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What have you put up in 2014?

Posted by seasyde Washington (My Page) on
Thu, Jan 9, 14 at 19:43

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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RE: What have you put up in 2014?

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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RE: What have you put up in 2014?

  • Posted by digdirt 6b-7a North AR (My Page) on
    Tue, Jan 14, 14 at 19:20

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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RE: What have you put up in 2014?

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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RE: What have you put up in 2014?

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,
Deanna


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RE: What have you put up in 2014?

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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RE: What have you put up in 2014?

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
1/4 c. plus 1 t. pickling salt
1 qt. water
4 thin slices fresh ginger
2 large garlic cloves
2 small dried chile peppers
1/2 t. coriander seeds
1 t. cumin seeds
2 c. cider vinegar
1/4 c. brown sugar

-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.
-Drain and rinse the sunchokes, and drain them again. Into each of 2 pint jars, put 2 slices of ginger, 1 sliced garlic clove, 1 chile pepper, 1/4 teaspoon coriander seeds, and 1/2 teaspoon cumin seeds. Add the sunchokes, packing them loosely. In a nonreactive saucepan, bring to a boil the vinegar, the sugar, and the 1 teaspoon salt, stirring until the sugar and salt is dissolved. Pour the hot liquid over the sunchokes leaving 1/2 inch headspace. Close the jars with hot two-piece lids. Process the jars for 15 minutes in a boiling-water bath. Wait at least three weeks before eating.

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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RE: What have you put up in 2014?

Thanks Rodney! I'll give them a try.
I like the small recipe for a first timer.

Deanna


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RE: What have you put up in 2014?

4 half pints of Habanero Gold jelly


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RE: What have you put up in 2014?

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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RE: What have you put up in 2014?

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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RE: What have you put up in 2014?

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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RE: What have you put up in 2014?

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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RE: What have you put up in 2014?

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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RE: What have you put up in 2014?

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
13 half pints of chili orange marmalade
6 half pints blueberry cranberry jam

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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RE: What have you put up in 2014?

6 pints of Meyer Lemon Marmalade.
MJ


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RE: What have you put up in 2014?

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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RE: What have you put up in 2014?

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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RE: What have you put up in 2014?

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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RE: What have you put up in 2014?

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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RE: What have you put up in 2014?

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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RE: What have you put up in 2014?

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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RE: What have you put up in 2014?

Got a late start on my garden so I wont have much for a while. So far I've done:

Strawberry Jam ~ 5 pints, 9 half-pints
Blackberry Syrup ~ 3 half-pints
Blackberry Jam ~ 2 half-pints

Dehydrated ~
Apricots
Strawberries

This post was edited by Destls on Sun, May 18, 14 at 2:18


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RE: What have you put up in 2014?

Canning season is actually winding down here in S FL. I did a LOT of tomatoes….plain crushed, about 6 different types of salsa and taco sauce, spaghetti sauce, and meat sauce. 25 pints of tomatillo salsa verde (yum!), almost 100lb of potatoes (diced and as wedges), green beans, sweet corn, and 21 quarts of sauerkraut. I've had to completely rearrange my pantry to accommodate all of the good stuff, and actually took over a couple of book shelves in my dinette area to hold the overflow. I guess running out of storage space is a GOOD problem to have, right? :-)


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RE: What have you put up in 2014?

I know y'all will laugh, but I have "put up" 10 quarts of poke salat in my freezer!

It gets me through the cold winters!


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RE: What have you put up in 2014?

I just canned 8 pints of ground beef tonight. It's gotten so expensive that the best price I could find is the 10# tube of ground beef at WalMart for $25. I don't have much experience canning produce yet, this will be my first year. Bought a large stockpot today for cooking the ground beef that will double as a WBC. Mostly I've been canning meat when I find it on sale. Loved the .79 cents a pound turkeys last thanksgiving. Should have done more, I'm already almost out of canned turkey.


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RE: What have you put up in 2014?

nettie3 - do you have a pressure canner?


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RE: What have you put up in 2014?

