| T O P I C R E V I E W |
| Annab |
Posted - Apr 28 2006 : 11:18:16 AM
Was so afraid strawberry season would pass us by. I'm one of those who makes jams and jellies in quantity and also sell it throughout the year, so just one pickings worth is never enough! The clientelle is growing too, so pressure's on!
As of last weekend, there were just blossoms, now however here in the middle of NC strawberries are in full swing!
The first evening after picking I was up 'till almost 9:30 cutting and chopping.
Also had a friend recently return with goodies from a cruise in Barbados, so I'm trying to perfect a good strawberry daiquari without making it too powerful.
It would be nice to grow our own, Lord knows we have land to do so, but I'd much rather pay someone else and pick on their farm at this point. Our neighbor down the road lost most of hers due to rabits this past winter.....this is why even on bad days I continue to keep a regular full time job. Farming for a living is not for the faint at heart-and kudos to anyone who is making it a go!
As a side bar here...had to quickly renew lisence plate tags, and as usual, procrastinated and had to settle for my old one. Am looking for a "Goodness Grows in NC" plate to personalize and didn't have time to throoughly search it out. Plan to use GEN 1:11 Look it up!  |
| 16 L A T E S T R E P L I E S (Newest First) |
| Annab |
Posted - May 09 2006 : 08:46:04 AM
If you are talking about just strawberry jams. I also have a problem with the last bits in a batch. sometimes there's not enough fruit, and when you look in the jar, you can see the fruit suspended above juice-or just jelly once its been processed.
Or sometimes if water condenses inside the jar and hasn't had time to dry off before being packed.
When glitches happen like this , these jars will stay home and not be sold. It's all still very edible too, it just doesn't look like it should.
If you have access to the Ball Caning Book there's a section that helps troubleshoot. Sometimes water is from the fruit not being boiled long enough, or someting like that.
This is where practice makes perfect.....or nearly perfect.
It helps cleanup too if you spread newspaper over all working surfaces.
Watch your boiling fruit too. I have had blackberry boil over and make a real sticky purply mess. Thakgoodness my burners are sealed.
One other tip, use a bit of lemon juice while the fruit is boiling. Like with apples, it helps keep fruit from turning brown.
I use tihs for blackberry jelly and especially the strawberry jams.
Some purists might swear by the fresh squeezed, I just buy the Real Lemon brand and save the extra mess.
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| Hayley |
Posted - May 09 2006 : 07:11:33 AM
Thanks Kay! I think I'll try the freezer method. We went ahead and did a batch using the "old-fashioned" method-whew! At least if anyone asks, I can say I have done it before! I'm ready for the easier, less mess way!
Anna- I am in awe of your 100 lbs!! I was overwhelmed by 25! I see what you mean about omitting the water. We had the fruit rise to the top of some jars. (even with letting it stand 5 mins before putting it in the jar)Is that a problem with the freezer method? |
| Annab |
Posted - May 08 2006 : 07:31:07 AM
I have had success for 7 years using the Ball or CERTO liquid pectins. The only variances thus far in these packages have been the packet amounts. One calls for just one, the other for 2. So I have to look to see whickh is which before starting.
The hardest part about the whole ting is just getting the fruit ready.....be it squishing or puree or whatever.
Have picked well in excess of 100 pounds of strawberries so far (separate trips....trust me) and have just been capping the berries and double bagging and freezing. We have a huge chest freezer.
Used to be I'd slice and quarter then freeze, but it just took too long! I'm still using berries from last year too. Thaw and puree for great ice cream toppings or just mix w/coolwhip.
Freezer jams are great, but since I sell what is made throughout the year, it's more paracical.
Have also learned the hard way that when the recipe calls for water, just to omit it. I messed up some pretty Scuppernong jelly last summer. Oh, it still eats as well and tasts fabulous but is very runny.
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| therusticcottage |
Posted - May 06 2006 : 07:33:15 AM
Hayley -- you can also make a very good freezer jam from strawberries. Which, to me, is much easier than canning. I don't use artificial sweetners so don't know about using Splenda in the jam. I would think that the large amount needed might leave an aftertaste. Maybe Google sugar-free jam recipes.
Our berry season starts next month -- can't wait. We have lots of berry farms around here so we get strawberries and raspberries. When I freeze my berries I just wash, pick the tops, then put on cookie sheets in the freezer. When they're frozen I transfer to freezer bags.
http://therusticcottage.etsy.com
http://www.homesteadblogger.com/therusticcottage/
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| Hayley |
Posted - May 05 2006 : 6:52:09 PM
HELP! I went strawberry picking today and have a fridge full, now what do I do? I am interested in making jam but have been confused by the sheer amount of differing recipes. I have never canned before. And most call for a huge amount of sugar. Can I use Splenda instead without ruining the recipe?
In a jam,
Hayley  |
| garliclady |
Posted - May 04 2006 : 09:41:37 AM
We have a garlic farm and the folks at the farmers market just started calling me "the garlic lady" because I raise and sell lots of garlic. I love hickory but haven't been there in years!
My Farm http://home.bellsouth.net/p/s/community.dll?ep=16&ext=1&groupid=140532&ck=
My Recipes http://recipecircus.com/recipes/garliclady/]
My blog http://www.epicourier.com/Garliclady/ |
| Grits |
Posted - May 04 2006 : 06:48:06 AM
Hello garliclady,I have already been on the welcome wagon site.I was really breif however.Maybe I should go back and tell a little more about myself.I do work in Hickory so I am not far from L.R.I am interested to know how you got your name 'Garlic Lady'. Grits
You will never see your future if you live in your past! |
| garliclady |
Posted - May 04 2006 : 05:53:17 AM
Hi grits ! another NC Farm girl welcome! I went to college AT lenoir rhyne near you . I love that part of the state! I live North of Greensboro. We are enjoying strawberries too.
