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What have you put up this year 2009 Pt.1
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Posted by ksrogers EasternMass Z6 (My Page) on Fri, May 15, 09 at 23:13
| Well, I figred I would start up the new thread for this year. Things are bvery quiet in this forum lately. Hope all of you are getting that garden ready to go.. |
Follow-Up Postings:
RE: What have you put up this year 2009 Pt.1
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| We've had a very cool breezy and abnormally wet spring this year. Everything is slow to grow. This morning I picked the first ripe cherry tomatoes. The other plants are full of green toms. The sweet peppers are just now opening blossoms. One old plant kept over in the greenhouse has 1 pepper so far. The Japanese eggplants are now blooming with one old holdover loaded with eggs about ready to harvest. The stringbeans, squash and other plants are struggling along. We've had little sun here so I'm happy with what I have so far. |
RE: What have you put up this year 2009 Pt.1
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| Rhubarb/orange jam and assorted berry jam from frozen berries .. asparagus is just starting here. |
RE: What have you put up this year 2009 Pt.1
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| Cabbages coming - fermented 4 pints of sauerkraut. In my pantry, 1 quart, 1 pint of fermenting green beans - (these from the market tho - mine are just now beginning to climb up bamboo poles - looking good). Tomatoes waiting for heat - but plants are huge. Not much sun this spring yet, so peppers still tiny. Lots of lettuce this year, and decided if tomatoes won't work - plant more lettuce. Great strategy. The earwigs were a problem at first in cabbages - but rolled up newspaper is catching them - so only a few were missed - and chickens got the salvage. A few strawberries ripening - for eating out-of-hand. Will wait for U-pick in local fields to do some jam later. Our weather has been very cool so far - I expect it will be August before I see many tomatoes. Bejay |
RE: What have you put up this year 2009 Pt.1
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| Greenhouser, all I can say is you must have gotten your garden started VERY early. We don't have a greenhouse and, granted our tomato plants were smaller than usual, but all we have is blooms so far. We have had salad greens though and enjoyed them immensely. The crows got a lot of our green beans but it still will be a good while before the ones they left come in. |
RE: What have you put up this year 2009 Pt.1
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| I am amazed at getting tomatoes in zone 6 too. I started my plants indoors in early April and they are only a foot tall right now, with no signs of any blossoms yet. I have not found any good tasting chery types, and like grape type ones because they have more flavor. Just started 8 plants for this year. |
RE: What have you put up this year 2009 Pt.1
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| Not much but Swiss chard in the garden yet. The tomatoes are blooming, but haven't set any fruit yet. I bought the giant clamshell of strawberries at Costco recently. My husband told me that there was no way that I could eat all those berries time. He was right, but they were nice sweet, flavorful berries and my father likes homemade jam, so I made 2 pints of strawberry jam with lime juice instead of lemon. Good jam, if I do say so myself. |
RE: What have you put up this year 2009 Pt.1
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I was at the local fruit stand and spied a huge stack of
strawberries on the 1$ table. After inspecting them( over 85% good) I made an offer to take them all off thier hands for fifty cents a pint. They said yes and I made off with 28 pints for 14$. It took two days but I put up eight quarts in jars one quart frozen in syrup,two cups dried and two gallon freezer bags of whole berries. Plus more than enough to eat fresh. I'm in strawberry heven and my own haven't even ripened yet. ^_^ Plus I've been keeping my chives trimmed low and in the dehydrator and I'm about to do the same to my onions. Life is sweet when you know how to make things keep. |
RE: What have you put up - jude31
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| I started the eggplants, toms and peppers back in Feb. Some of the toms had small fruit already on them when put out for the summer. I have 2 GHs. A 8.5' X 16.5' Rion and the small HFGH. Our biggest problem is the endless rain and dark cool cloudy days. It rains almost every day. This isn't our usual normal spring weather. The chard, collards, peas and other stuff is growing abnormally slow. :( |
RE: What have you put up this year 2009 Pt.1
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| Chives tend to loose about 80% of their flavor once dried. Usually the freeze dried process is used s it helps to retain more taste. |
RE: What have you put up this year 2009 Pt.1
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| Just finished 7 pints of black beans to add to the list: 3 pints sauerkraut that started as 4. 3 pints fermented green beans - very tasty too. 4 pints, 2 qts. lentils. 4 qts, 2 pts pintos. Dried garlic and salt to replenish/replace last years. Dried oregano and thyme also, plus mint. Boysenberries coming - if I can hide them, there may be enough for some jam. Bejay |
My first pressure canning!
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| To add to my jam collection (strawberry and apricot jams), I now have 7 pints of chicken stock that not do not require room in my freezer. I followed all of the instructions carefully except the one that said to add a couple of tablespoons of white vinegar to hard water in the canner to prevent hard water stains on the jars. So now I have 7 elegantly frosted pints of broth. I thought that would be a good place to start since broth is going to get boiled into soup so I'm less likely to kill myself with it. I might try canning some dried beans while I wait for tomato season. |
RE: What have you put up this year 2009 Pt.1
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| I haven't really stopped since last year! Lately I've been putting up meat and stock, mainly pork and chicken. Yesterday was 6 pints of chicken thigh meat ($0.49/lb. hindquarters, we BBQ'd and chowed down all the drumsticks, yum), today was 11 pints of chicken broth. I've already got a lot of pinto and black beans canned up in quarts, but now I need to do pints, and a few different varieties such as Great Northern. Beans are easy to can - the only thing easier are whole baby carrots, yum. Potatoes are growing well, my 24' Rion greenhouse has (along with all the flowering plants) nearly 100 tomato and tomatillo plants, several varieties. Some I'll plant, the rest I'll give to friends/family/neighbors. They are all about 12"+ tall now. Ordered a 'Roma Food Strainer & Sauce Maker Deluxe DLX200P' today in anticipation - no more chinoix for large batches! Peas are up and climbing. Been eating radishes/spinach/lettuces like crazy. Chard/Kale/Beets are coming along. Mache is slooowwwww, sigh. Beets are doing well, and the tops are tasty too. Broccoli is doing well... so far so good. First planting of green beans (Kentucky Wonder) went in today, along a section of chain link fence. Another section is getting Italian (flat) green beans, one section yard-longs, and several trees/arbors etc. are going to have (peach, not scarlet) runner beans. Can you tell we like beans? :-) Oh, and how could I forget? We picked and ate the first strawberries of 2009 today - I always forget how much better they are than grocery store berries. I'd best get busy with the jam - I still have frozen strawberries and puree from last year! |
RE: What have you put up this year 2009 Pt.1
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| The grocery store had those big pale California strawberries on sale the other day. Bleah. So on a lark I stopped by the Sweet Berry Farm (Marble Falls, Tx) on the way home. They are usually about done by this time of year, but since it's been relatively cool and wet, they're still growing strong. So now I have 7 jars of preserves, some berries leftover for shortcake, and some leftover syrup for ice cream. Yum! |
RE: What have you put up this year 2009 Pt.1
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| So far this year, I've been enjoying the heck out of my canner (a Christmas present). 12 pints of chicken stock, 2 batches of chick peas, cannellini, black beans, and black-eyed peas (only one jar left, time for another batch already). I got some nice strawberries at the farmer's market this week, but I seem to keep eating them fresh before I can jam them. I did save enough to make a small batch (2 half pints and a 4oz) of Splenda-sweetened strawberry jam for my diabetic father-in-law. My first time making completely sugar-free jam with Pomona. Also a big batch of oregano pecan pesto went into the freezer. |
RE: What have you put up this year 2009 Pt.1
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| Today was 6 pints of spinach and froze another 4 pints of english peas. Had wilted lettuce and spinach salad for supper. :^) Dave |
RE: What have you put up this year 2009 Pt.1
