What are you canning now?

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You can freeze cantaloupe for fruit salads, juicing, smoothies, etc. over the winter. And it even makes for a nice frozen treat (much like grapes) in the heat of summer. I'd just cube and freeze anything you don't plan to use immediately.
 
Carmelized Onion Jam Questions: For those that have made this, it sounds delicious by the way, what type of onions do you use, vidalia? How do you cut your onions, it says chopped?? Does anyone have pictures of the finished product? What all do you use it on? TIA for any helpful advise on this recipe. I plan to make some real soon.
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I just rough chop, you do not want puree. It is fabulous over crackers, seriously I could eat a whole jar with crackers
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It is great on roasted veggies and I have thrown a jar in the crockpot over chicken and even pork roast and loved it. You want to use a sweet onion, Vidalia would be great but really any mild onion would work. Since you are working with low acid produce make sure you do not skip or change the vinegar/acid volumes you need the acid for this to be considered safe. Go to VFEMs etsy shop that is listed under her name she has some beautiful pics of the jam there. I think that answered your questions.
 
Quote:
You can freeze cantaloupe for fruit salads, juicing, smoothies, etc. over the winter. And it even makes for a nice frozen treat (much like grapes) in the heat of summer. I'd just cube and freeze anything you don't plan to use immediately.

I didn't even think of freezing - great idea. This recipe actually sounds great - grilled cantaloupe with honey and butter. Yum.

http://allrecipes.com/Recipe/Skewer...010-07-27&prop28=Reviews&prop29=Review_2&me=1
 
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I make melon jams with powdered pectin. Works perfectly.....you can use watermelon too. Here's the recipe:

Watermelon or Cantaloupe Jam

3 cups Sugar
1-1/2 cups finely chopped seeded watermelon or cantaloupe (do not puree)
1/4 cup lemon juice
3/4 cup water
1 package (1-3/4 ounces) powdered fruit pectin

In a bowl, combine sugar, watermelon and lemon juice. Let stand for 10 minutes, stirring occasionally. In a saucepan, combine water and pectin. Bring to a boil; boil for 1 minute, stirring constantly. Add to the melon mixture; stir constantly until the sugar is completely dissolved, about 3 minutes. Ladle into jars. Cover and let stand at room temperature until set, about 24 hours. Process in boiling water bath for 10 minutes.

Yield: 4 cups.
 
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Oops I forgot... you know what I did last year with some when we had a bumper crop.

Adult Cantaloupe smooties:
1/2 cantaloupe cubed
1 1/2 cup of ice
1/2 cup sugar
1/2 cup tequila
1/2 cup orange juice

In a blender until smootie consistance, add more ice (or tequila) if you like!
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