What are you canning now?

[Peep_Show]

10 half-pints of habernero peach jam.

8 half-pints plus 2 pints of bread-and-butter pickles.

 

[rancher hicks]

I think the jams and jellies have won.

made some Blueberry blackberry jam and it just did not come out to my liking. It would reach temp and didn't boil they way I thought it should. I added some no sugar pectin and now it's too thick. Too the blackberries are too seedy.

I can't take anymore. I'm totally bummed,

 

[Beekissed]

Canning sweet corn this week and also hot pepper butter, slumgulleon, green beans and a few jars of stray chicken parts from culling throughout the year. Just using up every scrap of veggies from the garden and elsewhere and also cleaning out the freezers of things that should have been canned and wasn't. LOVE getting things into jars and lined up on that shelf, promises of food for the winter lined up like jewels of all kinds. Makes me feel rich!

 

[WthrLady]

Just finished the first jars of garden tomatoes.

 

[N F C]

@Beekissed what is "slumgulleon"? Never heard of that before.

 

[Raech]

I think the jams and jellies have won. 

made some Blueberry blackberry jam and it just did not come out to my liking.  It would reach temp and didn't boil they way I thought it should. I added some no sugar pectin and now it's too thick.  Too the blackberries are too seedy. 

I can't take anymore.  I'm totally bummed, 

Run your blackberries through cheesecloth after you get them hot enough to release the juices. Thats the only way to make seedless/reduced seed jelly, then bring the juice back up to temp and add the pectin or surgar. Read that in a book and havent tried it yet, but it should work if not reduce the amount of seeds.

 

[Beekissed]

@Beekissed what is "slumgulleon"? Never heard of that before.

That's just what my family always called it...don't know why.

It's usually done at the beginning of the harvest when one doesn't have enough of any one kind of veggie to can it up but all are starting to ripen here and there, and it's done again at the end of harvest and for much the same reason....so that nothing goes to waste.

We usually cut up a medley of veggies nice and small, simmer them together in a huge cast iron skillet and then thicken the mixture with cornmeal. When I can it, I usually cook it down in a stock pot and don't add the cornmeal until we use it later in cooking, as the cornmeal tends to make it bitter if canned in it. We usually cut up sweet and hot peppers, squash, onions, tomatoes, sweet corn and just about anything else coming ripe that would taste good with those other veggies. This year I added some chives that needed used up and some years we've added new potatoes.

This is usually used over boiled or fried potatoes, pasta, rice, or biscuits. It's something large families and poor folks used to make use of every spare veggie and also extend it into a large meal to feed many. It's a family favorite here and it's usually the harbinger of harvest time when we have our first skillet of slumgulleon.

 

[wyoDreamer]

@Beekissed that sounds really good. May have to try making some as I get odds and ends of veggies. Thanks for the description.

 

[N F C]

That's just what my family always called it...don't know why.

It's usually done at the beginning of the harvest when one doesn't have enough of any one kind of veggie to can it up but all are starting to ripen here and there, and it's done again at the end of harvest and for much the same reason....so that nothing goes to waste.

We usually cut up a medley of veggies nice and small, simmer them together in a huge cast iron skillet and then thicken the mixture with cornmeal. When I can it, I usually cook it down in a stock pot and don't add the cornmeal until we use it later in cooking, as the cornmeal tends to make it bitter if canned in it. We usually cut up sweet and hot peppers, squash, onions, tomatoes, sweet corn and just about anything else coming ripe that would taste good with those other veggies. This year I added some chives that needed used up and some years we've added new potatoes.

This is usually used over boiled or fried potatoes, pasta, rice, or biscuits. It's something large families and poor folks used to make use of every spare veggie and also extend it into a large meal to feed many. It's a family favorite here and it's usually the harbinger of harvest time when we have our first skillet of slumgulleon.

That sounds good (and a great way to use up the bits and pieces). Thanks Beekissed!

 

[Beekissed]

Here's a pic of the veggies freshly cut up and just placed on the heat to cook down....




Jars of corn canned up....the green color you see at the top of the jars are thick slices of green tomatoes we add to each jar to give it acid...we do that to keep the corn crisp and with good color during the canning process and also to keep it acid for canning in a steam canner instead of a pressure canner.




Hot pepper butter~a pepper sandwich spread~cooking down in the crockpot.



Pretty jars, clean and waiting to be filled.....