| T O P I C R E V I E W |
| Rivergirl_2007 |
Posted - Aug 08 2009 : 9:05:16 PM
I am curious to know what others are canning this year. Our garden was planted late, so things are just comeing in. I love to hear what others are doing and to get new recipes and ideas. I would especially like to know what you are doing with tomatoes, cucumbers, eggplant, and peppers?
So far, I have visited the u-pick farm and made Blueberry and Blackberry Pie Filling, canned whole berries, and made sauce for ice cream/french toast. I also stopped by the orchards and have canned Peaches, made butter, conserves, and brandy. The gentleman that farms the land around us gave me an unlimited supply of corn this year and I just finished 8 bushels. Of course, the cukes are coming in, so we have pickles all over the kitchen. |
| 25 L A T E S T R E P L I E S (Newest First) |
| Rivergirl_2007 |
Posted - Aug 31 2009 : 07:04:54 AM
Angie - you can have your cake and eat it too. Take a picture of your peaches, post it on the fridge, and enjoy a bowl of those beautiful peaches. It's always great to meet a new "canner" and I hope you try many more new things. You will never regret it. |
| britchickny |
Posted - Aug 31 2009 : 03:23:23 AM
Well, you have to start somewhere right.
I have never canned before (I'm not known for my culinary skills and am more at home in my sewing room than the kitchen) but my friend Carla who cans everything got me inspired along with all you farmgals and I am so proud of my 6 ( ) jars of peaches. I'm thinking I won't be able to bring myself to eat them because they look so pretty!
ANGIE
"Mercy, peace and love be yours in abundance" JUDE 1:2
http://www.pinkroomponderings.blogspot.com/ |
| Rivergirl_2007 |
Posted - Aug 30 2009 : 9:08:01 PM
Hi - I found another use for some of the beans. I canned 13 jars of 4 bean salad today. I also had to can some of my beef. My freezer went haywire and some of the beef completely thawed. |
| Rivergirl_2007 |
Posted - Aug 25 2009 : 07:46:38 AM
It is great to hear what ya'all are doing. Today I will be cleaning 2 lg baskets of green beans. I was raised that you do not waste anything, and today will probably be the last day I can them, so I will probably be giving a lot of them away. I know I will eventually just have to pull the plants out to keep myself from checking and picking beans every other day. Same with the cucumbers. We can only eat so many pickles. I wish I can find a way to make and can cucumber sauce. I love that on gyros and salads. |
| herbquilter |
Posted - Aug 24 2009 : 10:30:51 PM
Today the girls & I canned 54 quarts peaches, 24 quarts roasted tomato sauce and 7 quarts pickles. Along with a peach crisp!
Blessings,
Kristine ~ Mother of Many & MRET ~ Energy Healing & Wellness Coaching Sessions
http://herbalmommasda.blogspot.com/
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| Corinnelouise |
Posted - Aug 24 2009 : 09:00:57 AM
I did tomato sauce, tomato paste, apricot, raspberry, strawberry elderberry jam, lemon jam, red currant jelly, black currant jelly, sour cherry pie filling, pear in light syrup, plum pie filling, apricot in strong syrup, dill picked cucumbers, small red peppers in olive oil and sweet relish.
I've just finished to do 'soup in a jar", I shred all the vegetable I have, carrots, beets, celeriac, celery, eggplants, zucchini, cucumbers, let them sit with a handful of coarse salt for a couple of hours,drain of the juices then pour half cider vinegar, half water, add some branches of thyme, basil, dill to each jar, a table spoon of olive oil and proceed then for 30 minutes in the pressure cooker.
In winter when I want soup, I open one jar and summer is here again.
Corinne
Sister # 101
'Heaven on Earth' is a choice you must make, not a place you must find.
Dr. Wayne Dyer |
| Rivergirl_2007 |
Posted - Aug 24 2009 : 08:22:54 AM
Toby - Here is my Swiss Steak recipe: Use quart jars
Tomatoes (skins removed, deseeded)
3-4 red and green sweet bell peppers - chopped
2-3 onions - chopped
1 lb carrots - diced
3-4 stalkes celery - sliced
3-4 Tbls real butter or olive oil may be substituted
3 Tbls soy or Worstershire sauce
3 Tbls brown sugar
1/2 c chopped sweet basil
1 tsp ground black pepper
1 Tbls lemon juice - per jar
1 tsp canning jar - per jar
1 tsp celery salt - per jar
You may also add small amounts of cumin, garlic, parsley, chili powder or oregano.
Process in a pressure canner 35 minutes.
I hope you like this. It is a family favorite. I brown my meat, season lightly with salt and pepper, pour a jar of sauce on top and let it simmer until tender. You may need to add a small amount of water, depending on how it cooks down. This can also be used with stew meat to make a stove-top or crock pot beef stew. Just add more liquid and thicken with some a flour or corn starch slurry. |
| Rivergirl_2007 |
Posted - Aug 24 2009 : 08:03:24 AM
Lillian - congratulations on your son's wedding. I'm sure you are both elated that he is married and that the wedding is finally over. It's a shame you can't relax for a few day before getting into the garden and its rewards.
