I'm still around but there isn't much going on in the canning business. I made quite the mess doing the jams and no energy for more until the black berries are ripe. I have seen a recipe for Cantalope but not sure I'll do it. It doesn't mention a water bath and I wonder if it would ruin the jam.
My mom's neighbor's hubby left her a month ago. He was a HUGE organic gardener, and she doesnt want anything to do with his garden, so she told my mom and stepdad they could have the garden and produce. This means I will get to take extra tomatoes, sweet corn, etc which is a godsend due to my bad luck with my tomatoes this year.
Lets see.... this weekend's haul:
Saturday morning... Pickled onions 3 half pints, 6 pints, 2 quarts and ran out of half pint and pint jars so made a trip to Richmond to see mom and borrowed a few more
While at mom's, helped her do up another 10 pints tomato sauce, for which I got tons of jars and a bunch of fresh veggies for the fridge (green tomatoes, zucchini, peppers.....)
Sunday afternoon.... 8 pints of frog balls (half of which are for my mom, she LOVES them), 8 pints and 1 half pint of pickled green tomatoes, and 4 half pints hamburger dill slices
Waiting on the peanuts to happen this year now that I'm back where they know what boiled peanuts are, I AM PREPARED!!!! Now have 5 dozen quart jars ready to go and can borrow my mom's pressure canner if I need to have 2 gong at once. She even has another 10 dozen quart jars if needed.
Today I'm contemplating pepper vinegar. Mom is growing tabasco chilies so she can make a new batch of her 'texas pete' vinegar. I think I'm going to make something similar for hubby with the habaneros I got form her Saturday.
Pickled brussel sprouts. Someone was nice enough to post the recipe on this thread last year!!! Here's my version since I have no clue where the original is.
And FYI you can use FROZEN brussel sprouts, just dump them in the brine and let come to a boil, pack and can away.
Pickled brussel sprouts. Someone was nice enough to post the recipe on this thread last year!!! Here's my version since I have no clue where the original is.
And FYI you can use FROZEN brussel sprouts, just dump them in the brine and let come to a boil, pack and can away.