Highalt.'s Canning Photos 2011

12 years ago

The canning season isn't over yet, but I thought I'd post of few photos of what I've gotten done so far. I'll try to add more as I go along.

Lemon Basil Jelly (3 batches, so far)

Cranberry Jalapeno Jelly (3 batches, thought I should rename it Cranberry Pepper Jelly, since I used Serranos, Santa Fe Grandes, and Fresno, as well as Jalapenos)

Zucchini Relish (1 batch, still not hot enough even with Serranos!)

Habanero Gold (2 batches, have to say that I like the flavor of the Cranberry Jalapeno Jelly better, but the heat level is nice)

Italian Plum Jelly (1 batch, just made today)

I also got one small batch of Annie's Salsa made, only 4 1/2 pints, but I didn't get a photo. It's been a crummy tomato year for me!

Oh, and one last picture - Zucchini Candy

Hoping to make some Grape Jelly tomorrow, and then it is on to applesauce. I was thinking about using the fruit/vegetable strainer attachment for my Kitchen Aid mixer to process the apples, but I like some texture in my applesauce. Will it be more the consistency of baby food if I use the strainer attachment?

Bonnie

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Comments (8)

canfan
12 years ago
Wow, great pictures. Everything is Beautiful! I really like the Zuc Relish, I just use the processor to chop everything up but I really like the way the grated zuch looks in the jars.
macybaby
12 years ago
Looks great - I tried the Cranberry jelly this year, and love the taste.
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highalttransplant
Original Author
12 years ago
Canfan, I used the food processor too, but I used the grating disc instead of the regular blade. They looked like spaghetti noodles, and then I just gave them a couple of chops with a knife to make them into smaller pieces. Grating that much zucchini by hand is a workout!

I just finished making a batch of grape jelly, but didn't take a picture, as it was not an attractive color. These were Reliance red seedless grapes, but I didn't cook and strain them, I used the fruit/vegetable strainer on the stand mixer, and the juice came out an unattractive green color. I wonder if I had cooked the grapes first if the skins would have imparted some of their red color to the juice? I know that when I have bought red grape juice at the store, it is a pretty ruby red color, and since it's labeled 100% juice, I'm assuming they didn't add any food coloring.
highalttransplant
Original Author
12 years ago
Here's what I made the past couple of days.

Cinnamon Applesauce

Spiced Apples

We have a freeze warning tonight, so I spent the afternoon harvesting tomatoes, peppers, melons, etc. I've canned every day this week, so I'll probably take a break tomorrow to rest up for processing all of the produce that's taken over my kitchen!
lpinkmountain
12 years ago
I love photos of canned goods. They are like jewels!
val_s
12 years ago
Me too! I love the photos.

Val
calliope
12 years ago
I always wash the grapes and then simmer them with skins on. I used to have a truely antique red grape and the jars of jelly from it were like rubies on the shelf. Yes, simmer the grapes with skins on.
highalttransplant
Original Author
12 years ago
Thanks, Calliope! This was my first time making jelly from fresh grapes, so it was a learning experience. I'll cook them next year, and hopefully mine will look like rubies too!

Monday, I canned Italian style tomato sauce, yesterday I made another batch of pepper jelly, and today it was Annie's Salsa.

Tomorrow ... I'm taking a day off : )

Highalt.'s Canning Photos 2011

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Highalt.'s Canning Photos 2011

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