What are you canning now?

[Dragonfly Ranch]

For the Zucchini Patties fry them before freezing. Cool them, place a square of wax paper between and stack. I put some in Zip Lock bags for more immediate use - then for over stock I use my Food Saver after they are frozen and since all the air is sucked out they stay nice and fresh throughout the winter.

Sandee

 

[ScoobyRoo]

Quote:
Thanks again Sandee, I got your PM too.

 

[posey]

We froze 4 doz ears of corn the fresh and vacuum seal way that some dear one suggested on this thread.

Yesterday I canned 7 quarts and 7 pints of tomatoes, vidalia onion, and fresh basil.

Today I cut up a bushel of roma tomatoes and added garlic, seasonings, fresh rosemary, basil, oregano, and onion and cooked it down to make tomato sauce. That gave me 7 quarts and 7 pints again.

It all looks really good but I am exhausted.

 

[Catalina]

I'm thinking about entering some things in the county fair, but I didn't want to take over this thread so I started a new one https://www.backyardchickens.com/forum/viewtopic.php?pid=2619791#p2619791

Have you ever entered anything into the fair?

 

[Kim_NC]

Quote:
Yes. I peel and pit the peaches, then grind to pulp in the food processor. Put 12 cups peach pulp and 4 cups sugar in crockpot, add 1 tsp each nutmeg and ginger. Cook in cockpot on low overnight or until reduced to about 60%. Jar and process 10 min in water bath.

Edited to Add: We ended up with 11 half pints from the batch.

Quote:
Thanks...we make Peach Salsa. It's irresistable! We sell it like crazy at the farmers markets. (We have an inspected kitchen.) Thanks for offering the recipe though.

Lucky you on the inspected kitchen. In California they have updated law and say you need to have certified kitchen as well. I would be interested in knowing what you had to do to get certified.

Do you think you could use nectarines in place of the peaches for salsa? Our tree is ready to be picked.

Sandee

Yes, you can use nectarines. I've done that before, really can't tell the difference. I've also used nectarines in peach jam too. Yummy, a whole tree of nectarines sounds delicious!

For the inspected kitchen, we called the Dept of Ag. They sent guidelines to rieview and an application. We had to have our water tested for bacteria, e-coli being the main thing they're looking for. After we submitted the application and water test, an inspector arranged an appointment with us. She covered requirements, checked that the hot water was working, checked all canning and baking equipment, no bug infestations, etc. Indoor pets are not permitted.

The inspected kitchen covers WB canning (not pressure), baked goods, candies, dry mixes and herbs. So it does have it's limitations compared to say a health dept. inspection that a restaurant would have. (I've done those too. We used to own a Bed & Breakfast.)

edit: Thanks for the Zucchini Patty recipe. I'm going to try those.

 

[Kim_NC]

Quote:
Golden Peach Salsa
Yield 3 pints - we usually triple this or more

2 cups peeled, cored, chopped tomatoes
(they recommended yellow tomatoes for pretty color, but I use red)
2 cups peeled, pitted and chopped peaches
2 cups seeded and chopped green bell peppers
1 cup seeded and chopped chili or jalapeno peppers (I reduced the hot peppers by half)
3/4 cup chopped onion
1 1/2 tsp salt
2 cloves garlic, minced
1 1/2 cups apple cider vinegar
1/4 cup chopped fresh parsley (I added this, not in original recipe)

Combine the tomatoes, peaches, bell pepper, hot pepper, onion, salt, garlic and vinegar in a large saucepot. Bring to a boil.

Reduce heat and simmer for about 20 minutes.

Pour into hot, sterilized jars leaving 1/4 inch headspace.

Adjust caps and process in a boiling water bath for 30 minutes.

But here is another that's great for using peaches and is a real treat - Peach BBQ Sauce. We love it on pork and chicken:

Zesty Peach BBQ Sauce
Makes about 8 half pints

6 cups finely chopped pitted peeled peaches
1 cup finely chopped seeded red bell pepper
1 cup finely chopped onion
3 Tbsp finely chopped garlic (about 14 cloves - or jarred minced will work)
1-1/4 cups honey
3/4 cup cider vinegar
1 Tbsp Worcestershire sauce
2 tsp hot pepper flakes
2 tsp dry mustard
2 tsp salt
8 (8 oz) half pint glass preserving jars with lids and bands

Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.

Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

Process in a boiling water canner for 15 minutes.

 

[Dragonfly Ranch]

Kim N_C Thanks for the information. Husband is going to Farmer's Market tomorrow to start selling peaches and nectarines. So need to put in my order before he goes or he will sell all of them! It's a real tear for us - make stuff for us or sell and get $2.00 a pound. We will just have to find a balance in there somewhere.

Also, thanks for the information on the kitchen. I'm going to check with the Health Dept here (they oversee the laws for Calif) and see what the real requirements are. Someone was telling us that we had to have all stainless steel counters, high temp commercial dishwasher, etc like a restaurant, but may be they were wrong and it is more like your inspection. We would pass with flying colors since I'm a little OCD in the cleanliness department.

Based on what you said I think I'm going to try a salsa using both peach and nectarines.

Sandee

 

[chicken stalker]

Quote:
What's your cherry jam recipe?

I've only found a couple and they are for frozen cherries.

 

[tackyrama]

DILL-PICKLES! I haven't had homemade dills forever. I didn't really have a favoritge recipe so I'm using one I found in a 1953 Joy of Cooking cookbook. Just standard dills, thats all I want. Cukes from my own garden of course. My brother used to make the fermented kind in a old whiskey barrell. Best pickles I EVER tasted! Sadly I don't have that recipe. Here's hopin' mine turn out half as good.

 

[Chicks_N_Horses]

Quote:
What's your cherry jam recipe?

I've only found a couple and they are for frozen cherries.

It is very simple. I just pitted and removed the stems of the cherries and simmered them in water, sugar, and used fruit pectin (follow directions on the box of SUREJELL- it has a box for cherriy jam). Pour up in jelly jars.