What are you canning now?

[Hillbilly Hen]

Need to find recipe for blueberries - something different thinking about Blueberry Lime Jelly

Spiced Blueberry Peach Jam
without added pectin
4cups chopped or ground peaches [about 4 lbs]
4 cups blueberries [about 1 quart]
2 tablespoons lemon juice
1/2 cup water
5 1/2 cups sugar
1/2 teaspoon salt
1 stick cinnamon
1/2 teaspoon whole cloves
1/4 teaspoon whole allspice
To prepare fruit: Sort and wash fully ripe peaches; peal and remove pits. Chop or grind the peaches.
Sort, wash, and remove any stems from fresh blueberries.
To make jam: Measure fruits into a kettle; add lemon juice and water. Cover, bring to a boil, and simmer for 10 minutes, stirring occasionally.
Add sugar and salt and stir well. Add spices tied in cheesecloth. Boil rapidly, stirring constantaly, till mixture thickens.
Remove from heat and take out spices. Skim.
Fill and seal containers.

This is my DH's favorite jam .

 

[Dragonfly Ranch]

Kim_NC and HillbillyHen great looking recipes - our peaches are coming on right now and I have 2 quarts of blueberries waiting - so perfect timing.

Tried our peach salsa last night (first time I have made it) and it was delicious. Need to bump the hot for us but really nice flavor.

Will someone write me a note to go home sick.

I want to be there canning.

Sandee

 

[GPN]

Today I canned my apple Jelly 11- 1/2 pints!!! yeah momma liked it, she eat my drippin' in the plate. Then I done 2 jars of HOT pepper sauce.

GPN

Picure Hot Sauce! White vinegar over HOT PEPPERS!

Apple Jelly

Apple Jelly

 

[TipsyDog]

I have NOTHING to can, cook or freeze in my garden!

It was 64 degrees for the high today and my garden is barren this year. Cold and wet. I've never seen anything like this before! No apples, fruit - I don't even have a zucchinni yet!!! Unheard of!

I so jealous you all are canning your hearts out!

 

[Clay In Iowa]

Quote:
Almost the same here. My tomatoes are waist high. Last year at this time they were over my head (6 feet ) and full of ripe tomatoes. This year most are green about the size of cherry tomatoes... I may not get enough from 23 plants to can anything.

 

[NotTheMomma]

So far I've only done a small amount. This is technically my first year canning as well. Last year I made some apple butter in the crock pot. Didn't know to then process after filling the jars...all my butter molded....all that hard work down the drain.

I won't be listening to what 'some' people told me last year.

I'll go by recipes here, and in my Ball canning book only.

So far though:
Strawberry preserves
Dill pickles
Sweet pickle relish
Pepper Jelly (spicy kind)
Green Tomato Relish
yellow squash


I have spent the last several hours reading this thread. I had seen a wonderful salsa recipe, and now I can't find it again! I thought I had printed it out, but the printer didn't spit it out.

Gonna try the pinto beans one for sure!

Can squash be frozen? Breaded or no?

Thanks!

 

[Kim_NC]

Quote:
I would think so. I've made it with all kinds of beans or peas. I'm not familiar with Adzukis though.....know what they look like but have never cooked or canned with them. Try a couple jars maybe?....just enough to taste/test, but won't be a big waste if it doesn't work out.

That brought to mind.....

I should have mentioned the canned beans are a great way to fill the empty space in a pressure canner when doing any meats....chicken, venison, beef, etc. The recommended times/pressure for meats and beans are the same. I do plain beans with just salt that way....soak, etc the same, just leave out the bacon and onion. It fills the canner, and gives us pints of beans on the shelf to use in quick meals like commercially canned, but better of course. I like to have canned pintos, black beans, kidney and red beans, blackeye peas and field peas in the pantry at all times.

 

[JennsPeeps]

Quote:
I would think so. I've made it with all kinds of beans or peas. I'm not familiar with Adzukis though.....know what they look like but have never cooked or canned with them. Try a couple jars maybe?....just enough to taste/test, but won't be a big waste if it doesn't work out.

That brought to mind.....

I should have mentioned the canned beans are a great way to fill the empty space in a pressure canner when doing any meats....chicken, venison, beef, etc. The recommended times/pressure for meats and beans are the same. I do plain beans with just salt that way....soak, etc the same, just leave out the bacon and onion. It fills the canner, and gives us pints of beans on the shelf to use in quick meals like commercially canned, but better of course. I like to have canned pintos, black beans, kidney and red beans, blackeye peas and field peas in the pantry at all times.

Great idea! Do you have to cook or soak the beans in advance? I'd loe to have some home-canned beans in my pantry but don't want to have to plan ahead too much in case there isn't room in the canner.

 

[Msbear]

Peaches, peaches and more PEACHES!! They are in here in WV and the orchards have their boxed up 2nds just picked. These are mixed varieties but all are delicious. I've rough sliced them and cooked them down a bit with nutmeg, cinnamon and brown sugar.

..doin beans in ham broth this weekend.

 

[MandyH]

Does somebody have a recipe (easy, please) for dill and sweet pickle relish? I have been feeding 15 pounds of cucumbers a day to the birds LOL. We don't eat a lot of pickles, but I do use a lot of the relishes.