What are you canning now?

[2DogsFarm]

Wow!
My hat is off to all of you doing the "real" canning!
I am a freezer-canner whose veggie garden was a bust this year

Even the zucchini failed to produce and 6 of 9 tomato plants got a blight and died.

But I have 5# of blueberries in freezer bags and just got back from a visit to a friend in Amish country with 1/2 bushel of paste tomatoes. These are now 5qt bags of marinara and 2gal bags of frozen tomatoes that will become sauce later.
From my pear trees I have 3 pints of pear/lemon jam w/toasted pecans : 9

Next on the list is dill pickles from the microwave.
gotta find some fresh dill........

 

[Scoop]

I'm planning on making Brandytab's banana jam today. I opened a jar of Marymac's sweet n sour cabbage yesterday. It was delicious! Thanks for all the recipes that you all are posting. I love trying new stuff.

 

[Dragonfly Ranch]

Here are some pictures of the jalapenos I did the other night and my Zucchini Patties. I can get 14 on the griddle at one time. I like things uniform and perfect so I use English muffin rings to keep them nice and round - OK I know I'm weird - but somebody has to be. Also I picture of my dinner while making patties. A patty on the bottom, fried egg, bacon and another patty on top - all steaming hot and so divine.

 

[Scoop]

Love your jalpenos Dragonfly Ranch. They are so pretty. Could you share your recipe for those zucchini patties?

I made BrandyTab's banana jam today and it's awesome! I mean it tastes even better than I thought it would since I cut down on the sugar. I think I'll just be eating it out of the jar!

 

[Dragonfly Ranch]

Quote:
Here you go! If you have any questions let me know.

Zucchini Patties
From All Recipes.com Rated:5 out of 5 by 400+ cooks

These are the best thing going for using those zucchinis that become baseball bats over night. I take out the seeds and only use the firm flesh. You can make these all summer and freeze them for the winter months, just put a piece a waxed paper between and heat in pan, griddle or toaster oven. YUMMY!!!!

2 cups grated zucchini
2 eggs, beaten
¼ cup chopped onion
½ cup all-purpose flour
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
Salt to taste
2 tablespoon vegetable oil or Pam Cooking spray

DIRECTIONS:
1. In a medium bowl, combine the zucchini, onion, flour, Parmesan and mozzarella cheeses and salt. Stir well to distribute flour into ingredients evenly. Add eggs and mix well.

2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden brown. (TIP: use Pam cooking spray instead of oil and if you have an electric griddle you can make 6 or more at time).

Pickled Jalapenos (Escabeche)

2 pounds Jalapeno or Serrano chile peppers
1/3 cup Olive Oil
2 medium white onions, thickly sliced
2 medium carrots, peeled and thickly sliced
1 head garlic, cloves separated but not peeled
3 cups apple cider vinegar
2 bay leaves
½ teaspoon dried oregano
4 sprigs of fresh marjoram or 1.4 teaspoon dried
4 sprigs of fresh thyme or ¼ teaspoon dried
1 Tbsp sugar

Wash chile peppers, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate.

Heat oil in a large, deep skillet. Add chilies, onion, carrots and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.
Add vinegar, salt, herbs, and sugar and bring to a boil. Lower the heat and simmer for 5 minutes for Serrano’s or 10 minutes for jalapenos.

Pack in half-pints or quarts sterilized jars. Top with the vinegar and seal. Process in water bath for 10 minutes for half-pints and 15 minutes for quarts.

Once opened, can keep for one month in the refrigerator – if they last that long!

 

[Dragonfly Ranch]

Quote:
I want to be like you when I grow up

Can you share the meatlof recipe.

Sandee

 

[freemotion]

Some days I want to be more like me....I know that sounds weird, but I have these flurries of productivity....I wish it was more non-stop!

The meatloaf recipe was the one from www.canningusa.com but I just mixed chopped onion and diced garlic in with my beef and added some tomato puree from my garden tomatoes, just because it was sitting there, waiting to be made into sauce. Then I cold-packed it into half-pint jars with one inch of headspace, I also did a few pint jars. Processed at 11 lbs (I am under 1000 feet above sea level) for 75 minutes.

I often use 1/3 pork to 2/3 beef, but I got a great deal on grass-fed 95% lean beef and wanted a "pure" batch. One little half pint jar is perfect for a sandwich. You want the leanest meat you can get, since all the fat will cook out and rise to the top and looks yukky. I really like to grind my own pork for this, and use a lean tenderloin, the ones that come on sale for $1.50 per pound occasionally and are like 12 pounds each.

You don't use bread crumbs or eggs, the pressure will form it into a neat little cylinder shaped meatloaf. These are also great to crumble into a spaghetti sauce or use where you would use cooked hamburger if you are in a hurry. We love them!

 

[Catalina]

I was carrying a brand new box of pint jars into my house and I DROPPED it onto the cement driveway!!!

Thankfully I only lost 3, but I managed to cut my finger and get a piece of glass into my shoe.

 

[TipsyDog]

I'm half done with pickles. Still have more to do this weekend.

DRAGONFLY: STOP posting pictures of those zucchini patties! One look and I had to go and get a pack out of the freezer. I ate the whole thing!

I froze well over a hundred for winter but I just keep eating them! Not so good for my figure

 

[vfem]

I made some AWESOME muscadine jelly!!!!!

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