What are you canning now?

[member 142084]

funny I am making it now. I don't use recipes on most of my stuff any more. I will have to look it up.

 

[rancher hicks]

I have some organic apples on the table to make sauce.

Sauce apples - Tender Sweet - Ambrosia, Cox's Orange Pippin , Fameuse, Fuji, Gala, Hudson Golden Gem , Pomme Gris, and Spencer.

Tender Tart - Black Twig, Cortland, Empire, Jonathan, Lady Apple, Macoun, McIntosh, and Westfield Seek -no-Further.

I prefer a mix of tart and sweet. Sugar added to taste or none at all for tart sauce. I do use a food mill so no peeling.

My classic sauce recipe calls for 3 lbs tender sweet and tender tart apples, 1/4 cup water and 1 tbs of sugar or to taste.

I also have "Orange - scented spiced applesauce " " Quick bread and butter apple pickles", "Apple, Cucumber, Line, and Mint salsa" and over night Apple butter.

My favorite recipe calls for Cinnamon sticks, cloves, allspice berries lemon juice and sugar. I like to add some Granny Smiths for tartness and honey too. A little like pie filling.

Basic Applesauce is just apples boiled down and seasoned to taste. You can add the sugar near the end to your preferred sweetness. I once had some bananas that no one would eat so I tossed those in. No one noticed. You can of course add other fruits too, like pears, plums, strawberries and Nectarines.

I have many other apple/ ?? recipes too. To many to make. I change things I make each year so we can try new things.

 

[kannna]

Does anybody have a good applesauce recipe that isn't too sweet? I don't have apples so it would be helpful to know what kind I should buy too. I used to get unsweetened Tree Top applesauce but now I can't find it. I want some applesauce!

I use the Chunky Family Style recipe from Blue Ribbon Preserves. It has very little sugar in it. I think it's 1 cup for 7lbs of apples. Used it for years and everyone loves it. Half Macintosh Half Macoun.

 

[rancher hicks]

I use the Chunky Family Style recipe from Blue Ribbon Preserves. It has very little sugar in it. I think it's 1 cup for 7lbs of apples. Used it for years and everyone loves it. Half Macintosh Half Macoun.

Really any variety will work. I just add three or more Granny Smiths' for the tart apple part. Sauce is a great way to preserve those extra apples that you might not have a use for.

 

[Lacy Blues]

Thank you everybody. I'll be trying to find some of these apples around here... wish me luck.

 

[Whispering Winds]

Hi everyone, haven't been on here for several months, gardening and Alpacas and just daily chores kept me away from this site!! I miss it too!!

I have canned green beans, made peach butter, peach skin jelly (don't think I will do this again, but we haven't tasted it, so I might be surprised), froze zucchini, squash and also canned tomatoes and froze a V-8 tomato juice. More coming, but we had so much rain earlier in the late Spring, the weeds almost took over, because you couldn't get in to get them out. . .still plenty of produce but its not a pretty garden like we usually have.

Have a great week-end!!

 

[MossyoakLane]

Just canned 4 pints of dilly beans with some beans our neighbor brought over this morning. We are headed to the coast for the weekend, and won't be able to eat them while still fresh.

 

[Whispering Winds]

You n

I have some organic apples on the table to make sauce.

Sauce apples - Tender Sweet - Ambrosia, Cox's Orange Pippin , Fameuse, Fuji, Gala, Hudson Golden Gem , Pomme Gris, and Spencer.

Tender Tart - Black Twig, Cortland, Empire, Jonathan, Lady Apple, Macoun, McIntosh, and Westfield Seek -no-Further.

I prefer a mix of tart and sweet. Sugar added to taste or none at all for tart sauce. I do use a food mill so no peeling.

My classic sauce recipe calls for 3 lbs tender sweet and tender tart apples, 1/4 cup water and 1 tbs of sugar or to taste.

I also have "Orange - scented spiced applesauce " " Quick bread and butter apple pickles", "Apple, Cucumber, Line, and Mint salsa" and over night Apple butter.

My favorite recipe calls for Cinnamon sticks, cloves, allspice berries lemon juice and sugar. I like to add some Granny Smiths for tartness and honey too. A little like pie filling.

Basic Applesauce is just apples boiled down and seasoned to taste. You can add the sugar near the end to your preferred sweetness. I once had some bananas that no one would eat so I tossed those in. No one noticed. You can of course add other fruits too, like pears, plums, strawberries and Nectarines.

I have many other apple/ ?? recipes too. To many to make. I change things I make each year so we can try new things.

You need to post some of your recipes . . .orange-scented spiced applesauce sounds SO good to me. . .and I would really like a good apple butter recipe.

 

[rancher hicks]

I made some really good Plum Lime jam today.

I have three recipe books I like. "We Sure Can" - Sarah B. Hood , "Preserve It! Bottled Fruits Jams & Jellies Pickles, Cured Meats" , and " 250 Home Preserving favorites, from jams & jellies to Marmalades & Chutneys. "

I will post the Orange scented recipe as soon as I can.

What I like about these three books is that some recipes call for a mix of fruits. So if you only have a couple of Grapefruits you can add them to something else and get a nice jam. I once got a Grapefruit that someone left at the school I volunteer at and made jam with it. ? I also had some apples that the head of the cafeteria gave me for my chickens. I washed up the good ones and made sauce. Waste not want not.

 

[hdmax]

The past two weeks I have canned 14 pints sliced carrots, 24 quarts bread & butter pickles, 19 quarts hamburger dills, 14 quarts dill spears, 14 quarts potatoes, 47 quarts green beans, and 49 pints chicken.
I also froze 25 bags diced, 14 bags sliced, and 13 bags halves of bell peppers, 43 bags corn cut off the cob, 16 bags of diced onions, and 18 bags of peas.

In the days to come, I will be freezing more corn, peas, and lima beans, and canning lots of tomatoes, as well as mixed vegetables.