What are you canning now?

[Happy Chooks]

8 pints of Nectarine Blackberry Jam. The rain put a big dent in my nectarine crop. I had to do something with them, and I made a nectarine blackberry pie last year that was fantastic, so I thought why not jam? So I made up my own recipe. It's quite good, had some this morning on pancakes.

 

[KentuckyMom]

8 pints of Nectarine Blackberry Jam. The rain put a big dent in my nectarine crop. I had to do something with them, and I made a nectarine blackberry pie last year that was fantastic, so I thought why not jam? So I made up my own recipe. It's quite good, had some this morning on pancakes.

That sounds amazingly delicious!
Today I canned 7 quarts of applesauce and 9 pints of salsa. I am also working on banana bread and muffins because I bought a big batch of bananas that were marked down at the store.

 

[kuntrygirl]

8 pints of Nectarine Blackberry Jam.  The rain put a big dent in my nectarine crop.  I had to do something with them, and I made a nectarine blackberry pie last year that was fantastic, so I thought why not jam?  So I made up my own recipe.  It's quite good, had some this morning on pancakes.

What fruit trees and/or vines do you have over there?

 

[MumsyII]

Whipped up onions, celery, peppers, cherry tomatoes, and carrots, in the food processor. Made a big kettle of vegetable stock and canned seven pints this morning. Adding fresh thyme and California Bay leaves from the garden in the last ten minutes of the simmer gave it a light delicate flavor.


My go to book for guidance.


Adding the herbs in the last minutes of simmer to keep the flavor fresh.


Strained three times but ground pepper always settles on the bottom. Very light fresh taste. Just a pinch of salt in the stock. Perfect for adding to just about anything savory.

 

[KentuckyMom]

Whipped up onions, celery, peppers, cherry tomatoes, and carrots, in the food processor. Made a big kettle of vegetable stock and canned seven pints this morning. Adding fresh thyme and California Bay leaves from the garden in the last ten minutes of the simmer gave it a light delicate flavor. My go to book for guidance. Adding the herbs in the last minutes of simmer to keep the flavor fresh. Strained three times but ground pepper always settles on the bottom. Very light fresh taste. Just a pinch of salt in the stock. Perfect for adding to just about anything savory.

This sounds really good! I made up something similar a couple of years ago and was amazed at how much flavor it added when you used it as a base .

 

[MumsyII]

This sounds really good! I made up something similar a couple of years ago and was amazed at how much flavor it added when you used it as a base .

Heated in a mug alone, it's good for easy and fast nutrition on a sick day. I use it for making rice or braising meats in too. 10 lbs. pressure for 30 minutes for pints.

 

[Happy Chooks]

Quote:

I have:
2 Apples
Orange
Apricot (just put in this year)
4 peach
2 nectarines
2 pluots
2 plums
1 fig
a bunch of raspberry plants
2 blueberry bushes
red seedless grapes
Several wild blackberry plants


I want to add more blueberries, a granny smith or honeycrisp apple, pomegranate, possibly a pear, another fig tree and an avocado. I'd love to have a lemon tree, and I might try one out. We are pretty cold for citrus, but our orange tree has made it so far.

 

[MumsyII]

Done for the day. Seven pints of vegetable stock and fourteen half pints of Piccalilli. The house smells divine!

My piccalilli recipe is roughly based on the Blue Book. I used green tomatoes, green peppers, banana peppers, cabbage, and onions.

Rough chop and salted for four hours. Drained, rinsed, and drained again. Heated in a brine of brown sugar, a mixture of apple cider and red wine vinegar. Mustard seed, and prepared horseradish.


Fourteen half pints of sweet and sour goodness fresh from the garden.


Can't wait to put a dollop of this over my homemade Polish Kielbasa sausage in the fry pan right now. I know what's for supper tonight!

 

[math ace]

Does anyone have a good recipe for Fig jam? Strawberry Fig Jam ? ?

 

[Arielle]

HI Math Ace

I'm too far north for figs to be outside all year-- so no figs here. BUt I love them fresh at the grocer's.