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| I have been very busy canning and freezing things. I will make a list tomorrow when I am more wide awake. I got up because I had a breathing issue and decided to play on the computer until I feel sleepy. My garden is doing very well although most of the spring stuff is over and done with. About the only thing left now is onions and turnips. I plan to plant all the spring things again in the fall if I am still able to do so. I didn't get any peas canned as we ate them all...maybe get some this fall. My green beans are in full swing so I am canning a load every other day or putting them in the freezer. I had some chard that wintered over that we ate and enjoyed so much that I planted recently. I am still getting lettuce but I am babying it along. I guess the heat will get it before too long but it sure is good at the moment. I have about 30 tomato plants that I hope will produce enough so that we can eat, and can salsa and plain tomatoes or spaghetti sauce. Last year I made some chipolte catsup that was dynamite...I'd like to do some more this year...The peas are up and looking good.... |
RE: What have you put up this year 2009 Pt.1
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| Here's my list: Sauerkraut 7 pints
15 Bean Soup 5 Quarts
Black Beans 7 Pints
Lima Beans 3 Pints
Pinto Beans 5 quarts
Ham and Broth 5 quarts
Turkey Broth 6 quarts
Chicken Broth 5 Packages
Orange Marmalade 6 Pints
Strawberry Preserves 7 Pints
Tropical Fruit Preserves 6 Pints
Orange Carrot Preserves 6 Pints
Blackberry Preserves 7 Pints
Green Peas 3 Pints
Green Beans 5 Packages
Green Beans 4 Qts-12 Pts
Cole Slaw 5 Qts
Turnip Greens 3 Packages
Spinach 5 Packages
Kale 2 Packages
Onions 4 Pints
Asparagus 1 Package
Asparagus 1 Quart
Eggs 3 Dozen |
RE: What have you put up this year 2009 Pt.1
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RE: What have you put up this year 2009 Pt.1
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| Here's a picture of the tomatoes in my garden. I have been busy but I have also been doing it for fun. Remember I have been isolated in my home for so long because of the chemo. My blood counts were bad so I couldn't get out in the public or go shopping etc so I just played in my kitchen. |
Here is a link that might be useful: lookie lookie
RE: What have you put up this year 2009 Pt.1
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| I think I put my jam on another thread (I do get confused easily in my dotage), so I'll just sneak it in here too: --- six half-cups of gingered rhubarb jam with honey [I overcooked it JUST tad, but the flavour is lovely; I am surprised how much the honey comes through] --- ten half-pints of Annie's salsa (plus one pint that I put right into the fridge), made from frozen tomatoes When the tomato season was winding up, I froze a bunch, planning of course to use them soon. I think I managed a big batch of sauce in November or so and have been putting some into stews etc. all year. But there was one carefully selected bag of exactly a salsa batch worth (4 lbs) of mostly pretty meaty varieties that would be easy to peel (i.e., smooth, not-too-small ones) that I'd planned for a final batch of salsa, knowing I probably hadn't put up enough. I didn't think it would take till June for me to get around to it, of course. And the toms had plenty of ice crystals on 'em (no fancy vacuum sealer here, and I had even used a cheapie freezer bag) and I was worried they might taste freezer-burned. But hey, it's a pretty highly seasoned item, I figured, and worst that happens is I lose the cost of the peppers (on sale this week) and the time. Well, it came out pretty darned good! I noticed a much bigger change in the flavour from the fact that I'd used a habanero pepper rather than jalapenos than from the fact that the toms had been frozen. And I gotta say, peeling them and chopping them was a LOT less messy with them only partially thawed. And now, if we're careful, we MIGHT make it till the first new ripe toms come in before running out of salsa (we were down to two jars, and have vegetarian company coming on Sunday to whom we're serving Cuban beans & rice --- GOTTA have salsa!!). Alas, the 80 tomato seedlings I put in 2 weeks ago aren't looking very happy with the cold weather we've had. Hopefully they'll recover their sense of humour if the sun ever actually comes out............. Cheers, Z |
RE: What have you put up this year 2009 Pt.1
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| Zabby, it's in the 60s here and hasn't gotten into the 50s at nigh tyet, very cool even for here, and my tomatoes and peppers are not amused. I did, however, make 4 half pints of apricot preserves using Readinglady's peach preserve recipe. I kind of guessed at the sugar, since I ran out and just duped it kn, inowing I didn't have what the recipe called for. I also squeezed a lemon in and then grated the lemon peel ad added it. It's not sweet, kind of puckery and very lemon-y, kind of an apricot/lemon marmalade. I like it a lot, it was a fortuitous accident. Annie |
RE: What have you put up this year 2009 Pt.1
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| So Zabby, am I understanding you correctly....you froze the tomatoes whole? It never occured to me to do that. I made 7 jars of strawberry/rhubarb jelly for the freezer yesterday from a recipe a friend gave me years ago using wild strawberry jello. I couldn't find fresh rhubarb so I bought frozen...it still turned out well. That is weird though, using jello, isn't it?. I have strawberry preserves from The Small Batch canning book waiting in the wings to be finished tomorrow. I'm anxious to do some herbal jellies, maybe later today.
jude |
RE: What have you put up this year 2009 Pt.1
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| Unless its consumed immediatly, there is no gelatin made that is suitable for making a home canned jelly. Gelatin is made from animal protien and should never be used to make a jelly of any kind. It would require a long process time and woudl eventually break down, then weep and turn to a liquid. Using an added pectin or a natural fruit pectin is the way to go. Jello is for deserts and is made from plain gelatin, with flavor, sugar, and color added. Its almost like trying to pickle hard boiled eggs (dont get me started there!). I have never seen any kind of commercial jelly or jam that has been made with gelatin, be it sugar based or sugar free. Even for that, Smuckers offers a sugar free strawberry jam, and I found it virtually tasteless and lacks any kind of smell or taste that even remotely resembles strawberries. I added some acid blend and then some Splenda, along witha dash or honey and it seemed to help improve the taste a slight. But its like getting strawberry flavor out of an apple, it just can't be done. |
RE: What have you put up this year 2009 Pt.1
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| But Ken, if it is frozen would that make a difference? I know just because things were done a certain way years ago doesn't make it right but I have made them that way before. I do NOT want to make something that's unsafe though. Thanks. |
RE: What have you put up this year 2009 Pt.1
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| Freezing gelatin will break it down and it will become watery again. Ever see what happens when you mix fresh pineapple with gelatin? Its a combination that has no way to remain as a gel. Freezing will not keep it firm, unless it remains frozen. I used to make 'slush', using an ice cream freezer. Adding gelatin will help slightly to keep the slush from quickly melting to water again. It simply isn't stable enough to remain as a firm texture. Your welcomed to try it, but keep in mind that once opened and thawed, it should be used up quickly. |
RE: What have you put up this year 2009 Pt.1
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| Thanks Ken. Hopefully it won't be a problem since the jars were all small ones. |
RE: What have you put up this year 2009 Pt.1
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| My oh my - I just took inventory and had no idea I've canned so much already in 2009. The counts are a bit low as we've been eating this stuff, and still... Pinto Beans, 7 quarts
Chicken Broth, 24 pints
Vegetable Broth, 9 pints
Meaty Mushroom Broth, 6 pints
Pork Broth, 15 pints
Senate Bean Soup, 27 pints
Beef Stew, 7 quarts
Vegetable Beef Soup, 6 pints
Chicken Thigh Meat, 9 pints
Pork Meat, 18 pints
Rosemary Jelly, 10 4-oz. jars
Lavender Jelly, 5 half-pint jars
Strawberry Jelly. 5 half-pint jars
Strawberry Jam w/Balsamic & Black Pepper, 8 half-pint jars
Pork Breakfast Sausage, 30 lbs. (frozen) and the canning season is just getting started! Here's one of the shelving units in my basement food room: 
I need more shelving. :-) |
RE: What have you put up this year 2009 Pt.1
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| Today was dehydrating mostly - 3 lbs. of mushrooms and then sealed in mason jars with FS, basil dried and crumbled into spice jars, oregano same, dill same. Plus 6 jars of mixed berry jam and 6 jars of low-sugar strawberry jam. Doing dried cilantro and more mushrooms tomorrow. Dave |
RE: What have you put up this year 2009 Pt.1
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| Added 7 quarts of chicken soup to the stash. Got a large metro shelving unit assembled and am reorganizing the Food Room. 
