What are you canning now?

[Lacy Blues]

Sounds yummy! Thank you.

 

[Happy Chooks]

Quote: How many figs does your tree produce?

Figs have stopped growing on most fig trees down in Louisiana.

Mine is a young tree as well. A black mission fig. I am getting 6-8 figs every few days right now. They usually don't make it back into the house - yummy!

 

[MiniCoop]

Hi Math Ace. I got this recipe from Rancher Hicks, it turn out very good. Have fun canning!


"rancher hicks
FIG STRAWBERRY JAM W/ BALSAMIC VINEGAR.

3 cups crushed strawberries (for 3 cups crushed you'll need about six cups)
2 cups finely chopped fresh dark figs ( you'll need about 1 lb. figs for this recipe)
1/3 cup balsamic vinegar or to taste
1 tbsp lemon juice
5 1/2 cups sugar

1. In a large, deep heavy bottomed pot combine strawberries, figs, vinegar and lemon juice. Bring to a boil over high heat, stirring constantly.

2. Add sugar in a steady stream, stirring constantly. Bring to a full boil, stirring constantly to dissolve sugar. Reduce heat to medium and boil gently, stirring often and reducing heat further as mixture thickens for 18 - 22 minutes or until thickened. Use a potato masher to further break down figs. Test for setting point.

3. Remove from heat and skim off any foam.

4. Ladle into sterilized jars to within 1/4 inch of rim; wipe rims. Apply prepared lids and rings; tighten rings just until finger tip tight.


5. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel - lined surface and lets rest at room temperature until set.

dded note: You can fine "white" balsamic vinegar if you'd prefer it to the dark stuff. "

 

[draye]

post #8583 of 8583
need this post number to remember which recipe.

 

[jomoncon]

I have a Black Jack fig tree that's an everbearing type. That's great, except I don't get enough figs at one time to make a batch. So I wash, cut & bag them into the freezer until I have enough. I decided to pull some out today & made 18 half-pints of fig preserves. Just figs, a little lemon juice & sugar. Cook it down until it gets thick - several hours. My largest pot only hold 18 half pints, so I had about a quart left over. Those got refrigerated, and I'll reheat them tomorrow & water bath them then. I've had several requests for sugar-free fig preserves, so I'm going to experiment with that tomorrow. Probably sweeten them with stevia & maybe a little agave. I'll see how it goes.

 

[MiniCoop]

Hi draye, I finally figured out how to quot on the iPad. Here's the post.

FIG STRAWBERRY JAM W/ BALSAMIC VINEGAR. 3 cups crushed strawberries (for 3 cups crushed you'll need about six cups) 2 cups finely chopped fresh dark figs ( you'll need about 1 lb. figs for this recipe) 1/3 cup balsamic vinegar or to taste 1 tbsp lemon juice 5 1/2 cups sugar 1. In a large, deep heavy bottomed pot combine strawberries, figs, vinegar and lemon juice. Bring to a boil over high heat, stirring constantly. 2. Add sugar in a steady stream, stirring constantly. Bring to a full boil, stirring constantly to dissolve sugar. Reduce heat to medium and boil gently, stirring often and reducing heat further as mixture thickens for 18 - 22 minutes or until thickened. Use a potato masher to further break down figs. Test for setting point. 3. Remove from heat and skim off any foam. 4. Ladle into sterilized jars to within 1/4 inch of rim; wipe rims. Apply prepared lids and rings; tighten rings just until finger tip tight. 5. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel - lined surface and lets rest at room temperature until set. dded note: You can fine "white" balsamic vinegar if you'd prefer it to the dark stuff. I also have a "Fig Jam" too.

 

[MiniCoop]

Shoot it didn't show the post #'s, there 8326 of 8585.

 

[KentuckyMom]

Today I canned 10 quarts of spaghetti sauce. The house sure did smell good all day as the sauce cooked down!

 

[Glasshen]

Yesterday I made tons of pickles. 11 pints of dill pickles, and 4 pints of refrigerator pickles and a random quart of reusing the liquid of the just empty jar. I didn't have such a large amount in mind. I had bought a peck of Kirby cukes and was reading recipes which were in pounds. As I wondered how to figure out the amount needed, I noticed that the box said 8lbs. Perfect! So I washed and cut and worked on this huge pile of cucumbers...and canned and canned...late in the day I noticed that the box also said tomatoes on another side. Hmmmm. I guess cucumbers are heavier than tomatoes...I NEED a kitchen scale. I was really tired yesterday night.

 

[fallenangel79]

me and my hubby caned peach butter. It is good.