WHAT ARE YOU CANNING TODAY?

[shareneh]

I canned juneberry jam, salsa and plum jam this week using recipies I got off the internet.

I also blanched and cut about a half a pick up truck load of corn and froze it today. Took us six hours but we did it. Whew, hubby went upstairs like a beaten child saying "I'm tired" as I smiled my big "accomplishment" smile.

 

[me&thegals]

Green beans, tomato soup and plain tomatoes. Later this week: Applesauce and salsa. Whew! It's getting tiring, but I love looking at my canning shelves and freezer

 

[me&thegals]

I canned Pickled Beets and Corn Relish today. So much goes into the freezers, but I am re-learning how to can as well. No fruit here at all this year, the late spring freezes got even the whole apple crop. Next on the canning list is another batch of Pickled Sweet Peppers, but they will have to wait for me to get more greens in the freezer. This is my first post on this forum, I am looking forward to knowing a few like minded people.

Welcome, Zenbirder! This is a great, friendly place to get lots of ideas on self sufficiency. There is sure a lot of canning going on around the United States this month Can you tell us more about your sweet pickled peppers? Would it work for the loads of banana peppers I have?

 

[keljonma]

I should have put up tomatoe sauce, or done SOMETHING with the ooooodles of them that I have!! Does anyone have good recipes for sauce, juice, or anything else? I've done a bunch of salsa, so I'm looking for other ways to do them. Already gonna do whole tomatoes for chili, stew, etc.

Here are three recipes I like...

Tomato Jam (good with meats)

6 large tomatoes (about 4 pounds), cored and quartered
1/3 cup sugar
1/3 cup grated onion
3 minced garlic cloves
2 jalapeno peppers, minced (optional)
cup chopped fresh parsley or cilantro
3 Tb fresh lime or lemon juice
tsp salt

Bring to a boil and continue cooking and stirring until thickened. Put into sterilized jars ready for canning. Process in water bath for 15 to 20 minutes.


Basil-Garlic Tomato Sauce

Makes about 7 (16 oz) pints
You will need:
20 lb tomatoes (about 60 medium)
1 cup chopped onion (about 1 large)
8 cloves garlic, minced
1 Tbsp olive oil
1/4 cup finely minced, fresh basil
Bottled lemon juice
7 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
3.) Saute onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
4.) Puree tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
5.) Combine tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
6.) Add 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
7.) Process filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

Herbed Tomato Juice

Makes about 6 (32 oz) quarts or 12 (16 oz) pints

You will need:
25 lb ripe tomatoes (about 75 medium)
Bottled lemon juice or citric acid
Fresh dill, parsley or basil
6 (32 oz) quart glass preserving jars with lids and bands

Directions:
1.) Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) Wash tomatoes and drain. Peel, core and cut into small pieces. Simmer tomatoes in a large saucepot until soft. Press tomatoes through a sieve or food mill, discard seeds.
3.) Heat juice 5 minutes at 190F. Do not boil.
4.) Add 2 Tbsp bottled lemon juice or 1/2 tsp citric acid to each hot quart jar, 1 Tbsp bottled lemon juice or 1/4 tsp citric acid to each hot pint jar. Ladle hot juice into hot jars leaving 1/4 inch headspace. Add a sprig of fresh herbs to each quart jar, 1/2 sprig to each pint jar. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) Process filled jars in a boiling water canner 45 minutes for pint and quart jars, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

 

[keljonma]

This evening we had to go into town for something. On the way home, we passed a farm giving away concord grapes! I asked the woman if I could pay her for the grapes, but she refused. She said they are ripening faster than she can use them. Then she insisted I take both bushels!

I think I'll take her some of our farm eggs in exchange. I know I would have paid a pretty penny for all these beauties. Such a blessing!

I'm in the middle of plums and apples. So I better get busy so I can start grapes tomorrow!

 

[Nuggetsowner:)]

Wow Keljonma! What a great find!! Why do things like that never happen to me??
What are you going to do with them? Will you make jelly or do you know of some other good way to keep them?

 

[me&thegals]

Applesauce, applesauce and then some more--yep, you got it!--applesauce!

Salsa tomorrow.

What an awesome deal on the grapes, keljonma!

 

[keljonma]

Wow Keljonma! What a great find!! Why do things like that never happen to me??
What are you going to do with them? Will you make jelly or do you know of some other good way to keep them?

Yes, we have been really blessed with free fruit this year. Not only did we get the grapes, but a local "pick your own" blueberry farm let us pick berries for free. We are a regular customer of theirs, and they called the pick for free fruit "customer appreciation days". This is one of the things I love about living in a small rural community! The kitchen certainly smelled heavenly this morning with grapes and plums and apples waiting to be processed!


Grape jam is a family favorite (#1 for the grands, but 2nd right after strawberry for dh and peach for me). So that is probably what I will do with a portion of the grapes. I think I might try canning just grapes. It worked for blueberries, so maybe....

We give food baskets during the holidays, so I like to have a variety of foodstuffs in the pantry.

I was thinking about trying to make some wine with some of the grapes....but am not sure yet. I still have vivid memories of exploding root beer 30 years ago (the last time I tried to ferment a beverage).

 

[Zenbirder]

Yes, we have been really blessed with free fruit this year.

Count every one of those blessings my dear. We had a late freeze and ther is NO fruit, not even apples. I am so glad canned fruit lasts more than one year so we can have some carry over but I sure miss having the fruit we had when I was a kid in CA.

 

[TanksHill]

Wow I love this thread. You all have done amazing things this season, I can't wait for next year I have big plans. This year I managed
Appricot, nectarine, plum jams, bread & butter pickles, Dill stackers(expierment made with lemon cuc's) and Tom sauce.
The tom sauce was new for me. I used a recipe from my Whole Foods blender cookbook. No peeling lightly seasoned with onions. Turned out amazing.
My neighbor pickled her bumper crop of Zucchini this year. Gave us a sample. It was amazing. Sliced onions mustard seeds. I need to try this one.
My next project is canned quick bread. I have a ton of bannanas in the freezer and plan to use the jars in my Christmas baskets. Wide mouth jars are the trick and the bread slides right out.
Good luck to you all!
gina