Got my new FoodSaver and have been busy repackaging a lot of my dried fruits and veggies into wide-mouth mason jars (I prefer reg. mouth for canning.) Thawing out a 10-lb pkg of bone-in chicken breasts; I'll probably can half of the meat and make raw cat food from the rest. It's always something. |
RE: What have you put up this year 2009 Pt.1
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Processed 20 pounds of u-pick strawberries
16 half-pints sugar free strawberry jam
8 half-pints sugar strawberry jam (with fancy strawberry lids found at garage sale, ooo)
and a dehydrator full of strawberry leather and strawberry chips. The bad news? Hubby says it's not enough! |
RE: What have you put up this year 2009 Pt.1
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I have frozen about 10 qt. of apricots to make up into jam when I have the time. These will join the 4 gal. of strawberries that are waiting in the freezer. I'm not sure if I will make jam with the strawberries or leave them to make smoothies. I will pick up another flat of strawberries from the farmer's stand to put in the freezer. They have the best berries around. They pick them early in the morning and box them up. They usually run out by 3 PM. Now I am so spoiled by these berries, I won't buy store bought anymore.
Donna |
RE: What have you put up this year 2009 Pt.1
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| Just pulled 8 half-pints of Natural Summer Strawberry Jam out of the canner - I added 2T. balsamic and 1/4t. fresh black pepper 'cause I love those flavors with strawberries and raspberries. 
|
RE: What have you put up this year 2009 Pt.1
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To add to my earlier post of:
Habanero Gold Jelly 12 + jars and
Strawberry-Rhubarb Jelly 7 jars (Frozen) I have put up:
"Small Batch" Strawberry Preserves 4 jars
Strawberry Black Pepper & Mint Preserves 4 jars
Blueberry Lime Jam 5 1/2 pts 3 jelly jars
Lemon Verbena Jelly 9 jelly jars Not all that much but it's a start. jude |
RE: What have you put up this year 2009 Pt.1
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| Today I froze 2 gallons of strawberries that I picked up from the farm stand on my way home from church. Yesterday, I cooked a 24lb turkey (an extra that I bought last Thanksgiving) so today I carved it all up and packaged it into meal-sized packages for the freezer. Tomorrow I will cooked up the carcass for stock to can. I am trying to get as much done this week as we will be helping out at Vacation Bible School all the following week. Now that the girls are in high school, they love helping out and it is a good way to get Community Service hours for graduation. |
RE: What have you put up this year 2009 Pt.1
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| I'm always so excited when I can start adding to the "What have you put up" thread! Today, it was 9 pints of Kosher Dills. Froze several small bags of jal. peppers and some crookneck squash. And last Thursday I put up 9 pints of chicken stock. This was the first time I have made stock though, and now I'm really paranoid. I prepared it according to all the proper guidelines. I strained it through cloth twice and let it cool in the fridge overnight. When I went to defat it, there was only a film of fat across the top (I was expecting a big cake of fat). I defatted it the best I could - heated and canned. It's REALLY cloudy. So cloudy that you can't see through it. I thought it would settle a little after it set for a few days, but it still looks the same. And there's a small layer of fat on top. Could it be too fatty? Or is it common for stock to be cloudy? I had also posted on the 'cloudy stock' thread, so I have researched what kind of things can make stock that way - I didn't use starchy veggies or table salt. I guess I'm just worried about it going rancid. (Anybody care to post pictures of what their stock looks like?) Like I said, think I'm just paranoid and need reassurance. Thanks and Happy Canning! |
RE: What have you put up this year 2009 Pt.1
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| I visited my Cooking Forum pal Alexa yesterday and we put up five pints dilled asparagus pickles and five pints apricot chutney. Wish I hadn't had a bunch of strawberries macerating in the fridge, or I would have bought more apricots for jam. Instead, I just made my first batch of Christine Ferber's strawberry balsamic preserves. I think I cooked it too long and it is a little taffyish. Hopefully it will still spread when cool! My darn candy thermometer isn't worth a cent and neither is the big jam pot. It is thin stainless and things burn. I had to switch from using the thermometer to the cold plate test midway and I just overcooked the darn stuff. It goes from just right to taffy very quickly. It isn't really that stiff, but not as perfect as I would have liked. It tasted super yummy though! Only got three half pints. I'm still going to make the mint stuf and a batch of strawberry rhubarb. Lets see if I can finesse the next batch a little better. I'm having to make this stuff with CA strawberries because out local ones weren't worth carp this year, and they were charging 4.95 per quart. I got the CA ones for 99 cents. They were kinda carpy too, but OK for jam. I really wanted to try these gourmet types. I'm getting better at the no pectin strawberry preserves to maybe by next year if the berries are good I will be able to finesse some really nice jam. |
RE: What have you put up this year 2009 Pt.1
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| Well, I'm done with strawberries! Three small jam batches and none of them were perfects. Three half pints of the too thick strawberry balsamic. Then the mint turned out really nice and elegant, but when I BWB'd the half pints the jam foamed inside the jars. Not a taste problem, just aesthetics. Three half pints of that. Then, the strawberry, organge ruhbarb jam. I knew that was going to be a risky proposition, but I do love the taste of it. As I expected, I got sauce instead. The pectin was old and so was the rhubarb, and I was winging it. Four half pints of that. I still will enjoy it on my morning waffles and with yougurt though. I don't think it's possible for me to make rhubarb "jam." Apricots are on sale at the produce market but I really have to stop . . . |
RE: What have you put up this year 2009 Pt.1
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| Made boysenberry jam awhile back. Next morning when I went into pantry to check lids, they had ALL vanished! I'm hoping whoever took my jam liked it - and more important BRING BACK THE JARS. Anyway, I still had lots of boysenberries - so made another batch with pomona - about 6 jars. They were a bit runny at first, but firmed up later. I hid em. Still picking my own strawberries - not many but so good, that we eat them fresh. The strawberry U-pick field is open now. I don't know why they can't grow them as well as we small gardeners do - I think it is because they force them to produce. Their plants always are so loaded with berries, and they run liquid fertilizer through their watering system constantly. Actually, when we do U-pick, I tell my kids to pick the smaller ones - they seem a bit more flavorful. So - my fermented cukes will be about 4 pints when done. Also - my own fermented pole beans and some dillies too. About 6 or 8 pints. Drying plums as they ripen. A few apricots made into frozen sauce - 6 pints or so (darned birds). My last attempt at drying mint - now being tested. I didn't care for the dehydrated ones. I washed the mint, and put it into a butterfly type screen set-up, drying until almost done. Then removed stems, packed into baggies and froze in a small half-pint container. We love a mix of plain black and mint made into iced tea. Storing it in the top part of the fridge is convenient too. Some herbs just don't seem to dry well. I freeze cilantro, dill and now mint - until something better comes along. Squash is coming - will grate it and freeze today. Lots of zucchini bread there. Bejay |
