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| Thought I'd get the thread started for this year. Today I put up 7 half pints orange marmalade after being inspired by the recent marmalade thread. |
Follow-Up Postings:
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| I don't know if you'd actually call it putting- up, but I've been making strained liquid meals for DH. I make as much as the blender will hold, strain it out and store it in refrigerated jars until used. Today I made Mean Green and Fruity Oatmeal. |
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| Finally got the last of the venison done this week. 15 qts. plain and 8 quarts venison stew. Also turned the 2 extra turkeys we picked up at the after Thanksgiving sales into canned meat and broth. Got some room in the freezer now. So if I could get Carol to send me a couple of tuna I'd be set. :) Dave |
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- Posted by theforgottenone1013 5b/6a MI (My Page) on Tue, Jan 14, 14 at 19:43
| 2 pints of sunchoke pickles (soon to be many more), 5 and a half pints of apple slices, and 3 pints of cubed pineapple. Rodney |
This post was edited by theforgottenone1013 on Tue, Jan 14, 14 at 19:46
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| 6 pints of turkey stock. Rodney, could you post the recipe you used for sunchoke pickles? Sounds interesting and another way to use them. Thanks, |
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| I haven't canned anything yet this year, but I just dehydrated 178 heads of garlic. I figure I have enough for...oh....probably three years, LOL. Annie |
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- Posted by theforgottenone1013 5b/6a MI (My Page) on Wed, Jan 15, 14 at 20:27
| Deanna- The recipe I used is from the first edition of "The Joy Of Pickling" by Linda Ziedrich. My library only had the older edition so I don't know if it might have changed (I doubt it). Pickled Sunchokes (Jerusalem Artichokes)- Makes 2 pints 1.5 pounds sunchokes -Scrub the sunchokes, and slice them 1/4 inch thick. Put the sunchokes into a bowl. Stir the 1/4 cup salt into the water until the salt dissolves, and pour the brine over the sunchokes. Let them stand 12-18 hours. I omitted the sugar because I hate sweetened pickles and I didn't wait 3 weeks before tasting them. I like them. Rodney |
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| Thanks Rodney! I'll give them a try. I like the small recipe for a first timer. Deanna |
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| 4 half pints of Habanero Gold jelly |
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- Posted by MissRumphius 4b (My Page) on Sat, Jan 18, 14 at 14:19
| 5 half pints of White Zinfandel jelly. Someone brought a large bottle of it to a party here, it got opened but no one drank it - so I turned it into jelly. It is the most beautiful colored jelly I have ever made. Elaina |
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| Six quarts of cubed Musque de Provence pumpkin -- my first ever pressure canning exploit!! Several bags of raw onions into the freezer -- catching the ones that are not storing well after that wet summer. |
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| 21 quarts of (no longer) dry beans - 7 chole, 9 rajma, and 5 canellini. My latest citrus delivery was delayed by the rains in Florida, then the midweek storm. I'm awaiting the truck this morning. Planning chili marmalade and orange jelly. It's so nice to be canning again. I broke my wrist last March and haven't canned in almost a year. The pickings on my shelves are super thin. |
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| 21 half pints of jam - 9 strawberry, 6 strawberry-rhubarb, 6 strawberry-cranberry. Marmalade is steeping in the fridge. Then it will be time to tackle the frozen blueberries. I'm shocked by the price of pectin. I never stocked up last season. Only 1 grocery store has it locally. I'm paying $3.59 a box. |
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| What about the Ball stuff in the canister? That should be less expensive than buying boxes if you can find it. |
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| ajs - if I could find the stuff in the canister I'd buy it. It's just that none of the stores I frequent even have it on the shelf right now. As it is, I bought every box on the shelf when I found it - all 6 boxes! More jam yesterday Today I'll be making cranberry sauce. Then it's time to put the canner away for a while. 40 jars of jam is enough! |
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| 6 pints of Meyer Lemon Marmalade. MJ |
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- Posted by myfamilysfarm 5b (My Page) on Sat, Feb 22, 14 at 13:29
| Sheila and pixie lou, the jar of pectin isn't that much cheaper. Regular pectin can be purchased online for about $3.99 per POUND, about the same price as 2 boxes or cheaper than the jar. Yes, you will have to pay shipping, but even that shouldn't cost more than another few boxes. A pound will last a very long time. I made hundreds of jars (I think about 500 or so) last year and went thru less than 7 lbs. 5 pounds of bulk regular pectin plus shipping cost me about $33, the price of 10-12 boxes. Now I bought 25 pounds which will last me all year and part of next year. I've already done about 15 batches and haven't made a dent in the 25#. The 25# plus shipping cost me less than $75 dollars. |
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| Sounds like she's done with jam until summer - maybe pixie lou will use that much in a year. I don't use much pectin and when I do I use the low/no sugar type. Last I checked that was about $5 for the canister and Ball says it's equivalent to 3-4 packages of pectin (wonder why they don't have exact number? 4.7 oz is 2.68 times the 1.75oz size, maybe it's been reformulated but I'd think 3 packs, not 4 packs is equivalent). So it's a little cheaper - esp. if you don't like a really stiff set so would measure out less instead of dumping an entire package in (when they used to sell it in packages I'd use half a package anyway - and I haven't seen the green boxes around here lately). |
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- Posted by myfamilysfarm 5b (My Page) on Sat, Feb 22, 14 at 20:22
| Different recipes take different amounts, is the only reason I can think of. I found that I was using the jars so fast, they were easier to open at least. Now I have qt ziploc bags with my pectin. I haven't tried the sugar free/low sugar in bulk. I'm not allowed to sell no sugar/low sugar jams and jellies, not even butters. But you have to do what the rules allow. |
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| Yesterday I put up 14 of those little 4 oz jars of cranberry sauce. I washed the canner today and put it away for a while. MFF- where do you buy the pectin in bulk? Granted I'm done jamming for a while, but I typically go thru at least a dozen boxes of pectin since I typically make about 100 jars of jam. As long as the pectin has a shelf life I should definitely by it in bulk. I'm still cringing at the price I paid. AJS - I totally agree - 4.7 oz vs 1.75 oz is a simple math equation. The "equivalent to 3-4 boxes" seems a bit flaky. |
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- Posted by theforgottenone1013 5b/6a MI (My Page) on Sun, Feb 23, 14 at 13:55
| If anyone has a Save-A-Lot store near them, they sell pectin there for I believe a dollar a box (1.75 oz). It's full sugar pectin and the brand is Jel Ease. The pectin works well but I wouldn't use the instructions inside the box since they call for simply inverting the jam/jelly, not BWB-ing. Rodney |
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- Posted by myfamilysfarm 5b (My Page) on Sun, Feb 23, 14 at 18:49
| I buy my bulk pectin from nuts.com. Not only do they have pectin, but all kinds of bulk goodies. BTW, their chocolate covered pretzels are to die for. They also usually send a sample of something that you haven't bought. I've used Jell Ease before and wasn't happy with it. You need fruit pectin, either citrus or fruit. I don't think sugar makes pectin. |
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