Joanna - thank you for the peach candy recipe. It sounds wonderful. I am one of those that cannot pass up a bag of gummy peaches. The peaches around here are done for the season, but I guarantee I will be making that FIRST next year, unless I can find some this year.
Peg - I always mulch my entire garden with a very thick layer of straw. I also add shredded paper around my tomatoe and cucumber plants. It lets water through, but not the sun and keeps weeds under control. Weeds may grow, but they are growing in the straw and very easy to pull. The straw also keeps the ground from drying out so fast. It is not a scientific proven, but I am convinced the paper keeps tomatoe worms at bay. I do not get them when I mulch with it.
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| Calicogirl |
Posted - Aug 24 2009 : 07:59:14 AM
Congratulations to your son and his bride Lillian :)
You sure have your hands full! I guess whatever would spoil quickest is what I would start with. What a blessing to have that abundance of goodies :)
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| Ms.Lilly |
Posted - Aug 24 2009 : 06:51:59 AM
Yesterday my oldest son was married on the property here, so I have been collecting stuff from the garden for the last few days and will be doing a major canning session today. I have 20 lbs of peaches for peach butter and canned peaches. 20 lbs of tomato for sauce. A friend picked 20 lbs of pears for us and I need to pick them up today. The jalapenos are ready, and there are probably another 5 lbs of beans to pick out there. The only question is where do I start!
Lillian |
| Laila |
Posted - Aug 24 2009 : 05:26:43 AM
Yesterday I canned 35 quarts of peaches, 5 pints of peach jam and 6 quarts of tomato sauce. Still have more tomatoes to go!
Laila |
| JojoNH |
Posted - Aug 24 2009 : 05:12:35 AM
I canned up 20lbs of peaches, bread and butter refrigerator pickles (canned them so I can store them for later use), my first try at dill pickles and started drying the garlic seed heads.
Wish we had tomatoes, miss having all those jars of homemade sauce!
Need to can up my zucchinis and summer squash next.
Joanna #566
JojoNH
http://www.CountryCents.com
http://CountryCents.Blogspot.com
http://Twitter.com/Eastwooddesigns |
| JojoNH |
Posted - Aug 24 2009 : 05:07:47 AM
Peach candy is the best!! You slice up your peaches into thin slices,
wedge shaped. . about a 1/4" thick. You use a wide pan, mine is a corning frying pan so that the peaches are in a single layer in the pan.
Make a thick syrup, place your peach slices in and cook until they are transparent. You will remove them at that point and place them onto a plate full of sugar. Coat the peach slices well with the sugar and then into the dehydrator. You will need to turn the peach slices as you continue to dry them. . sprinkle with more sugar if needed ( if they are too sticky). Once they are dry they resemble a gummy candy with a nice sugar coating.
Place into canning jars, not to tightly packed, add sugar to fill up the air space. Store until christmas. . .if you can!!!
I also do this with apples, which are everyone's all time favorite.
The sugar can be used in cooking, tea, etc. It will have a very slight peach aroma and flavor. . . very subtle.
Joanna #566
JojoNH
http://www.CountryCents.com
http://CountryCents.Blogspot.com
http://Twitter.com/Eastwooddesigns |
| Celticheart |
Posted - Aug 23 2009 : 9:31:19 PM
Yesterday more dill pickles. Today is was peaches. And the corn that we didn't get to. There's always tomorrow. Then there will be more peaches.
It's not about being perfect, but enjoying what you do. Set aside time to be creative.
Robyn Pandolph
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| Peg Graham |
Posted - Aug 23 2009 : 1:33:36 PM
Next Year I will Can....
1. tomatoes
2. green beans
3. peaches
4. blueberries
5. strawberries
6. raspberries
7. pumpkin
8. pickles
9. peppers
10. squash
My garden didn't take off as well as i hoped. We got very little tomatoes, green peppers and cucumbers...that was all.
One tip from my SIL: add mulch to the garden to help with watering, etc...
miles of smiles~
Peg
http://thelavenderfairy.blogspot.com/ |
| prairielandherbs |
Posted - Aug 23 2009 : 12:53:55 PM
trying pickles for the first time!
http://www.recipezaar.com/Blue-Ribbon-Dill-Pickles-241139 - dills
and cinnamon: http://www.recipezaar.com/omg-delicious-cinnamon-pickled-cucumber-rings-cukes-383186
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| keyboo |
Posted - Aug 23 2009 : 09:20:58 AM
Well...EVERYTHING has been put on hold. The fair is here! I entered some of my jellies and a few knitting projects, a photo of my cat (keyboo), homemade lye soap, a ukrainian dyed egg, a appliqued purse and a few flowers from my garden! AND, my son was sick and in the hosp. Now, maybe i can get back to my garden... i can't find anything through the weeds.....