RE: What have you put up this year 2009 Pt.1
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| The last couple days have yielded: 5 half-pints of Apple Butter
9 half-pints Strawberry Mint Jam
Chard, Spinach, Lambs-Quarters and Broccoli, blanched and frozen, about a quart of each |
RE: What have you put up this year 2009 Pt.1
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| PinkMountain: Would you mind sharing your recipe for apricot chutney with me? I adore cooked apricots above all else and would love to make a good chutney with them. Also, I use Ferber's method for cooking rhubarb jam and as a result, I never get runny rhubarb compote anymmore. The rhubarb, sugar and lemon juice macerate overnight. Then you strain, cook the juice till it is syrupy, and add the rhubarb back in. That way, most of the pieces stay intact. Thank you
Irene thank you |
RE: What have you put up this year 2009 Pt.1
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| I put 2 more gal zip-lock bags full in the freezer yesterday. The temps have been up in the 100's so I have been stuffing apricots and strawberries in the freezer until the temps go down enough to make jam. I did make up a small batch (41/2 pints) of strawberry-chocolate ice cream topping that was put into frig and freezer. I took some to a "movie night" at a friends house to serve on the ice cream. The girl friends loved it. |
RE: What have you put up this year 2009 Pt.1
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| The apricots will oxidize in the freezer without any protection. Zip loc bags are, at best, only going to reduce the feeezer burn slightly. |
RE: What have you put up this year 2009 Pt.1
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| Here's the recipe IreneC. But we left out the nuts (accidentally but I think it is just as well. Nuts can get soggy over time and you can always add them to the chutney once you open it.) We made a half recipe, got five half pints. Apricot Chutney Ingredients:
Amount Measure Ingredient -- Preparation Method Cooking Directions:
-------- ------------ --------------------------------
6 cups fresh apricots -- pitted
4 medium onions -- sliced
1 1/8 cups seedless raisins
2 1/2 cups white wine vinegar
1 pound dark brown sugar
4 tablespoons salt
1 cup preserved ginger (we used a combination of candied and puree, less than what you would use fresh.)
1 tablespoon mustard seeds
1 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
Grated peel of 1 orange
Juice of 1 orange -- strained
1/2 cup walnuts Put all of the ingredients into a large pan and cook gently to a soft
mush, about 1 1/2 hours. Add the walnuts. Pack into sterilized jars. Process in a boiling water bath; pints 25
minutes; quarts 30 minutes. Keep the chutney for at least one month before using it. |
RE: What have you put up this year 2009 Pt.1
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| Ken, the zip-lock bags are only temporary-until it cools off enough to make jam, probably next week. When I cut them up, I put them in a FruitFresh solution for 5 minutes to prevent oxidation. I can can with temps in the 90's, but not in the 100's+. It was 104 on my back porch when I froze them. |
RE: What have you put up this year 2009 Pt.1
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| Lucky you. We have not seen more than a few days of temps over 75 degrees since April. |
RE: What have you put up this year 2009 Pt.1
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| I'll trade you. I really shouldn't complain, at least the humidity is low. Tomorrow it's only going to be 95. We won't see any rain until October. I have to get up early to water everyday. |
RE: What have you put up this year 2009 Pt.1
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| Just saw the weeks forcast. Its the forth week of rain all the way through Saturday and later. Slugs are out back crawling around all day now. |
RE: What have you put up this year 2009 Pt.1
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| I hate slugs! I don't envy all that rain, I would like enough to keep the brush from drying out so much. It is so dry here that it doesn't take much to start a fire in the grasslands or forests. Yesterday I made 5 1/2pt jars of no pectin plum jam. It looked so nice on the counter this morning. While the lids were pinging last night, I commented to my 14yo DGD that the jars were singing to me. She ran and told her mother to call the guys from the funny farm. "Grandma thinks jars of plum are singing to her". They are always joking that if you stand still, I will either can or pickle you.LOL |
RE: What have you put up this year 2009 Pt.1
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| Went for just a quick strawberry pick the other day --- ate one quart with shortcake and put another in the freezer. It had poured the day before (what else is new) so they weren't at their most flavourful, but I had to get SOME into the house beyond the handful from my garden we've been getting for our cereal every morning.... Have a friend coming in from the city Sunday night and she wants to go picking Monday morning so if the weather cooperates (ha!) I'm hoping to get a bunch. Want to make jam, also some sauce to put on oatmeal & pancakes.... Zabby |
RE: What have you put up this year 2009 Pt.1
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| Yesterday was 15 pints of green beans and 4 pints of pickled sweet peppers. Ate our first ripe tomato for dinner last night. Today is pickle day - 6 quarts of Mrs. Wages Kosher Dills and a gallon jug of refrigerator dills. Sauerkraut is on week 3 of fermenting and looking good. Kraut has a kraut smell!!! Dave |
RE: What have you put up this year 2009 Pt.1
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| We are having an unbelievable growing year over here. (About time too.) We can't keep up with the lettuce. I only sowed part of a packet of seed but they have grown huge. Even with everyone in the street getting given mammoth lettuces they are still bolting before we can eat them all. I am going to have to start turning them into soup. The soft fruit is also amazing, especially the red currants. From 5 bushes I have about 12 pounds frozen, 6 pounds of jelly, we have eaten another few pounds fresh, there are 3 or four pounds sitting in the kitchen waiting and there are just as many still on the bushes. And now the black currants, gooseberries and raspberries have started too..... I've never had so much fruit. And the greengage is laden too - they'll be ready in a couple more weeks. |
RE: What have you put up this year 2009 Pt.1
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| The bounty of this year's crops (at the farm stands, mostly, as my garden is just starting to produce peppers, tomatoes and cukes) has inspired some tasty offerings: Strawberry balsamic black pepper jam
Strawberry mint jam
Strawberry rhubarb jam
Raspberry jam
(all Christine Ferber recipes)
Sauerkraut
Whole Dill Pickles
Sweet Pickles (online recipe for Craven County Sweets - so good!)