Yes I do have a pressure canner. I was referring to WBC for which I will attempt to can fruit/veggies this summer. :)


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RE: What have you put up in 2014?

Wanted to make sure you're weren't trying to WBC (BWB) the meat. Veggies (unless pickled) will need to be PC'd as well, most fruits OK for BWB.

Gotta stock up this year - beef and now I hear pork are going up, so chicken will be too b/c of people switching from beef and pork and with the drought in CA the fruits and veggies will be getting more expensive too.


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RE: What have you put up in 2014?

7 pints stewed rhubarb

It's rhubarb season. I decided to can my rhubarb this year - normally I freeze it. But we may be moving this summer and I figured it would be easier to move canned stuff instead of frozen stuff!


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RE: What have you put up in 2014?

I think I might can some rhubarb too, 1 of my cousin's plants is getting pretty big and she's still down south. Wouldn't you know I just stocked up on meat so freezer is full. Maybe there's room in hers. I'd like to just can it with my strawberries (jam, pie filling) and don't really want to process it twice. I haven't "put up" anything yet this year except packaging store-bought meat in FS bags and freezing. But I need to start making some jam from frozen blueberries to get ready for market. Also want to try hickory syrup.

BTW, I found pectin in the canister on clearance (expires this summer though). Do you still need some? When/where are you moving? We're going to be in Boston the end of June (4th of July weekend?) for my niece's dance competition.


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RE: What have you put up in 2014?

12 jars mulberry jam


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RE: What have you put up in 2014?

  • Posted by digdirt 6b-7a North AR (My Page) on
    Mon, May 26, 14 at 18:24

Today was 12 pints of spinach canned as it was starting to bolt. Had plenty of fresh for salads the past couple of weeks but thanks to the weather the crop wasn't near normal. Hopefully the fall crop will be better.

Dave


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RE: What have you put up in 2014?

Hey ajsmama - thanks for the pectin offer. I'll gladly take some off your hands if we could coordinate schedules. However my I laws will also be in town 4th of July week. Just possible moving to the next town over. May put the offer in this week.


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RE: What have you put up in 2014?

  • Posted by jpc57 coastal Virginia (My Page) on
    Thu, May 29, 14 at 15:13

So far have frozen 4 pounds of tart cherries (from our small home orchard) and 4.4 pounds of snow peas. I'm also drying sage, oregano, and basil.


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RE: What have you put up in 2014?

Nine half-pints & one 1/4 pint of strawberry/rhubarb jam.
Six half-pints & one 1/4 pint of strawberry/blackberry/raspberry jam this morning!

Also drying oregano, thyme, sage, and green onions.


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RE: What have you put up in 2014?

Five jars of cognac cherries - yum.
MJ


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RE: What have you put up in 2014?

So far....

Green Beans
Baked Beans
Pinto Beans
Mixed veggies (potatoes, carrots and onions)
Stewed Tomatoes
Diced Tomatoes
Spaghetti Sauce
Pickle Relish
Lots and lots of tomatoes and I'm still canning them!


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RE: What have you put up in 2014?

1 quart of blanched frozen rhubarb mush

But I've used up all the whole canned tomatoes, and all the 2012 salsa (still have 2013 salsa and tomato sauce, tomatoes with squash)!

Strawberries are starting to turn color so will be starting those soon.

Oregano is huge - how to dry it (have Excalibur but I don't want to burn it)?


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RE: What have you put up in 2014?

24 pints of green and wax beans
6 half pints of pineapple
12 pints of peaches
1 pint of cherries

and more 4 more lbs of beans to can tomorrow we picked yesterday!


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RE: What have you put up in 2014?

I did 16 half pints of pickled beets and onions
6 half pints of Kimchee
Working on venison chili tonight.


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RE: What have you put up in 2014?

Hi,
I just finished putting up 4 strawberry rhubarb, 6 strawberry, 6 blueberry and 7 blueberry lime jams. Getting ready for the agricultural fair.
MJ


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RE: What have you put up in 2014?

