I have been canning which seems like forever. So far I have canned: tomatoes spaghetti sauce venison plum jam applesauce choke cherry jam rhubarb raspberry jam rhubarb blueberry jam rhubarb pickles salsa I've froze: corn cut off the cob green beens yellow beans zuchinni peppers strawberry jam I'm am tired of canning. My garden just never seems to want to end. We haven't had any frost yet, which is very unusual. Usually Labor Day marks the end of the gardening season where you need to either cover at night or it will freeze. Today I will be either making spaghetti sauce again or canned tomatoes. Then zuchinni bread with the a couple of the 50 (yes 50:shockzuchinni that I have.
Have you tried making zucchini pickles? My friends mother makes them every year and sends me some because I love them so much.
Our spring planting season got away from me. So, since I didn't get a garden this year, I have a wonderful friend who is doing all that you are and sharing the fruits of her labor! I am blessed!!! In return, I'm taking her a "Chocolate Heartattack-waiting-to-Happen" cake for a thank you! Maybe I should include a bottle of wine and a massage?
Here's the three recipes she uses. I always have the recipe but never the time to make them. Sweet Zucchini Pickles 16 c. sliced fresh zucchini 4 c. thinly sliced onions 1/2 c. pickling salt 4 c. white vinegar 2 c. sugar 4 tbsp. mustard seed 2 tbsp. celery seed 2 tsp. ground turmeric Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar and spices. Bring to a boil. Add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution leaving 1/2 inch space at the top. Adjust caps and process in a boiling water bath 15 minutes. Refrigerator Pickles 1 gal. sliced zucchini 4 sliced onions 4 c. sugar 2 c. vinegar 1 c. water 1/2 c. pickling salt 1 tsp. turmeric 1 1/2 tsp. celery seed 1 1/2 tsp. mustard seed 5 heads dill Boil the sugar, vinegar, water, salt and spices 5 minutes. Let cool. Pour over zucchini, onions, and dill. Store in jar in refrigerator. Keeps until its' gone! Dill Zucchini Pickles 8 med. zucchini (no bigger than 12 inches long) 1/2 c. salt (canning or pickling salt) 6 c.vinegar 2 c. water 4 c. sugar 4 tsp. mustard seed 2 tsp. celery seed 8 cloves garlic 8 dill heads Cut zucchini in 1 1/2 x 4 inch strips. Add salt and cover with water. Let stand 2 hours. Drain. put garlic in bottom of jar. In a pan, mix vinegar, sugar, water, mustard and celery seed. Bring to boil, cut heat down, simmer 5 minutes. Stand strips of zucchini up in pint jars. Put dill on top. Pour hot liquid over zucchini spears. Leave 1/2 inch head space. Seal process, 15 minutes in hot water bath.
I'm with you, Lee. I also feel like I've been canning forever. Today I'm starting on applesauce and apples slices (for pies later in winter). A local orchard has great apples for 50 cents a pound. WE picked 120 pounds last week, and will probably go back for a bit more next week before then end of the seaon. So far this is what we have canned: tomatoes tomato sauce tomato juice pears strawberry jam blueberry jam grape jelly mixed berry jam bread and butter pickles dill pickles grape juice I've froze: corn cut off the cob corn on the cob green beens yellow beans zuchinni peppers whole strawberries whole raspberries blueberries okra eggplant I'm still getting raspberries, strawberries, and beans--far, far into the fall season this year. I'm always excited when we start getting produce, but am always glad when we're done. It's also soooo nice to have this in the winter. We also can small jars of jams/jellies to give at Christmas time. Happy canning! Carol
I'm just a beginner, but I've canned corn, green and yellow beans and applesauce. I've frozen green and red peppers, broccoli, cauliflower, carrots, zucchini, acorn squash and butternut squash.
I'm new at this!!! OhioMom very graciously invited me and the kids to her place last August and taught me how to can green beans. Carl's aunt then gave me her old canner. It's not as big as OhioMom's, but I DID IT ALL BY MYSELF!!! And then I also used it to can my apple butter this year. Next year, I'll try to add maybe my corn and tomatoes!
I did my first round of canning this year with some women from church. I have a whopping 12 jars of apple pie mix. In another 2 weeks or so, I'm going back for a ton of applesause. I'm hoping to actually plant a garden this coming spring, so there will be more canning afoot next year, or so I hope...
Today I did 20 jars of spaghetti sauce and froze some of my cauliflower and broccoli. It is certainly keeping me busy. I also made apple pie filling last week. I usually freeze but my freezer is full so I canned it. I love having it on hand for those last minute things. Jackie you must have a water bath if your using it for apple butter. Congrats on doing it yourself. It is something to be proud of.
That is sooooo up my alley~making a garden and canning, but I dont have anyone to teach me!!!! I would LOVE to fill my pantry with the "fruits " of my labor!!! I loooooooovvvvveeee the "Little house on the prarie" lifestyle!!!! LOL!
Yes, it was a water bath. I had visited my friend, and she was doing pears. She told me all I had to do was put the jars in boiling water, make sure they were covered, and let them boil for 10 minutes. So that's how I did it! Shawna, the best instructions I found on the web are at www.pickyourown.org After OhioMom taught me last year, I went to do it this year, and the canner I had was NOT like hers, and I couldn't remember ANYTHING, and WHAT should I do!!! So I found this site, and the directions were SO CLEAR (especially with being shown last year!). I printed them off for the beans, and now have them in a folder on my Recipe Shelf!
So far this year I have canned: Jalepeno jelly Hot Red Repper Jelly Mango Jam Raspberry Jam Triple Berry Jam Strawberry Jam Strawberry Topping Apple Butter Apple Sauce Apple Rings Apple Pie Filling Peaches Cherries Lemon Brine Potatoes Green Beans Carrots Kidney Beans Chili Chicken Stock Vegetable Stock Vegetable Soup Spaghetti Sauce I will be making another batch of spaghetti sauce this week. I am also planning to pick grapes at my brothers and making grape jelly and grape juice. I have been using my dehydrator and have dried onions, mushrooms, bananas, cranberries, apples, grapes, and several fruit leathers.
I have canned: 32 pints 4 quarts salsa 14 quarts 7 pints applesauce 14 1/2 pints Hot Pepper Jelly Froze- green beans, as they came on, not sure how many bags strawberries 30 pounds blueberries 25 pounds strawberry freezer jam peach freezer jam sliced and diced apples for muffins & recipes apple pie filling 3 quarts I will be getting more apples and want to can some apple pie filling and will make apple butter and more sauce if there's any left. I also smoked hot peppers and have them in the freezer for chipotle peppers we add them to all kinds of stuff) I had to buy tomatoes for the salsa or else I would have canned more tomatoes & salsa had I had them. Next summer hopefully! Kristine