Sour Cherry pie filling
Sour Cherry jam
Mango chutney
Pickled asparagus
Sour Cherry liqueur
Peach liqueur This week it looks like we'll be seeing peaches and apricots, so I'll be busy with jam-making again. I'm looking for a peach salsa recipe if anyone has one? Cheers,
Cathy, gardening and puttin' up in Washington DC |
RE: What have you put up this year 2009 Pt.1
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| You guys are doing so well!! I've only made Lemon Marmalade this year, back in May. However, it is delicious. I have 10 pounds of strawberries in the beer fridge at home waiting for me to do something with them. It finally stopped raining yesterday, and I got to pick after work. Tonight after work I'll make some jam, and maybe a pie, too. |
RE: What have you put up this year 2009 Pt.1
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| I made 5 1/2 pint jars of apricot jam. It looks real good and it jelled without any pectin, only apricots and sugar. |
RE: What have you put up this year 2009 Pt.1
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| I made 7 more pints of Annie's salsa. I have a lot more to do as soon as I get more tomatoes ripe. |
RE: What have you put up this year 2009 Pt.1
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| 6 half pints and one pint of Peach jam. ML |
RE: What have you put up this year 2009 Pt.1
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| Well, I'm just getting started, but last week I made 13 Half pints of Apricot Pineapple Jam (free apricots from a sweet, elderly woman a few blocks away) Today, I'm just finishing up 10 Half pints of Cinnamon Apple Jelly (the kids favorite from last year) We're just starting to get some ripe cukes, so it shouldn't be too long before we can make a batch of pickles. I'm thinking of trying the Lemon Cucumber Pickle recipe from the Ball Complete Book of Home Preserving. Anyone tried that one? We don't like sweet pickles, but I'd like to try something other than dills this year. Bonnie |
RE: What have you put up this year 2009 Pt.1
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| So far I have dried 1 bushel of beans this year and have to pick up another bushel to do. Dried 9-1/2 lbs. of mixed veggies, plus several lbs. each of corn, peas, carrots, okra, and green peppers. All stored in vacuum packed quart jars. I've also put lots of bags of green tomatoes in the freezer to try to save them from late blight. Got some jalapeno peppers to go in the freezer tonight. :) |
RE: What have you put up this year 2009 Pt.1
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| Add: 10 pints Annie's Salsa
11 pints stewed tomatoes
10+ dozen ears of corn and more jalapeno peppers than we'll ever eat. I love canning season! ~ Tracy |
RE: What have you put up this year 2009 Pt.1
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| Ok, since the apricot lemon marmalade, I've put up: 40 pounds of sweet cherries, pitted and frozen
23 quarts of strawberries, in the freezer
7 jars of low sugar strawberry jam
7 jars of Melly's Black Forest Jam When I got home from work tonight, I did: 11 pints of Dilled Green Beans
6 quarts of Royal Burgundy Beans
5 quarts freshly picked blueberries in the freezer Annie |
RE: What have you put up this year 2009 Pt.1
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50 Strawberry jam
5 Strawberry Rhubarb Jam
30 pints Sweet Dill pickles
9 pints Sweet Chunk Pickles
14 Dill Pickles
5-8oz. Apple Pie Jam
6-8oz. Blueberry Jam
4 pints Beef stew meat
4 pints Chicken Breast
4 pints English peas
4 pints Carrots
4 pints whole Green beans At the Farmer's market today I'll be getting 3 pecks of pickles, cauliflower and hot peppers. One stand there sells bulk spices. I'll replenish my supply of Turmeric, Mustard seed, Dill seed and Mixed pickling spice. I'm still working on my fair entries. Still need corn, B&B pickles, Dill relish and green beans. |
RE: What have you put up this year 2009 Pt.1
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| Adding to my previous list: 11 half pints and 3 jelly jars Blueberry Lime jam
10 jelly jars Lemon Verbena jelly
7 quarts and 14 pints Green Beans
12 pts. Chunky Pasta Sauce
6 pts 1 1/2 pt. Annie's Salsa
2 pts Roasted Garlic Tomato soup
11 jelly jars Raspberry Chocolate Jam Looking at my list I think I'll be making more Roasted
Garlic Tomato Soup today and maybe some Chunky Pasta Sauce since I have quite a few tomatoes. |
RE: What have you put up this year 2009 Pt.1
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Beets all finished. Cucumbers and tomatoes are about finished. Okra still doing well. Days are 85 (cool) to triple digits (over 100 and hot). So far, have canned the following:
Canned beets in water - a household favorite!
Pickled beets (about 4 varieties - just love beets!)
Pickled okra - wife hates it
Cajun Vegetables (okra, tomatoes, and onions)- just for me
Chicken Meat (raw pack with bone and hot pack boneless)- wife likes it this way over most other preparation methods
Chicken broth of course
Stewed tomatoes - for beans, soups, and stews
Annie's Salsa
Roasted Tomato and Garlic Soup
Spicy Tomato Soup
Meatless Pasta Sauce
Apple Blueberry Pie Filling
Apple Sweet Cherry Pie Filling A new eating standard for this summer has been baba Ganoush. This roasted eggplant dip with added garbanzo beans and fresh mint leaves goes so well with fresh baked flatbread (made with 1/2 whole wheat flour and wheat bran for additional fiber and nutrition).
Looks like everyone has been busy.
Jim in So. Calif. |
RE: What have you put up this year 2009 Pt.1
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Adding to my list:
6 pts crushed tomatoes
6 pts chunky basil pasta sauce
6 pts roasted tomato garlic soup
12-4oz jars Habanero Gold
8-4 oz jars blueberry lavender jam
3 pts strawberry balsamic orange jam Plus, freezing corn and drying herbs is an ongoing project... |
RE: What have you put up this year 2009 Pt.1
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adding to my previous post...
