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Post by Muller's Lane Farm on Aug 21, 2015 2:01:11 GMT
Going to be canning grape juice tomorrow. Picked some grapes this evening. Got some quart jars and the steam juicer washed.
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Post by Deleted on Aug 21, 2015 8:55:04 GMT
4 pints of taco soup 4 pints of seasoned kidney beans (used some of the Goya "ham" seasoning, cajun, garlic, and dried onion. Mmm!) 6 half-pints of peach chutney plus some extra in a salsa jar for me Tomorrow I will tackle the rest of the peaches... time for jam!
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Post by woolybear on Aug 21, 2015 18:19:11 GMT
7 pints of peach/mango jam. First time I've ever made it. OMG I'm in love with it.
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Post by Muller's Lane Farm on Aug 21, 2015 21:10:27 GMT
6 quarts grape juice
12 pints pears
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Post by paquebot on Aug 21, 2015 21:55:03 GMT
9 pints of raw-pack stew tomatoes, all from a single plant.
Martin
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Post by Deleted on Aug 23, 2015 1:32:49 GMT
Just got done chopping, cutting, and dicing tomatoes, onions, bell peppers, jalepenos, and cilantro. Have roughly 2 gallons of salsa in my stainless steel stock pot. In the fridge for now, will cook it down a little and can it in the morning.
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Post by barefootfarmer on Aug 23, 2015 4:42:25 GMT
I'll be so happy to move on to salsa @dba- so far I've made 3 pints of tomatillo salsa. 13 quarts of crushed tomatoes in the pressure canners right now. Almost 3 gallons of juice waiting to get canned into quarts. I'm getting closer to my goal of 100 quarts of canned crushed tomatoes. I've got 63lbs of tomatoes waiting in lugs for me to start chopping- probably tomorrow morning. And I saw plenty more tomatoes waiting to get picked.
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Post by Deleted on Aug 23, 2015 13:02:04 GMT
Well I started my salsa. Had water bath canner on stove for about an hour to get it boiling, simmered down the salsa, packed 7 quart jars. Loaded the canner and put on the lid. Waited about 5 minutes then took off the lid to see if it was boiling yet so I could start the timer. I see small bits of tomato and pepper floating in the water, then I see one jar isn't full. Yup, you guessed it. I try to remove the jar, the lid and jar comes out, but the Wales and a perfect circle of glass, the jar bottom, stay in the canner.
First ever jar breakage when canning.
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Post by Deleted on Aug 23, 2015 13:21:28 GMT
Yesterday, 5Q pork tenderloin, 2Q pork sausage, 7P pork sausage. Today, 40# of chicken The 40# of chicken wound up being 14 quarts (boned) and 5 quarts chicken stock. Along with chicken salad sandwiches for 4 (more like 6 since the boy is a bottomless pit)
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Post by barefootfarmer on Aug 23, 2015 14:59:31 GMT
@dba I've had jars break before, usually fruit. But after making salsa for the first time I decided that salsa just might be the worst thing to have break. All the prep work that goes into that one! Meat might be my second to salsa, in my opinion- unless it was tuna since I have to pay for my tuna. All the chopping of onions and peppers...ugh.
@riverdale I can't wait to get back to canning meat again. When you said (boned) for the chicken, did that mean bones in or out? I read it as bones in the first time, then thought...well, maybe that's de-boned. I'm always curious about the ratio of meat to quarts, that's why I ask. I also have one of those bottomless pit boys. Only mine isn't usually hungry when I offer him a sandwich until he sees me or my husband eating one. Then his "can I get a bite" turns into I'll eat your entire sandwich and another, too.
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Post by Deleted on Aug 23, 2015 17:14:02 GMT
@riverdale I can't wait to get back to canning meat again. When you said (boned) for the chicken, did that mean bones in or out? I read it as bones in the first time, then thought...well, maybe that's de-boned. I'm always curious about the ratio of meat to quarts, that's why I ask. I also have one of those bottomless pit boys. Only mine isn't usually hungry when I offer him a sandwich until he sees me or my husband eating one. Then his "can I get a bite" turns into I'll eat your entire sandwich and another, too. No bones We hot pack and can 1/4's on sale. Last batch was 34 cents a pound Follow the "Hot Pack" from the BBB, that's what we do
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Post by Deleted on Aug 23, 2015 19:53:26 GMT
Two pints and four half-pints of low sugar peach jam, plus some in a salsa jar for me. After filling half the jars I added some vanilla and spices to the rest.
Last few peaches will become sekanjabin.
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Post by Deleted on Aug 23, 2015 20:56:13 GMT
I'm canning about everything I can get my hands on this year. In the last couple days I've canned up 7pts of tomato juice, 2 pts of sauce and 3 pts of salsa. Will be canning up some quince too once they are ripe.
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Post by aftermidnite on Aug 23, 2015 21:02:04 GMT
11 pints of stewed tomato's and 6 pints of tomatoes veggie juice the other day .. Yesterday 9 pints of stewed tomatoes and 5 pints of stewed tomato's with okra .. Today will be 7 more pints of stewed tomatoes .. going to start the prep to can the cucumber onion salad ..
may try pickling banana peppers as well as the Shishito sweet green peppers with some yellow and red sweet peppers ...
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Post by bearcreekfarm on Aug 23, 2015 22:31:14 GMT
We're just getting started. No tomatoes to can yet, but we have done six pints of pickles and are now waiting on more cukes; six half-pints of watermelon Jam (yuck!); 5 quarts of over-ripe green beans (for my dog when she needs to go on a diet- makes her feel full without a lot of calories); and, this morning, my friend and I did 14 pints of venison meatloaf.
