WHAT ARE YOU CANNING TODAY?

[me&thegals]

Choose round crabapples, uniform in size. Wash and drain. Do not peel....

Can you even imagine??

I canned up the sauce I made Mon night (15 pints), plus more salsa and a bit more cowboy caviar left over from the weekend's festivities. Tonight I will do more salsa and/or chunky tomatoes--probably about 14 quarts more.

 

[miss_thenorth]

I just canned more corn cob syrup.

 

[Farmfresh]

Thanks for the pickle recipe!

 

[rebecca100]

I just canned pears and pear preserves! I am so proud. Now if I can just get something else to learn to can. Trip to the Farmer's Market Saturday! BTW that sounds kinda like what I call spiced apples. That's how I made them last year. They were so good!

 

[me&thegals]

I just canned more corn cob syrup.

My wonderful guy did all the husking and cutting of the last herbed corn I put up, but then he threw all the cobs to the chickens!! Even though I had asked him to save them. The rest of the corn is headed towards cornmeal consistency, so I will have to wait until next year to use your recipes

 

[me&thegals]

I just canned pears and pear preserves!

Can you tell us more about your preserves? I have been offered LOTS of pears from a friend and will be looking for many ways to preserve them

 

[miss_thenorth]

I just canned more corn cob syrup.

My wonderful guy did all the husking and cutting of the last herbed corn I put up, but then he threw all the cobs to the chickens!! Even though I had asked him to save them. The rest of the corn is headed towards cornmeal consistency, so I will have to wait until next year to use your recipes

Well, I put up about 4 more litres today. this time I used more brown sugar m and the kids were my taste testers. they said it was awesome!! too bad about yur cobs going to the birds prematurely. there's always next year.




I am getting a motherload of tomatoes tomorrow (for free!!!!!) ( but I will give her a chicken or two in trade ) so right now I am scrounging for the best recipes for salsa, tomato sauce, spaghetti sauce etc etc.

i'm still not sure whether I need to pressure can or just water bath, I don't know if my pressure canner is accurate, ( I haven't used it in 10 years)----EEEEk, I'm just stressing, cuz I wasn't expecting the tomatoes tomorrow-- and tomorrow morning I have to bring in my meaties to the butcher.

And to top it al off, what is a pint in metric? A quart is a litre?? I have all different size jars, the recipes I'm reading are in pint/quart etc, and my jars that i bought are metric sizes, so now I'm stressing over that, cuz the instructions are different for different sized jars.

 

[me&thegals]

I steam bath my tomato stuff. If I've added low-acid items for salsa or herbs for sauce, I add 1 T of vinegar, lemon juice or lime juice to up the acidity.

As for metric versus non, there are lots of great online calculators.

Good luck! Awesome deal with the tomatoes!

 

[Farmfresh]

I always water bath my tomato products as well. I second the motion on adding a bit of lemon juice or even vinegar if the recipe is leaning that way (like ketchup for example).

Today I am going to put my yellow tomatoes in the cockpot to start some "Sunrise Salsa".

Basically the same as a regular salsa (tomatoes, hot peppers, onions, cilantro, and cumin) but with only a very few red tomatoes mixed in with mostly yellow ones and I try to use the red jalapeno peppers when possible. Tastes great but also provides good visual impact for those fancy company dinners!

 

[user251]

butter peas, alot of them. 23 jars and counting. they are the best little peas/beans ive ever had.