What are you canning now?

[vfem]

Quote:
Yes you can still use frozen fruit cup for cup.


I did manage to get that lavender jelly done and it is WAY stronger then my last batch, but still nice. I am trying to find some mandarin oranges for a batch of marmalade next.... but everyone seems out of it.

 

[ChikeeMomma]

Thanks vfem! I'd made more jam this past summer than I had the year before and I can't believe it's going to be gone very soon! Last year I'd baked with the jam more than I had this year and we've stilled used it up waaayy faster this year!

 

[Patchesnposies]

Quote:
hahaha,

yes, we eat chicken and ducks after they eat the worms, but directly no, thank you.

Agreed. No worms ala cart!

jenny_kap,

 

[jenny_kap]

Quote:
hahaha,

yes, we eat chicken and ducks after they eat the worms, but directly no, thank you.

Agreed. No worms ala cart!

jenny_kap,

hi, there

and thank you. a jar of cantalupe (melon) jam for you

 

[Kim_NC]

Melon Jam....cool! I haven't made any in a couple years.

I got Strawberries and Peaches out of the freezer yesterday. Made 12 jars Strawberry Jam and 8 jars Peach Jam.

Need to make Pineapple next.....just sold the last 2 jars today.

 

[jenny_kap]

well, in fact, that it's not a jam, but my husband told me that you don't have an english word for this and also you don't produce it there. you can buy it from greek stores, tho. they call it glyko koutaliou.
hmmm, peaches jam!!! can you send a jar over? i love peaches. if i can plant a few fruit trees in the fall, i will plant peach trees too, for sure.

 

[vfem]

Quote:
This is what I found on it on a pretty nicely explanitory blog. I may have to try this... they have other fruit versions available as well. Looks like some kind of spoon size sweetened fruit kept in a jar with a sweetened syrup to preserve it.

http://realgreekrecipes.blogspot.com/2010/10/greek-apple-spoon-sweet-glyko-koutaliou.html

 

[oherin]

Quote:
I have a flat top, and it hasn't broken it yet. I would prefer to have a flat bottom on the presto because it is not real easy to regulate the heat on the flat top. The thermostat keeps turning it on and off to keep the temp steady...on the stove, the pressure canner needs fiddling with. I have to turn up the temp then turn down to keep it in that perfect pressure range. i don't leave the kitchen when I can anyway, so it isn't a big deal. I get distracted so easily I know better.

I water bath can and use my pressure cooker on my flat glass top: Maytag. I have done this for 3 yrs without any problems. I also use my cast iron skillets on it.

 

[oherin]

I cannot wait for violets and dandelions to begin blooming. I plan on making jellies from both.

 

[jenny_kap]

Quote:
This is what I found on it on a pretty nicely explanitory blog. I may have to try this... they have other fruit versions available as well. Looks like some kind of spoon size sweetened fruit kept in a jar with a sweetened syrup to preserve it.

http://realgreekrecipes.blogspot.com/2010/10/greek-apple-spoon-sweet-glyko-koutaliou.html

and this is what they are: fruits in very dense sweetened syrup. you can make it with all kind of fruits or mixes of fruits. it is delicious.

eta: this is how it looks the fig gliko koutaliou