|
Post by txdirtdog on Apr 22, 2011 8:16:47 GMT -5
Ahhhh, the art of our grandparents and parents (and probably a few generations previous).
I am tackling making a batch of mulberry jelly today. Later in the season, I plan on putting up some tomatoes (first time), cucumber pickles, squash pickles, and various pickled peppers I'll probably think of something else to can as the season progresses.
What do you can out of your garden?
|
|
|
Canning
Apr 22, 2011 9:25:56 GMT -5
Post by bluelacedredhead on Apr 22, 2011 9:25:56 GMT -5
When I had family at home, I used to take vacation time in September to do the bulk of the canning. Mind you, we also had three 20cf chest freezers because we also raised the majority of our own meat/poultry. Now we have a 3cf chest freezer, lol
I made Salsa, Pasta Sauce Chili Sauce Bread and Butter Pickles Sweet chunk Crock pickles Dill pickles Pickled Beets Pear "Mincemeat" A variety of Jams & Jellies (Herbal; Pear; Strawberry; Raspberry; Peach; Gooseberry; Black Currant; Red Currant) Also froze 50+- bags of tomatoes bell peppers raspberries peaches pears
Now I freeze some tomatoes, peppers, peaches, pears, currants, raspberries, pickle beets and make a few jars of jam.
|
|
|
Canning
Apr 22, 2011 9:33:48 GMT -5
Post by nofeargardener on Apr 22, 2011 9:33:48 GMT -5
Bush beans Stewed Maters Salsa Spaghetti Sauce
;D
|
|
|
Canning
Apr 22, 2011 16:55:53 GMT -5
Post by pharmerlaura on Apr 22, 2011 16:55:53 GMT -5
|
|
|
Canning
Apr 22, 2011 18:57:28 GMT -5
Post by txdirtdog on Apr 22, 2011 18:57:28 GMT -5
I'm sorry the weather has been such a pain for ya'll this spring. The sun and warmth really will return - it just doesn't seem like it right now.
|
|
|
Canning
Apr 22, 2011 21:50:57 GMT -5
Post by w8in4dave on Apr 22, 2011 21:50:57 GMT -5
If I ever get tomatoes .... I will can Salsa, Spaghetti Sauce, tomato Chunks and kraut .. it only got to 39* today and well ya can't plant in that .. Well a storm is coming in I can see lightning I'd better go .....
|
|
Pharmer Phil
Pro Member
Posts: 140
Zone:: 4
Favorite Vegetable:: Okra/Tomatoes
Joined: January 2011
|
Canning
Apr 23, 2011 7:54:29 GMT -5
Post by Pharmer Phil on Apr 23, 2011 7:54:29 GMT -5
39° wow, for once we are warmer than someplace...41° here... we can't put 2 days together without rain, snow...or cold...But, we never set tomatoes out till Memorial day anyway...if it isn't fit by then...We are packing up ...set us up a pup tent Richard
|
|
Deleted
Posts: 0
Joined: January 1970
|
Canning
Apr 23, 2011 9:53:29 GMT -5
Post by Deleted on Apr 23, 2011 9:53:29 GMT -5
I am a canning fool and put up almost all of my fruits and veggies for the year. Some of the things I can are: beans- 2-3 different kinds peas tomatoes pasta sauce salsa ketchup bbq sauce 3 or 4 different pickled cucs pickled beets summer squash relish spinach a dozen different fruit jams and jellies apple butter pear butter apples pears peaches I throw stuff like corn, squash, and okra in the freezer. To say the least I am real busy in the summer and fall.
|
|
|
Canning
Apr 23, 2011 21:54:25 GMT -5
Post by w8in4dave on Apr 23, 2011 21:54:25 GMT -5
I just love to can Salsa Tomatoes .. I want a steam canner now, I keep thinking I can steam it in my water bather but I want a new one lol !! jeese I don't know because then I think but I really don't need a new one .. I could kick my own hiney for making me change my own mind!!
|
|
Deleted
Posts: 0
Joined: January 1970
|
Canning
Apr 23, 2011 22:02:39 GMT -5
Post by Deleted on Apr 23, 2011 22:02:39 GMT -5
chow chow!
|
|
|
Canning
Apr 25, 2011 23:53:45 GMT -5
Post by daylilydude on Apr 25, 2011 23:53:45 GMT -5
As always, tomatoes and we are pickling fools here so we pickle cucumbers, peppers and garlic.
