What are you canning now?

[Dragonfly Ranch]

The Blackberries are starting to come on strong. So last night made 3 batches of Boysenberry Mulberry blend jelly. It didn't set but going to wait and see. I also tried my hand at Freezer Jam with the rest of the juice from the Boysen and Mulberries. It didn't set either but went ahead and put in the freezer - will be good on ice cream for sure.

I have to brag on my husband

- and no I won't share but will consider renting him for a good price

I'm basically a neat freak, but once in a while a room will get totally out of control (at least in my books).

Well, the pantry was one of those rooms. I have been buying lots of flour and grains for bread and they were just everywhere. For the past three weeks on the weekend "to do" list (for me) I have had "reorganize the pantry" but to no avail. Came home last night and husband had at least straighten things up and I could see the counter again! It really made my day. Then he got right in there with me to help with the canning. He is the best and I couldn't live without him. Sorry to be so mushy!!

Sandee

 

[greeneggsnham]

Quote:
Basic Sweet relish
recipezaar 10903

Ingredients

* 4 cups ground cucumbers, unpeeled
* 1 1/2 cups ground green bell peppers
* 3 cups finely diced celery
* 1/4 cup salt
* 3 1/2 cups sugar
* 2 cups white vinegar
* 1 teaspoon celery seed
* 1 teaspoon mustard seeds
* 6 teaspoons chopped dill (optional)

Directions

1.Combine all veg in a large bowl, sprinkle with salt, add water to cover and let stand for 5 hours.
2.Drain well and press out remaining liquid.
3.Combine remaining ingredients and bring to a boil.
4.Stir until sugar is dissolved.
5.Stir in veg and simmer for 10 minutes.
6.Pack into clean hot jars leaving 1/2 inch head space.
7.Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.
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That sounds amazing. How many jars will that make?

 

[Acre of Blessings]

Here are a few picks of what I have made this week.....will be leaving shortly to go to a friends house to do Blackberry Jam.

This is Banana Butter/Jam--It is delicious--I decorated a few jars for Christmas gifts

This is Whole Blackberries to be used in cobblers and pies--I packed them in a medium syrup.

This is Chow-Chow Relish that my friend and I made last night. We both wound up with 10 pint jars a piece. Hubby will love this

i hope to get some pics of the Blackberry Jam. If so I will post them. Happy Canning Everyone

 

[HenThymes]

Quote:
Very beautiful goodies!

Where did you get that cool jar for the banana butter?? We just have the standard boring ones around here.

 

[PineappleMama]

I AM THE PICKLE QUEEN!

Or, to a normal person... all eight seals took just like they were supposed to! YAY!

 

[TerriLaChicks]

Quote:
Patchesnposies--

Can you please post your recipe for honey pickled figs? Ours aren't ripe yet, another week or two. I always do the fig/strawberry jam too, never heard of honey pickled figs though--sounds good!




lol LOVE the dancing pickles! I think we all do a "pickle dance" when we hear those lids start popping!

 

[Patchesnposies]

Quote:
Patchesnposies--

Can you please post your recipe for honey pickled figs? Ours aren't ripe yet, another week or two. I always do the fig/strawberry jam too, never heard of honey pickled figs though--sounds good!




lol LOVE the dancing pickles! I think we all do a "pickle dance" when we hear those lids start popping!

As soon as I get them done, I will post the recipe!

 

[Acre of Blessings]

Quote:
Very beautiful goodies!

Where did you get that cool jar for the banana butter?? We just have the standard boring ones around here.

That is just a jar that some fruit from a store came in and I kept it and the lid for canning. I had about 10 or 12 of them that I used. It actually looks like a smooth barrel with handles.

 

[Patchesnposies]

Quote:
Here is the recipe for Figs Pickled in Honey. This is my first time to can figs and so far, I love the Fig/Strawberry Jam! It is delicious.

The orchard where we picked the figs had brown Turkish Fig trees so that is what I am using. She has some young Honey Fig trees that will bear later this summer, they weren't ripe yet.

I am copying down this recipe from a cook book that I found at a used book store many years ago. The name of the book is: The Pioneer Lady's Country Kitchen, by Jane Watson Hopping

It is supposedly a very old recipe.


HONEY PICKLED FIGS

1 Gallon Firm, Ripe Figs
Boiling Water to Cover Figs
2 Cups Honey
2/3 Cups Water
Juice From 4 Lemons (I am using 12 Tbs lemon juice)
Rind From 2 Lemons (I am using dried lemon rind)
1/4 Tsp Ground Ginger (I am using slivers of Ginger Root)

Wash and trim figs, removing any imperfections. Place into a large bowl and cover them with boiling water. Let them sit until they come to room temperature. Drain.

In a saucepan mix the honey and the water to a boil, and par-boil the figs in small batches until tender (not long at all) and then scoop out with a slotted spoon or sieve and place back into a large bowl. After cooking and removing all of the figs leave the honey/water mixture in the saucepan and add the lemon juice, lemon rind, and ginger; boil for an additional 5 minutes. (My figs seemed to absorb a lot of it, so I added more honey and water in order to have enough syrup.)

Pour the hot honey syrup over the figs in the bowl and let sit overnight at room temperature. The following morning, pack the figs into hot, sterile pint jars up to half an inch from the rim. Reheat the syrup to a boil and pour over the packed figs. Wipe the rims well (honey is tenacious!) and seal with lids and rings. Process in a hot water bath for 10 minutes (or whatever is appropriate for where you reside.)

They will be ready to eat in about a week.

This recipe seems fairly easy. My figs are ready to sit all night and then processed tomorrow. Does the initial sitting in boiling water seem redundant since they are par-boiled in the honey/water? These Turkish figs are tender skinned anyway and I am not sure why the added step of sitting in boiling water is necessary unless it would be to "tenderize" the outer skin. Any thoughts?

The figs get very plump and luscious looking after being par-boiled in the honey. I can't wait to get them processed and wait a week or so to taste the final result!

I have about 8 cups of apricots and 8 cups of figs left after making 8 pints of Fig/Strawberry Jam and then using the prettiest ones for the pickle recipe. Can I make Jam using Apricots instead of the Strawberries?

Do you have a recipe using these two fruits? Maybe a chutney?

 

[Kim_NC]

Quote:
Do you have a Ball Blue Book? I use the Sweet Pickle Relish recipe in there - very good.