What are you canning now?

[Dragonfly Ranch]

Have been distracted for a while and not had time to visit and everyone looks as busy as ever. My tomatoes are finally starting to turn. I have been drying some and hopefully can get some canned this weekend. I don't have tons but what I can get in jars will be wonderful this winter. Suppose to rain most of the weekend so good time to squirrel in and keep the kitchen warm.

Sandee

 

[Happy Chooks]

Quote:
Oh yes... for apple jelly too!

Just boil them just covered with water... strain... measure out 1 1/2 cup sugar to 2 cup juice and you have apple jelly. The fresher the firmer the set. If you want really firm add more pectin.

I have 4 gallon bags of apples cores and peel in the freezer for pectin and jelly.

Awesome, thanks! I will definitely do this!

 

[Happy Chooks]

Quote:
Oh yes... for apple jelly too!

Just boil them just covered with water... strain... measure out 1 1/2 cup sugar to 2 cup juice and you have apple jelly. The fresher the firmer the set. If you want really firm add more pectin.

I have 4 gallon bags of apples cores and peel in the freezer for pectin and jelly.

Dumb question: How long do you boil the peels?

ETA: I've got them on the stove now. I'm doing applesauce, so I had the peels to try the jelly.

 

[kimnkell]

Quote:
Oh yes... for apple jelly too!

Just boil them just covered with water... strain... measure out 1 1/2 cup sugar to 2 cup juice and you have apple jelly. The fresher the firmer the set. If you want really firm add more pectin.

I have 4 gallon bags of apples cores and peel in the freezer for pectin and jelly.

could we have the recipe on how to make the pectin from the apple peels. I have 2 bushel of apples and would like to know how to do this before i peel them all.

 

[vfem]

Sorry rushing in and out and all over today! SHEESH!

2/3 cup of homemade pectin works like 1 package of regular pectin.

The recipe and how to are on my blog: http://fromseed.blogspot.com

SHould be back in August. Gotta run out to meet friends for dinner... I'll try to be back later tonight if I remember to check up on ya. (P.s. - Green apples have more pectin and work much nicer, I've been mixing mine and doing fine.)

P.s. - it also took me 2 weeks for some of my homemade pectin jellies to set.

 

[bockbock2008]

Quote:
Speaking for vfem ...again...(because I have read ALOT of her blog and am now a self proclaimed vfem semi-specialist

) I haven't found anywhere where she does treat them.

Here is a direct link to the part of the blog that talks about pectin

http://fromseed.blogspot.com/2010/08/homemade-pectin.html

Here is another blog about making it
http://figjamandlimecordial.com/2009/04/01/compost-jelly/

Just because I have giving you the shortcuts, take the time to read more. I have learned and been entertained

 

[vfem]

LOL@bockbock I have to say its nice to know people actually read it. For a long time I thought I was typing out to space!

Thanks for looking through, I've been so whooped and busy this week, not even funny!

You are right, I do not treat the cores and skins for browning... you never see the actual apple when you make the jelly, I'm just trying to coax the pectin and juice out. I did manage to get 6 jars of the jelly made yesterday morning while Happy Chooks was trying to attempt it. Mine still isn't set, but you can see the jell starting to form at the base, I'll let it sit for about a week and check it again. Out of my last 2 batches only 1 set and it took 2 week, my second batch didn't set at all. Sometimes the pectin in the apple isn't as good as one would hope.

 

[Happy Chooks]

Yesterday the jelly was a maple syrup consistency. Today it's more like corn syrup consistency. So it is getting thicker. Maybe it's alright after all.

How long to you boil the apple rinds though? I wasn't sure, so I did it until they were soft. Then put it through the strainer and kept the liquid.

I managed to do applesauce, apple jelly and caramel apple jam yesterday. Next is apple butter in the crock pot.

 

[Kim_NC]

DH helped and we finished 10 qts Crushed Tomatoes earlier this week. We needed them out of the freezer. I had cored them and tossed them in the freezer in late August when there was no time. But DH is picking up yet another hog from the slaughterhouse today, and we just got a whole cow in late last week....so freezer space is at a premium again.

We plan to do another large batch of Brunswick Stew over the weekend.

 

[vfem]

How long has the fair been going, and how much per jar do you charge? If this isn't the first year (usually fair/craft shows that have been going 3+ years do best for traffic) I would do it. Just don't do under $5 a jar. After 5 jars you pay for your spot, after 10 that should get you even on costs and then from there its possible good money.

I used to do art and craft walks. Just selling my biscotti at $1 each went over VERY well. I'd walk away with $100 in profit for an afternoon. Everyone like food!

Definitly have a little sample station with one jar open... it helps!

Good luck!!!