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cabrita_gw

2011 food preservation - what have you put up?

cabrita
13 years ago

Happy new Year everybody!

Somebody had to start...lots of citrus around here. The trees got pruned so we have a temporary excess, and some green fruit.

4 pints and 4 - 1/2 pints of hot chayote/mirliton relish (like chow chow)

4 quarts frozen minneola juice

4 oz lemon dust - made with unripe lemons

4 oz lemon pepper

3 gallon bags grapefruit chunks - frozen

Comments (115)

  • pixie_lou
    12 years ago

    May - 52 jars total

    YTD - 182 jars

    10 pints boneless chicken
    5 pints black beans
    5 pints white beans
    9 half pints mango jam
    12 half pints pineapple mango jam
    11 half pints strawberry mango jam

  • stargazer943
    12 years ago

    7 pints carrots, think I'll do some more beans tomorrow :-)

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    Here are my totals to date: 7/9/13 - 10 half pts. strawberry jam (low sugar, Pomona pectin) 8/16/13 - 6 pts. strawberry lemonade concentrate 8/18/13 - 1 pt. peach butter (test batch - refrigerated only) 8/24/13 - 13 pts. jalapeño rings 8/24/13 - 5 pts. Roasted Tomato Garlic soup 8/25/13 - 9 pts. Roasted Tomato Garlic soup 8/26/13 - 9 pts. Roasted pickled red peppers 8/28/13 - 15 cups baba ganoush (frozen) 8/28/13 - 8 one & a half pints peach halves 8/30/13 - 12 pts. tomato sauce Going to have another go at peaches tomorrow. The first batch was rough going. I didn't start until 7 pm., and was kind of tired. I'm sure the peaches are edible, but they sure won't be winning any prizes at the state fair!
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  • stargazer943
    12 years ago

    7 pints of glazed carrots and 4 quarts of pinto beans.

  • loveitgreen
    12 years ago

    Joining a co-op has allowed me to get an early start.
    12 half pints strawberry jam
    4 quarts potatoes
    6 pints stewed tomatoes
    6 qts. whole tomatoes
    6 qts. chicken soup
    7 pkgs. frozen apples
    7 pkgs. frozen blackberries

    I plan to make orange jam on Thursday.
    Peas are looking good in the greenhouse along with the kale.

  • tracydr
    12 years ago

    Juiced about 100 lbs grapefruit and 200 lbs oranges for fresh drinking over the course of the citrus season. Need to get the last of the lemons off the trees and juiced, frozen as I dont have freezer space to freeze whole. They are going to go bad if it isn't done this week.

  • uaskigyrl
    12 years ago

    @stargazer: glazed carrots? do tell! hee hee

  • stargazer943
    12 years ago

    Found the recipe on the canning carrots thread.

    7 pints of green beans

  • pixie_lou
    12 years ago

    June - 17 jars total (it was a slow month)

    YTD - 199 jars

    9 half-pints strawberry jam
    8 pints chunked pineapple (and I have the cores and skins simmering on the stove for pineapple syrup - but that won't be canned until tomorow - which is July)

  • mellyofthesouth
    12 years ago

    5 1/2 pints pickled small peppers

  • mauirose
    12 years ago

    6 pints pineapple chutney
    2 pints roselle syrup
    2 pints tomato jam

  • bricore
    12 years ago

    4 pints of pickled Banana Peppers.
    1 spice jar of Basil.
    1 spice jar of Orgeano.
    1 spice jar of Sage for myself. I also gave away 3 jars of it to my neighbor.
    1 spice jar of Mint.
    1 spice jar of Chives.
    1 spice jar of Common Thyme.
    1 spice jar of Lemon Thyme.
    1 spice jar of Mullien-for colds later on.
    1 spice jar of Parsley
    2 spice jars of Lemon Balm. I know it's best fresh, but I still dry some for later.

    My blueberries did not produce enough to do anything with.

    My strawberries were attacked by grubs, I did kill them with Milky Spore, but I still didn't get enough to do much with them.

  • annie1992
    12 years ago

    so far, I've put a flat of strawberries and 8 quart bags of sliced rhubarb in the freezer.

    However, sweet cherries are just starting to ripen, so jam or cherry sauce is going to be next, I think.

