What are you canning now?

[texasrandi]

We are overrun with wild plums. I have made jelly, butter, sweet & sour sauce, and salsa with them so far. Any other ideas of how to use the plums while we've got them. We haven't had a crop this big in 4 years and I sure would like to get as much put away as possible (or as I have room for).

 

[vfem]

I have knocked out 3 quarts of green beans as they are FINALLY rolling now.

I also did 8 half pints of blueberry syrup along with 12 half pints of my chipotle mustard. YUM!

If I can get more energy I have at least another few quarts worth of beans ready on the vines again today. I did the quarts last night after I picked in the morning. They either grow that fast more or ready today or I was so bad at picking I missed that many. Well, with 60 vines, I should get a good amount harvested to put up this year.

 

[holyhart]

We are overrun with wild plums. I have made jelly, butter, sweet & sour sauce, and salsa with them so far. Any other ideas of how to use the plums while we've got them. We haven't had a crop this big in 4 years and I sure would like to get as much put away as possible (or as I have room for).

Found this on another canning website:

To can plums whole, prick skins on two sides with fork to prevent splitting. Freestone varieties may be halved and pitted

Cold Pack [FONT=verdana,arial,helvetica]Pack raw plums firmly into hot jars, leaving ½-inch head space. Fill jars with hot water or light to[/FONT] [FONT=verdana,arial,helvetica]medium syrup[/FONT] [FONT=verdana,arial,helvetica]to ½ inch from the top. Remove air bubbles. Add more liquid if needed. Wipe rim and screw threads and adjust lids and screw bands. Process using a[/FONT] [FONT=verdana,arial,helvetica]Boiling Water Bath Canner.[/FONT]
[FONT=verdana,arial,helvetica]pts. 20 min. [/FONT]
[FONT=verdana,arial,helvetica]qts. 25 min.[/FONT]

[FONT=verdana,arial,helvetica]Yields
50 pounds--24 to 30 quarts [/FONT][FONT=verdana,arial,helvetica]After processing, remove jars immediately, place on a rack to cool. See:[/FONT] [FONT=verdana,arial,helvetica]Test for Seal.[/FONT]
[FONT=verdana,arial,helvetica]24 pounds (1 box)--8 to 12 quarts[/FONT]

 

[Momagain1]

 

[Olive Hill]

Nice jams! I can't wait for the blueberries to start up here. Looks like it won't be too long...

 

[Momagain1]

I have knocked out 3 quarts of green beans as they are FINALLY rolling now.

I also did 8 half pints of blueberry syrup along with 12 half pints of my chipotle mustard. YUM!

If I can get more energy I have at least another few quarts worth of beans ready on the vines again today. I did the quarts last night after I picked in the morning. They either grow that fast more or ready today or I was so bad at picking I missed that many. Well, with 60 vines, I should get a good amount harvested to put up this year.

can you post your chipotle mustard??

 

[djennings]

I just canned 6 quart jars of salsa but darn it forgot to put canning salt in can I let cool and redo with the salt?

 

[holyhart]

First canning of the season for me today.

Strawberry marmalade

 

[Olive Hill]

How does one make Strawberry "Marmalade"? Wouldn't it just be Jam?

 

[holyhart]

How does one make Strawberry "Marmalade"? Wouldn't it just be Jam?

No, it isn't as thick as a jam. It's more jelly-ish with floating fruit is the best I can describe it. It contains orange and lemon zest, as well as the chopped segments and of course the crushed strawberries. It is a recipe I found in Blue Ribbon Preserves http://www.amazon.com/gp/product/1557883610/ref=oh_details_o00_s00_i00

Edited to add, marmalades come in many flavors, although most of us are only aquainted with the orange variety.