What are you canning now?

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We made poppers once. They were awesome, but so much tedious work.

Today I canned
12 pints of apple butter..actually started yesterday and finished today.
13 pints of salsa with hungarian and bell peps
12 half pints of raspberry plum jam (my new favorite jam:)

also managed to make home made soup and take a cat to the vet for an emergency visit....as well as the usual stuff. Yay...work tomorrow:)
 
I ended up mixing up a recipe, and the filling is delish!

(This is all guesstimates, I don't know how to measure very well
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~30 big japalenos
2 bricks cream cheese
2 cups cheddar cheese
16 oz pack of bacon
bread crumbs
milk

Cut the jalapeno tops off, cut in half and deseed.

Cook the bacon til crisp (my fav - on a lipped cookie sheet at 350 for about 20 min in the oven - crisp and no spatter!)

Crush, food process or otherwise make bacon bits from the bacon (I put in a baggie and beat on it with a rolling pin). Mix bacon with the cream cheese and cheddar.

Put the mix in a large baggie, cut a hole in the corner and squeeze onto the jalapeno halves. I found my bakers racks held them nicely.

I put mine in the freezer to firm up.

Take out and dip in milk, then roll in breadcrumbs, then dip and roll again.

Freeze again til hard and bag up, or bake!
 
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I didnt get started until close to 4:00 this afternoon but I managed to do, homemade spaghetti sauce and spaghetti
cooked 10 lbs of deer burger
homemade bread and turned it into garlic bread with homemade garlic butter,
canned the rest of the spaghetti sauce and hamburger (all gluten free) 7 quarts total
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YUMMYYY!!!!
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no wonder I am exhausted
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I have a question. I have already put up 12 1/2 pints of orange plum jam. I am planning on making asian plum sauce and a plum barbeque sauce (once I find a recipe) and just a traditional plum jam. This will still leave me with lots and lots of plums and I do not want to waste them. I were to can them whole in a light-medium syrup would I then be able to use them to make more jam etc... in the future? Sorry for the newbie question but any advice would be much appreciated!

Sorry one more question. I also have an entire cooler full of crabapples 50+ lbs! Any favorite recipes?
 
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Can't help with the rest but a couple of ideas for plums....
Chinese plum sauce:
http://strayneedle.blogspot.com/2010/09/plum-sauce.html (just use 4 or 5 pounds of fresh plums)

If you add a can of tomato paste to it and omit the soy sauce and 5 spice, it makes a decent BBQ sauce

Plum butter: http://strayneedle.blogspot.com/2010/07/plum-butter-crazy.html You can really pack them away with this recipe, I had 2 grocery bags full cook down into 6 pint jars!

And if you have a dehydrator you can make prunes
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Quote:
Can't help with the rest but a couple of ideas for plums....
Chinese plum sauce:
http://strayneedle.blogspot.com/2010/09/plum-sauce.html (just use 4 or 5 pounds of fresh plums)

If you add a can of tomato paste to it and omit the soy sauce and 5 spice, it makes a decent BBQ sauce

Plum butter: http://strayneedle.blogspot.com/2010/07/plum-butter-crazy.html You can really pack them away with this recipe, I had 2 grocery bags full cook down into 6 pint jars!

And if you have a dehydrator you can make prunes
big_smile.png


Thank you! That is an easy flip change on the plum sauce/bbq sauce! My plums are a lighter redish orange color so my sauce will probably be a funny color, not like traditional plum sauce. I actually read your entire blog the other day, you are my canning hero! I got a lot of good ideas. The improvising on the plum butter and not a strict recipe kind of made me shy away since I am new to canning, but I think I will try it anyway. It sound like a really way to use up plums in a hurry! I do not have an emulsion blender, will that make a huge difference in texture? Maybe I can strain out some of the skins. I really wish I had a dehydrator. I was going to order one but thought everything would go bad before I recieved it. I am definitely going to get one before harvest time next year though. Thank you again for taking the time to answer.
 
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I would freeze the plums for future jam instead of canning them. If you can them in syrup, they'll already have sugar. That would throw the recipe off if using pectin. Lots of great ideas from KD too.

For the crabapples, here are two favorites of ours:

Spiced Crabapples
http://www.millriverfarm.com/recipe.cfm?id=405&catname=Canning, Freezing, Preserving

Crabapple Juice
http://www.millriverfarm.com/recipe.cfm?id=407&catname=Canning, Freezing, Preserving

Crabapples also make a nice tart jelly. It's my favorite for making jelly rolls and jelly filled muffins.
 

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