    Annie

  • vegangirl
    12 years ago

    I've only frozen things so far:
    14 pts avocado puree
    28 qts broccoli
    4 qts & 1 pt Napa cabbage
    17 qts kale
    5 qts mustard greens
    16 qts cauliflower
    26 qts mixed wild greens
    2 pts & 10 cups sliced radishes
    7 qts & 1 pt eggplant
    21 pts strawberries

    Peas are starting to come in and more greens of various kinds.

  • delairen
    12 years ago

    So far, this is what I've put up:

    Infused Liquors:

    Blackberry Vodka, quarts: 1
    Apricot Vodka, quarts: 1
    Strawberry Vodka, quarts: 1
    Red cherry plum Vodka, quarts: 1
    Yellow Cherry plum vodka, quarts: 1
    Cherry vodka, half gallon: 1
    Port Cherries, quarts: 1

    Canning:

    Red & Yellow Cherry Plum Jelly - Half Pints: 12, 3/4 Pints: 2
    Vanilla Bean Roasted Apricot Jam - Half Pints: 13, 3/4 Pints: 1
    Apricot Jelly - half pints: 11
    Roasted Apricot & Savignon Blanc Jam - Half Pints: 11, 3/4 Pints: 1
    Red & Yellow Cherry Plum Butter - half pints: 12
    Large Plum Jam - half pints: 8
    Blueberry Jam - half pints: 14
    Raspberry Jelly - half pints: 9
    Ollallieberry Jelly - Half pints: 8
    Red Plum Jelly - Half Pints: 3, 3/4 Pints: 1
    Roasted Red Cherry Plum Jam - half pints: 7
    Roasted Yellow Cherry Plum Jam - half pints: 7
    Strawberry Jam - Half pints: 3, pint: 1
    Roasted Mixed Cherry Plum Jam - half pints: 11
    Roasted Cherry-Pinot Noir Jam - Half pints: 6
    Cherry-Pinot Noir Jelly - half pints: 10
    Cherry Jelly - half pints: 9
    Cherry Jam - half pints: 19
    Strawberry & Roasted Apricot Preserves - Half pints: 4, Pints: 4
    Cherry plums in light syrup - Quarts: 9
    Brooks Cherries in light Syrup - Quarts: 12

    Frozen:
    20lbs Cherries
    10lbs blueberries
    8lbs strawberries
    6lbs sliced apricots
    6lbs Cherry Plums

    It's been a busy couple of weeks. :-)

    Del

  • zabby17
    12 years ago

    strawberry time and the harvest season is beginning in earnest around here!

    4 three-cup bags of frozen whole strawberries
    2 half-pint bags of frozen strawberry preserves
    (just strawberries sliced with a bit of sugar & left to make some juice)
    1 half-pint and 4 quarter-pint jars of strawberry jam

    I made the "Favourite Strawberry Jam" from Ellie Topp's book, which calls for a three-step process (macerate in sugar overnight, then cook 5 minutes, then leave for 24 hours, then cook 5 minutes again and process).

    This sounds like the methods several of you have talked about doing from Christine Ferber's book. I admit I've always thought that sounded like a lot of work (who has three days to make jam?) but in fact I loved doing it this way---each step takes not much time, so in a week like this when I would have had trouble finding several hours together to make & can a traditional jam, I was able to squeeze it in.

    Plus, it does look brighter in colour as promised (rather than boiling for longer). The jury is still out on whether it's set, though. Flavour of the spoon I licked was terrific! (I added a bit of rhubarb and a squirt of balsamic vinegar instead of part of the lemon juice). Hm. Maybe I'll go try some for lunch right now....

    Z, glad to be on the boards, finally! (or did I post my six frozen portions of asparagus-leek soup?)

  • mellyofthesouth
    12 years ago

    4 jars sure-jell low sugar hot pepper relish
    7 jars wild grape jam
    7 jars fig preserves

  • david52 Zone 6
    12 years ago

    8 pints of buffalo berry jelly.

    It is an awful lot of trouble it is to pick enough tiny berries to make enough juice for 8 pints of jelly. Three of us pruned off the laden branches and sat on stools under a shade tree and had at it for the morning.

