in Syrup in Linda Z's book, but I think she filled the jars with berries since she said 2 lbs would fill 6 half pints). Should be good on pancakes though. I didn't want to make "preserves" so my syrup may be a little runny.

40 lbs of blueberries is a lot - more than I've picked in the past month! Did he have to pick them?

Has anybody tried Mrs. Wages Pie Filling? Looks like powdered Clearjel? I was wondering if this could be substituted for CJ in relishes, etc. not just pie filling. Probably more expensive than CJ but TSC has it, thought I'd try it before ordering CJ online (shipping can be more than the purchase price!).

Next year I'm definitely NOT going to try and can 65 quarts of strawberries by myself. I went to bed around 1:00 each night and had to blast the AC since they didn't fit in my fridge. But I have lots of organic strawberries put up! :-)

Can I have your recipe for strawberry serrano? Though they're not ripe at the same time - do you use dried serranos? I'm hoping frost holds off long enough for me to get some peppers this year (didn't last year), the plants are looking great, I have some 2" long Anaheims and some hot cherries already. I still have to renovate my strawberry bed though, it was too hot to do it last month.

I only use fresh, appropriately ripe food when canning, whether it comes from a dumpster on not. I get that it would make many (most?) people nervous. Initially I wasn't going to can anything from there, but after a year of eating it and finding it to be at times far better than some produce I've bought I decided to just go for it and I haven't had any problems. And just in case anyone here is wondering - I have a full-time job that more than pays for both my needs and wants, I just hate to see so much needless waste. I'll be transitioning to canning more freshly picked produce as my garden and farmer's markets are now underway! :-)

Here's a link to my grandparent's website, they do have u-pick. The web-page is fairly out of date, but you can always call them to see if their berries are ready - or PM me. They usually start in June and are in the last week or so around the 4th of July. Absolutely delicious berries! I can never eat enough of them. :-)

I buy off the "still good" rack, though some is definitely past prime. I just had an image of you picking the "still good" berries out of a clamshell of moldy ones from the dumpster! Anything you can should be at peak, not overripe or squishy or even the suspicion of mold, b/c it's not going to get any better in the jar! Makes me cringe when people sell "canning tomatoes" that are split and moldy and rotting!

Oh, I will give my brother your grandpa's website, tell him to check it out if it's not too far from him -may be nice day trip with the kids, I know he'll make their great-grandma's shortcake for them since he asked me for some of her recipes, don't know if he'll make jam - and neither his GF nor his ex are domestically inclined.

Oops, just checked and the farm is over 100 miles from my brother in New Richmond. A little far maybe for a day trip, but I'll still give him the address. THanks!

4 quarts torn tomatoes
4 quarts tomato juice
7 pints basil pickled carrots
2 pints dill pickled green beans
2 pints mint pickled green beans
5 pints corn salsa

and a little of each to go in the fridge!

Starting to run out of pint jars, may need to buy more, already purchased 13 dozen for pickles and preserves. I thought I had thousands, but evidently not.

Anxiously awaiting apple and peaches here!

Is this the recipe for Canned Fruit Salad? http://www.sbcanning.com/2013/06/canning-fruit-salad-in-jar.html I think my kids would love this... :)

Still lots of tomatoes coming. I had NO tomatoes last year, and I really missed my tomato soups. I purchased some tomatoes initially from a farm to get the garlic tomato soup and regular tomato soup done before I went on vacation. I took some with me as gifts.
My neighbor got all my extra tomato starts from seeds, so I offered to can some for him as well. His tomato plants are loaded! I don't have that large of a garden! Just two 5'x6' raised beds. I have Sugar Baby watermelon growing in his garden too, squash, zucchini, pickling cukes, etc! Which I have shared of course!! 6 watermelons coming so far!

This is my first year with a full-size community garden plot (600sq ft), and it's been a huge learning curve of how much I DON'T need to grow, lol.

Today I'll be canning around 6 quarts crushed tomatoes, and next week I'll be making more salsa. I also have to figure out what to do with the 11 pounds of green beans (harvesting weekly from 1-18 foot row), too many cucumbers (I'm so over making pickles), and 5 ripe cantaloupe (still have 6 ripening)...

