Deleted
Posts: 0
Oct 7, 2024 6:24:09 GMT
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Post by Deleted on Jul 27, 2014 18:36:19 GMT
Love that ping!
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Post by gmcwife1 on Jul 27, 2014 19:26:50 GMT
You ladies are amazing!!! Do you do all of this alone or do you have help? i can pears 2 years ago. Got 6 jars and my kitchen was a disaster! I was to over whelmed to try it last year. Do you have your salsa recipe? And what are lime pickles? Sounds tart! I'm with you, these amounts are amazing! I'm hoping to learn some tips and tricks to get a little canning done around my work schedule
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scrapngranny
Pearl Clutcher
Only slightly senile
Posts: 4,826
Jun 25, 2014 23:21:30 GMT
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Post by scrapngranny on Jul 27, 2014 19:43:30 GMT
This year the only thing I'm going to do is blackberry jam. I need to hurry up and get busy.
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akathy
What's For Dinner?
Still peaing from Podunk!
Posts: 4,546
Location: North Dakota
Jun 25, 2014 22:56:55 GMT
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Post by akathy on Jul 27, 2014 19:46:05 GMT
No canning for me this summer. I didn't put in a garden and I did too much last year. We still have plenty of tomatos and jam left. As soon as we can sell the house I am moving to Colorado. I am so jealous when I see everybody's canning posts on FB. I miss it. In the past I have canned chicken, beef, soups, beans and of course the fruits and veggies. We can a several hundred pints of items a year. The soon to be ex husband takes a pint jar of soup or stew for lunch every work day. Sometimes he has one for dinner too. It's good to see you here! I can't believe you're not canning, you were the queen of canning! I miss George Strait too
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Post by SunnySmile on Jul 27, 2014 20:42:53 GMT
I can some, freeze some (I have a vacuum sealer which I love) depends on my mood). I water bath can, not pressure cooker can, Ifind it too intimidating - anyone have any advice on that method? It is not hard at all. Just get yourself a good pressure canner (not a pressure cooker), the kind that have metal to metal contact (no rubber gasket) is best and lasts the longest. All American is an excellent brand. If you want to can vegetables or meat, you MUST use a pressure canner, not a water bath canner. I just canned cabbage from our garden last night (first time), not sure I'm happy with it, it turned out quite dark, but that is expected when it cooks so long in the canner. You have to pay attention to elevation recommendations, for example I am at 5000 feet above sea level, so I have to use a heavier pressure and longer time. There are tons of videos on it at youtube, and if you get an All American, it will have meticulous instructions and recipes. I promise, it's not hard though!
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Post by SunnySmile on Jul 27, 2014 20:44:44 GMT
I have several fruit trees (apple, peach, cherry, almond) and a garden, so I do quite a bit of canning. I've only done cherries and cabbage so far this year. Still waiting for our first tomatoes! I can salsa every year, we go through quarts and quarts of it during the rest of the year.
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Post by SunnySmile on Jul 27, 2014 20:52:26 GMT
So far this year I have canned: 14 pints of cherry preserves 52 quarts of green beans 24 pints of tomato juice 14 pints of salsa 20 pints of relish 7 pints lime pickles and frozen: 4 quarts of tomatoes 21 quarts of yellow squash 8 pints of spinach 7 quarts of green beans and 2 gallon bags of sliced jalapeno peppers. Needless to say our garden has been fantastic this year! Holy smokes, girl! You have been busy! What kind of green beans do you grow? And do you live in the south for such great results at this time in the season?
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marianne
Pearl Clutcher
Not my circus, not my monkeys. . . My monkeys fly!
Posts: 4,176
Location: right smack dab in the middle of SC
Site Supporter
Jun 25, 2014 21:08:26 GMT
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Post by marianne on Jul 27, 2014 20:53:55 GMT
Since we're on the subject, does anyone have a really good recipe for salsa that you can freeze? Any that I've tried go too watery, which I know is the nature of tomatoes and freezing. Do I have to give up on the idea of freezing salsa?
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Post by tamaraann on Jul 28, 2014 1:04:00 GMT
I have canned so far this year:
A double batch of Strawberry Lemonade Concentrate Blueberry Lemonade Concentrate Raspberry Lemonade Concentrate A double batch of Garlic Dill Pickles A double batch of Sweet Onion Relish Apple Chipotle BBQ Sauce Tomato Jam A double batch of Plum Jam Spicy Plum Sauce
I have froze: 20+ bags of peas (each bag enough for one dinner) 12+ bags of broccoli & cauliflower 11 bags of coleslaw
8 bags of strawberries (bags of fruit vary in size from 1/2 lb to 2 lbs) 5 bags of raspberries 5 bags of blueberries 6 bags of zucchini chocolate chip muffins ( muffins in each bag)
I need to do more pickles or relish tomorrow as well as freeze some shredded zucchini & summer squash. Anxious for my tomatoes to really kick in so I can do tomato sauce and salsa. And beans, got them in late this year, but I will have a TON once they come in.
Also a newbie to the pressure canner. Got one for Christmas last year and have been too scared to fire it up, but I promised myself to do some beans with it as I'm running out of freezer space!
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Post by hosschick on Aug 2, 2014 13:22:30 GMT
Aw, everyone's so productive! DD made strawberry jam earlier this season, and we've got some tomato sauce done, but most of our produce is still not quite ready. We have a ridiculous amount of tomatoes still in the garden, along with peppers and squash that we'll need to do something with; most everything else we're growing we're able to harvest & eat in fairly short order.
I do have a bounty of cherry tomatoes and am going to attempt drying them, like sun dried tomatoes without the sun, so hopefully that's today's project!
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Post by angieh1996 on Aug 2, 2014 18:17:19 GMT
We love to can. We put up green beans, and pickled beets every year. In addition we like to can salsa and spaghetti sauce. Last year my dad dropped off a ton of pears from his tree so I have about 30 pints of canned pears. We had 3 bushels of apples last year so I'm stocked on applesauce and apple butter. We can grape, strawberry and black raspberry jam yearly. Those normally go as Christmas gifts. Yum!
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