  • pixie_lou
    12 years ago

    July - 20 jars total (another slow month)

    YTD - 219 jars

    5 pints Vidalia Onion Relish
    2 pints Pineapple Syrup
    7 quarts Chicken Soup
    6 pints Faux Pineapple (Made out of zucchini)

    Peaches and Tomatoes are just coming in - so August will be a BIG month.

  • afeisty1
    12 years ago

    I'm off to a slow start but hope to get going soon.

    9 half pints strawberry balsamic cracked pepper jam
    9 half pints apricot almond conserve
    8 half pints Ellie Topp's red onion relish
    2 quarts cherry brandy

    Hope to find apricots on sale soon as I want to make an apricot-honey butter. I should be getting tomatoes this weekend and will start on Annie's Salsa, Roasted Garlic Tomato Basil Soup, the Ellie Topp Brushetta recipe, and her Chunky tomato basil sauce. Running low on the roasted red pepper spread so I'll fit a batch of that in along the way too.

    Who knows what else will strike me.

  • Lorirrt16
    12 years ago

    6 half pints blueberry cardomom jam
    6 half pints blueberry lime
    6 half pints and 4 pints of strawberry rhubarb jam
    6 half pints of strawberry jam
    6 half pints of blackberry Chambord jam
    3 quarts of blueberry pie filling
    12 pints of bread and butter pickles
    6 qts of bread and butter pickles

    when the tomatoes and tomatillos are ripe I will start with the salsa !

  • annie1992
    12 years ago

    We get to count liquor? Wow, then I did a quart of Meyer Lemon lemoncello, it's pretty good...

    I added 6 quart bags of asparagus to the strawberries and rhubarb, froze 25 pounds of sweet cherries and just put 20 pounds of blueberries in the freezer, minus enough to make a batch of blueberry corn muffins.

    The season is just starting, so we'll be going full tilt here pretty soon. Of course, it's in the 90s, hotter than the pits, with humidity almost as high as the temps, so of course, it's canning season. (grin)

    Annie

  • cabrita
    Original Author
    12 years ago

    since I last posted...

    in half pints
    2 doz habanero fig jam
    4 doz minneola marmalade
    2 doz orange marmalade
    1 doz peach jam
    1 doz strawberry jam
    10 red onion relish

    6 quarts frozen minneola/orange juice

    10 lbs frozen greens (brussels leaves, chard, collards, kale, beet tops)

    2 quarts frozen peeled favas

    10 lbs grilled peeled peppers (frozen)

    8 - 4 oz jars powdered dehydrated garlic
    8 - 4 oz jars dried and pulverized bay leaves
    8 - 4 oz jars lemon creole seasoning

    2 1/2 quarts refrigerator pickled cucumbers

    2 1/2 quarts refrigerator pickled beets

    5 pints pickled runner beans

    5 pints picked dilled cucumber slices

    7 half pints picked dilled carrots

    3 quarts frozen strawberries (yay!)

    2 quarts frozen peach pieces

    ready to go pick more peaches and kale...

    and a whole lot of dehydrated fruits and veggies (berry and apple leathers, dried rice/beans, dried carrots, onion, peppers, apples, celery)

  • gardensue
    12 years ago

    3 qts pickled sweet/banana peppers
    4 pints pickled cabbage & peppers
    2 qts refrigerator armenian pickles
    10 pints pickle mix
    5 pints pickled beets
    4 pints bread & butter summer squash
    currently fermenting:
    1 gallon Lower East side full sour dills
    2 gallons sauerkraut

  • pixie_lou
    12 years ago

    gardensue - recipe for mango jam

    I don't remember the exact quantities I used - I'd have to go back to check my canning notebook. But the basic recipe was

    1 c. mango puree
    1 c. sugar
    1/4 c. homemade apple pectin
    Then boil until set point

  • mellyofthesouth
    12 years ago

    11 jars fig preserves
    5 jars peach jam

  • growinidaho
    12 years ago

    14 pints pickled beets and 7 more to put up in the morning
    5 gallons huckleberries

  • floweringmama
    12 years ago

    In addition to everything else, I added
    12 pints salsa
    9 pints pasta sauce
    9 pints bread and butter pickles
    3 quarts dill pickles

  • robinkateb
    12 years ago

    I am both behind and ahead this year ;-) I have made 9 half pints sour cherry raspberry lime jam (which my children are rapidly consuming) and 10 half pints sour cherry red wine jam. However at some point, maybe this week I really need to make rhubarb apricot jam.

