WHAT ARE YOU CANNING TODAY?
- Thread starter Acre of Blessings
- Start date
me&thegals
A Major Squash & Pumpkin Lover
They're $2.50/lb at my market here! Yes, this would be why I grow my own food. Yikes!
justusnak
Almost Self-Reliant
Today..... 60 + ears of corn.
I started with 2 dozen...shucked it..and cut it from the cob. I did all this outside at the picnic table, unter the shade tree. The chickens will clean up my mess this way!
Pigs and chickens get the cobs, and the pigs get the husks...they are happy little campers!
Looks like 2 dozen will give my 15 to 20 pints of sweet canned corn. I would love to freeze it, but we lose power too often...so I will freeze a few ears...not many. Back to the kitchen!
I started with 2 dozen...shucked it..and cut it from the cob. I did all this outside at the picnic table, unter the shade tree. The chickens will clean up my mess this way!
Pigs and chickens get the cobs, and the pigs get the husks...they are happy little campers! Looks like 2 dozen will give my 15 to 20 pints of sweet canned corn. I would love to freeze it, but we lose power too often...so I will freeze a few ears...not many. Back to the kitchen!
sufficientforme
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I canned blueberry jam today.
Wish I had those cobs from the corn you did today, I went to the farmers market and organic corn was $1.00 an ear. I am wanting to finish up my jam/jellies for Christmas baskets with corn cob jelly but I will wait until they come down from that price
Wish I had those cobs from the corn you did today, I went to the farmers market and organic corn was $1.00 an ear. I am wanting to finish up my jam/jellies for Christmas baskets with corn cob jelly but I will wait until they come down from that price
Firefyter-Emt
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Today's batch was:
4.5 pints of strawberry-rhubarb jam
4.5 pints of blueberry Jam
5.0 quarts of chicken stock (In the pressure canner right now)
Shameless photo plug:
You have to love the soup part... Cook a nice chicken dinner, pick it almost clean for your meal and sandwich leftovers. Then toss what's left over not it the trash can, but a big old pot of water and add some seasoning to the mix, a little noodle, some veggies, and bam! You have a ton of soup! (I am only canning the seasoned broth, no noodles in the canned soup!)
PS: I sent in my canning labels to one of the cooking blogs I frequent, and she published it~ See it here => http://www.southernplate.com/2009/08/simply-brilliant-canning-labels.html#more-4671
4.5 pints of strawberry-rhubarb jam
4.5 pints of blueberry Jam
5.0 quarts of chicken stock (In the pressure canner right now)
Shameless photo plug:
You have to love the soup part... Cook a nice chicken dinner, pick it almost clean for your meal and sandwich leftovers. Then toss what's left over not it the trash can, but a big old pot of water and add some seasoning to the mix, a little noodle, some veggies, and bam! You have a ton of soup! (I am only canning the seasoned broth, no noodles in the canned soup!)
PS: I sent in my canning labels to one of the cooking blogs I frequent, and she published it~
See it here => http://www.southernplate.com/2009/08/simply-brilliant-canning-labels.html#more-4671onebuggirl
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I canned 5 quarts of honey spiced peaches and 2 quarts of peach halves. MOnday will be more green beans and Tuesday will be sweet corn!
FarmerDenise
Out to pasture
I canned 7 quarts of bread and butter pickles. I got another jar out of it, which I just put in the fridge.
I sell green beans. Due to the amount of work it takes to pick them I won't sell them for less than $2.50/lb. Ours are organic, but we are not certified organic. Can't afford the licensing.
We freeze a lot of ours, since I don't have a pressure canner.
I sell green beans. Due to the amount of work it takes to pick them I won't sell them for less than $2.50/lb. Ours are organic, but we are not certified organic. Can't afford the licensing.
We freeze a lot of ours, since I don't have a pressure canner.
TanksHill
Super Self-Sufficient
68 quarts of beans??? Want to trade?
Ok so today's canning project was an experiment with the yellow heirloom tomatoes. My mother kept telling me about how her mom made jam. Well she found some old book she had with a recipe. Today I made two batches. This recipe was for preserves and did not call for pectin. One made 7 -1/2 pints and had a runny set. The other made 5 and was thicker. Obviously I cooked the second longer. It was crazy, the jam while cooking smelled like a cross between roasting butternut squash and a lemon meringue pie. It reminds me a little of a marmalade. The recipe called for a whole sliced lemon. So I know the acidity went up as well as the texture.
The final flavor is great!!! I wish you guys could taste it. I will make a couple more batch for my family tomorrow. The first two go to the tomato supplier.
Ok so today's canning project was an experiment with the yellow heirloom tomatoes. My mother kept telling me about how her mom made jam. Well she found some old book she had with a recipe. Today I made two batches. This recipe was for preserves and did not call for pectin. One made 7 -1/2 pints and had a runny set. The other made 5 and was thicker. Obviously I cooked the second longer. It was crazy, the jam while cooking smelled like a cross between roasting butternut squash and a lemon meringue pie. It reminds me a little of a marmalade. The recipe called for a whole sliced lemon. So I know the acidity went up as well as the texture.
The final flavor is great!!! I wish you guys could taste it. I will make a couple more batch for my family tomorrow. The first two go to the tomato supplier.
FarmerDenise
Out to pasture
Would you post the recipe for that tomato jam please. It would be fun to try it out, if I get enough yellow tomatoes.
TanksHill
Super Self-Sufficient
Well my mom read me a recipe from a book over the phone and I kinda warped it into something that worked for me. It was 4 cups tomato?? I pureed mine with the skins on in my whole foods blender. Not sure what the recipe originally called for.
3/4 C white sugar
3/4 C brown sugar
One whole lemon cut in half and sliced. I sliced thinly.
Bring all to a boil ans simmer 1 hour.
I did this with no pectin and followed with a water bath. The preserves have a soft set. But taste great. Good luck and let me know how it goes. gina
3/4 C white sugar
3/4 C brown sugar
One whole lemon cut in half and sliced. I sliced thinly.
Bring all to a boil ans simmer 1 hour.
I did this with no pectin and followed with a water bath. The preserves have a soft set. But taste great. Good luck and let me know how it goes. gina
