What are you canning now?

[LovinMyPeeps]

Quote:
GOOD DEAL!

I made Rum Raisin Banana Butter... Everything you listed plus 1/2 cup raisins soaked in 2 TSBP of rum. (and a pinch of cinnamon) YUM!

OMG drooooool....

 

[Hillbilly Hen]

I am trying to find a good Bread and butter pickle recipe, can anyone help me? I cannot eat it as I am unable to eat onions but DH likes b&b pickles. Aslo I would like a recipe for blueberry syrup. Thanks

 

[jojo54]

Quote:
I've been making these for years and we all love them. I use regular vinegar instead of cider vinegar and usually a green pepper instead of red, since I more often have those around. Last year I got a food processor and sliced everything in it. Much easier.

Bread and Butter Pickles

Ingredients:
14 cups (3.5 L) sliced small cucumbers (about 4 lb/2 kg)
2 onions, thinly sliced
1 sweet red pepper, sliced
1/4 cup (50 mL) pickling salt
32 ice cubes
3 cups (750 mL) granulated sugar
2-1/2 cups (625 mL) cider vinegar
2 tbsp (25 mL) mustard seeds
1 tbsp (15 mL) celery seeds
1 tsp (5 mL) turmeric
1/4 tsp (1 mL) ground cloves
Preparation:
In large stainless-steel or glass bowl, toss together cucumbers, onions, red pepper, salt and 16 of the ice cubes. Sprinkle remaining ice cubes over top; let stand for 3 hours. Drain well; rinse and drain well again. Set aside.

In large heavy shallow saucepan, bring sugar, vinegar, mustard seeds, celery seeds, turmeric and cloves to boil; add vegetables and return to boil.

Pack with liquid into six 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles, readjusting headspace if necessary. If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. Makes 12 cups (3 L).

 

[jojo54]

Quote:
I freeze mine when I get them like that and use them for muffins, cakes, loaves, etc. all winter long.

 

[RockyToggRanch]

14 jars of salsa, 7 peach jam, 7 canned peaches....all since I got home at 4:30....minus the time for chores..nighty night:/
Tomorrow is a bushel of hungarian hots that dh bought today. Along with whatever beans come out of the garden.

 

[KDbeads]

Quote:
I freeze mine when I get them like that and use them for muffins, cakes, loaves, etc. all winter long.

Trying to avoid the freezer route, first it's not a decent sized one and second I may be moving across country soon so anything in the freezer is liable not to make the trip.

 

[vfem]

Literally dragging myself to bed now... hubby helped me peel apples tonight, and it was a LOT of apples. Knocked down another batch caramel apple jam, 4 and a 1/2 pints. Got 3 and a 1/2 pints of Apple butter from the slow cooker. There were six 1/2 pints of pink apple jelly... and managed three 1/2 pints of plum as well.

(And just under 16 oz of pectin I made as well this morning.)

Did I mention while doing all this I also made 3 oz of candied valencia orange peel!? WOW! I'm totally EXHAUSTED. Good night!!!

 

[AngieChick]

Today I made 17 pints of dilly beans, using a very basic recipe. Tonight I picked most of the carrots out of the garden (well, the ones that we hadn't eaten yet) and made 11 pint jars of glazed carrots.

I don't really like pickled veggies of any sort, but hubby does and so do other relatives so they will enjoy them. Carrots, though, I adore and plan on hoarding those jars.

Both of these recipes are new to me.

We moved this time last year and I wasn't able to fit in any canning, it feels great to be stacking nice neat jars of canned goods on my counter again.

 

[RockyToggRanch]

Quote:
Tell me more about caramel apple jam

 

[vfem]

Quote:
Tell me more about caramel apple jam

Its really easy:

6 cups chopped apples (pretty small, but not mush)
1/2 cup water
1/4 tsp cinnamon
Juice of 1 lemon
1 package dry pectin
2 cups brown sugar
3 cups of white sugar

Boil until setting point, ladle into sterilzed jars and water bath for 10 minutes.