Lucy |
| aunt boby |
Posted - Aug 23 2009 : 05:47:23 AM
Yesterday we did 56 quart bags of freezer corn. Today I am doing more zucchini bread to go in the freezer and doing the last of the cucumbers for refrigerator pickles. You put cucumbers and rest of the ingredients in a bucket to sit for two days and then put into jars and straight into the fridge. No canning them and they stay nice and crisp. But you really need an extra fridge for this. And I have to shred cabbage yet today too. So my housework will stay neglected for another day!!! Shirley-I would love to know how you make your swiss steak sauce. It sounds yummy!
POOR IS THE MAN WHO CANNOT ENJOY THE SIMPLE THINGS IN LIFE- anonymous |
| Rivergirl_2007 |
Posted - Aug 22 2009 : 8:16:07 PM
Please share the Chunky Basil Pasta Sauce. It sounds like several of us would love to have it.
Joanna - What is Peach candy? Is it like peach leather?
Yesterday I was up until 2 a.m. doing more green beans and Italian Zucchini. Today I did cucumber pickle salad. Tomorrow I will be rearranging the pantry shelf to make room for this years supply.
I have had no luck with tomatoes this year. I have several green ones, but by the time they are ripening, some little critter is eating chunks out of them. I will probably be looking for a place to purchase at least a bushel because I really want to make my swiss steak sauce and some stewed tomatoes if nothing else. I used some of last years to make the Italian Zucchini. |
| Celticheart |
Posted - Aug 21 2009 : 9:41:04 PM
quote:
Originally posted by lovelady
OK Marcia, don't kick me out of the canning club for this, but I just used a pack of Mrs. Wage's that I bought last year and never used.
LOL....I would never do that. Just the fact that you can is enough for me.
I would love the recipe for the Chunky Basil Pasta Sauce. It sounds good. And I think we have all of the ingredients.
It's not about being perfect, but enjoying what you do. Set aside time to be creative.
Robyn Pandolph
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| Huckelberrywine |
Posted - Aug 21 2009 : 8:21:41 PM
drooling...I'd love the Chunky Basil sauce recipe too. Mmm!
We make a difference. |
| mom2my2boyz |
Posted - Aug 21 2009 : 7:58:45 PM
Toni, I didn't get an answer in time, so I just did a hot water bath for 40-50 minutes. It was a roasted tomato sauce with a little bit of onion and garlic and some herbs in it. Hope I'm ok because I already did it! :o) Was a little disappointed though - I did up 20 pounds of tomatoes (with the onions and garlic, etc) and only got three - THREE quarts out of it all! Boy, that was a LOT of work for not very much sauce! Did I do something wrong??? I mean, the sauce is delicious and thick, exactly the way we like it, I just didn't get a lot out of those tomatoes...
"So I threw my hands in the air. I was done with Wal-Mart and Wonderbread. I wanted something real."
-Excerpted from Jenna Woginrich's book, "Made from Scratch" a must-read! |
| lovelady |
Posted - Aug 21 2009 : 5:05:56 PM
OK Marcia, don't kick me out of the canning club for this, but I just used a pack of Mrs. Wage's that I bought last year and never used. I didn't think it was too bad, but won't be going that route again. If you want the recipe for the Chunky Basil Pasta Sauce I would be glad to post it. It has tomatoes, garlic, onions, red wine, basil, parsley and probably some things I am forgetting. If it sounds like something she might like, I'll get the recipe for you.
I agree on the oven roasted tomatoes! I did some like that last year and they were so good. I really need to do some more this year and freeze them. Last time they didn't last long enough to freeze!
Sarah~ Did you get your question answered in time? As long as it is just plain tomato sauce, you are just fine doing the boiling water bath. It is when you start adding low-acid veggies and stuff that you get into pressure-canning territory. Hope yours turned out well! |
| Calicogirl |
Posted - Aug 21 2009 : 11:31:10 AM
Oh my gosh! I oven roasted tomatoes last year with a little garlic, sea salt and basil. So Good! I place mine in freezer bags after they are done roasting and add them to stews, sauces, etc. Thanks for reminding me Marcia!
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| Celticheart |
Posted - Aug 21 2009 : 10:27:23 AM
Toni,
Do you have a recipe for the spaghetti sauce that you would share? My DD wants to can some and I don't have a good one for that.
This weekend will be more dill pickles and it looks like peaches.
I also have a dehydrator and I love it. I dry all sorts of things and keep them in glass jars. So far I haven't had any problem with mold.
Whoever is doing the tomatoes......Peachy?....try some oven roasted tomatoes. Slice them like to dehydrate them, put them on cookie sheets or in baking pans, sprinkle with a very little sugar(if you like) and roast in the oven at a low heat....250-300 degrees for a couple of hours. Then you can finish them off in the dehydratpor if you like. They have a great flavor and different from regular dried or even sundried. They almost carmelize. I do package them in ziplocks and keep them in the feezer. To reconstitute them I put them in a small sauce pan, cover them with water and let them simmer for about 30 minutes. They're great added to pasta sauces or on top of a quiche or pizza.
It's not about being perfect, but enjoying what you do. Set aside time to be creative.
Robyn Pandolph
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