Preserving Your Harvest

[pennyJo1960]

Seems I get process allot of squash this year.
I left over like 8 quart jars of sauce and a dozen small jars still.

 

[Sally PB]

I might can another 4 quarts of tomatoes, since I have a lot of them on the table right now, and I don't want to throw them out.

Hubby's salsa is done for the year. I think I'll make some more mild green tomato salsa for me. I need to remember that I have it down in the basement and use it!

 

[Bkaye]

We made pear preserves last week. Going to get more pears this weekend and get another canned batch canned as well as pear jelly.

Grapes are starting to come off good so will get a few flats of grape juice canned as well soon.

 

[Sammster]

I just made tomato sauce from our garden tomatoes. They are in the freezer, ready to go into the freeze dryer. I also just freeze dried a load of chicken meat. I roasted the bones and made a nice bone broth and canned it. I also purchased blueberries from a good sale at the grocery store and canned those.

 

[BirdsBeesTrees]

Not really happy with my jams lately as they are more of a spread than a jam... anyone else having issues with SureJel? I've never had problems before.

I canned 14 quarts of Applesauce today. Working on freezing squash today too.

 

[The Tiny Homestead]

We canned a bunch of dilly beans over the last two days. Have canned a bunch of apple sauce, and last week got a whole case of bananas that were set out with the compost I pick up daily at our local food project. There were probably 30 or more bunches. I gave some away, saved a few bunches for eating (they were perfect ripeness for my taste), froze some for making banana bread, and jammed the rest. We currently have green beans and tomatoes in the dehydrator.

 

[Birdsonghill]

MY dehydrator runs constantly all season long. Lots of Peppers, mushrooms, onions, carrots, okra, potatoes, herbs done. I can a batch or two of something most weeks in the summer. Fresh frozen peppers, green beans, squash, peas but have run out of freezer space. I can and dehydrate most, so I am not as dependent on electricity for storage. I am pressed to find more places or make something to store more food. Jars and vacuum packed bags are in every available nook and cranny my wife will allow. Not having it stored all together and neatly arranged by type makes it less desirable and difficult to use first in , first out. I have another task on my to do list.

 

[NanaK]

We were fortunate to get several nice watermelons from the garden this year.
At hubby's request I made Watermelon Rind Pickles. The brine made the kitchen smell like cinnamon, allspice and cloves.

 

[Smokerbill]

I just found this thread so here goes. I made some sweet and spicy zucchini relish yesterday. I used one habanero and one big Hatch chili pepper for the heat. The heat is so mild that I can only sense the heat in the aftertaste. Kid friendly, probably.

I processed 5 pints, all sealed up tight!



And I started a batch of fermented Hatch pepper sauce. I used my food processor to chop the peppers, mixed in salt and set it in a dark place to ferment. Two or three weeks is what it takes to ferment.

 

[muddy75]

Ok, so I don't want this thread to die. I feel like we all need to keep preserving food and prepping, more so than ever. This summer I have been very busy, freezing and canning green beans, freezing corn, canning tomatoes, sauce, salsa, dehydrating green peppers, carrots, corn. Right now I have more tomatoes in the pressure canner and alma paprika peppers in the dehydrator. I need to pick my jalapeños and either freeze them or dehydrate them. I love making poppers with them and will do that a few more times this season yet. I have a bunch of carrots that also need picked and preserved but I'm debating between freezing, dehydrating, or canning. I'll probably do some of each

We pickled hot peppers today