    As far as being ahead of the game I have 11 qts of crushed tomatoes I canned yesterday. I had the assistance of a friend as I was doing *her* a favour by teaching her to can tomatoes. However it was so much easier to peel and core all those tomatoes with her help. Plus we got several solid hours of talking. The tomatoes came from my CSA's hoop house crop. Tomato season is not in full swing in Vermont yet.

  • pixie_lou
    12 years ago

    August - 146 jars total

    YTD - 365 jars

    Blackberry Jam - 8 jelly jars
    Zucchini Relish - 7 pints
    Vanilla Pear Apple Sauce - 5 quarts
    London Broil - 6 pints
    Pork Tenderloin - 3 pints
    Annie's Salsa - 14 pints
    Annie's Peach Salsa - 15 pints
    Diced Peaches in Apple Juice - 18 pints
    Sliced Peaches in Apple Juice - 7 quarts
    Salted Peach Butterscotch Jam - 10 jelly jars
    Peach Sauce - 13 quarts
    Peach Syrup - 4 pints
    Diced Tomatoes - 16 quarts
    Crushed Tomatoes - 9 quarts
    Tomato Juice - 6 pints and 1 quart
    Tomato Jam - 4 jelly jars

    Hoping I can still get another box of peaches to slice up. And then it's on to the Romas for sauce - planning on buying 100 lbs. - then the pears and apples come in.

  • grlsixx
    12 years ago

    pixie_lou that salted peach butterscotch jam sounds wonderful!
    Heather

  • homemadecountrylife
    12 years ago

    New/Just getting back into canning, so I decided to take it slow and make only what I can handle.

    1). Pickled Peaches - 7 Pints

    2). Sauerkraut (home-fermented/brined) - 5 Pints

    3). Canned Tomatoes (hopefully 12 Quarts) - canning those tomorrow

    4). Pickles (hopefully in the next week or two) - maybe 4-5 Pints

    I love, love, to can but my husband doesn't get it. We live in the city so that might be the problem but I love the whole process :)

  • paradisa
    12 years ago

    So far this season I have canned:

    2 batches current jam
    3 batches of strawberry jam
    3 batches of strawberry rhubarb sauce
    2 batches of watermelon jelly
    2 batches of blueberry jam
    2 batches blueberries
    4 batches of elderberry juice
    2 batches of orange zucchini marmalade
    2 batches of strawberry zucchini marmalade
    9 batches of beans
    4 batches of pears
    5 batches of pear preserves

    Frozen:

    garlic scape pesto
    12 quarts of strawberries
    4 quarts of blueberries

    I have one more bushel of pears left to do, probably tonight, after my beans are done (lol) - going to try dehydrating some and going to freeze pear pies with the rest.

    This fall I want to can corn, carrots, beets, corn cob jelly, want to try beet jelly also, vegetable stock, chicken stock, chicken soup, vegetable soup, raspberry jam, tomato sauce, tomato juice, ketchup, will probably have more beans to can, and dehydrate apples, freeze apple pie filling, and I'd love to make salsa if I have enough toms.

    It is alot of work now, but worth it in the wintertime, just going tin the pantry and grabbing a jar of homemade goodness. :)

  • canfan
    12 years ago

    Yea! I'm finally on board:

    5 half pints pineapple jam

  • dancingcook
    12 years ago

    My fig tree has been really prolific this year :)
    Apart from giving away figs to friends and colleagues, I've made:

    10 half pints of chunky fig jam
    4 half pints of "drunken fig jam" (with brandy, from a recipe I found on this site last year)
    4 half pints of fig jam with ginger (just added grated ginger root to regular fig jam recipe)

    I also made a "fig pudding" from Joy of Cooking - more like a spice cake with figs and walnuts, nestled deep in my freezer waiting for a cold winter night to be eaten warm :)

    And I made some cherry catsup when cherries were really cheap.

    This weekend I'm planning on making a fig tart tatin, and putting up some green fig preserve with the remaining figs.

    I've given away masses of cantaloupe because I don't know what else to do with them.