|
|
|
Canning
Apr 26, 2011 18:17:21 GMT -5
Post by w8in4dave on Apr 26, 2011 18:17:21 GMT -5
|
|
|
Canning
Apr 29, 2011 16:18:28 GMT -5
Post by paquebot on Apr 29, 2011 16:18:28 GMT -5
What do I can? Tomatoes alone would be longer than most lists if variations of each were included. Catsup Juice Pizza Salsa Sloppy Joe Spaghetti Stewed Taco
And then; Beans Beets Carrots Corn Cucumbers Parsnips Peas Sauerkraut Sweet Potatoes
Also pork & beans and rabbits. When I accumulate 7 or 8 wild rabbits in the freezer, the back and hind legs just nicely fill pint jars!
Martin
|
|
Deleted
Posts: 0
Joined: January 1970
|
Post by Deleted on May 8, 2011 0:44:21 GMT -5
Lots of Salsa! Pickles, pickled okra, jams of all kinds, canned peach slices, peppers, and will be breaking in the pressure canner soon for the first time
|
|
Deleted
Posts: 0
Joined: January 1970
|
Post by Deleted on May 8, 2011 0:45:36 GMT -5
Favorite jam is Peach Habanero though, yum!
|
|
|
Canning
May 11, 2011 8:10:01 GMT -5
Post by w8in4dave on May 11, 2011 8:10:01 GMT -5
Lets see ... We can Salsa , kraut, tomato sauce , tomato chunks..... this year I am going to have to can a lot of Salsa my Brother in law eats almost all my Salsa so I am going to can him 24 pints of salsa .... then I an going to can my sister in law 12 pints, then at least 36 for us!! Maby I should plant more Tomatoes?? LOL
|
|
|
Post by izitmidnight on Apr 29, 2014 22:58:06 GMT -5
The house smells fabulous! Just canned six pints of chicken using Timothy's special spice mix! Can't wait to open that first jar tomorrow!
|
|
|
Post by bestofour on May 17, 2014 6:28:02 GMT -5
I put up 18 8oz jars of strawberry freezer jam this week.
|
|
|
Canning
May 17, 2014 18:46:56 GMT -5
Post by spacecase0 on May 17, 2014 18:46:56 GMT -5
I gave up on canning, once I figured out much more nutrients that drying preserved, and drying takes less energy to do, I kind of miss it though
|
|
|
Canning
May 17, 2014 21:24:07 GMT -5
Post by bestofour on May 17, 2014 21:24:07 GMT -5
spacecase, I'll bet strawberry jam just wouldn't spread as well if it were dried
|
|
|
Canning
May 19, 2014 18:30:08 GMT -5
Post by daylilydude on May 19, 2014 18:30:08 GMT -5
I put up 18 8oz jars of strawberry freezer jam this week. Ummm... bestofour, what is "freezer" Jam?
|
|
|
Canning
May 19, 2014 20:28:52 GMT -5
Post by bestofour on May 19, 2014 20:28:52 GMT -5
I put up 18 8oz jars of strawberry freezer jam this week. Ummm... bestofour, what is "freezer" Jam? Jam that's kept in the freezer. (I won't tell your mom your college years were wasted )
|
|
|
Post by stratcat on May 20, 2014 0:32:46 GMT -5
And, it is most excellent on peanut butter and toast!
|
|
|
Canning
May 20, 2014 12:29:10 GMT -5
Post by daylilydude on May 20, 2014 12:29:10 GMT -5
bestofour, I'm gonna let my stupidity shine some more... ... but why freeze it, is there something I'm missing by just leaving it on the shelf??
|
|
|
Canning
May 20, 2014 14:50:35 GMT -5
Post by bestofour on May 20, 2014 14:50:35 GMT -5
I was just kidding you a bit dude. I make freezer jam because it's easier in that it isn't cooked and to me the jam tastes more like strawberries than regular canning, the color looks exactly like strawberries - doesn't darken at all, I use less sugar with freezer jam than with other jams (like raspberry). For strawberry jam I just like it better and it takes so little time. You have to have room in the freezer to store it though. And once in a while a jar won't be as thick as I would like but if that happens we just spoon it over ice cream. I think it's a matter of taste. It was the first way I made jam years ago so when I have strawberries it's always freezer jam.
