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Post by dw on Apr 23, 2015 2:55:39 GMT
Canned 2 1/2 pints of Bread and Butter pickles...it was an experiment using these small cucumbers from the grocery store. My son makes refrigerator dills out of them and I wanted to try something different...they look good.
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Post by Mari-in-IN on Apr 24, 2015 2:11:38 GMT
Today did 8 pints/3 quarts of some more ham/bean soup...Getting close to the end of "winter canning".
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Post by ketoriverfarm on Apr 24, 2015 2:14:47 GMT
Today I canned 7 quarts of pickled asparagus.
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Post by Deleted on Apr 24, 2015 16:51:14 GMT
Today did 8 pints/3 quarts of some more ham/bean soup...Getting close to the end of "winter canning". Mari, that soup sounds good. There has sure been a chill in the air and I've been cooking warm meals all week.
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Post by Deleted on Apr 25, 2015 14:43:49 GMT
This week I canned bacon, sausage links, sausage patties, potatoes , Boston brown bread , zucchini bread, date nut bread and cake. Have 48# of fat back in the freezer but I already have 40# of leaf lard. I am trying to make salt pork with some of the fat back.
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Post by Deleted on Apr 26, 2015 12:26:19 GMT
16 q of beans and corn and 10 q of turkey.
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Post by Deleted on Apr 27, 2015 0:55:07 GMT
I've had a whopper of a headache all day, but Nick was a sweetheart and got 2 pounds of mushrooms into the dehydrator for me.
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Post by bopeep on May 2, 2015 20:12:55 GMT
I did ... 1 pint .. 1/2 pint and 1/4 pint of strawberry jam today ..... I always get so excited to can the 1st of "anything" from our garden ;0) bopeep
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emsmom
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Post by emsmom on May 3, 2015 0:32:17 GMT
I've been cleaning freezers and finding good stuff in there. Yesterday I cooked a large stock pot of chicken trimmings and bones and this morning I canned 28 pints of chicken broth. I still have 3 Turkey's to process.
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Post by barefootfarmer on May 3, 2015 4:58:31 GMT
I'm doing the same as you, emsmom. I love cleaning out the freezers and getting everything into jars. So far this week I made 20 pints of chicken soup, 6 quarts of chicken stock and 18 pints of turkey soup. I also started canning up the beef. I've never canned beef before, so I did a few trial runs to see how they would turn out. I took about 4lbs of stew meat and browned it then added the boiling water/broth. I really didn't like the texture that resulted. I used a 3.5lb chuck roast, cut it into strips and raw packed into pint jars. That turned out much better. But I only put a half pound of meat in the pint jars and was surprised at how much space was left when they were done processing. About half a jar. Glad I only ran a few jars of those this time. Next time I'm going to see if I can get more meat in the jar when I'm raw packing. I saw a couple bags of lard in there...I know I need to render it but I'm really not feeling like it. Kind of wish I'd started this back in January when the garden wasn't screaming for me. So my plan is to work my way through the poultry and then on to the beef.
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Post by Deleted on May 4, 2015 20:33:51 GMT
Today: A very small batch of blackberry-mango preserves. I also started a small batch of blackberry cordial. The blackberries grow wild at my aunt's place -- I need to get back down there next weekend to pick some more.
Two days ago: Green pepper jam (not jelly as I puree the peppers rather than straining juice out of them, and I used green apple in place of boxed pectin). This was a large batch so I should have plenty to give away.
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Post by Wendy on May 6, 2015 2:42:15 GMT
I am canning 7 quarts of milk right now. I want to get some canned for next year's bottle kids.
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Post by barefootfarmer on May 6, 2015 13:54:53 GMT
I am canning 7 quarts of milk right now. I want to get some canned for next year's bottle kids. I mentioned this on the thread about stocking up on different types of milk. It has to be better than milk replacement formula out of a bag. I should can a few more batches while I'm swimming in milk right now. My 3 cows are kicking out 18 gallons a day!
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Post by Wendy on May 6, 2015 14:44:07 GMT
OH my! I am only getting about 3 gallons a day.
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Post by bopeep on May 6, 2015 15:17:15 GMT
I did 2 more pints of strawberry jam......we have a little roll of strawberries so I do small batches when I have them .. but it adds up ... so far this year I have 4 pints, 2 half pints and 1 quarter pint .... so I am getting there slowly ;0) bopeep
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Post by bopeep on May 7, 2015 16:50:07 GMT
I did 2 more pints of strawberry jam......we have a little roll of strawberries so I do small batches when I have them .. but it adds up ... so far this year I have 4 pints, 2 half pints and 1 quarter pint .... so I am getting there slowly ;0) bopeep I guess I should have waited until today to post about more jam.....I just did 5 pints and 1 quarter pint of strawberry jam ......,and as I set here I am hearing pings...just checked they have all sealed :0) ...We will be sharing with the kids and I think I will put one of the quarter pint jars in the mail box for our mail carrier... so now totals are...9 pints ... 2 half pints ... and 2 quarter pints ....... bopeep
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Post by barefootfarmer on May 7, 2015 18:22:08 GMT
I love the pinging. I call it "pinging bliss"
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Post by Deleted on May 9, 2015 13:33:01 GMT
8 Q of BBQ pork, 6 P of BBQ pork, 16 Q of shredded chicken and 8 Q and 8 P of beans.
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Post by barefootfarmer on May 9, 2015 14:11:27 GMT
Hey @riverdale, how did you can the shredded chicken? Was it "dry" or did you have some kind of sauce or broth in with it?