  • bejay9_10
    12 years ago

    I was a bit surprised to total up - this is almost the end of my yearly garden output - and time to think about re-building soil and planting fall/spring stuff next month - our cool weather stuff goes in then.

    My list tho -

    4 quarts fermented green beans.
    1 pint fermented pickles (failed cukes this yr).
    6 pints strawberry jam.
    8 pints apricot sauce.
    8 pints plum sauce.
    8 pints Annies salsa - turned out great! All veggies from garden except for added tomato sauces - finally a good enough crop of tomatoes - but late to ripen.

    Froze:

    5 pints boysen berries.
    6 pints straw berries - not my own garden.
    10 pints of apple sauce from my very own semi-dwarf trees - low chill type - nice!
    3 pints of Santa Rose plum sauce.
    Many - many limes frozen in ice cube trays.
    Many - many - zucchini frozen in 1 cup sizes for recipes later (also might add that I've learned a few new recipes for their use, including cookies, casseroles, breads, etc., etc. Still growing - whee.

    Dried.

    Apples
    onion slices
    bananas
    garlic
    lemon salt
    onion scapes
    celery leaves
    mint leaves

    Wine.

    2 batches Santa Rosa plum wine - nice.
    1 batch lime wine (Skeeter's Pee) - OK - a bit puckery.

    Still harvesting a few tomatoes - so will sauce and freeze, and still getting zucchinis - sigh.

    Just my 2 c's. Time to seed snow peas, bok choy, etc.

    Bejay

  • cabrita
    Original Author
    12 years ago

    28 half pints habanero fig jam

    20 half pints peach jam

    3 quarts red chard kimchi

    4 quarts black tuscan kale kimchi

  • Linda_Lou
    12 years ago

    CANNING 2011
    1. Sliced mushrooms 70 half pints
    2. Pickled asparagus spears 11 twelve oz. jars
    3. Pickled asparagus pieces 11 half pints
    4. Marinated mushrooms 30 half pints
    5. Raspberry freezer jam 10 pints
    6. Cinnamon jelly 14 half pints
    7. Grape jelly 9 half pints
    8. Raspberry syrup 6 half pints
    9. Strawberry syrup 1 pint, 2 half pints, and 1 -4 oz.

    1. Green beans 15 & 2- � pints
    2. Dill pickles 20 quarts
    3. Peaches 28 pints
    4. Peach brandy jam 6 half pints
    5. Spiced crabapples 8 pints
    6. Crabapple jelly 5 half pints
    7. Tomatoes 22 pints � pint
    8. Tomato juice 5 qts. 2 pints
    9. Sweet pickle chunks 12 pints , one half pint
    10. Salsa 17 half pints
    11. Pickled spiced apple slices 2 pints one half pint
    12. Strawberry tomato jam 3 half pints
  • pixie_lou
    12 years ago

    September - 143 jars
    YTD - 508 jars

    Corn Salsa - 7 pints
    Zucchini Corn Salsa - 7 pints
    Marinara - 52 pints
    Tomato Jam - 4 jj
    Habanero Gold - 8 jj
    Diced Pears in apple juice - 18 pints
    Sliced Pears in apple juice - 14 quarts
    Bruschetta in a Jar - 11 half pints
    Sliced Peaches in apple juice - 7 quarts
    Peach Sauce - 5 pints
    Pear Syrup - 4 pints
    Vanilla Pear Apple Sauce - 6 quarts

  • canfan
    12 years ago

    Have added the following to the pantry:

    Corn Relish 14 pints + 1 pint for the fridge
    Anne's Salsa 14 pints + 1.5 pints for the fridge
    pickled okra 18 pints
    froze 4 pints raspberries
    10 qts corn

  • canfan
    12 years ago

    11 pint and a half jars of Sauerkraut.. decided I better do something with last years kraut... next weekend is Kraut and Cider making. Will only do one five gal container this year.

  • ottawapepper
    12 years ago

    Off the top of my head...

