What are you canning now?

[luvmychicknkids]

Alright, got a question. Does anyone know anything about something called (OMG I am ashamed to even say this) possum grapes? My mother says she knows where there are a BUNCH we can pick, says they are good, and my father says they make great jelly. Is this a wild plant, a tame plant, something in-between???? Anyone evver heard of them?

 

[ninjapoodles]

Quote:
Only the small town in Arkansas!

From looking at threads like this one , it appears that they might be a small variety of wild muscadine.

 

[wegotchickens]

Quote:
One of my books says that pears can be used instead of apples in mixed-fruit jams. So I would think if you have a favorite apple-something jam, you could use the pears instead.

This recipe for Pear Preserves is from the Ball Blue Book. It only needs 6 pears.

3 cups sugar, divided
3 cups water
6 medium cored, pared, hard, ripe pears, cut in halves or quarters (about 2 pounds)
1/2 cup thinly sliced lemon (about 1 medium)

Combine 1 1/2 cups sugar and water in a large sauce pot. Cook rapidly 2 minutes. Add pears and boil gently for 15 minutes. Add remaining sugar and lemon, stirring until sugar dissolves. Cook rapidly until fruit is transparent, about 25 minutes. Cover and let stand 12 to 24 hours in a cool place.
Pack fruit into hot jars, leaving 1/4 inch head space. Cook syrup 3 to 5 minutes, or longer if too thin. Pour hot over fruit, leaving 1/4 inch head space. Adjust caps. Process 20 minutes in boiling water bath.

Yield: about 5 half pints.

Note:
If Seckel pears are used, preserve whole with stem intact.
Kiefers should be stored in a cool, cry place from 3 to 5 weeks before using. A piece of preserved ginger may be added to each jar.

Thanks for sharing that--2 pounds is exactly what I have. No clue of the variety, though. I wonder how close "preserved ginger" is to "pickled ginger," the kind you use for sushi? I have that on hand.

'Preserved' probably means crystalized, or sugared. I wouldn't use pickled ginger.

 

[wegotchickens]

Quote:
That may be a regional name for muscadines. If they taste good, can 'em...

Sorry Ninja. I think I was posting at the same time as you.

 

[ninjapoodles]

Quote:
'Preserved' probably means crystalized, or sugared. I wouldn't use pickled ginger.


Well, I do have some Crystallized Ginger. Nice and fresh, too! But nothing called "preserved" ginger. I'm pretty new to all this jam/preserves/jelly stuff.

 

[luvmychicknkids]

Quote:
Only the small town in Arkansas!

http://farm1.static.flickr.com/215/499051835_259cb8c4f2.jpg

From looking at threads like this one , it appears that they might be a small variety of wild muscadine.

Oh how perfect. Most of my life in Arkansas an I have never heard of that one!!! Well, she ate some and didn't die so I will give them a try!!!!

 

[Squeaky]

This was my very first canning year but I've been drying herbs and freezing vegetables for ages. Everything came from my garden and trees unless otherwise indicated.

Mostly I did just small quantities for myself since I'm not feeding a whole household; also I have the day job and two side jobs to work around.

HOWEVER... I have more mint jelly and dried herbs than I need so does anybody want to trade?

Canned vegetables:
Sauerkraut
Dill pickles (bought cucumbers only)
Pickled beets
Beet green/ Swiss chard relish
Tomatoes

Canned fruit:
Applesauce (bartered for apples)
Peaches
Japanese plums (bought)
Plum jam (bartered for plums)
Mint jelly (NOT mint flavored apple jelly, actual mint from my garden)

Frozen:
Basil
Carrots
Chives
Dill
Green/ yellow/ purple beans
Sorrel (bartered for)
Tomatoes
Turnips
Turnip and beet greens
Onions, yellow and red

Dried:
Bergamot/ bee balm/ Oswego tea
Feverfew
Mint
Oregano
Parsley
Rosemary
Sage
Thyme
and a tiny amount of coriander too small to trade.

I will be drying basil, catnip, cilantro, chives, dill, lemon balm for tea, and possibly fennel and tarragon.

Again... anyone want to swap other kinds of canned goods for mint jelly or herbs? Herbs can be mailed cheaply but does it make sense to swap canned goods through the mail?

 

[HenSpa]

I'm relatively new to canning. Keep having problems with peaches or apples kind of breaching the top, coming out some during process. Is that normal? I pay close attention to the suggested airspace, so I can't figure it out...

 

[greenthumb89]

im new to canning, kinda i guess, i just started canning by my self this year usually i just help my mom but she was a little under the weather when i started to do tomatoes and salsa, so...i did it. im waiting for the first frost to go pick apples but, im more fond of frozen jams and vegetables. only thing i really want to do is can meat...when i moved to missouri the owners of the house gave us some canned beef that they made it was wonderful but i never got around to asking them about what it was, as in what part of the cow so i think this year im gonna try and can some chicken and mayber beef *thumbs crossed* it works

 

[eastTNchick]

Finished my tomatoes last night. I ended up with 20 quarts yesterday, which brings my total to 27 quarts!

I forgot to add that I have grape juice, apple peelings, and peach peels in the freezer waiting to make jelly after things settle down a bit. I've got enough to make several rounds of apple jelly, 6 rounds of grape jelly, and 1 to 2 rounds of peach jelly.

Today, I will be making more apple sauce. I will get in going in the crock pots this morning, and then can it this afternoon.

I'll update later on!