What are you canning now?

[rancher hicks]

I wash and freeze berries til I get time to use them. I'd surely do that with all those. Got a few but one recent I'm going to do is

Rasp/Gooseberry.

Got the usual, blackberry/rasp. but this is one I expect to try. GOLDEN RASPBERRY JAM WITH SPEARMINT AND LEMON BALM. I have both growing in the garden.

You can of course do a Rasp/Rhubarb just substitute the Rasp for Strawberries.

PEACH AND RASPBERRY CONSERVE, RASPBERRY AND MINT CONSERVE, AND RASPBERRY AND MINT SYRUP.

PEACH / RASP JAM, PEACH/ RASP LIGHT NO COOK JAM, CHOCOLATE RASP JAM, CRAN-RASP JELLY, DAMSON PLUM RASP JAM, FIVE BERRY JAM, KIWI RASP JAM,

RASP/BLUEBERRY JAM, RASP/BLUEBERRY SPREAD, RASPBERRY /GOOSEBERRY/CURRANT JAM, RASP JELLY, RASP/LEMONADE MARMALADE ,

RASP/LYCHEE JAM, RASP/MANGO JAM, RASP/PLUM JAM, RED CURRANT / RASP JELLY, SEELESS RASP LEMON VERBENA JAM,

SOUR CHERRY RASP. JAM , SWEET CHERRY CRAN-RASP JAM, AND WATERMELON/RASP JAM.


I checked out all the books from the library, picked three that I liked and bought them. The last recipes come from "250 Home Preserving favorites, from jams & jellies to marmalades and chutneys". You can get it used or new but much cheaper than in the bookstore.

Hope this inspires some to try something outside the usual.

Rancher

 

[JesseK]

If for some reason it doesn't work, please let me know.

The seedless black raspberry jam turned out fantastic. It's a little thick - I think I put in too much pectin, but the flavor is so good!
If anyone has tips on seeding berries - I will take it. I squished them through a colander and then put it through cheesecloth, but man, it took forever.

 

[rancher hicks]

When I do my apple jelly it says not to squeeze the bag but I do anyhow. Then when I let it sit overnight in the fridge all the sludge settles and then I just pour it through the cheese cloth again only till I get near the bottom of the container near the sludge then I stop. .

Maybe an over night sit will work with berries too?

Oh and question.

If I use pick currants instead of red is that okay? Have recipe for Red Currant orange jam.

 

[Happy Chooks]

Oh yes, I have done Mango Raspberry jam as well. It's delicious.

 

[clucksbc]

thanks rancher hicks there are some fantastic ideas there,!!!! definitely got me thinking outside the norm ......I have tons of mint and would never have thought of parring it with the rasberries, and found a raspberry mint balsamic recipie turned out very tasty..
Yes Yes !!!Happy mango rasberrie...had to go for that one.....very very good...thanks...

 

[Happy Chooks]

If for some reason it doesn't work, please let me know.

The seedless black raspberry jam turned out fantastic. It's a little thick - I think I put in too much pectin, but the flavor is so good! 
If anyone has tips on seeding berries - I will take it. I squished them through a colander and then put it through cheesecloth, but man, it took forever. 

Did you simmer them first? It's easier if you do.

I now simmer mine, the. Run them through my vitamix blender, then put it through a sieve. Much easier.

 

[rancher hicks]

thanks rancher hicks there are some fantastic ideas there,!!!! definitely got me thinking outside the norm ......I have tons of mint and would never have thought of parring it with the rasberries, and found a raspberry mint balsamic recipie turned out very tasty..
Yes Yes !!!Happy mango rasberrie...had to go for that one.....very very good...thanks...

I have the recipes for all of those listed if anyone has a mind to veer away from the normal.


Now I was looking at my copy of the "Food Preservation in Alabama" book and here are some things you might be interested in.

CITRON MELON PRESERVES, FIG PRESERVES, GINGER PEAR PRESERVES, QUINCE PRESERVES, PUMPKIN PRESERVES, STRAWBERRY SUN-COOKED PRESERVES, (very interesting process but time consuming), and WATERMELON PRESERVES, (this one made with only the whites of the rind).

AMBER MARMALADE, CARROT ORANGE MARMALADE, GRAPEFRUIT ORANGE MARMALADE, GREEN TOMATO MARMALADE, TUTTI FRUTTI MARMALADE.

A recipe for making Cottage Cheese.

Candied fruits.

Storing nuts.

Pickles of course. Sour Pickles being one I haven't seen before. And Mustard Pickles. Peach, Pear, Beet and Sweet Pickle Peaches.

Relishes. English Chutney, Pear, Pepper, relishes. Pottsfield Pickle. Dixie Relish and Chow Chow.

Pear Mincemeat.

And written on a separate piece of paper tucked inside is a recipe for Sindy's (sic) Cucumber Pickles. Also written on the inside is a recipe for 1234 Cake. No directions just the ingredients.

The book is dated June of 1951.

I like to see and may try some of these recipes as they are our heritage. One thing that does concern me is that the newer variety of fruits and vegetables won't have the flavor of their heritage counter parts. Especially the newer varieties of Watermelons.

It does give directions for canning meats, (which I will never attempt) , freezing, drying of fruits and vegetables too.

My main point of posting this is if you feel you'd like to try a recipe or two I will send it to you.

 

[Lebeaufarms]

Today we are teaching my 14 year old daughter and her friend how to can salsa and spicy tomato juice.

 

[MossyoakLane]

I have the recipes for all of those listed if anyone has a mind to veer away from the normal.


Now I was looking at my copy of the "Food Preservation in Alabama" book and here are some things you might be interested in.

CITRON MELON PRESERVES, FIG PRESERVES, GINGER PEAR PRESERVES, QUINCE PRESERVES, PUMPKIN PRESERVES, STRAWBERRY SUN-COOKED PRESERVES, (very interesting process but time consuming), and WATERMELON PRESERVES, (this one made with only the whites of the rind).

AMBER MARMALADE, CARROT ORANGE MARMALADE, GRAPEFRUIT ORANGE MARMALADE, GREEN TOMATO MARMALADE, TUTTI FRUTTI MARMALADE.

A recipe for making Cottage Cheese.

Candied fruits.

Storing nuts.

Pickles of course. Sour Pickles being one I haven't seen before. And Mustard Pickles. Peach, Pear, Beet and Sweet Pickle Peaches.

Relishes. English Chutney, Pear, Pepper, relishes. Pottsfield Pickle. Dixie Relish and Chow Chow.

Pear Mincemeat.

And written on a separate piece of paper tucked inside is a recipe for Sindy's (sic) Cucumber Pickles. Also written on the inside is a recipe for 1234 Cake. No directions just the ingredients.

The book is dated June of 1951.

I like to see and may try some of these recipes as they are our heritage. One thing that does concern me is that the newer variety of fruits and vegetables won't have the flavor of their heritage counter parts. Especially the newer varieties of Watermelons.

It does give directions for canning meats, (which I will never attempt) , freezing, drying of fruits and vegetables too.

My main point of posting this is if you feel you'd like to try a recipe or two I will send it to you.

Funny, I have been looking all week for local figs so I could make fig preserves. There is a brand we buy that is so good, but it is super expensive. I have been wanting to try and copy it.

 

[hennotrooster]

I bow as to a

Queen to all you ladies that get down to bare roots and can and freeze all the goodness you come across. I wish I were that ambitious still...I puttered out along time ago and do not seem able to find the pull cord to going again. Im only 56 but lost the drive I had when my kids were home.