This year our garden was a bust, the deer have been happy though:)
So far I have made:
~Sour Cherry Jam ~Maraschino Cherries ~Peach Jam ~Peach Jalapeno Jam ~Strawberry Jam ~Raspberry Jam ~Red Onion Jam ~Canned Peaches ~Canned Peaches with Ginger (next time it will be a Ginger Syrup instead of fresh Ginger pieces added) ~Zucchini Salsa
I was able to freeze some zucchini and berries. I alos froze some Pesto and dried some for the Pantry. Next will be Apples and Plums:)
Hope you find your recipe, TravelinFG! I wish I could help, but I don't know that one!
All of your jams sound yummy, Calicogirl! And the canning of peaches with ginger - GENIUS! I have a recipe for making crystallized ginger for use in different things, but never thought of a Ginger Syrup before - yum! Sorry to hear about your garden!!! What does Red Onion Jam taste like? What do you use it on? I have a large crop of red onions ready to dig and deal with so I am intrigued!
I think our garden is on the tail end of things now - but my second planting of green beans is going like rockets. At least compared to my first planting which was pretty pathetic. lol I picked enough to can 4 quarts yesterday.
Picked the last 4 huge zucchini yesterday too - those plants are done now. Will need to decide what to do with them now. Maybe some zucchini salsa is the way to go...
I have had NO time to pick and dry the dill or basil in the garden yet...maybe this week! And I think all the butternut and acorn squash are ready too - but I'll be freezing those.
I did do a batch of Pesto for the freezer already. And have some butternut squash already cubed in bags in there as well. Plus I saved the seeds for roasting/salting later - they can be frozen until we want a snack!
OH - And I did a batch of Summer Solstice Preserves on Saturday - basically a Sour Cherry/Blueberry mix. Got 6 half pints and they are so pretty in the jars. Set up GREAT! This recipe called for liquid pectin which I have had MUCH better luck with this year!
In August I made two different recipes of Cherry Liquor and now it is aging in the cupboards for Christmas gifts. The cherries from Montana were in our local store in Idaho and since my husband used to enjoy his German mother's Cherry liquor so much I have made a couple of batches. This isn't canning in the traditional sense, but it can store cherries to use in cooking desserts or a nip here and there. Annie.
"The turnings of life seldom show a sign-post; or rather, though the sign is always there, it is usually placed some distance back, like the notices that give warning of a bad hill or a level railway-crossing." Edith Wharton, 1913 from 'The Custom of the Country'.
We have loads of Tomatoes this year so we have been caning various tyes of tomato stuff. My daughter in law made Tomato Red Jam and it was and is very good. I may try that. We have canned Tomato sauce and today Stewed Tomatoes. Next are our Pears. We have picked them and they are ripening. MB
"Life may not be the party we hoped for...but while we are here we might as well dance!"
Cissik
True Blue Farmgirl
582 Posts
Sylvia
Kent
WA
USA
582 Posts
Posted - Sep 09 2015 : 9:33:24 PM
I'm about ready to start canning some green tomato relish. It's so good. We are about to have some really hot weather. My tomato plants are still pumping out tons of fruit. I'll see what happens tomorrow and Friday with Mother Nature.
Jaime, the Red Onion Jam is really good. We use it on Cream Cheese and Crackers, as a glaze for roasted Chicken, on grilled sandwiches:)
Here is the recipe:)
Red Onion Jam
3 cups Red onions 1 ½ cups apple juice ½ cup Red wine vinegar 1-½ teaspoons rubbed sage ½ teaspoon black pepper 4 cups granulated sugar ¾ cup firmly packed light brown sugar 1 (1.75 ounce) package of powdered fruit pectin 1/2 teaspoon butter
1)Peel, quarter and thinly slice red onions. Measure 3 cups into a 6-8 quart saucepan. Stir in apple juice, vinegar, sage, and pepper. 2)Measure sugars in a different bowl. 3)Stir in fruit pectin into onion mixture in stockpot. Add butter. Over high heat, bring mixture to a full, rolling boil stirring constantly. 4)Quickly stir in sugars. Return to a full, rolling boil, and boil exactly 5 minutes, stirring constantly. 5)Remove from heat. Skim off any foam with a metal spoon. Ladle quickly into hot, sterilized half pint jars, filling to within 1/8-inch of the tops. Wipe jar rims and threads. Cover with lids and screw bands tightly. Process in boiling water bath for 5 minutes. Yield: 5-6 (half-pint) jars.
Trying Dilly Beans according to the recipe "naturemaiden" sent me. I have some canning jars that 1 1/2 pint size, wide mouth. Used what beans I had from last picking and put together five jars. Hope they turn out good! CJ
..from the barefoot farmgirl in SW Colorado...sister chick #665. 2010 Farmgirl Sister of the Year Mother Hen: FARMGIRLS SOUTHWEST HENHOUSE
Five quarts of tomatoes tonight - first ever pressure canning! Also last weekend, 27 jars of dills, and 13 of piccalilli plus 8 jars of pickled onions.
