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Post by ketoriverfarm on Aug 18, 2020 2:07:44 GMT
2 pints of zucchini relish and 2 1/2 pints of sweet relish.
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Post by solargeek on Aug 18, 2020 13:18:03 GMT
10 pints tomato sauce 1 quart and 2 cups. We need different sizes for different things and I don’t like having it in the fridge afterwards. I always forget what a lot of work canning is and what a great joy it is.
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Post by susannah on Aug 18, 2020 17:22:24 GMT
I always forget what a lot of work canning is and what a great joy it is. Very well said - and I totally agree. Today we canned 4 quarts of sort-of giardiniera (cauliflower, carrots, garlic and crushed hot peppers). We just happened to be near Black Creek yesterday so we stopped at the farm store. Giant cauliflower (the one I weighed at home was over 6 pounds) for $1.50 each. Since I don't grow cauliflower I've been jumping on this bargain. With that in mind, what I post on the "what did you freeze today?" thread will be no surprise.
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Post by solargeek on Aug 18, 2020 20:33:13 GMT
I always forget what a lot of work canning is and what a great joy it is. Very well said - and I totally agree. Today we canned 4 quarts of sort-of giardiniera (cauliflower, carrots, garlic and crushed hot peppers). We just happened to be near Black Creek yesterday so we stopped at the farm store. Giant cauliflower (the one I weighed at home was over 6 pounds) for $1.50 each. Since I don't grow cauliflower I've been jumping on this bargain. With that in mind, what I post on the "what did you freeze today?" thread will be no surprise. Hey have you been able to get any widemouth lids in your area? I went to a whole bunch of stores today and couldn’t find any. We do not have any Amish stores near us. While I have plenty of smallmouth (Bless God) and will use those, they’re so inconvenient for many things. I guess I’m spoiled with wide mouth. I do have several cases of unopened jars That have the lids and bands included with them, but I hate to open ones when I don’t need them because I have existing jars already used. Anyhow let me know if you have any source in the state.
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Post by speckledpup on Aug 18, 2020 20:46:06 GMT
14 half pints sweet pickle relish
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Post by dw on Aug 18, 2020 21:12:36 GMT
One pint of applesauce...had a hail storm & heavy rain Monday and it knocked these off the tree...waste not want not. I just put it in the frig to eat.
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Post by jean on Aug 18, 2020 21:46:18 GMT
Three qt. of peaches. Got 13 pt. a few days ago and have some more to go. Prefer them in Pt. sizes but am running low on flats.
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Post by ketoriverfarm on Aug 18, 2020 22:31:09 GMT
speckledpup, you must eat a lot of relish or you put up enough to last you a few years.
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Post by susannah on Aug 19, 2020 16:12:08 GMT
Very well said - and I totally agree. Today we canned 4 quarts of sort-of giardiniera (cauliflower, carrots, garlic and crushed hot peppers). We just happened to be near Black Creek yesterday so we stopped at the farm store. Giant cauliflower (the one I weighed at home was over 6 pounds) for $1.50 each. Since I don't grow cauliflower I've been jumping on this bargain. With that in mind, what I post on the "what did you freeze today?" thread will be no surprise. Hey have you been able to get any widemouth lids in your area? I went to a whole bunch of stores today and couldn’t find any. We do not have any Amish stores near us. While I have plenty of smallmouth (Bless God) and will use those, they’re so inconvenient for many things. I guess I’m spoiled with wide mouth. I do have several cases of unopened jars That have the lids and bands included with them, but I hate to open ones when I don’t need them because I have existing jars already used. Anyhow let me know if you have any source in the state. No wide mouth lids in this area, unfortunately. I WAS able to order wide mouth lids with bands a couple of months ago (read: before canning season really ramped up) from a Farm and Fleet 3 hours away, but they're sold out now. I didn't need bands - well, not that many anyway but it the only way I could get the lids was to get more bands. And to be honest, some of my bands DID need replacing. I just ran a quick check of all the stores around here and I'm sorry to say everything canning lid is sold out. Wish I had better news to report. I'd say 90% of my jars ARE wide mouth, so I would have been in very low supply of usable canning jars if I'd had to use smallmouth only (which up until recently I COULD find lids for, although those are hard to find now as well). I hear you on wide mouth being easier to use for many things - packing pickles would have been much more challenging with small mouth jars.