Canned
8-8oz Glenora grape jam**
5-8oz strawberry lemonade concentrate*
5 pints cucumber veggie relish
4-8oz strawberry basil jam*
7 8oz jars pickled garlic
2 pints pickled jalapeños
8-9 8oz Blenheim apricot jam**
8- 8oz braspicot jam (blackberry, raspberry, apricot)**
8-9 8oz jars strawberry jam*
Pickles: 13qt, 20pints
15 pints salsa
6-8oz apricot jam (very thick. Oops!)**

Freezer:
14 pounds blanched green beans
5 lb cactus
5 qts pickles
10 cups chopped onion
22 cups chopped variety of peppers (several cups gone into canned salsa already)
13 cups blackberries**
2 cups chopped basil (in tablespoon portions)**
1 lb tomatillos (saving until I have enough for canning salsa verde)
6 cups blanched fava beans

*purchased strawberries at farm stand
**grown at home vs community garden

Thanks for taking a look. :)

Next weekend the real fun begins. We're doing a day trip out to farm country and hitting all the produce stands & u picks.

Strawberry freezer jam

Lilac Jam

Blueberry Jam

Black raspberry Jelly

Black raspberry-peach Jam

Seedless wild blackberry jam

Bing cherry jam

Rose petal jam

Green beans

Corn

2 types of tomato salsa

Mushrooms

Crushed tomatoes

Spaghetti meat sauce

Dill pickle slices

Green, yellow and red peppers

Black raspberry pie filling

Corn salsa

(I think that's all)

I have frozen many quarts of fruits my daughter picked at PYOs, strawberries, blueberries, black raspberries, and wild blackberries I got from my Dad's property.

I made 2 different corn salas so far. The first was from the book 'Can It!' published by Better Homes and Gardens. The recipe is called Farmer's Market Salsa on page 159. This is a pretty simple corn salsa.

The second recipe came from Food In Jars on The Mrs. Wage's website. It is called Roasted Corn Salsa. As the name implies, it's a bit more involved than the one above, since you need to roast the corn first. I have posted the link below

Both tasted good right out of the pot (I had a small bit from each that didn't fill a jar), I can imagine it will only taste better once the flavors mellow and mingle more.

24 pints of spicy pickled beets,
6 pints raspberry-apricot jam
8 pints of Annie's salsa.
bags and bags of frozen zucchini

Looking forward to peaches, pears and pear sauce, apple sauce, pluot jam, more salsa, crushed tomatoes, pickled carrots.

Perhaps next year I will plant green beans along with the usual.

There is lime juice in the BHG recipe. The BHG recipe makes a small batch. I would think the amount of lime juice called for would be enough.

The roasted corn salsa is a recipe from the author of "Food In Jars' on Mrs. Wages site, and does not use any of the Mrs. Wages packets, so there is no asorbic acid in the recipe. I know it sounds like a lot of acid, but it really does not taste too vinegary right out of the pot, and will mellow over time. I made one batch with extra lime juice and liked the taste even better. I also added some cilantro to it.

My recipe:

10 lb. vine ripened (Early Girl) tomatoes, cut in pieces
1 lb. jalapeno peppers, diced
salt
pepper
citric acid (1/2 teaspoon per quart)

Simmer ~ 15 minutes and can.
- - - -
Edit: Looking in the thread a bit I see a post from JennyinRoss from two days ago, very ambitions canner, lots of stuff. Mentioned was "seedless wild blackberry jam." I'm thinking she strains out the seeds, something I don't do. I have canned wild-picked blackberry jam for many years, also quarts of blackberries with some sugar to be made into pies. I thought I'd relate a story:

I went to my dentist probably a bit over a year ago and told him I was concerned that a piece of one of my teeth had broken off, and I showed him the piece, which I had in a small zip lock plastic bag. He looked at it and opined "I think that's a seed!" I was skeptical but after thinking about it some I realized that it probably was a seed from my blackberry jam that had lodged between my teeth and suddenly come loose.

Today I did 8 quarts roasted garlic tomato sauce as spaghetti sauce. ?.

Anyway, I've been to local U-picks and came home with:

37 pounds of strawberries in the freezer
43 pounds of blueberries in the freezer
21 pounds of red raspberries frozen
22 pounds sweet cherries frozen
13 quart bags of rhubarb, diced and frozen
11 half pints of strawberry freezer jam
4 quarts of sour cherries frozen (I have a small tree)
21 quarts beef stock
18 quarts chicken stock
31 pints beets
13 pints pickled beets (beets did well this year)
18 pints dill pickles, half hot
4 pints pickled jalapenos
9 half pints strawberry jam
7 pints blueberry syrup for pancakes (more to come when it gets cold and I need the freezer room where berries are)
18 dozen eggs, frozen

Corn, peaches and apples are just starting. Beans didn't do well because of a long, hot, dry spell. Tomatoes will be ripe in a week or so, I've only gotten enough to eat so far. I'll be canning "plain" tomatoes as well as KatieC's Chipotle Catsup, some of my own Annie's Salsa and Tomato Basil sauce. Oh, and some sauerkraut as cabbage is doing well. I'm kind of thinking of trying some pickled watermelon rind too, I've never done that.

