What are you canning now?

[KentuckyMom]

I had a busy day today! The pressure canner was working overtime. I started with 2 1 gallon cans of mushrooms that were given to me. A friend gives these to me every so often. As I've done before, I heated those with the juice, and put them in half-pint jars. Pressure canned for for 45 minutes. Moved onto field peas from the garden. PC'd 11 pints of those. Meanwhile, DH was making his "famous" beans - pinto beans with sausage, ground beef & smoked pork. Jarred 13 pints of those and they're in the PC right now. And still have about a gallon of beans in the fridge.

Tomorrow, it'll be onto salsa & dill pickle relish!!

Yum and yum! I bet you are tired tonight though!

 

[donrae]

I'm ambivalent about posting my day's work. On the one hand, it's so little compared to some! Then, otoh, at least it was something, right? I got 2 quarts of bread and butter pickles in the canner right now.

 

[jomoncon]

Rachel, yesterday was certainly the exception! Most days, I only do a few things. Lately, I'm doing peas almost every other day since my garden is putting them out right now. Most days it was only 4-5 pints, but the peas are really coming in now, so I'll probably be doing 10 to 12 pints every other day.

The mushrooms were a surprise and I only processed them now cause DH needed some for his beans. else they would have stayed in the gallon cans until I needed some.

I'm ambivalent about posting my day's work. On the one hand, it's so little compared to some! Then, otoh, at least it was something, right? I got 2 quarts of bread and butter pickles in the canner right now. 

 

[Happy Chooks]

I'm ambivalent about posting my day's work. On the one hand, it's so little compared to some! Then, otoh, at least it was something, right? I got 2 quarts of bread and butter pickles in the canner right now.

I feel the same. I haven't had the time to can like I wanted to, but I'm trying to do a little here and there. It's been overwhelming with a bunch of extended family health issues.

I did 5 pints of salsa last night. I tried a new recipe and dang, it's yummy! It sounded strange, but the little taste I had, it all comes together well! Here is the recipe if anyone is interested. (you add the salt and lemon juice to the jar, just like canning whole tomatoes)
http://www.kitchenstewardship.com/2010/09/09/in-season-recipe-connection-katies-canned-salsa/

My mom's friend is giving me a box of white peaches from her tree, so I'll be busy with peaches next!

 

[Peep_Show]

The salsa recipe looks good!

 

[PlaidBattleAxe]

I feel the same. I haven't had the time to can like I wanted to, but I'm trying to do a little here and there. It's been overwhelming with a bunch of extended family health issues.

I did 5 pints of salsa last night. I tried a new recipe and dang, it's yummy! It sounded strange, but the little taste I had, it all comes together well! Here is the recipe if anyone is interested. (you add the salt and lemon juice to the jar, just like canning whole tomatoes)
http://www.kitchenstewardship.com/2010/09/09/in-season-recipe-connection-katies-canned-salsa/

My mom's friend is giving me a box of white peaches from her tree, so I'll be busy with peaches next!

Mmmm peaches! We had a bad year for them up here. I've always wanted to try making peach salsa---sooooooo good. I checked out the link you posted and that recipes sounds awesome! My mum is giving me a half bushel of beets to can today, and I've got to work tomorrow, but I'm planning on trying the salsa recipe you linked. Sounds delicious! Now I just need to coax my tomatoes into ripening for me to make some

I'm ambivalent about posting my day's work. On the one hand, it's so little compared to some! Then, otoh, at least it was something, right? I got 2 quarts of bread and butter pickles in the canner right now.

Good for you for pickles! I made pickles last year and no one ate them. They were mushy. I'm going to try one last time and use zucchini instead of cucs and see if they crisp a little better.

 

[erinszoo]

I'll be working on cherry relish, more sand plum jelly, and making headcheese.

 

[PlaidBattleAxe]

Is headcheese post butchering? If yes, what is it like? Like a creamcheese? I'm curious, because DH and I butcher our own deer in the fall and use as much as possible from the animal... we render our own fat, etc.

 

[KentuckyMom]

I'm ambivalent about posting my day's work. On the one hand, it's so little compared to some! Then, otoh, at least it was something, right? I got 2 quarts of bread and butter pickles in the canner right now. 

It seems to me that everything here always seems to become ready to can at the same time. It is either all or nothing. This can be extremely overwhelming sometimes! Our pear tree produced a CRAZY amount this year! I've been doing pickles like you though- a few at a time. The cucumbers don't all become ripe at once, and my tomatoes are taking their sweet time getting ripe!

 

[Peep_Show]

Happy Chooks:

Question: On the salsa, are the roma tomatoes peeled at all?

Here in New Mexico it's chile pepper season and I bet this would be killer made with Hatch peppers.