6 qts tomato sauce
2 pts pizza sauce
6 qts crushed tomatoes
9 qts spicy tomato vegetable juice
16 pts annie's salsa
12 4 oz habanero gold
8 4oz apricot raspberry jam
8 4oz peach strawberry lemon verbena jam
8 4oz apricot jam
4 4oz asian plum sauce
2 pts apricot halves in vanilla syrup
6 qts peach slices in ginger syrup
5 liters walnut wine
and
apricot, peach and sour cherry liqueur still need to get to the roasted tomato garlic soup and more plum sauce. sauerkraut should be ready to put up next week. the shelves are getting full!! in the meantime, my own tomatoes should be ripe in about three weeks - lots of romas coming, so that will bring some frozen pasta sauce. freezing corn and beans almost every day. eating eggplant A LOT. DH is starting to beg for brocolli. ;) cathy, in dc ps. joannaw - could you please post the blueberry lavender jam recipe? |
RE: What have you put up this year 2009 Pt.1
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| I'm still canning in bits and pieces, but I did manage to can 6 half pints of blueberry jam last night. Annie |
RE: What have you put up this year 2009 Pt.1
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10 pints Blueberry syrup
10 pints Blueberries in a light syrup
7 quarts Blueberry pie filling
3 gallon bags of Blueberries in the freezer
5 quarts tomato juice
10 quarts whole tomatoes
7 quarts creole sauce from the BBB
12 quarts roasted garlic tomato basil soup
12 pints carrots
3 gallons blackberries in the freezer
5 pints blackberry juice in the freezer
6 pints apricots
6 pints yellow pear tomatoes from the BBB
6 pints peach butter
12 half pints of roasted red pepper spread Wow--it didn't seem like I'd done that much until I started listing it all! We're going to eat well this winter. Our local IGA ran a great deal on blueberries and since we spent a small fortune on them over the winter I really stocked up this time! And at the Farmer's Market on Saturday, some lady had a van full of gorgeous blackberries and was practically giving them away. I bought four gallons for $30. I made a double batch of the roasted red pepper spread yesterday. It wasn't as bad as I feared but I absolutely do not like the sweetness. I was giving the recipe one last glance and realized I'd forgotten the teaspoon of sugar--I thought it tasted fine but wanted to follow the recipe since it was my first time making it. I could not believe how sweet one little teaspoon would make a double batch! I'm glad I tasted it before adding the second teaspoon. Any ideas how to cut the sweet taste after I open the jar? I'm planning on making the strawberry balsamic jam listed above along with the chocolate raspberry jam. And who knows what else I may decide to make. Hubby wants me to do peaches but he has to help with the prep. I have a question on the strawberry balsamic jam...I have a wonderful strawberry balsamic vinegar. Should I use regular balsamic or would the strawberry balsamic give it a more robust flavor? Thoughts from those who have made it? |
RE: What have you put up this year 2009 Pt.1
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| Well, last time I posted, I had only done 13 half-pints of Apricot Pineapple Jam, and 10 (actually it turned out to be 11) half-pints of Cinnamon Apple Jelly. Since then I have processed a whole case of peaches: 14 half-pints of Ginger Peach Jam
12 half-pints of Spiced Peach Jam plus froze enough to make a couple of peach cobblers. Today, I made my first batch of pickles for the year: 7 pints of Lemon Cucumber Pickles (I really hate that I have to wait 4 to 6 weeks to try these!) Hope to have enough soon to make a couple more batches, maybe some Dill Sandwich Slices, and some Bread & Butter Pickles. What I REALLY want to make is a batch of Annie's Salsa, but the tomatoes are simply refusing to get ripe! Bonnie |
RE: What have you put up this year 2009 Pt.1
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| I'm just getting started here. So far I have 4 pints B & B pickles (processed)
4 pints B & B pickles (refrigerated)ate one pint already!
4 pints frozen corn Have 3 separate batches of pickles in the "works" right now: Cinammon zucchini rings, should get at least 4 pints
Cinammon zucchini sticks, should get at least 4 pints
Lime pickles, hope to get 4 pints Will start some Kosher pickles (thinly sliced) tomorrow Tomatoes and green beans will be coming off in a week or so. Haven't canned or preserved for 28 years, so I'm a tad slow getting into the groove. Ms. Donnie |
RE: What have you put up this year 2009 Pt.1
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| So far I have: 6 pints pickled asparagus
4 cups of locust blossom-orange-champagne jelly
6 pints zucchini relish
3 pints sour cherries
7 quarts of spicy dill pickles
3 quarts brined dill pickles--my first attempt at these, not thrilled with the results, I may dump them.
1 bottle of cherry eau-de-vie (macerated cherry wine)
2 quarts of brandied cherries
5-1/2 Cups plum jam
6-1/2 Cups blueberry jam
12+ cups of strawberry jam--already given some away so I lost count...
4 cups of currant-jostaberry jam we also have frozen
a few cups of raspberries
a few bags of romano beans from the garden
a few bags of farm stand sweet corn
shredded zucchini
frozen wild caught fish--a few pounds?
frozen smoked bluefish
a dozen crab cakes from my husband's crabbing efforts!
and about 3 lb of onions in cool storage, with more drying in the garden. today I'm working on some u-pick apricots we got yesterday--I think I'll do half as preserves and half in marsala wine, and turning some local tomatoes into Annie's Salsa you all rave about. I need to dry some herbs and make pesto soon too, before my own tomatoes ripen. I finally have one Roma that's showing some color, hooray! Carrie |
RE: What have you put up this year 2009 Pt.1
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| I'm still adding more beans, LOL. Last night was 7 quarts of Royal Burgundy Beans
4 quarts of the Pink Half Runners that Elery loves
11 pints of pickled three bean salad. The three bean salad is my first time with that, a recipe from Michigan State University and the National Center for Home Food Preservation. I was astounded because it calls for oil and a less than 50/50 acid/water ratio. I suppose that because some of the acid is lemon juice, that makes a difference, but the oil surprised me, which is why I double checked MSU's recipe with NCFHFP. Last night's canning wasn't finished until 2 1m, but I got a nice look at the Perseid Meteor Showers while waiting for the pressure canner, LOL. I didn't want to drag myself out of bed and to work this morning at 7 am, though! Annie |
RE: What have you put up this year 2009 Pt.1
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| YEA! Just finished 8 pints of Kosher dill sliced pickles. Used Mrs. Wages pickle mix, first time for that. Everything looks good and I heard 8 little "pops" as the jars sealed. What a sweet sound. lol Ms. Donnie |
RE: What have you put up this year 2009 Pt.1
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| My hubby is unemployed and there are so very few jobs in our area,so he planted a huge garden. So far we have canned: 100 quarts green beans
25 quarts dill pickles
55 pints bread and butter pickles
30 pints cucumber relish
25 pints pickled beets
28 quarts tomatoes
and 60 pints cream style corn , frozen. We still have beans to dry and pickle, corn to use for making corn relish, more cucumbers just starting. For the fall garden we have butternut squash, several varieties of greens, broccoli, carrotts,cabbage and cauliflower. We also have potatoes to dig soon.
Its a lot of work but I am so thankful we have it for the coming winter. |
RE: What have you put up this year 2009 Pt.1
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5 pints of crab apple jelly
3 pints of carrot marmalade. I'm such a slacker compared to you guys! Oh, and I also froze 1/4 cup of raspberries. (I feel much better now) |
almost forgot...
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| 2-1 Liter jars of Annie's Sweet Dill Refrigerator Pickles. |
RE: What have you put up this year 2009 Pt.1
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Annie, is this the three bean salad recipe?
http://www.uga.edu/nchfp/how/can_06/bean_salad.html Or could you provide a link to it?