Why don't you introduce yourself in the welcome wagon and tell us more about you!
The garlic Lady
My Farm http://home.bellsouth.net/p/s/community.dll?ep=16&ext=1&groupid=140532&ck=
My Recipes http://recipecircus.com/recipes/garliclady/]
My blog http://www.epicourier.com/Garliclady/ |
| Grits |
Posted - May 03 2006 : 08:34:48 AM
Hello new farm girl friends, I just put up strawberries myself night before last.I cut them up and put them in the freezer.It is so nice to find people who still do.I was talking to someone not long ago about pickling okra,and they said they didn't know people still canned.Hopefully,thanks to MaryJane's books and magazine and this web-site,these simple and beautiful arts will not be lost!Hope you all have a wonderful and productive day.
You will never see your future if you live in your past! |
| Annab |
Posted - May 03 2006 : 08:23:19 AM
A dehydrator is one of those invaluabe items on my wish list. That, and an industrial grade vacuum sealer. I double and sometimes triple bag all our frozen foods, so I wonder how much better one of those would do.
Tell me about the time commitment thing! Sometims there just aren't enough daylight hours! |
| garliclady |
Posted - May 01 2006 : 11:02:41 AM
I sometimes freeze Jalapenos whole then slice /chop when partially thawed? I chop or slice bells freeze them on a tray then after they are frozen I put them in a freezer bag and can grab a few at a time.
I freeze most of my stuff instead of canning right now with the kids so small canning is usually a problem unless I wait for everyone to go to bed and stay up half the night canning. We have a big dehyrator and want to start dehyrating more stuff.
My Farm http://home.bellsouth.net/p/s/community.dll?ep=16&ext=1&groupid=140532&ck=
My Recipes http://recipecircus.com/recipes/garliclady/]
My blog http://www.epicourier.com/Garliclady/ |
| Annab |
Posted - May 01 2006 : 10:36:59 AM
Yea, I freeze all our berries too. It gets too hot in the summer. Although, we only have had A/C for 2 years, so to heat up the kitchen was not big deal. What's sweat on top of more sweat??
And JPbluesky, thanks for the verses. I'll try not to put off registration next year, save my pennies, and make a statement. How do you put up your peppers? I have tried just freezing them chopped, but never got around to finding them until 2 years later. OOPS! I also make a pepper puree. Puree in a blender, add enough vinegar for preseving, boil. After 5-6 minutes at a rolling boil, take a strainer and collect solids in a glass canning jar, fill to the line, cover with regular canning lid, process 8 minutes in a water bath and eat itat your leisure over just about anything.
A friend loves this and it's good to do at the end of a growing season. I tried it when we had a bumper crop of nothing but Habenjaros. Our buddly loved it even more! |
| garliclady |
Posted - May 01 2006 : 04:56:07 AM
I am in the North central part of the state and some of the strawberry farms here have been harvesting . My favorite strawberry farm near my house justed opened up this weekend. I am planning on taking my kids to get some today. We have a farm but don't grow starwberries, we have learned we can't do too many things at one time. Now is the time we are weeding the garlic fields and planting all those veggies that can go in after the frost date. We do grow blackberries though but they come in in July after the garlic is harvested, and all summer crops are planted. Our farm is our second income my husband still works a day job. We all wish he could stay home and just farm.
I usually freeze my strawberries and make my jam when things are slow in the winter. We usually buy peaches to freeze from folks down your way (they come to Greensboro to sell)
Yes homemade jam is better and richer Also making you own jam is better because you can use regular sugar instead of corn syrup like all the manufactuers do. This year I want to try the low sugar type.
My Farm http://home.bellsouth.net/p/s/community.dll?ep=16&ext=1&groupid=140532&ck=
My Recipes http://recipecircus.com/recipes/garliclady/]
My blog http://www.epicourier.com/Garliclady/ |
| Annab |
Posted - May 01 2006 : 03:54:47 AM
I use the canning lids by water bath. Have only ever had a few not seal, and that was due to my haste in trying to decorate lids for the hilodays and mesing with them before completely cooled.
It's really simple, with the hardest part being procesing the fruit. These days I thaw bags of berries overnight in the sink or 2 days prior in the frige, then just lightly puree the berries. Give it about one or two whirrs around in a blender, that;'s it. I used to crush the berries like the directions said, but ended up loosing precious berry juice. I'd use it for jelly, but would rather it all go into jam. The color is a rich dark red....richer than smuckers. |
| jpbluesky |
Posted - Apr 29 2006 : 05:59:39 AM
Dear Anna - Let the land produce vegetation - NIV Now see Gen 1:29. :)
Enjoyed reading about your strawberry jam. I put up lots of stewed tomatoes and peppers too, but have not tried jam yet. I am always afraid I will not get it sealed properly. Do you use wax or a regular seal top?
Peace |
| sonflowergurl |
Posted - Apr 29 2006 : 05:53:09 AM
Mmmm!!! We had strawberries here recently (we even have a Strawberry Festival nearby). That's the best time of year!!!
Now I'm looking forward to the Sweet Corn Festival in another town, I really want to go this year!!! (Memorial Weekend)
Katee
The end will justify the pain it took to get us here.
"Looking Toward the Son"---- http://sonflowergirl731.blogspot.com
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