|
|
|
Canning
May 20, 2014 14:51:43 GMT -5
Post by bestofour on May 20, 2014 14:51:43 GMT -5
PS it IS really good with peanut butter which is a staple at my house.
|
|
|
Canning
Jul 10, 2014 21:53:16 GMT -5
Post by bestofour on Jul 10, 2014 21:53:16 GMT -5
txdirtdog Ahhhh, the art of our grandparents and parents (and probably a few generations previous). I am tackling making a batch of mulberry jelly today. Later in the season, I plan on putting up some tomatoes (first time), cucumber pickles, squash pickles, and various pickled peppers I'll probably think of something else to can as the season progresses. What do you can out of your garden? My sister lives in WV and just told me that they have several mulberry trees on their property and says the fruit is wonderful. I'll have to tell her to make some jelly.
|
|
elliemater
Pro Member
Posts: 226
Joined: June 2014
|
Canning
Jul 10, 2014 22:15:37 GMT -5
Post by elliemater on Jul 10, 2014 22:15:37 GMT -5
After years of watching the quality of my strawberry jam and pickles fade within a year, I now make freezer strawberry jam and freezer pickles.
Let's see:
Freezer zucchini spicy garlic pickles Freezer zucchini relish Freezer sweet and spicy yellow squash pickles Freezer cucumber relish (bread and butter) Freezer strawberry jam with vanilla bean regular grape jelly (from my blue grapes) with Merlot pear relish pear preserves peach preserves salsa salsa verde fresh raw cranberry relish (freezer) blueberry jam with Shiraz cinnamon watermelon rind preserves Spiced apple rings Mayhaw jelly blackberry jelly corn relish pumpkin butter sweet potato pepper sauce (dipping sauce) dark syrup fig preserves light syrup fig preserves mandarins in light syrup (I have a Ponkan mandarin tree) pepper jelly chili jam
I don't can the tomatoes anymore, I freeze the sauce, puree, spaghetti sauce, and chili.
Once I made corncob jelly. It was rather odd to me, a bit like honey but not quite. Don't know if I will make it again.
|
|
whistech
Pro Member
Posts: 300
Joined: April 2013
|
Post by whistech on Jul 11, 2014 12:06:15 GMT -5
Elliemater, I would love a recipe for the dark syrup fig preserves!
|
|
elliemater
Pro Member
Posts: 226
Joined: June 2014
|
Canning
Jul 11, 2014 22:36:33 GMT -5
Post by elliemater on Jul 11, 2014 22:36:33 GMT -5
Elliemater, I would love a recipe for the dark syrup fig preserves! My Cajun grannie made these. I don't remember her ever using lemons, but some people are concerned with spoilage without the additional acid. I don't use the lemons in this dark recipe, only in the light one.
4 quarts figs 1/2 cup White distilled vinegar 1T baking soda 3 quarts cups boiling water 8 cups granulated sugar 4 cups water
Wash and sterilize eight pint jars. When you boil down the syrup as much as I do you may not need all 8 of them. We made these with Brown Turkey figs most often.
Sort figs, discarding damaged figs and removing stems if you like, Grannie never did and the stems candied along with the figs. I leave the short stems on. Place in a clean sink and cover with cold water. Add ½ cup white distilled vinegar and soak for 5 – 10 minutes. Rinse well, drain and place in a large pot (6 – 8 quart).
Sprinkle the baking soda over the figs and cover with 3 quarts of boiling water. Soak for 1 hour. This helps remove any latex from the skin of any slightly under-ripe figs. Some people are sensitive to this latex. Gently turn the figs into a colander, draining all the water. Rinse the figs at least twice with cold water and drain.
Combine the sugar and 4 cups water in the large pot. Bring to a boil and boil for 10 minutes. Add the figs, reduce heat to a GENTLE boil, and continue boil for 90 minutes or more. Stir occasionally by bringing the bottom figs up to the top gently with a wooden spoon. Don’t stir hard enough to break the figs or you will have jam and not preserves.
The figs will be deep amber and glossy, almost translucent and candied. How long you boil them depends on how dark you like them. Grannie liked the syrup heavy and dark with the figs more or less candied. Usually about 90+ minutes will give you this. You must stand over the pot during the last part of the cooking or they may burn!
Spoon the figs into sterilized jars and top with the syrup to within ½” of the rim. Do not over-fill. Seal with bands and lids. Process in a hot water bath for 10 minutes.
|
|