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Post by feather on Jun 16, 2020 19:47:05 GMT
ohiodreamer, that's a lot of peeling potatoes. Does that feel like being in prison? I always imagined prison would be a peeling potatoes gig. That's a lot of work!
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Post by ohiodreamer on Jun 16, 2020 22:13:26 GMT
ohiodreamer, that's a lot of peeling potatoes. Does that feel like being in prison? I always imagined prison would be a peeling potatoes gig. That's a lot of work! I remember the cartoon of Popeye peeling potatoes in the Navy for punishment. And yes....that is exactly the thought I'm having while peeling, lol
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Post by feather on Jun 16, 2020 22:58:35 GMT
ohiodreamer , I think I DID see that cartoon with Popeye. I just prepped 10 lbs of strawberries and started them in a 6 qt roaster, and I'll reduce them overnight and can them in the morning. I hope.
Edit: I left them in a roaster over night at 150 deg F and the reduced to half, I added 1 and 1/2 cups erythritol, 3 pints and 3-12 oz jars (and 6 oz for the fridge), all tattler tops, in the canner now.
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Post by karenbc on Jun 17, 2020 15:57:56 GMT
We butchered 21 rabbits a few days back. I've been canning it ever since. Smoked the chunks of the premium meat, and then canned. Made soup meat from the rest of the meat, canned it. Then made broth from the stripped bones and canned it. At times I had 3 canners going, and was burning the 'midnight oil'. Glad to be on the otherside of the project.
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Post by feather on Jun 17, 2020 18:40:14 GMT
I used my chopper to help me cut the scapes. I washed them, took off the tops, then used a scissors to get them into 2-3 inch pieces, then the chopper into 1/3 inch pieces. Filled 11-8 oz jars. Cold raw pack 1 inch headspace, no salt, cold canner cold jars. I thought I'd do them like beans 20 minutes but I saw that peas take 40 minutes, so I'll go 40 minutes at pressure once it gets there.
Edit: all tattler lids, all sealed, yay. I'm still getting used to the jiggler and all went as planned and I could listen for it instead of 40 trips to check the gauge.
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Post by feather on Jun 19, 2020 19:38:55 GMT
I'm cooking down 10 lbs of black grapes for preserves, hopefully they'll be very reduced before 9 pm tonight. It looks very dark purple, going to be beautiful.
Edit: I barely made it before the normal bedtime. 1 and 1/2 cups of erythritol, cooked WAY down, 9 cups of delicious grape jam/preserves. It tastes so good.
We put an ad up on FB to buy used jars within 35 miles, 25, 30 and 40 cents, depending on size, only canning jars, we pick up. This was mr feather's idea and I think it is a good one.
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Post by feather on Jun 20, 2020 18:25:49 GMT
ohiodreamer , have you recovered from the potato episode? I started another 10 lb black grape preserves, boiling it down all day in a 6 quart roaster.
Edit: 5 pints concentrated grape preserves
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Post by ohiodreamer on Jun 20, 2020 22:09:42 GMT
ohiodreamer, have you recovered from the potato episode? I started another 10 lb black grape preserves, boiling it down all day in a 6 quart roaster. Actually it got cut short. 20# from the end I cut the tip of my finger on the slicer, lol. 2 days later...doesn't hurt, but keeping it wrapped so it stays clean. The last 20# will just have to be eaten fresh, lol
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Post by feather on Jun 20, 2020 22:19:29 GMT
ohiodreamer , have you recovered from the potato episode? I started another 10 lb black grape preserves, boiling it down all day in a 6 quart roaster. Actually it got cut short. 20# from the end I cut the tip of my finger on the slicer, lol. 2 days later...doesn't hurt, but keeping it wrapped so it stays clean. The last 20# will just have to be eaten fresh, lol UGH, sorry to hear that. I hope it wasn't a mandolin slicer, I took off the tip of one of my fingers with mine, I'm fearful of it ever since. Hope it heals fast for you.
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Post by feather on Jun 21, 2020 14:13:18 GMT
I mentioned before that we listed ISO (in search of) canning jars, offering to pay for used canning jars but not mayo jars on mr feather's facebook local buy sell and trade, 25 cents for 1 cup, 30 cents for up to pints, 40 cents for quarts. We pick them up within 30 miles. (quarts are 9.29 not on sale, minus lids 2.36, brand new 58 cents each) This morning someone contacted us, with 8 boxes of jars to look through, kettles and also lids. Woo Hoo! I'll know in a few hours what we end up with.
EDIT: it was great. 2 water bath canners, new 1 jar lifter and funnel rings 3 packs of lids 94 pints 40 8 oz jars of all kinds
Yay!
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Post by feather on Jun 21, 2020 19:47:12 GMT
I'm hoping to get free stone peaches when they are available. The produce department is talking about there being a lousy free stone peach harvest, which I've heard nothing about. Here is when free stone peaches can become available: State Freestone Start Date Michigan early August Georgia mid June South Carolina late June Texas mid June California mid June Idaho mid to late August www.eatlikenoone.com/how-to-know-if-a-peach-is-freestone.htm
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Post by feather on Jun 21, 2020 20:50:08 GMT
There is supposed to be canning jar coupons available in today's insert to the newspaper, for anyone that gets a newspaper.
