WHAT ARE YOU CANNING TODAY?

[freemotion]

The key is, you know how to do it, so you could switch over if needed. But if you didn't have the electricity to run a freezer, you'd be canning over a fire.....eek! I can't imagine trying to regulate a pressure canner on a wood fire! Root cellar for me, and pickle everything else in ferments, also stored in the root cellar, uncanned and in crocks......If need be. Love my freezer!

Oh, and don't forget dehydrating.....I will be learning this method thoroughly this year, too! Beyond herbs, that is....

 

[noobiechickenlady]

Plums are on my list, jelly! My mechanic has a little tiny tree that is loaded with tuny sweet/sour plums. No idea what variety it is, but he said I could have all I want

 

[Acre of Blessings]

Made 24 half-pints of Zuchinni Relish and 12 pints of Sweet Pickle Spears. YUMMY!!!!!

Going to make some Squash Relish later today

 

[TanksHill]

Your right Free, I have no fear of the canner now.

I was doing some dehydrating. I did 2 batches of diced onions. They turned our great. Oh and also some red potatoes. Scalloped style. I have not used them yet but I will.

Acre, would you like to share your Zucc Relish Recipe? I have zucchini's coming out my ears.

 

[freemotion]

Here is Acre's recipe: http://www.backyardchickens.com/forum/viewtopic.php?pid=2379284#p2379284

Isn't it nice to can without the visions of exploding canners and green beans on the ceiling in your head the whole time??

 

[TanksHill]

That's funny Free.

That recipe is almost the same as my pickled zucchini. We slice , soak, add sugar, vinegar, mustard seeds, the turmeric and a bay leaf. We soak as well with salt. Everyone just loves it. I will definitely have to try this one. Yum!!!

Thanks!

 

[onebuggirl]

I canned 6 pints of watermelon rind pickles today and am waiting for strawberries, mulberries, and raspberries to ripen so I can get jamming!

 

[Acre of Blessings]

Thanks free for finding it......I'll post it for those that don't go to BYC

Zucchini Relish
Yield: 5 cups

5 cups grated zucchini
2 cups grated onions
2 tablespoons salt
1 cup diced green pepper
1 cup diced red pepper
2-1/4 cups water
1-1/4 cups white vinegar
2 teaspoons dry mustard
1 teaspoon celery salt


Place zucchini, onions and salt in a large bowl. Mix well and cover. Refrigerate overnight. The next day, place mixture in a fine strainer. Drain well, rinse under cold water and drain again for one hour. Place mixture in a heavy pot and add remaining ingredients. Bring to a boil and simmer, stirring occasionally, for 30 minutes. Sterilize jars (I use half-pints). Fill with relish, seal and process in boiling water bath for 10 minutes.


Hope you enjoy it

 

[Acre of Blessings]

Also.....today I am canning Squash Relish.....alll you do different is use Squash instead of Zuchinni. I love the fact that I won't have these veggies going to waste, I hope to sell our extras

Try it. its yummy too

 

[user251]

were snapping today and canning tomorrow, our neighbor who i sharecrop with has magic dirt and the snake beans are in with a vengeance, he brought in 5 bushel for him self and i got a wheel barrel full plus a couple of buckets, along side a mess of red taters.