Annie

Yes, that's I what I meant by seedless wild blackberry jam, I pushed the fruit through a fine mesh sieve to remove the seeds. What a funny story about your "tooth seed"!

The reason I went to the extra trouble of removing the seeds on this jam is because I have a friend who wears dentures who asked if I would make some type of berry jam without seeds so she could enjoy it. Those blackberries had a lot of seeds!

Here is my own blackberry story... from this year. My dad was ill earlier this year and spent months in the hospital, before he passed on August 3rd. As a result his property had been neglected and the wild black berry patches were very overgrown, most of the canes were located in about 4ft. of weeds. One day my husband and brother and I went out there to build a ramp so Dad could come home and be under hospice care. After watching the guys for awhile I decided to go pick blackberries and grabbed my bucket. Wouldn't you know that the biggest, juiciest looking berries are always furthest back in the overgrowth? I braved the overgrowth and poison ivey and picked, on, even though I was not dressed to pick in my short sleeve shirt, shorts, etc. I was feeling the thorns from the canes scratch me, but didn't care, I was on a mission. After I was done I went inside to wash up. Normally I don't catch poison ivy, haven't had it since I was a child, but I decided to wash my arms and legs good anyway, just in case. While washing the underside of my left forearm, I noticed two evenly spaced marks, that were slightly raised and red. Yep, I had been so intent on picking , that I must not have seen the snake that bit me, which is actually good, because if I had I would have passed out from fright and spilled all my hard picked berries!

uaskigyrl I see that you are on MD? we are in Montgomery County, any places you recommend around here?

Thanks,
Edie

Edie

Going to have another go at peaches tomorrow. The first batch was rough going. I didn't start until 7 pm., and was kind of tired. I'm sure the peaches are edible, but they sure won't be winning any prizes at the state fair!

The Armenian cucumber plant has proved itself to be a real survivor of the 3 types of cucs planted. I am sure there are a dozen out there and probably more lurking in the undergrowth.

I don't know if you have access to more blackberries or raspberries ( I prefer blackberries), but blackberry - peach jam is very,very good. We don't use much of it so we give much away. Additionally, you can leave out most of the pectin and have a chunky syrup which is great on ice cream, french toast, etc.

24 qts of peaches,
24 pints Annie's Salsa,
24 12 ounce jars of blackberry-peach jam,
8 pints peach-raspberry jam,
24 pints of spicy pickled beets,
lots and lots of zucchini in the freezer

Still to come... more tomatoes to be processed, pear and apple sauce, peach pie filling, frozen broccoli (if fall harvest is there), and perhaps some winter squash soup.

I will hopefully have a lot of fall cabbage to harvest. Does anyone have a good sauerkraut recipe they wouldn't mind sharing?

Tom

Thanks for the suggestion. Peach/blackberry jam sounds wonderful. I usually have to buy the berries at the store, and usually the raspberries are more plentiful but it sounds like blackberries are worth seeking out. I'll put this on my list for next year.

In the end, I punted and froze the last 7 pints of peaches. Not my first choice, but it was the fastest. We have company coming today, and all the canning paraphernalia had taken over the dining room table. I need to get it out of the way until applesauce season starts!

I got a new freezer, so I froze everything until it was full :).

Tons of raspberries, blackberries, peaches, grated zucchini, green beans... the whole thing is crammed full, now, and no room for tomatoes, figs, and the fall crop of raspberries! I also made a few freezer pickles, for experimentation -- just 4 pints.

The ONLY canning I have done since spring is 2 half-pints of lindalou's zucchini relish, yesterday. And the last bit in the fridge. But I left the BWB set up in case I want to do a bit more :).

I am currently working my way through 100 pounds of plum tomatoes, starting with spaghetti sauce. I have much work still ahead of me. :)

In addition, I froze quite a few pounds of raspberries and blackberries, which I found for a great price.

One of these days I'll get a few vinegars started.

Made a minor error when I neglected to check the jars carefully. I found a chip in the rim of one, of course when it was full of hot stock. :( Stupid mistake, easily remedied, but it did put me off my rhythm of filling the jars.

Edited to add: I didn't realize I was the last post in this thread. Thanks NilaJones for starting part 2. Here is the link.