Thanks,
Carrie |
RE: What have you put up this year 2009 Pt.1
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| Three quarts of pepperoncini peppers using my higher powered vacuum pump. Peeled a bunch of garlic to make pickled garlic, dill flavor, plain, and spicy hot. One pint of each in my steam canner using full strength 5% vinegar and pickling salt. |
RE: What have you put up this year 2009 Pt.1
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25 quarts tomato quarters
17 quarts tomato juice
20 quarts green beans
4 quarts frozen black berries
tons of frozen shreaded zucchini
some chopped frozen zucchini
some chopped frozen yellow squash
50 ears frozen corn
15 quarts frozen corn off cob
15 quarts frozen broccoli
10 quarts frozen cabbage
10 bags frozen whole green peppers
5 bags frozen green pepper strips
5 quarts pickled bananna peppers
4 pints pickled green peppers
1/2 gallon refridgerator bread and butter pickles
1/2 gallon refridgerator pickled beets
4 quarts frozen strawberries
8 pints frozen rhubarb didn't make any zucchini relish, ketchuo or chili sauce, had too much left over from last year. have more beans to pick now and probably more tomatoes. more corn to freeze in about three weeks. need to pick more berries. planting my fall garden this weekend. can't wait until apple season.apple butter, apple pie filling, dried apples and going to try apple cider vinegar. then will come digging taters and turnips and onions. i love to garden. i wish i didn;t work full time because then i could do more. |
RE: What have you put up this year 2009 Pt.1
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9 8 oz jars of plum Jam
6 8 oz jars of blue berry Jam
9 8 oz jars of peach Jam 1 quart of Pickled beets
2 quarts of Polish Dills
1 quart of pickled Dills from extra beet mixture
2 quarts of frozen blue berries for later
ml |
RE: What have you put up this year 2009 Pt.1
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| To add to my last posting - Almonds produced well - (Hall's 3-in-1 tho had fireblight), with standard tree disease-free. Dried and froze in individual packets. Macadamias - found by squirrels, who are chewing into nut and sucking out immature kernels. Grrr. Will try sticky wrap on trees. Drying some. Tomato crop failed, except for cherry types - dried quite a few for salads, salsas and dressings. Cucumber pickles fermented, were such a hit, they disappeared by visiting relatives, supplemented those with fermented zuke pickles and refrigerated. Brine crock going all summer long. Now "doing" apple sauce from low-chill dwarf apple tree - great result this year. Planted 3 more trees - with high hopes. A few grapes this year from Thompson and Sauvignon Blanc vines - fruit good - but vines need something, may be too moist and damp for them near the ocean. But enjoying them now. Drying some for raisins in dehydrator. Peppers coming - made a few small jars of jalapenos in citric acid/salt blend and froze. Dried bananas - tested citric acid/ascorbic acid versus lime juice for pre-treat. Lime juice won! Next month, should bring local mountain fruit for canning in jars. Most of my efforts are on-going, due to our local weather, but admit they don't sound very impressive. Just keep busy, busy, busy. Love this forum. Bejay |
RE: What have you put up this year 2009 Pt.1
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I'm new to canning so I'm really excited about trying it this year. My list is small right now but I ordered 2 canning books with recipes that I will be trying out soon.
12 pints Dilly Beans
Dried Oregano
Dried Dill
Dried Sage
Frozen Wild Black Berries
Frozen Wild Maine Blueberries |
RE: What have you put up this year 2009 Pt.1
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| This was my first veggie garden (20' by 24')and unfortunately I didn't harvest much...11 pints of Romano green beans, 5 pints tomatoes (my tomatoes suffered badly from blight and other diseases), 2 pints dried Roma tomatoes, 6 quarts frozen crooked neck squash/zucchini mix, 4 quarts frozen eggplant and I'm still freezing peppers (the only veggie still producing). The corn was a bust as well as the cucumbers, although I did harvest enough cukes to make 4 pints of spicey bread and butter pickles. I also made 3 pints of squash pickles, 6 -1/2 pints of hot pepper jelly and 18 -1/2 pints of elderberry jelly. It's been 30 years since I made elderberry jelly and now I remember why....very time consuming, but SOOOO worth it! Elderberries grow wild and are very prolific in my neck of the woods. On a recent drive through the country, I found a patch of wild pawpaws that were still green...I've never tasted them so I'm looking forward to when they ripen...I'll probably harvest some and freeze. |
RE: What have you put up this year 2009 Pt.1
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| Carrie, that's the one. I tasted it and the flavor is good but I'd like it more vinegar-y and I thought it was kind of oily, next time I'll just leave the oil out entirely. Annie |
RE: What have you put up this year 2009 Pt.1
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- Posted by daria Z5A ME (My Page) on
Fri, Aug 14, 09 at 15:12
4 pints of Strawberry Balsamic Black Pepper Jam
4 pints of Strawberry Vanilla Bean Jam
3 pints of Raspberry Chocolate Jam To-do: deal with many, many pounds of cucumbers in the beer fridge. Bread-and-butter and dill pickles. |
RE: What have you put up this year 2009 Pt.1
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| I canned 7 qt of peach pie filling today. It looks beautiful all lined up on my counter. Someday I will figure out how to post photos. |
RE: What have you put up this year 2009 Pt.1
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| So far I've put up a total of 31 pints of a variety of pickles this past week. Now, on to the green beans!! The bush beans are loaded. Have 6 quarts in the fridge now and will can them in pint jars tomorrow. Plus we'll be picking more tomorrow and most likely every day for the next couple of weeks. Tomatoes are just about ready and the vines are loaded! Definitely going to get a freezer for next year! Tested my new pressure canner today. Wish I hadn't gotten rid of my old one. Takes a few times to get used to new equipment. |
RE: What have you put up this year 2009 Pt.1
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| Put up 6 apple pies and 5 peach pies. All frozen ready to bake. The way I do my apples now, is similar to what Alton Brown does with his. I peel and slice, and place in a big Corningware casserole with some Splenda. Its nuked only about 5 minutes to allow the apples to lose a little liquid. They get cooled and placed in the fridge. The next day are poured on into a colander and the juices are saved. The juice is quite lear too, as I also sprinkle a bit of ascorbic acid to reduce the browning. After the nuking and Splenda, they don't discolor. I fill each pie crust, and mix up some apple juice frozen concentrate with Clear Jel, cinnamon, ginger, and cardamom. The drained liquid gets boiled down a lot to a syrup, and has a bit of ground allspice added. Its poured into each filled pie crust and a top is put on. I cut a vent hole and freeze these. Then they get bagged in FS bags and then back to the freezer.Far better that way then to make pie fillings. Last years pie filling was very mushy after canning, more like a chunky apple sauce. The peach pies also had a couple of peeled Pluots added, as well as some minced crystalized ginger. |
RE: What have you put up this year 2009 Pt.1
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| Harvested my genovese basil and taught my 12-year-old neice how to make pesto! I had just enough to freeze 12 handy 1/3-cup portions in my muffin tin, which I popped out & wrapped individually last night & put back in the freezer. Well, I put 11 of them back in the freezer; one of them we ate on some pasta shells for my birthday supper. Yum! Today the Zucchini Bread Journey of 2009 began. Came home the other day after a week away to three or four baseball-sized pattypans & eight-balls and one ginormous light green monster of a baseball bat (a variety called Magda, quite tasty when steamed if you manage to pick 'em smaller!). I grated the bat and got enough for six loaves. Just made the first two; didn't have any nuts so I put in chocolate chips --- very decadent! Z |
RE: What have you put up this year 2009 Pt.1
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| Finally got some photos taken and posted. Today was 10 quarts of Shirley's Veggie Juice (Batch 3). Blue lid is the fruit fly trap. 
7 quarts of plain tomato juice and 8 pints of Vegetable Beef Soup. 
Sweet Pickle Relish and Stewed Tomatoes. We did10 containers of potato leek soup for the freezer the same day. More of it next week after we did the last of the potatoes. 
Last week was beans and potatoes and a couple more jars of peaches - that makes 18 pints total of peaches so far. Plus the last of the corn and another batch of peppers to the freezer. Fermenting dills in the background. 