    Canned
    ------
    24 Annie's Salsa (12 mild, 6 hot, 6 crazy hot)
    12 quarts pickled beets
    16 liters/quarts tomato sauce
    2 half pint Peppadew pickled peppers
    14 Reading Lady's double batch Hab Gold
    6 half pints hot ketchup

    Frozen/Vac sealed
    -----------------
    26 varieties chili pepper pods
    16 cheese chili releanos (double pack)
    64 double serving carrots
    58 double serving green beans
    6 celery root (4 serving)
    10 turnip double serving
    20 organic free range half chickens

    Misc. other
    -----------
    around 1/2 pound of chili flakes and powder
    various dried herbs and spices
    60+ cloves of garlic (hanging)

  • cmonkey
    12 years ago

    We put up 18 quarts of tomatoes from 17 tomato plants, all started from seed in our apartment, and later transplanted to the garden at our new house. We had enough tomatoes for probably well over 30 quarts, but ended up eating and giving away a bunch.

  • 2ajsmama
    12 years ago

    Not a good year for tomatoes, but I did put up a few pints of tomato juice (all gone already) and 4+ pints of hot sauce. Fermented 4-5 gallons of cukes and kept them in fridge until eaten. Pickled about 8 pints of peppers plus a 1 gallon container of Pepper Mangoes (bell peppers) that's in the fridge.

    Jelly/jam - can't remember how much of each, don't even want to count what's left but I sold 15 jars, gave away at least 5, ate a few and still have 7 dozen left in the basement plus 5 more on the counter (Paradise Jelly), and have more to make with all the quince and apple juice I've been extracting the past couple of weeks, the dried apricots I bought, and all the peppers I've been picking that haven't been pickled already.

    Included in the 7 dozen:

    A few jars of apple butter early in the year
    6 or so jars of strawberry jam from local strawberries - I had also tried making some from FL berries early in the year and turned out like taffy
    8 jars or so of Melly's Peach Vanilla Almond
    a few jars (2 left) of Rummy Peach
    2-3 jars (2 left) of Nectarine Frangelico
    4-5 jars of Jalapeno Apple jelly
    4 jars of Thai Lemongrass Ginger Jelly
    8(?) jars of Four Pepper Jelly (similar to Jalapeno)
    3 jars of Lemon Ginger Marmalade
    8(?) jars of Peachy Blackberry Preserves
    6(?) jars of Black and Blue Jam
    3 jars of elderberry jelly
    4-5 ? jars of Blueberry Lime Preserves
    4-5 ? jars of Blackberry jam
    5 jars of raspberry jam
    4 (?) jars of cran-raspberry jam/relish
    3 jars of chocolate raspberry sauce
    Over 1 dozen Grape Jelly
    8 (?) Autumn Fruit Jam
    5 pints of apple butter last week

    I've been buying half pints like crazy!

  • pixie_lou
    12 years ago

    October was a slow month

    22 Jars Toral
    YTD = 530 jars

    Beef cubes - 10 pints
    Dried Beans - misc varieties - cleaning out the cabinets - 7 quarts
    Tomatillo Salsa - 4 pints

    It's finally getting cold here. We had our 1st frost of the year and our 1st snow of the year last night. So it it time to really break out the pressure canner - can up lots of meat, soups, and beans.

  • 2ajsmama
    12 years ago

    8 more pints of pickled peppers (but didn't get to the pepper jelly). DH "complained" that he's been eating peppers every night (fresh or pickled) and needs a break! But I still have 3 more bins of apples and 2 of peppers sitting in the mudroom that I have to use b4 they go bad, and 8 or more (didn't count) pepper plants hanging in the basement with pods ripening (at least I think it's working - I let some pods on that were starting to turn, I think they're ripening more, though there are still plenty of green pods too).

  • highalttransplant
    12 years ago

    Well, so much for posting as I went along : )

    Think I just wrapped up my canning season today, so thought I'd post my final canning list of 2011.

    Lemon Basil Jelly = 12 half pints
    Cranberry Jalapeno (or Serrano, etc) Jelly = sort of lost count, but think it was at least 36 half pints
    Zucchini Relish = 5 pints
    Italian Plum Jam = 8 half pints
    Reliance Red Grape Jelly = 8 half pints
    Habanero Gold Jelly = 11 half pints
    Cinnamon Applesauce = 8 pints
    Spiced Apples = 8 pints
    Italian Style Tomato Sauce = 16 pints
    Annie's Salsa = 21 pints, some mild and some medium
    Cranberry Pear Jam = 14 half pints
    Candy Apple Jelly = 7 half pints (not counting the ones I made in January that are long gone)

    I also froze 5 batches of Pesto, and a couple of quarts worth of shredded zucchini. Plus, dried and ground several spice jars worth of peppers with varying levels of heat. There are a few pumpkins that still need to be baked, pureed, and frozen, which I'm hoping to get to sometime this week.

