What are you canning now?

[chicken stalker]

Henry'schickens :

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I was way off! But isn't New York is pricey anyway?

Yes everything is a higher price here in the great state of NY but I do live in an average part of the state. My cousin lives just outside of "the city" and she say's homemade jams go for almost double of what I sell then at.​

 

[Scoop]

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Hi Jen! I sell my polish dill pickles for $2.00 a quart. I can only sell that cheap because I've been able to get my canning jars for cheapo.

 

[ScoobyRoo]

Got a whole beef coming soon and need to empty out my freezers. Came across several bags of sour cherries so I'm going to make some cherry jam. Need to move on to the baking thread, bet you can't guess what my DD is going to bake with some cherries!?

 

[urban dreamer]

I canned 6 jars of apple jelly yesterday. The 2nd time went by sooo much easier. Our blueberry jam is doing good after a week (all have stayed sealed). We opened a jar of the apple jelly this morning for breakfast and to see just how good the seal was. It was great! I think (mabey) I have enough jelly, and its time to graduate to vegetables.

 

[ScoobyRoo]

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[LovinMyPeeps]

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Keep trying and experimenting! I had fun making and canning soups this year... man they hit the spot with homemade bread in the dead of winter!

 

[urban dreamer]

I found a guide on how to make your own liquid pectin at home from apples. My question is, how much liquid pectin do you use per cup of juice for jellies and jams? Like, if I had a recipe that called for 4 cups of juice/crushed berries, how much would I use if the recipe called for one pouch of liquid pectin? Would I just measure out the same amount in the pouch, or is there some kinda ratio (example: for every cup of fruit, add 2 tbs. of LP)? Im kinda confussed.

 

[Dragonfly Ranch]

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I'll be curious to see what others post about this. Last year I made about 40 3.5 oz pouches of fresh pectin from young green apples from our orchard. To be honest it was at the end of the jam/jelly canning season so I wasn't able to try it yet. But we made the pouches .5 ounces bigger in case it was not as strong as store bought. I plan to use this season. Let's see what others say.

Sandee

 

[Dragonfly Ranch]

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California must be pricey too- When I sell (in those darken allies

- not legal to sell in California unless made in certified kitchen) I easily get $5.00 a 8 oz jar, even from people who make their own jellies and they are happy to pay it.

Sandee

 

[Dragonfly Ranch]

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Kim_NC yes, do try it and give out samples. I have a long list of people who ask for this jellie and I easily sell 50+ jars a year and could sell more if I made it - but usually run out of time or move on to summer canning of vegetables.

Like you I'm cleaning out the freezer too. Made a Boysenberry pie this weekend. I thought about adjusting the flour to make up for extra juice and didn't so was a bit juicy but the filling so good and balanced nicely with the crust on top.

Sandee