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Post by Deleted on May 10, 2015 1:42:11 GMT
I mentioned on the Tightwad/Frugal thread that I got a bounty of veggies for free (took home two large trays from a departmental event). I am giving some to family but have three trays of grape tomatoes and two trays of celery in the dehydrator. We are not big raw celery eaters so I am chopping and freezing most of the rest of it in 1-cup portions for gumbo, soup, etouffee, etc. I also took the corn off of several ears that didn't get eaten at my party and am freezing those in 1-cup portions as well. The freezer is getting a little precarious!
Now, to figure out what to do with all these carrots... not a huge cooked carrot fan. I do like them raw but I will turn orange if I try to eat all of these (four bags!). Maybe some carrot soup...
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Post by horseyrider on May 10, 2015 1:52:17 GMT
I'm canning out of the freezer right now too. Today was Amaretto Peach Sauce. Yesterday was grape jelly.
Starlady, have you ever tried dehydrated carrots? They're wonderful to add to soups.
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Post by Deleted on May 10, 2015 11:11:16 GMT
Hey @riverdale, how did you can the shredded chicken? Was it "dry" or did you have some kind of sauce or broth in with it? The Ball Blue Book for hot pack. Cheap ($4.90 for 10 # of chicken 1/4s). We got 50# of these (some still in the freezer ) Let the chicken cool after boiling, get the bones out and reheat. The leftover juice is used for stock (frozen until we have enough to can a batch) We do add the broth. If we use it for cold sandwiches, we drain the broth off, otherwise it all goes in. Yesterday, 5Q and 6 P of sausage
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Post by Deleted on May 10, 2015 17:52:35 GMT
Went through the apples day before yesterday, made applesauce, canned 32 pints, froze 6 pints and kept a gallon in refrigerator. Still have 4 bushels of apples. Will make small batches as needed to keep from spoiling just to eat or freeze some. First canning since moving wood cookstove back to the summer kitchen....James
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Post by barefootfarmer on May 10, 2015 19:25:59 GMT
Someday I'm going to have a wood cook stove and a canning kitchen. Do you like dried apples, @jwal10? My kids can't eat enough of them. I use one of those peeler/slicer things. Cut them into rings and dehydrate. They are so good!
My favorite way to eat applesauce is with cinnamon and on my oatmeal.
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Post by Deleted on May 10, 2015 20:42:19 GMT
The kids and Sweetie like dried apple slices, me not so much, except as dry fruit mix. We make a trail mix with nuts and fruit. I eat a lot of that. We dry 20 gallon size bags or so a year. We store 30 bushels of apples and make a barrel of cider every year, last year was a good year so we made the usual 55 gal barrel and almost a 35 gallon barrel full. Sometime around March I add the mother and make vinegar, we had 30 gallons this year. We add cinnamon, honey and a little dark brown sugar to applesauce, me just cook it in pear juice and a 1/2 cup honey/gallon. We use a lot of plain applesauce added to bake goods for sweetener and for the moisture instead of oil. Also a lot of chopped apple for apple muffins and apple pancakes. I usually cook a batch of apple slices for topping every week and we eat a lot of apple pie, apple crisp and apple cinnamon raisin rolls. Also the same mixed with pears. Canned apples and apple pears too Also a lot of apples go in mincemeat pies. I can make a meal of popcorn, apple and some cheese curds or apple pie with a big slice of sharp cheese baked into every slice. So yes, we eat a LOT of apples....James
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Post by horseyrider on May 11, 2015 21:07:25 GMT
James....
WOW.
Just. WOW.
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Post by horseyrider on May 11, 2015 21:09:50 GMT
I have chili in the canner. After James' apple posts, I feel like a lightweight. But hey, I planted ten new fruit trees this year! James, we'll talk again in 2020.
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Post by Deleted on May 11, 2015 21:20:37 GMT
I have 3 apple trees here but I scour the old fence rows picking up apples in the fall for cider. There are apple trees all over the hill sides here from old homesteads and orchards that now grow wild. I also transplant apple starts and graft different old apple varieties we really like along creek banks. The more variety the better the cider. Some old varieties keep better than modern varieties....James
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Post by Deleted on May 13, 2015 10:11:41 GMT
I have 3 apple trees here but I scour the old fence rows picking up apples in the fall for cider. There are apple trees all over the hill sides here from old homesteads and orchards that now grow wild. I also transplant apple starts and graft different old apple varieties we really like along creek banks. The more variety the better the cider. Some old varieties keep better than modern varieties....James We call them 'road apples'
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Post by Deleted on May 14, 2015 17:11:52 GMT
horseyrider, I have dehydrated carrots before but wasn't happy with the way they rehydrated - they always stayed sort of rubbery. I tried both with and without blanching, so I'm not sure what I was doing wrong. Thanks for the suggestion, though I am going to make a batch of mango habanero sauce which will use up a couple of cups of the carrots, since the recipe calls for carrots as a filler/thickener.
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