What are you canning now?

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I have tried just about every way possible to freeze corn on the cob and was never happy with the results. It never kept over about 3 months. Until I got my vacume sealer brand not important and I'm not selling anything here but I'll never freeze another ear anyother way. I do blanch and then seal into bags. When I get ready to cook I just put the bag and all into boiling water. YUM
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Froze 1 pint of apple(Hackworths) spread [ slow and tender cook add a bit of sugar and let cool] , and 16 cups apple juice for jelly and little later!! Wal_mart was OUT OF SUGAR tonight so, I will have to get some somwhere else!!!


I have never been the one to do this kind of thing, because I was outside doing more, but it seems now I am inside with my ankle, so I am learning these things
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GPN
 
Man-o-Man canning marathon yesterday. Here's what I got done:

24 1/2 pints Blackberry jelly - from our berry patch
10 pints - Vidalia onions - our favorite on so many dishes
7 1/2 QUARTS - Jalapenos - peppers, carrots and onions all from our garden.

Today after lawn mowing - peach, plum and nectarine jams

I'm tired and haven't even started - of course have to visit the girls in between batches of jam.

Happy Canning - Sandee
 
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did 7 half pints of peach jam and 10 half pints of strawberry jam yesterday....
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Have enough peaches in the freezer still to do at least 21 more half pints - I got tired of canning so I quit! LOL

I also pitted and halfed 12 lbs of cherries yesterday and froze them, so now I need a good cherry pie filling recipe that I will be able to can..... anyone have one??
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Over the weekend....:
27 pints Pickles
10 pints Seasoned Pinto Beans w/Bacon & Onion
13 pints Corn & Black Bean Salsa
3 quarts Snap & Wax Beans w/Tiny New Potatoes
(not enough but all the beans I had at the moment)

Today we'll be working on
Squash Relish
Nectarine Jam
 
Yesterday's canning efforts resulted in the following:

7 1/2 pints Peach Jam
9 1/2 pints Orange Plum Jam - this smelled so wonderful can't wait to try
4 pints Peach Salsa

All in between 2 loads of laundry, mowing the 1/4 acre of lawn, cleaning the swimming pool and going to town for Costco run. Wonderful husband helped and was Sous-Chef which helped get a lot more canning done.

But at the end of the day we felt so accomplished and the pantry is filling up quick.

Now back to work to get some rest!
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Happy Monday and rest of the week to you all.

Sandee
 
Quote:
Just happen to have my Ball Canning book with me at work. Need to find recipe for blueberries - something different thinking about Blueberry Lime Jelly

Peach Salsa - eight 8oz jars - from Ball Book "Complete Book of Home Preserving"

1/2 cup white vinegar
6 cups pitted peeled peaches - see tip below
1 1/4 cups chopped red onion
4 Jalapeno peppers, finely chopped
1 Red Bell Pepper
1/2 cup loosely packed finely chopped cilantro
2 tbsp honey
1 clove garlic, finely chopped
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper

1. Prepare canning jars and lids
2. In a large stainless steel saucepan, combine vinegar and peaches. Add onion, jalapenos peppers, red bell pepper, cilantro, honey, garlic, cumin, and cayenne. Bring to boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.
3. Ladle into hot jars, 1/2" head space, wipe rim, add lid and screw band.
4. Process in water bath for 15 minutes, remove from heat, wait 5 minutes, then remove, cool and store

TIP: To prevent the peaches from browning, we recommend measuring the vinegar into the saucepan before preparing peaches. As the peaches are chopped, drop them into the vinegar, stirring to ensure all surfaces are covered. When all have been chopped, continue with Step 2.

If you don't have the Ball book, I recommend lots of good recipes. But then again, one can never have too many canning and cook books.

Happy Canning!

Sandee
 
I'm jealous of all the fresh peaches! We used to put up 4 bushels every year (freeze, jam, etc.) but can't find good ones locally anymore, I think the La. orchards had a really bad blight one year that pretty much demolished them.

I think the most delicious fruit in the world is a fresh, ripe freestone peach.
 
Black Bean and Corn Salsa - 13 pints

12 cups peeled and chopped tomatoes
5 cups chopped onions
2 cups chopped bell pepper
1 cup chopped hot pepper - jalapenos, chili or hot banana
8 cups corn
4 cups black beans (2 -16 oz cans, drained or soak dry beans and cook 30 min until partially softened)
1 1/2 cups vinegar
4 tablespoons minced garlic
1 1/2 tablespoon salt
1 1/2 tablespoon cumin

In very large pot, combine all ingredients. Bring to a boil, stirring occasionally. Reduce heat and simmer for 30 minutes or to desired thickness.

Fill pint jars, leaving 1/2” headspace. Run a wooden or plastic utensil inside the jars to remove any air bubbles. Cover with hot lids and rings. Pressure can at 10 pounds pressure for 1 hour and 15 minutes.

Seasoned Pinto Beans w/Bacon & Onion - about 10 pints
(this works with other beans/peas as well - tiny field peas, baby limas, blackeyes, etc)

I kind of wing this...
1 1/2 lb Pintos - cover with water, bring to a boil, cover & remove from heat. Let stand 1 hour. Drain
1/2 lb Bacon, chopped and fried

Fill pint jars 2/3's full with prepared beans. Divide bacon pieces among jars. Add 1 TBL chopped Onion and 1/4 tsp Salt to each jar. Fill jars with boiling water leaving 1/2" headspace. Cover with hot lids and rings. Pressure can at 10 pounds pressure for 75 minutes, quarts for 90 minutes.

Golden Peach Salsa
Yield 3 pints - usually we triple this or more

2 cups peeled, cored, chopped tomatoes
(original recipe recommended yellow tomatoes for pretty color, but I use red)
2 cups peeled, pitted and chopped peaches
2 cups seeded and chopped green bell peppers
1 cup seeded and chopped chili or jalapeno peppers (I reduce the hot peppers by half)
3/4 cup chopped onion
1 1/2 tsp salt
2 cloves garlic, minced
1 1/2 cups apple cider vinegar
1/4 cup chopped fresh parsley or cilantro(I added this, not in original recipe)

Combine the tomatoes, peaches, bell pepper, hot pepper, onion, salt, garlic and vinegar in a large saucepot. Bring to a boil.

Reduce heat and simmer for about 20 minutes. Pour into hot, sterilized jars leaving 1/4 inch headspace. Adjust caps and process in a boiling water bath for 30 minutes.

Note: We also put this through the foley mill after the 20 minutes cooking time to improve the texture. Then we returned the small pieces back to the salsa before filling the jars and canning.
 

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