What are you canning now?

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Chic CAN said:
Get the 'Encyclopedia for country living' by Carla Emery... it is a wonderful book and has old fashioned recipes in it as well. I have a recipe for 'Rosy Radish Relish' and it gives the canning instructions :) Plus 5 other radish recipes. It also tells you how to grow, store, freeze, and dry radishes...among thousand of other veggies and fruit.. Tells you how to buy land, build storage and preservation facilities.... and it has animals.. how to raise select butcher.. plus she had tons of references and recourse you can go to. That's where I first got my chicken information and chose the breed I wanted. She passed a few years back but last I talked to her husband he published her last edition and is still seling them... they are available in many places on-line.
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Oh, I am soooo going on Amazon or Ebay to look this up! This book is right up my alley!!!
 
This is the last week of loquats. I'm going to get outside after work today and fill up as many bags as I can. I'm going to make one big batch of loquat butter, one batch of ice cream and puree and freeze the rest. Then hopefully I can get a manicure in a couple of weeks for a party I'm attending. Loquats really stain your nails!

My pickling cucumbers are coming in fast and furious though. I think it's almost time to get on that.
 
I picked tons of apple blossoms yesterday for jelly making tonight!!! I can't wait and thank you for the idea! Im going to attemp dandelion jelly too!
 
sonew123 said:
And how do you make them!!?? Lol
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LOL to answer mommameg and sonew123, they taste heavenly. The lilac is the most floral tasting so far. Dandelion is mild, with a little bit of a tang and the apple blossom (i used both apple and crabapple blossoms in mine) was the most spicy actually. It was vaguely cinnamon like and in my opinion the best of all 3 so far. Here are the recipes I used for guidelines: http://theblessedhearth.blogspot.ca/2011/06/apple-blossom-jelly-and-forget-me-nots.html http://the3foragers.blogspot.jp/2011/05/lilac-recipe-lilac-jelly.html http://wine-y-wife.com/how-can-i-eat-that/ and good luck sonew, I hope it turns out well for you! :)
 
farm_mom said:
LOL to answer mommameg and sonew123, they taste heavenly. The lilac is the most floral tasting so far. Dandelion is mild, with a little bit of a tang and the apple blossom (i used both apple and crabapple blossoms in mine) was the most spicy actually. It was vaguely cinnamon like and in my opinion the best of all 3 so far. Here are the recipes I used for guidelines: http://theblessedhearth.blogspot.ca/2011/06/apple-blossom-jelly-and-forget-me-nots.html  http://the3foragers.blogspot.jp/2011/05/lilac-recipe-lilac-jelly.html  http://wine-y-wife.com/how-can-i-eat-that/ and good luck sonew, I hope it turns out well for you! :)
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Thank you!!!!! I LIKE spicy!!! I'll post photos when Im done--its a ton of sugar:( I have 8 cups of the Blossom broth which means 16 cups of sugar!!! whoa~
 
Yes, it is, I cut it down and boiled it a bit more. I am not as concerned about it setting up though. I make my own yogurt, and my family eats a lot of oats, homemade waffles, pancakes, french toast etc.... so for me, I can use it just as much as a syrup as a jelly. In fact, I doubled the apple blossom recipe, and it made 7 pints and I had about a qt leftover that I put right in the fridge. We've been using that as a syrup and OMG it is heavenly! Last year the late frost killed all my fruit blossoms so there was no fruit to can last fall. I needed to find something this spring to supplement the pantry and I've been experimenting with all these foraged and often not thought of sources of food to get us by. Here's another recipe that might interest you if you have these flowers nearby: http://www.arcadia-farms.net/2013/05/01/sweet-violet-velly-jelly/
 

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