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Post by vickilynn on Aug 19, 2020 20:01:09 GMT
Canned green beans and cucumber/onion/bell pepper relish.
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Post by jean on Aug 19, 2020 22:26:00 GMT
3 more qt. of peaches and 2 pt. Small peaches but flavorful and juicey.
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Post by speckledpup on Aug 19, 2020 23:29:18 GMT
speckledpup , you must eat a lot of relish or you put up enough to last you a few years. 14 1/2 pint jars will last about 4-5 months. Normally I'd do them in pints but right now we're living in a camper so refrigerator space is really tight.
DH likes a lot of relish in his potato salad and deviled eggs. I'm always telling him that his food is just a vessel to get condiments down. No need cooking a steak because all he taste is steak sauce, french fries are covered with ketchup.
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Post by krisinmi on Aug 20, 2020 13:08:45 GMT
Last week I actually canned nothing! There was no fresh dill to be had, so I amassed pickling cukes in the fridge until I found a grocery store that had just received a fresh shipment of dill.
In the meantime, I gave away to my three kids with households of their own, at least 50 pounds of cherry tomatoes, sweet corn, jalapeno and shishito peppers, zucchini, slicing cukes, and basil.
This week so far, I've put up: 7 qts dill pickle spears 4 qts and 1 pt dill pickles 6 pts pickled peppers 3 pts dilly beans 12 pts tomatoes 3 pts and one 1/2pt tomato sauce 2 pts wax beans 4 pts green beans
Looks like this afternoon will be another round of canning tomatoes.
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Post by solargeek on Aug 20, 2020 20:43:13 GMT
I very luckily stopped and counted my smallmouth new lids. I have enough for three years or more. So that’s what I will use. I only have 19 individual widemouth…
Today canned 7 quarts of sauce 2 quarts of chopped tomatoes and then I went out and picked about half a bushel of more tomatoes.
Currently on my cart I probably have at least 2 bushels of tomatoes either ripening or ready to go. Tonight I will be dehydrating to the “sun dried tomato deliciousness” not “crispy make tomato powder“ state Got at least 5 trays. Tomorrow I will make tomato pesto with them and freeze it.
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Post by krisinmi on Aug 20, 2020 21:16:49 GMT
21 pints of tomatoes.
Whew! I am almost to my goal on canned tomatoes for the year. Probably one more batch and then I'm switching to salsa.
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Post by vickilynn on Aug 21, 2020 16:14:01 GMT
Another batch of relish. That will be all for cucumber preserving because the plants are dying off from disease. Waiting for a larger number of tomatoes to ripen.
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Post by krisinmi on Aug 22, 2020 23:11:25 GMT
Another batch of relish. That will be all for cucumber preserving because the plants are dying off from disease. I think I'm about done with cukes too; vines dying rapidly. Honestly, I'm not too upset; we've sated our cucumber cravings. Tomatoes are going crazy here. Dozens of cherry tomatoes every day, and the big ones are cranking out too. Today's canning report is 6 pints tomato sauce
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Post by dw on Aug 23, 2020 13:42:51 GMT
14 jars of hot pepper jelly...xmas gifts!
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Post by susannah on Aug 23, 2020 16:32:51 GMT
14 jars of hot pepper jelly...xmas gifts! Oh my gosh, hot pepper jelly sounds wonderful! We canned 6 quarts of tomatoes this morning.