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Post by susannah on Jul 20, 2020 16:08:26 GMT
First actual canning of the season: We canned 6 pints of red beets this morning. It is beautifully cool outside today - still in the 60's with low 70's for a high. Perfect for this first small batch. Thank you, little beets, for coming up at just the right time!
Can't wait to can more. But I guess I'll have to, since nothing else is ready nor growing in large quantities up here.
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Post by susannah on Jul 24, 2020 0:11:13 GMT
More beets! Golden beets this time. While the day started out sunny, it clouded over, was chilly - and we had these golden beets that either needed to be canned or we were going to have to eat way more beets than we'd prefer.
5 more pints added to the canning pantry. And let me just say, jars of golden beets next to jars of deep red beets look absolutely beautiful.
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Post by krisinmi on Jul 25, 2020 17:44:31 GMT
I'm canning today, first time this season; the garden is starting to come on.
4 quarts dill pickle spears 2 pints pickled hot peppers 2 pints dilly beans
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Post by susannah on Jul 28, 2020 0:36:24 GMT
5 quarts of dill pickles.
We also made a small batch of crock pickles, but those don't get "canned".
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Post by krisinmi on Jul 28, 2020 18:42:24 GMT
2 quarts dill pickles 2 quarts dill pickle spears
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Post by susannah on Jul 29, 2020 17:19:39 GMT
7 more quarts of dill pickles. I think we're done with canning pickles for the year.
Cucumber pickles, anyway. There's still dill waiting to be added to a few pints of dilly beans (soon!) and a few half-pints of dill carrots (that's a new one for us; never did those before but dh always likes the carrots in giardiniera so we figured we'll give this a try)
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Post by krisinmi on Jul 30, 2020 23:01:25 GMT
More pickles!
3 qt dill spears 3 qt 'baby' dills
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Post by susannah on Jul 31, 2020 3:06:10 GMT
4 half-pints of pickled carrots. Never did those before, but dh likes to put the carrots from giardiniera in Bloody Marys. Since from the looks of things we'll be spending much of our long, sub-zero winter cooped up in the house vodka will probably come into play a time or several. We had a lot of carrots, and this didn't really make a dent. One jar didn't seal, though - we didn't realize that one jar had tipped over in the canner, but, oops.
The failure-to-seal jar is living in the small refrigerator downstairs. In a few weeks, we'll try those carrots and find out if we like them - or if this experiment was a waste of time. But I have to say, from a visual standpoint those little jars of orange chunks look very pretty next to the jars of red beets, yellow beets and green pickles. That shelf in the canning pantry will win the "most colorful" award for sure.
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Post by susannah on Jul 31, 2020 17:08:24 GMT
4 pints of dilly beans.
I think we'll be taking a break from canning for awhile. Most of what's coming up now are things I'll freeze instead of can, so I told dh he can take down the camp stove once it cools.
The grandkids are coming up again soon, and there's no way I'd can anything with them around, especially Amelia. That girl is an accident waiting to happen. As my son says, if there's a way to get hurt, Amelia will find it. Back when we babysat her for a couple of months - when she was 15-16 months old - every night when her parents came home from work, we'd heave a sigh of relief and say "One more day that we didn't break the baby." She was a wild menace and amazing climber. Luckily, she never once got so much as a scratch while we took care of her. Hard work keeping her safe, though. And a great workout.
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Post by krisinmi on Aug 2, 2020 0:41:53 GMT
Busy day in the kitchen. Started with picking up my chickens from the processor and 'parting out' 11 for the freezer; a dozen I froze whole for roasters.
Once that was out of the way, I canned jam and beans. Not brave enough to can meat!
Jar tally for today: 8 half-pints blackberry jam 1 pint dilly beans (I only use the straight ones for this and my current picking had lots that were curvy) 3 pints wax beans 3 pints green beans
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Post by solargeek on Aug 2, 2020 3:14:26 GMT
6 quarts and 4 pints pickles
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Post by krisinmi on Aug 3, 2020 19:21:34 GMT
4 qts dill pickles 4 qts and 1 pt dill pickle spears
The garden is really turning on now. Looks like I will most likely be canning something every day this week. What a good problem to have!
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Post by krisinmi on Aug 4, 2020 23:57:30 GMT
3 pts pickled hot peppers
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Post by krisinmi on Aug 7, 2020 23:55:51 GMT
1 qt dill pickle spears 4 qts dill pickles 2 pts dilly beans
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Post by speckledpup on Aug 8, 2020 1:58:40 GMT
17 half pints sweet pickle relish
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Post by krisinmi on Aug 9, 2020 17:34:24 GMT
Yesterday: 3 pt wax beans 2 pt green beans
Today: 1 qt dill pickles 4 qt dill pickle spears
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Post by solargeek on Aug 10, 2020 1:28:12 GMT
7 pints tomatoes in their own juice.
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Post by solargeek on Aug 11, 2020 2:14:12 GMT
4 pints tomato sauce yum!
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