Up To My Eyeballs In Canning - couldn't resist Blog at Allrecipes.com - 187497

couldn't resist

up to my eyeballs in canning 
Jul. 26, 2010 2:37 pm 
Updated: Jul. 30, 2010 5:32 pm
What does everyone can or preserve?  are there others out there who do this as well.  I love to go to the local mennonites and pick up some fresh veggies at this time of year.  Then I torture myself and go for about 4 days freezing, canning and preserving it all.  Over the last 4 day's I've done 24 jars of apple pie filling (which I often use for apple crisp, or on ice cream), 20 bags of frozen corn, 24 jars of yellow pickled beans and 24 of green pickled beans.  It's been a busy few days.  Then I froze 20 bags each of the yellow and 20 of the green beans.  This I'm afraid is just the start.  I've noticed the bread and butter pickles are low, there is no relish left and the tomatoes have been gone a long time.  These are my plans for the rest of the summer, but I'm sure I'll find some other "great deals" or "irresistable vegetables" and preserve them as well.  I'm thinking apple sauce might be good.  We have lots of jarred peaches, dill pickles, salsa, rhubarb stew for on pudding or icecream left.  Ah yes, we need zuchini in the freezer too.  What do you do?  Do you preserve for the winter to have the fresh taste of summer fresh vegetables rush to your taste buds in the middle of winter?  I love the freshness and crisp taste it offers.   The cost is a lot less than grocery store prices and we love it.  There is also no salt like the canned veggies you buy.  Delicious!!  Jars as far as the eye can see!
Jul. 26, 2010 3:02 pm
Good for you, canning is alot of work, but I sure enjoy the taste in the winter months. It seems every year I take on one more recipe. I can juices-apple and raspberry; pickles-cucs, carrots and beans (dilled); beets, sweet pickles with cauliflower, mustard cucs, mustard beans and gherkins; relish; fruit-depends what we feel like-the family favourite is peaches, fruit cocktail and saskatoons; jam-also depends on what they want-cherry, marmalade, raspberry and strawberry; then there are tomatoes-tomatoe sauce and salsa; green beans; and saurkraut. I also do chokecherry syrup and apple pie filling. August and September are crazy months. I freeze peas, put carrots into sand and potatoes in the cold room. I leave the pumkins upstairs on the tile to ripen for Halloween. Zucchini is usually shredded and frozen. And horseradish is the last of the canning in late October or November.
Jul. 26, 2010 4:30 pm
I was just wondering if either one of you use a pressure canner when canning the vegetables? We are still waiting for something to get going here. Corn is now ready and I have cooked and frozen in bags. I have froze some blueberries as well. I can a sauce that has onions, apples and tomatoes in it but that is when the apples are ready, a few more weeks yet. I really want to try potatoes and tomatoes, but I know that some things require the canner instead of a hot water bath. Please let me know if you use this and for what type of product. Thanks
Jul. 26, 2010 7:46 pm
LOL, you stopped by my blog so I thought it only fair to stop by yours. Deep sigh! Oh yes, I grow my own, can it, freeze it and dry it. I don't think there is much I haven't grown. As far as canning, just really getting into the pressure canning. I'm finding I really like pressure cookers. Nice blog!
Jul. 26, 2010 10:21 pm
Lately I've been making and canning jam and pickles. I've got oodles of wild blackberry bushes on my property and have picked bushels of the things. I froze a lot, but also made two batches (18 jars) of blackberry jam. I've also made strawberry jam, sour cherry/raspberry jam, and blueberry jam. I've made 9 pints of sweet pickles and 4 qts of dills. My tomatoes are still green, but dang it, my peppers are coming on nicely. I can't make salsa yet. That always seems to happen right when school is starting.
Jul. 26, 2010 11:39 pm
Yes, I can and have for years. I make different jams both berry and stone fruit jams. Some are freezer jams, others are a traditional canning process. Peaches and Pears are canned, tomatoes,tomato sauce, salsas, green beans, pickles (dill), pickled jalapenos. It's wonderful to open a jar or a bag of frozen berries in the dead of winter and remember the day you "put this up". As far as canner vs hot water bath, use a canner for all low acid foods that require a longer hotter cook time. This includes almost all vegetables and meats. The hot water bath is used for high acid, shorter canning times. Generally speaking, this would be, fruits, jams, pickles. If you are serious about canning it all, it's wise to invest in a pressure canner as well as the hot water canner.
Jul. 27, 2010 5:07 am
In my "other life" I canned under the benevolent tutelage of a community grandma who had both know-how and garden. We primarily canned tomatoes and green beans; froze peaches and corn. When the okra "came in" we made up jars of vegetable soup. I think she pickled cucumbers without me...don't know why that was. Many nights spent listening for the cans to "pop" their assurance of a good seal. Can't afford to can here. But I do freeze some of our Costco "harvests". Most recently: blueberries. (probably two whole pints!!) LOL
Jul. 27, 2010 6:09 am
wow, we are a busy bunch, it's neat to see what everyone else is preserving for the long winter months. it's giving me a lot of good ideas. I love the summer months, all the delicious foods and fresh harvests. No, I don't have a canner to can, I just jar and freeze, I think the actual canners are really expensive if you don't have access to one. I forgot the mention the jams in my blog, I do make strawberry and strawberry rhubarb jam, and freeze rhubarb too. It's all so yummy! Thanks for visiting my blog everyone.
Jul. 30, 2010 5:32 pm
Thanks for advice on the canner, I will have to decide just how much I want to do. Have you ever heard of freezer jams? You reduce the amount of sugar to use and I had some great recipes for this to, strawberry/orange, strawberry/peach this was really good. I liked the idea of using less sugar and the variations of fruit. yummy....
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