What are you canning now?

[cackle]

Okay, I have canned the rest of the venison out of the freezer. In the process I had some bones that are now in the crockpot. I want to can the broth. All the canning instructions I find are for pints (20 minutes) and quarts (25 minutes) I want to do half pints. How do I adjust the time or do I just do the 20 minutes like the pints?

I really like canning I wish I had found it a long time ago. It is going to make my life a lot easier in the long run. A little prep today saves a lot of time later.

Susan

 

[dangerouschicken]

Pics of a few things we canned this year:

Strawberry-rhubarb jam

Dill pickles

Plum & applesauce

More applesauce

Tomatoes, tomato sauce, and dilly beans

We also did salsa, apricots, peaches, cherries, pickled garlic, cherry jam, plum jam, apple butter, spiced apples, apple pie filling, cherry pie filling, boysenberry syrup, raspberry jam, and probably a few other things I can't remember. I'll take a picture of the larder for you guys later

 

[JennsPeeps]

I need to take updated pics of my "larder" as well. It's sooo gratifying to open up my cupboards and see food that *I* made and that *I* preserved.

CONFESSION: DBF and I are having a hard time bringing ourselves to eat what I've canned. It's not because we don't like it, I think it's more of a "save it until we REALLY need it" mentality.

I gave a pint of sweet pickles to a girlfriend and she just returned the jar. I haven't had a single one of my own pickles yet!!

Anyone else do that? I'm not some kind of weirdo hoarder, I swear!

 

[wegotchickens]

Quote:
DH asked me the other day when we were going to start using some of the stuff I put in the freezer. My answer was.... When I run out of room or run out of stuff to put in it!

So I totally understand what you're saying. In fact, I set aside bits of jam or jelly or syrup in small containers in the fridge just so I DO eat a little of my stuff as I go along... Because I know I don't want to touch the 'biggies' yet.

 

[Farmer Kitty]

It's so hard to touch it when the garden is still going and you can get fresh stuff. Even the stuff that takes work to make and you can only do canning (pickles, etc.) I have a problem touching until the frost gets the garden, which it did lastnight.

 

[eastTNchick]

We do the same thing here. I usually don't start using the stuff that I put up each year until closer to Thanksgiving. That's when we usually start having colder weather. But this year, we're already having cooler weather so we may be using our bounty a little earlier than usual.

 

[Cason]

Yes, always use what you have fresh before the frost comes. I built a greenhouse (onto my house) so I always have fresh tomatoes (two varieties), cucumbers, parsley all winter long. Not for canning of course, but just for fresh eating. In North Missouri the winters CAN be so long ( like last year)

 

[VT Chick-lit]

Just put part of our garden "tobed" for the season. Before we pulled the plants, we picked all the remaining tomatos (mostly cherry) both red and green. We also had quite a few cherry tomato plants (volunteers) by the compster that were loaded with green tomatoes. I will be making Sweet Green Tomato Pickles with them tomorrow. YUMM!

 

[muddler6]

Quote:
Recipe Please? Pretty Please?

 

[redoak]

ok we just got our first frost and there are still ripe tomatoes on the vines...are they still canable? as long as the tomatoes arent squishy

I would think you could still can them, but I'm not 100 percent sure.

Last night I made a batch of Sauerkraut using about 5 heads of cabbage. In about 6 weeks if all goes well I'll can it.​