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Post by krisinmi on Aug 23, 2020 21:07:00 GMT
9 qts and 1 pt tomatoes
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Post by solargeek on Aug 24, 2020 2:12:00 GMT
I cooked up 35 pounds of tomatoes split between a slow cooker and roaster, sieved it tyI de-seed it and It is ready to be reheated tomorrow and canned. I got 44 cups before I add the onions and other things. Very happy for such a great harvest.
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Post by solargeek on Aug 25, 2020 3:45:09 GMT
Canned 8 qts and 1pt The tomato sauce I mentioned that I had cooked up yesterday. It really was easy and I’m going to do this again. Doing all the tough work on one day and then canning is crazy long because I’m also running out to the garden to pick other things, watering and doing normal housework. So yesterday I did all the prep work and cooked it down and strained it and today I took the ice cold sauce out heated it up to boiling (easy peasy) got the canner going and was done in about two hours.
Also made more basil pesto this time with walnuts! It is delicious!
Then cooked up 10 small cabbages as roasted cabbage steaks with half being red and have been green. Froze all of the cabbage steaks on a pan and will pop them in the bags tomorrow.
I also picked two huge amounts of kale, washed it, and shredded it, and then froze it in gallon bags. Filled 2 gallon bags! 23 more bags and that will hold me for the entire year. I throw shredded kale and everything that I can’t taste it in.
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Post by susannah on Aug 25, 2020 14:45:49 GMT
Canned 8 qts and 1pt The tomato sauce I mentioned that I had cooked up yesterday. It really was easy and I’m going to do this again. Doing all the tough work on one day and then canning is crazy long because I’m also running out to the garden to pick other things, watering and doing normal housework. So yesterday I did all the prep work and cooked it down and strained it and today I took the ice cold sauce out heated it up to boiling (easy peasy) got the canner going and was done in about two hours. Also made more basil pesto this time with walnuts! It is delicious! Then cooked up 10 small cabbages as roasted cabbage steaks with half being red and have been green. Froze all of the cabbage steaks on a pan and will pop them in the bags tomorrow. I also picked two huge amounts of kale, washed it, and shredded it, and then froze it in gallon bags. Filled 2 gallon bags! 23 more bags and that will hold me for the entire year. I throw shredded kale and everything that I can’t taste it in. I've always used walnuts in basil pesto. I buy the big bags of walnuts at Costco and it's so much cheaper to use walnuts than pine nuts. How do you prepare "cabbage steaks" for freezing? I'm intrigued. And I have a few cabbages that are waiting for freezer space (soon!). Glad you mentioned putting kale in everything where it can't be tasted. My kale plants have gone crazy and I've been freezing the kale in gallon bags, but wasn't sure yet what I'll be doing with it in winter.
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Post by grannyg on Aug 25, 2020 15:32:07 GMT
I should have bought one years ago...a steam juicer....finally bought one, and LOVE it...the grapes were so easy to do this year, the beautiful, clear juice which made the best grape jelly...Mmmmmmmmmmmm
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Post by ketoriverfarm on Aug 25, 2020 21:56:02 GMT
Five quarts of v-6 juice.
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Post by krisinmi on Aug 28, 2020 0:24:43 GMT
Yesterday: 8 pints, 1 half-pint tomato sauce.
Today: 7 pints hot salsa 8 pints mild salsa
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Post by krisinmi on Aug 30, 2020 22:55:50 GMT
14 pints plus 1/2 pt tomato sauce
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Post by solargeek on Aug 31, 2020 21:16:43 GMT
2 pints and 6 cups jars of Tomato Apple Chutney that I turned into jam by adding pectin. Can't wait!
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Post by ketoriverfarm on Aug 31, 2020 23:05:43 GMT
7 quarts of V-6 juice. 3 more boxes of tomatoes picked. I was not sure I was going to get tomatoes this year, but they are producing like crazy.
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Post by dw on Sept 1, 2020 14:17:26 GMT
Dill pickles...I think cucumbers are about done. I used heirloom seed this yr and I don't think they produced quite as well.
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