Tomorrow I will do a batch of pineapple zucchini, and maybe some pickles if we have enough cukes. A jar of pickles doesn't last long when they are homemade!
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Post by woolybear on Aug 24, 2015 21:45:26 GMT
4 more pints of peach/mango jam. Aftermidnite I did sweet pickled banana peppers a few years ago. They are good, especially on a sandwich.
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Post by Muller's Lane Farm on Aug 25, 2015 1:50:18 GMT
8 more quarts grape juice
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Post by Deleted on Aug 25, 2015 2:09:52 GMT
8 pints of sweet corn. Just shut the stove off, now the waiting game of waiting for the canner to depressurize so I can remove them.
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Post by Deleted on Aug 25, 2015 11:30:00 GMT
Finally getting enough tomatoes to can. 7 quarts and 2 pints spaghetti sauce 7 quarts tomatoes 9 pints Dragon Tongue beans
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Post by bluelacedredhead on Aug 25, 2015 12:04:10 GMT
16 pints of Veggie cocktail and another 10 trays of dehydrated tomatoes. I'm done.
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Post by aftermidnite on Aug 25, 2015 15:07:24 GMT
9 pints of stewed tomatoes ...
15 wide mouth pints of cucumber onion salad .
Had one break in the WBC and one that didn't seal ...
Next up ....the cheese sauce ...
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Post by Deleted on Aug 26, 2015 8:47:34 GMT
Six more quarts of salsa in the canner now. Once they come out, will do the last of this batch, looks to be 4 or 5 pints.
Wife doesn't like salsa, doesn't like the jalepenos. So I told her I would make her a batch of just tomatoes, onions, bell peppers and sweet peppers. Might as a tablespoon or two of sugar into it. We shall see how it turns out. I have a small basket of about 12 pounds of cherry tomatoes that need to get used up quick, so I will probably can 8 or 10 pints of them today.
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Post by Deleted on Aug 26, 2015 12:54:28 GMT
Ended up getting 9 pints of cherry tomatoes. I added about 1/2 tsp garlic powder, 1 tsp each of oregano and basil to each jar. Will be good to add to spaghetti sauce later.
Now, I think I will can some kraut later today, it has been fermenting for a while, several weeks, I think its time to get it canned.
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Post by dw on Aug 26, 2015 19:54:35 GMT
Eight jars of cranberry/strawberry jam...mostly for xmas. Too much sugar for me. My sister had given me some of those red lids so I used those on the jars.
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Post by woolybear on Aug 27, 2015 2:14:17 GMT
4 quarts cole slaw. No idea how I thought I should have 9 quarts. Oh well jars are ready for canning cabbage next.
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Post by solargeek on Aug 27, 2015 2:58:28 GMT
My stars, I went wild yesterday and today. Home alone and just tore into all of it. House is now a disaster but kitchen is of course clean.
7.5 hours today and up till 2 am yesterday prepping for it. All organic. Picked everything from the garden Sunday+ Monday, kept cold and ready till yesterday, and got all jars ready today and went at it. Only wish I had little helpers as my back is sore. I am sure others do more but I ran out of JARS!
So the count done today stands at:
10 quarts pickles 6 pints + 7 quarts my homemade tomato/pasta sauce - cooked most of the tomatoes overnight Monday to Tuesday 3 - 1.5 pints of salsa 8 pints raw pack tomatoes
Prepped and dehydrated chives, oregano, sage and mint and put up for gifts. Also made mint ice cubes for fun drinks in winter.
However, I will say, canning different things on the same day is really not as fun. Sauces and salsa take 40-45 minutes just to process and at certain points, no matter how organized I was, it just was crazy trying to be hygienic and safe and still use the canner efficiently.
I am deeply grateful for such a bountiful garden harvest. 11 acorn squash picked and at least the same amount or more, and bushels of tomatoes still on the vine. Bed of basil waiting to be processed, cukes galore still growing, and beans have come around again:)
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Post by solargeek on Aug 27, 2015 3:15:39 GMT
9 pints of stewed tomatoes ... 15 wide mouth pints of cucumber onion salad . Had one break in the WBC and one that didn't seal ... Next up ....the cheese sauce ... I have looked online and there are very odd recipes for the cucumber onion salad I think you make - does it have sugar and vinegar as well as some water in the brine? Could you put up your recipe? Thanks!
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Post by manygoatsnmore on Aug 27, 2015 4:20:59 GMT
9 pints of stewed tomatoes ... 15 wide mouth pints of cucumber onion salad . Had one break in the WBC and one that didn't seal ... Next up ....the cheese sauce ... I have looked online and there are very odd recipes for the cucumber onion salad I think you make - does it have sugar and vinegar as well as some water in the brine? Could you put up your recipe? Thanks! I know she's posted the recipe around here somewhere...I'll see if I can hunt up the thread. It does have vinegar, sugar, onions, cucumber slices and water in it. eta: Here's the link she posted, but I think she also adds Pickle Crisp or alum to make it crunchy. www.vitalhomestead.wordpress.com/2013/07/29/cucumber-onion-salad/
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Post by aftermidnite on Aug 27, 2015 14:25:58 GMT
I did add 1/8 tsp of pickle crisp to the bottom of each pint...
Next time I make this I am going to decrease the sugar ..
I find it sweeter than I like but am sure everyone else will like it just as it is ..
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Post by solargeek on Aug 27, 2015 15:05:32 GMT
Aftermidnite and MGM, thanks so much. Actually, it was AM's recipe I found on the internet and I, too, thought maybe too much sugar. Glad to know it is a good one and safe. Thanks!
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