This is one of our 4 filled cabinets....so far. ;) 
Dave |
RE: What have you put up this year 2009 Pt.1
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| First potatoes finally! Will be a few more days before we can dig the whole row. If these first ones are any indication, we should have a great crop. Second photo is everything that I've "put up" in the past week. Will have to move them to the basement soon. In the meantime, I'm just enjoying seeing them sit on my counter. |
RE: What have you put up this year 2009 Pt.1
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| Beautiful photos, Msdonnie. This week I've gotten 23 ducks into the freezer. We actually raised 27, but 4 of them are currently in the smoker. Elery says it's delicious, that a leg "fell off" and so he "had to eat it". Ummm...yeah. I canned another 28 quarts of those pink half runner beans and this weekend I'm starting on stock because I have a pig that will be packaged by then. Not a single tomato yet, but the beets are ready whenever I am. Annie |
RE: What have you put up this year 2009 Pt.1
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| BEAUTIFUL jars Dave! I love the canning shelf! Great idea about the pies, Ken. I am going to copy your recipe. It just sounds so much easier and BETTER! How long are the pies good in the freezer? Thanks, June Lynn |
RE: What have you put up this year 2009 Pt.1
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| When I make them, I either spray a little PAM, or some soft margerine on the inside bottom crust. This helps to reduce soggy crust once backed. I used a Food Saver bag to package up each one seperately. They can stay in the freezer for a year or more. I also do this with leftover turkey after Thanksgiving, and at Christmas time when I have leftover roast beef. Both make excellent meat pies. For those, I like a bigger foil pan, the oval shaped Au Grautin size. I just picked about 50 ears of corn. Blanched and kernals cut off the cobs. They are in the fridge right now, and will be bagged tomorrow. Need to get out and rake up the many apple 'falls', as well as pick the rest, along with more corn, and pepperoncini peppers. Busy! |
RE: What have you put up this year 2009 Pt.1
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| I'm new at this but heres my list so far 6 quarts canned peaches
15 qt. bags frozen blueberrries(more to do)
15 qt.bags frozen strawberries
12 pints blueberry lime jam
6 pints cherry jam
32 qt. bags of green & wax beans
10 qt bags of asparagus
8 qt. bags of english peas
5 qt. bags of snap peas
7 pints & 5 qts of pickles (almost gone) |
RE: What have you put up this year 2009 Pt.1
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| Picked another 70+ ears of corn. Blanched and cut from the cobs and are now in four full gallon freezer bags. |
RE: What have you put up this year 2009 Pt.1
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| I just took 9 pints of beef broth from the canner and I'm on my way to the farm. i'm hoping for enough tomatoes to make salsa. If not, I'm going to can beets, I think. I hear those jars popping in the kitchen, love that sound. Great shelves, Dave, much lighter, brighter and newer than mine! 
Annie |
RE: What have you put up this year 2009 Pt.1
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| I don't know Annie, I think I'd rather have a set-up like yours and may work on that this winter. Our shelf sets are narrow - just kitchen cabinet width - and scattered all over the house so we keep forgetting what food is stored where so dates sometimes get overlooked. Would be great to have it all in one place! But ours are made from old cabinets picked up at yard sales so at least they have doors we can close on them. Helps keep out the light and humidity. Dave PS: Today is 7 quarts of B&B pickles so far - now processing - and we are getting ready to do your salsa, again! Out to dinner tonight with all the kids and grandkids to celebrate our 47th anniversary. :) Dave |
RE: What have you put up this year 2009 Pt.1
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| Got nearly a bushel of pepperoncini to pick. Its very humid and quite hot outside, so I usually pick before 7am, or after 6 pm when temps and sun are lower. Picked all my apples and the almost bushel that fell to the ground must be raked up and removed from the area. I also need o pull down all my dead dill, probably 5 pounds of dill seeds out there and if they remain, I will be overrun with mammoth dill next year. When I make B&B pickles, I slice in some onions and also a few bits of dried sweet red pepper bits for color. I also add a 1/4 to 1/2 teaspoon of whole celery, and mustard seeds. I like to use mostly cider vinegar for the B&B. |
RE: What have you put up this year 2009 Pt.1
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| Dave, my shelves are in my basement, it stays about 50F there and there are no windows, so it's dark and no one goes down there except me, LOL. I added 6 pints of the Southwestern corn relish that Readinglady posted and tonight it's sweet pickles, chicken stock and salsa! Finally! Annie |
RE: What have you put up this year 2009 Pt.1
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| I have put up: 8 Pints of Linda Lou's Famous Sweet Chunks
2 Pints of Sweet Pickle Relish
8 Green Bell Peppers frozen
4 quarts Zucchini & Summer squash frozen Next I think is Linda Lou's Zucchini Relish I know it is not much, but this is my first year with a garden and first year of canning. I started thinking of canning because I got overloaded with cucumbers and didn't want to waste them. After seeing all that everyone puts up, I plan to stick with it. I would like to can a little more each year. Thanks to the help of numerous of people here, I got the confidence, along with the interest to start canning. Paul |
RE: What have you put up this year 2009 Pt.1
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| So far canned: 21 pints lemon juice dill pickles
25 quarts mustard greens
14 qts green beans
35 qts and 120 pts nectarines
21 pts blueberries in juice Frozen:
33 pts blueberries
23 qts mustard greens
13 qts mixed wild greens
15 qts nectarines
16 qts summer squash That's all I can remember right now. We hardly buy any fruits and vegetables from the store. Later we hope to can 200+ qts of applesauce. Still hope to freeze corn, more squash, and can tomatoes, more green beans, okra, shelled beans, celery, and red peppers. We dehydrate a lot too. VG |
RE: What have you put up this year 2009 Pt.1
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| I can now add 7 pints of busylizzy's 10 day pickles with cinnamon and cloves. I still have several jars of last year's sweet pickle chunks, and although I love them, I have enough to last until next summer, so I tried Liz' recipe. They are very good and very sweet and very spicy, like candied cucumbers, how can that be bad? I finally got 13 pints of "sissy" salsa canned, I like it mild. Elery will be home tonight so we'll probably get in a double batch of the flaming hot stuff for him in the next couple of days. The chicken stock is still in the fridge, it wasn't as reduced as I like it when I got home so it got four more hours in the roaster, then hit the fridge about 11 pm. I'll skim the fat tonight and pressure can it. Since I had some extra time, LOL, I made two sugar free rhubarb pies, does that count? My BIL is diabetic and it's his birthday, and he loves rhubarb pie. I find that the rhubarb really overwhelms the artificial sweetener flavor and is almost unnoticeable, so that's good. I'm a little less certain about the white wheat flour that I made the crust from, but I'm trying to make it as healthy for him as I can. So after the flaming hot salsa is done, what's next? Either plain canned tomatoes or beets. One batch of pickled and the rest just plain I guess. Unless anyone has a good unique recipe for canned beets? Annie |
RE: What have you put up this year 2009 Pt.1
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| Finally picked and froze all the corn. Picked 3 gallons of pepperoncini and plan to make some very sour pickles. Apples are also peeled and sliced and are macerating in Splenda. I sprinkle ascorbic acid on the slices and nuke the big batchs or apple slices for about 6 minutes. This just sliughtly warms teh batch and once cool its placed in the fridge overnight, where a LOT of juice will leech out. The next day they get placed in a big calender and drain a bit more. The juices are boiled down to a very thick syrup. I add frozen apple juice concentrate and the spices and Clear Jel. This gets poured over and mixed with the apple slices whch are still quite crisp and firm. I make a huge batch of pie doigh and fill many pies for the freezer. This secone batch of apples will produce about four 9 inch pies and about 6 small single serving pies. Lots of work. Next comes soaking the cukes in salt brine and calcium chloride overnight, and making a huge batch of my vacuum process pickled pepperoncini. I think the sour pickles will also be done by vacuum, as they too are full strength vinegar brine, with a bit of the 20% vinegar added to boose the acidity even more. |
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