More canning:
8/21, 4 pints Sweet Pepper Jam, Put 'Em Up
8/21, 4 quarter-pints Spicy Tomato Aspic, Put 'Em Up
9/11, 7 pints Quartered Tomatoes/raw pack, uga.edu
9/11, 5? pints Zesty Salsa, Put 'Em Up
9/19, 7 pints Apple Preserves
9/21, 8 pints stewed tomatoes, BBB
10/1, 7 quarts applesauce, BBB...for and with Sarah AJ, using her apples, and using Sara M's Kitchen Aid food grinder and fruit/veg strainer attachments (awesome!)
10/3, 8 pints Snap Beans, fresh, with salt, hot pack, pressure canner (using our fall crop of green and yellow beans; first time canning green beans other than dilly beans)
10/4, 8 pints applesauce, BBB
I mostly record only shelf-stable canned items, but I'm so excited about making things using Sara's KA attachments, plus the ease of freezing things using our new upright freezer, that I'll brag about this too:
10/3 3 pints + 4 half-pints Pear Sauce, frozen, pickyourown.org
10/10 3 pints pumpkin puree, frozen
We are getting a nice stash of food collected in our freezer...berries, green beans, corn, grassfed beef, and the venison Brian bagged during bow hunting season in Buffalo County.
One would think I should be done preserving veggies and fruits by now, but I am making applesauce again today (we picked apples - 3rd time this season - on Tuesday) and if the stars align right, possibly green tomato salsa and/or dilly beans this weekend.
Showing posts with label dilly beans. Show all posts
Showing posts with label dilly beans. Show all posts
Friday, October 15, 2010
Saturday, July 17, 2010
Canning Update
More canning:
7/5/10: 5 half-pints of apple-peach jelly (WB, Sure-Gel)
7/12/10: 6 half-pints of apple-peach jelly (WB, Sure-Gel)
7/17/10: 5 pints of dilly beans (WB canned, BBB recipe)
The jellies were made with Sure-Gel pectin, using the leftover juice from canning peaches. The jelly is delicious, and with four cups of sugar per batch, it oughta be!
We have green beans coming out of our ears, and a chest freezer full to the brim with the 1/4 cow and six chickens that we purchased last week, so canning is especially a must this year if we are going to preserve things. I may pressure can some plain green beans as well (a longer process than pickling them), but canning the bushel of peaches we bought yesterday will have to come first.
I am going a little nutty with canning this month in part because August is shaping up to be a jam-packed month for us...we will have family camp, my sister's wedding, and then a number of trainings and meetings prior to heading back to school.
7/5/10: 5 half-pints of apple-peach jelly (WB, Sure-Gel)
7/12/10: 6 half-pints of apple-peach jelly (WB, Sure-Gel)
7/17/10: 5 pints of dilly beans (WB canned, BBB recipe)
The jellies were made with Sure-Gel pectin, using the leftover juice from canning peaches. The jelly is delicious, and with four cups of sugar per batch, it oughta be!
We have green beans coming out of our ears, and a chest freezer full to the brim with the 1/4 cow and six chickens that we purchased last week, so canning is especially a must this year if we are going to preserve things. I may pressure can some plain green beans as well (a longer process than pickling them), but canning the bushel of peaches we bought yesterday will have to come first.
I am going a little nutty with canning this month in part because August is shaping up to be a jam-packed month for us...we will have family camp, my sister's wedding, and then a number of trainings and meetings prior to heading back to school.
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