What are you canning now?

[lilshadow]

I made strawberry jam yesterday. I have a question though: some of my jam set and some of it did not set. Why did this happen? I made all of it the same way. It all sealed just fine. So I figured the one's that did not set would be used for strawberry syrup.

 

[Dragonfly Ranch]

I have a question about canning pie filling. We are up to our elbows in Boysenberries right now. I wanted to do some jars of Boysenberry pie filling but can't find a recipe for it. There is Cherry but no Berry types. Can you do it? I know I can freeze but we have a freezer full of chickens right now and not much room - therefore thought the canned pie filling would work better for me.

Also, MissPrissy do you use Clear Jel in your filling. If so, where do you get it.

One last thing - WalMart in our area has 1/2 pint jars for $6.00 a case

- lowest price I have seen for them. WinCo the other source I have is $7.12 for same jar.

Sandee

 

[HenThymes]

Quote:
Here is link to a sight that has all kinds of recipes for Lavender. I have used their jelly recipe and it was good. Reminds me that I have fresh flowers myself and need to get the picked.

I also make a "Lavender Drier Bag". I use a small tobacco bag and stuff full of Lavender - throw it in the dryer and clothes smell so wonderful when they come out. Plus you have the benefits of the aromatherapy and being really relaxed when you that pile of laundry

The other thing that I make are Lavender Wands that keep the smell for years. Will have to take a picture of some and post.
You can get the instructions on the Internet I sure.

http://www.happyvalleylavender.com/lavender_recipes.html

Sandee

Sandee, Thank you very much for the web site, very helpful!

I would love to see some pictures of your work..

 

[TipsyDog]

Quote:

Same thing happened to me! Unless someone has an idea how to get it to set up, I'm thinking of opening them, re-cooking and canning again. Anyone know if that would work?

 

[Dragonfly Ranch]

Quote:

Same thing happened to me! Unless someone has an idea how to get it to set up, I'm thinking of opening them, re-cooking and canning again. Anyone know if that would work?

May be there was not enough natural pectin in the berries themselves to set the other batch. Let them sit for two weeks before re-opening and see if they will set. I read somewhere that you need some unripe fruit to help with the setting - since the unripe has more natural pectin. I had Mulberry that did that and it finally set after a number of weeks.

Sandee

 

[HenThymes]

Quote:
I think I am going to try making some jelly with it first and see how that turns out. I dont have any fresh local honey but may try and get some and see what that tastes like.

*One of our next ventures, getting some bees!

 

[Kim_NC]

Quote:
I cook them until about half done, slice and freeze them. It works for me. I eat them every Winter....about once/month since I've been eating them alone. I also make pickle beets and eggs with them.

Edit: Ooopppsss, I clicked too fast. What did you not like about them frozen?

 

[vfem]

eww... I don't even grow beets, can't stand 'em!

I did can 7 jars of yellow watermelon jelly, and 3 jars of red rose petal jelly, which came out very nicely actually! Much better then my last batch

 

[MissPrissy]

Today was 12 pints of dill pickles, 2 quarts and 2 pints tropical island ice cream topping, 8 pints and 2 quarts banana split conserve ice cream topping and 3 quarts and 3 pints zucchini relish.

I think I might have caught up with the vegetables and other produce today.

Although I do have a red cabbage and red onion relish I want to take a shot at this week.

 

[Kim_NC]

Quote:

Now you know they're delicious!

I haven't had a texture problem with frozen beets. Maybe it's because I get them half cooked before freezing.

My Chow Chow will be waiting another day. We have an afternoon farmers market today. Need the morning to pick veggies, pack the truck, etc.