  • Posted by digdirt 6b-7a North AR (My Page) on
    Sat, Jun 28, 14 at 17:33

Yesterday and today are dicing onions - 1/2 will be frozen in 1 c measurement and 1/2 are going to be dehydrated over the next several days.

Canned the last of the spinach last week until after the fall crop matures.

Dave


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RE: What have you put up in 2014?

We were given a LOT of sweet onions, and I don't have much freezer space, so I diced up 12 pounds of them, cooked them for what seemed like FOREVER, and made caramelized onion jam……12 lb of onions cooked down to 9 half-pints of jam, and that's WITH a bunch of vinegar and sugar! Lots of work, but ooooohhhhh…..yummy!


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RE: What have you put up in 2014?

Hello! I just read through all these posts and am so envious of those that live in climates that you can start growing and preserving in February! Anyway, can anyone share recipes on canning peaches and pineapple? Also, how do you freeze the snow and snap peas? Do I need to boil them first and then freeze them?

TIA!


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RE: What have you put up in 2014?

Check out NCHFP site


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RE: What have you put up in 2014?

Check out NCHFP site NCHFP.uga.edu


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RE: What have you put up in 2014?

12 4-oz jars of strawberry freezer jam, 5 gallons of frozen strawberries, 1.5 quarts of dried strawberries, and a gallon bag full of strawberry fruit leather. That was 52 lbs of strawberries, with some for fresh eating.

(and I'm thinking about going back to get more strawberries)


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RE: What have you put up in 2014?

I have 3 quarts of "drunken" cherries in the pantry.... suppose to wait till Christmas but.... I may not be able to wait that long...

Did a batch of huckleberry jam today. 5 half pints for the pantry and one half pint for the fridge (didn't seal)... have about 10 more cups of huckleberries in the freezer to clear out befor this years crop.... Don't know why I waited till the hottest days of the year to do this.... what was I thinking???


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RE: What have you put up in 2014?

Added 3 cups of garlic scape pesto to the freezer this weekend, frozen in 1-tablespoon portions.


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RE: What have you put up in 2014?

I've been having fun with my new pressure canner! 3 quarts chicken stock, 2 quarts vegetable stock, and 3 quarts carrot fennel soup. Just used it as a BWB canner and did 8 pints honey spiced peaches.


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RE: What have you put up in 2014?

7 quarts kosher dills, 7 quarts regular dills, 20 pints of gooseberry preserves. A kind soul gave us half a bushel of wonderful purple plums, so I canned those as well.
Everyone was so hungry for fresh green beans and new potatoes that I only had 6 quarts of green beans left to can, but we have a second crop coming, now that we pulled up the pea vines and dug the potatoes to make room in the garden. Our tomatoes are not producing very well this year for some reason. I hope we'll have enough to put up.We are down to our last 4 jars of salsa from last year.


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RE: What have you put up in 2014?

It's "bean" busy around here...

Green Beans - 28 quarts, 5 pints
Wax Beans - 4 quarts, 15 pints
Dilly Beans - 10 pints
3-Bean salad (Ball recipe) - 35 pints


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RE: What have you put up in 2014?

Put up 9 pints of Pickled Beets and have a left over pint of brine that I think I'll pour over hard boiled eggs. We grew the variegated variety along with the traditional red beet. I prefer the texture of the traditional for pickling. Variegated cooked to a softer consistency than the reds.


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RE: What have you put up in 2014?

Leather britches, canned green beans, canned and frozen crowder peas, okra, tomatoes, and squash.

Too many jars and bags to count!

I'm making some sauerkraut, and I'm fixing to try fermenting peas!


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RE: What have you put up in 2014?

This week:
14 qts. green beans
10 - 12 oz. jars of dilly beans
10 lbs. of cukes fermenting
12 lbs. of yellow plums fermenting for wine
12 or or pints of blueberries frozen


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RE: What have you put up in 2014?

pickled sweet peppers
canned and frozen lamb's quarters
frozen curry purslane puree
canned tomato juice
gooseberry jelly
gooseberry-apple jelly
dried plums
dried mushrooms


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