What are you canning now?

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OH NO!!!! I have been looking for scrambled eggs apple butter recipe on here!!! and it has disapeared!?I know it was on here...it is the reason I subscribed tothis topic.... does anyone have it??? I just pick a half bushel of apples at a farm in Maine today planning on making the apple butter in the crock pot...can any one help me???

Pam


Never mind I found it
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boy do I feel dumb it is on the recipes forum not this canning one duh
 
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I made chili and canned 2 quarts of it for later. The rest was for dinner & leftovers. The (ahem) after affects mean that I won't be having any more for a while.
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I also canned 1 quart split pea soup but it didn't seal, so came to work with me for lunches this week.

I picked all the remaining apples off my dwarf apple tree. I probably got 1/2 bushel of 2-3" apples. Cored, peeled, chopped, made apple pie filling. ANOTHER jar didn't seal, so we'll eat that one this week. I diced 2 quarts of apples to make brandied mincemeat in the next few weeks. That'll be a Christmas gift for my mom & grandma, who both love mincemeat (it's a surprise!).

So, this weekend in summary:
ATTEMPTED: 6
SUCCESSFUL: 4
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Nicely done on the canning, eastTN! I plan to fill up my remaining jars and can some chicken broth later this week. I roasted a chicken just so I could make broth later in the week, heh.

When that's done, so am I!! I will have filled every jar in my household - about 15+ dozen jars of various sizes - and will have a full pantry. That's incredibly gratifying.
 
We got our first frost and freeze warnings this week. (where's the shivering smilie?) ;D

So I am still dehydrating basil, rosemary and thyme now. I also have a little over two bushels of green tomatoes to do something with.
 
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I have two recipes for persimmons. My grandma made persimmon pudding. My family loves it. Its really not a pudding but I guess it has the consistency of bread pudding.
We always serve it warm with cool whip on it. yum. When I prepare the persimmons, I just remove the seeds and smash the remainder up. If you dont like chunks of persimmon in the recipe, put it in food processor. You can also make cookies, just use a recipe for pumpkin cookies, only substitute persimmons for pumpkin.
Ok here goes. This is a family recipe, hope my sister isnt looking. haha
1 cup persimmons, 1 cup sugar, 2/3 cup flour, 1 egg, 2 Tablespoons butter
1 cup buttermilk 1 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp bake soda, 1 tsp bake powder
mix till smooth bake at 375 for good hour. done when top is brown.
 
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You are a sweetheart for posting this recipe. Do you use the peels too? I have never had anything or made anything with persimmons in it and have lots of trees full of the fruit and need to know what to do with it.
 
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Thanks! This year is the first year that I have had room to can as much as I have, and I am loving filling up the spaces! I'll have to post a pic once I get everything done and organized.
 
You are so welcome! This is comfort food to me. Yes, I use the peels too. Grandma ran them thru a colindar or something, but like you I had trouble with that. They taste fine with the skins, I promise! I also freeze persimmons that I have already smashed in 1 cup containers or baggies. they freeze just fine like that. I was glad to see someone else that likes them! I think most people have tried to eat them before they are ripe. BAD BAD BAD!!!
 
I just finished canning some blackberry jelly. I am going to do some potatoes since last year mine did not stay very well. It does not seem all that hard so I do not think that it will be to bad plus it won't take as much prepping time in the winter to make potatoes.
 

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