    Feeling pretty good that I got as much canned as I did, since I got a much later start this year, due to the late tomato crop.

    Now it's time to start decorating and packaging up those jars for Christmas gifts!

    Bonnie

  • drmbear Cherry
    12 years ago

    I canned lots of things this year, including probably the best bread & butter pickles I've ever made, but the thing that stands out as really different though definitely something nice to have around is a particular relish I came up with.

    I grow a lot of the walking onions (Egyptian Topsetting Onions) just so I have a fairly regular supply of green onions whenever I want them. I just had a lot this year, and there was an area I wanted to clear out, so I had a big pile of these onions and no particular idea what to do with them. I used a fairly normal relish recipe, one I would use with cucumbers, peppers, or squash, but instead I made it with chopped green onions.

    I thought of this, and wanted to put it here, because just the other day I fixed a sandwich, and pulled the jar of this I had in the fridge, piling a layer on. The sweet, tangy taste of any relish or pickle you might put on a sandwich, combined with that mild oniony flavor is just great.

  • zabby17
    12 years ago

    Hey, guys! Long time no post. I didn't have a very good year for tomatoes, which form the backbone of my canning season, so I've been feeling a bit bummed. By the time I realized I wasn't going to get enough to can all the tomato stuff I wanted for the year, it was too late to buy a bunch at a decent price. I did buy a few late ones at an exhorbitant price just to be sure I could put up some of everything, but I also caved and BOUGHT six jars of Classico sauce when it was on a great sale last week. Felt like I had to look both ways to be sure nobody spotted me, LOL!

    I did put up lots an lots of applesauce. I usually do some, but this year our usual local orchard was hit by hail in August, with the result that they had fewer first-quality apples and lots and lots of seconds at $5 for a half-bushel, so I'm on my second half-bushel of mixed seconds for sauce.

    HOWEVER, I've done more freezing of veggies than ever before---this is my first full harvest season since I got my FoodSaver vacuum sealer!

    I didn't count it all, but I put up

    - strawberries
    (some plain and some with a little local honey)
    - corn---LOTS!
    - sweet peppers---I bought a 3/4 bushel and roasted about half, sliced & froze the other half in raw strips
    - squash---winter squash is practically free around here by November, and we got three ENORMOUS ones a few weeks ago; these I just processed this weekend, so I can tell you that I froze
    - 12 cups of puree (two more cups in the fridge to use this week)
    - 12 cups of raw cubes
    - 4 cups of partially cooked cubes
    (I found different opinions on whether it should be cooked partially first, including on threads here, so I did some of each and will see what I think).

    Boy, there was a lot of orange in my kitchen by the end of the session!

    I also didn't have any zucchini/summer squash this year---usually I'm freezing oodles of zucchini bread for winter breakfasts---so now I'm working on filling what room is left in the freezer with other fruit quick breads. So far I've found a banana muffin recipe I really like, and am experimenting with various apple breads, coffee cakes, and muffins.

    I made some squash muffins, and they're not bad, but I think I can do better.

    That's all. Just wanted to pop in and say hi and tell y'all what I've been up to!

    Happy harvesting,

    Zabby

    P.S. Dumbear, that green onion relish sounds excellent! I'll try it next year!

  • pixie_lou
    12 years ago

    Total Jars for November - 60
    YTD Total - 590
    Goal for December - 10 jars!

    Husk Cherry Sauce - 10 half-pints
    Scotch Bonnet Marmalade - 7 half-pints
    Scotch Bonnet Gold - 8 half-pints
    Turkey Soup - 7 quarts
    Turkey Stock - 7 quarts
    Rajma Beans - 7 quarts
    Chole Beans - 7 quarts
    Black Beans - 7 quarts

  • pixie_lou
    12 years ago

    Total Jars for December - 6
    Total Jars for 2011 - 596

    Baked Beans - 6 quarts

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