Last week, we did nine quarts of garden potatoes - Mmmmmmm-M! - and another seven jars of sweet pickle relish. Yesterday I canned stew beef, and today I'm working on homemade salsa. I still have lots more to do, too. SO happy when the pinging starts! :)
Sharon - thank you for sharing your recipe... I can't wait to try it! Just a quick question, though: Is it really okay to add sage? I had read it turns during canning and makes everything taste funky and bitter. I had forgotten about that, and added it to chicken soup last spring - YUCK!!! I ruined 7 whole jars! Eghads! Maybe it was just because it was pressure canned? I don't know... I DO know, however, my mother is going to flip for your red onion jam! That's definitely going to be tucked into her Christmas basket of home canned goodies this year! :)
Melody
The Great North Woods in the Land of Hiawatha
USA
3335 Posts
Posted - Sep 12 2015 : 11:58:41 AM
Just finished 8 pints of apple butter....Loads and Loads of apples this year in our little orchard. I've been giving them away since its just the two of us at home now. Conditions must have been favorable because we have never seen so many apples in one season-Grapes did very well too, but I still have grape jelly from last year so off they went to the neighbors house where she plans on making grape juice-
Melody
texdane
Farmgirl Legend Chapter Leader Chapter Guru
4658 Posts
Nicole
Sandy Hook
CT
USA
4658 Posts
Posted - Sep 16 2015 : 6:00:25 PM
Denice, if you can't find your MJF recipe, call the farm. Tell Brian what you are looking for, and they may be able to help.
I did forty more jars the last two nights: peach jam, dill pickles, and plum/quince with some early ripened quince fruit from my bushes.
I want to make some mint jelly next.
Farmgirl Hugs, Nicole
Farmgirl Sister #1155 KNITTER, JAM-MAKER AND MOM EXTRAORDINAIRE Chapter Leader, Connecticut Simpler Life Sisters Farmgirl of the Month, January 2013
Cissik
True Blue Farmgirl
582 Posts
Sylvia
Kent
WA
USA
582 Posts
Posted - Sep 16 2015 : 8:45:36 PM
I am about to do some green tomato relish. Just need to buy some green and red bell peppers to add to the recipe. Lots of green tomatoes this year. Next week apple pie filling. I do use Clear Jel with that. Love to have pie filling in the cupboard. Am also going to just freeze some apple pies. So great for last minute guests! And, I just want to eat some pie!
Thank you CJ!!! I would love to try canning Dilly Beans when the garden decides to cooperate!
Jaime, you are welcome!!!
Nini, I have not had a problem with the sage tasting funky and that is after trying a jar that is a year + old:)
Melody, love Concord Grapes, I am hoping to find some here.
Nicole, a Quince bush!!!! You don't know how bad I would love one! I want to try and make Membrillo (quince paste), so good!
Sylvia, I love having homemade relish on hand, nothing compares!
Added to our larder:
~Plum Butter ~Roasted Spiced Pear Sauce ~Tomato Jam (a new recipe I tried with grated ginger and red chili flakes, cinnamon and cloves, yum!) ~Cherry Pie Filling ~Apple Butter
hudsonsinaf
True Blue Farmgirl
3162 Posts
Shannon
Rozet
Wyoming
USA
3162 Posts
Posted - Oct 01 2015 : 7:58:28 PM
Sharon - oh how I wish cherries grew down here! I would love some cherry pie filling!
Right now I am processing apples. so far I have canned 21 quarts of apple pie filling and 28 pints of apple pie jam. I still have another bushel of apples to can... but right now we are making lots of apple dishes... cobbler, crisp, Sweedish porridge, and tomorrow will be apple dumplings.
Put several packages of diced pears on the freezer . . . they were on our tree and are very tasty! Also, have been putting freezer boxes of cherry tomatoes in the freezer. Figure we can toss them in dishes, process for sauce or eat straight from the freezer if we want . . :D CJ
..from the barefoot farmgirl in SW Colorado...sister chick #665. 2010 Farmgirl Sister of the Year Mother Hen: FARMGIRLS SOUTHWEST HENHOUSE
Went apple picking this weekend and spent rest of weekend feverishly trying to can it all! Realized I was low on lids in the middle of it all and had to run to the store leaving DH to babysit the canner! lol
Got 7 half pints of Spiced Chunky Apple Butter, 11 pints and 1 half pint of Cinnamon Applesauce, 4 pints of Strawberry Applesauce and 4 pints plus one half pint of Cherry Applesauce!
Still have some apples left to process and I think we have enough applesauce!!! They aren't the right apples for pie filling so I think I'm going to do some Apple Preserves that I found recipe for in Ball book.
YellowRose
True Blue Farmgirl
7239 Posts
Sara
Paris
TX
USA
7239 Posts
Posted - Oct 12 2015 : 06:14:16 AM
Jaime, I didn't know there was so many ways to do applesauce. They all sound yummy.
Sara~~~ FarmGirl Sister #6034 8/25/14 FarmGirl of the Month Sept 2015 Lord put your arm around my shoulders and your hand over my mouth.
What is everyone canning?
Posted - Sep 06 2015 : 3:36:41 PM
