What are you canning now?

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Sorry about that!
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Couldn't help myself. I need to shred the last of zucchini this weekend and I'll be finished for the year with those. But on to a bunch of other stuff. Got to get my signature jelly made this weekend "Jalapeno Apricot". Our peppers are still producing. I have basil coming out my ears and enough pesto in the freezer for three years. Gosh I hate to waste stuff. Don't want to feed the basil to the chickens afraid it might give an off taste.

Canned 16 pints of the Zucchini bread in a jar last night after work. I want to get some of the variations done this weekend.

Of course canning done in between mowing the lawn, cleaning the pool, laundry, organizing the pantry, planting flowers and spending some quality time with the chickens.

I need to get working on my Victorian Reproduction Beaded Bag too!

Man I'm tired already!

Happy weekend everyone

Sandee
 
My sister bought me a pressure canner as a very early solstice present! She was appalled I did not have one already. She was also appalled that I didn't have an electric tea kettle, then she bought me one. I really should keep appalling her. In the mean time I'm going to break that bad boy out Sunday and fire it up. I will porably make tomato soup.
 
you know, I think my dad is actually looking for that one for me. They are both the deal finders and I know that he thinks I need one. My grandma just bought a new one for herself. The one that she has had forever finally kicked the bucket. Her 1950's iron still works though.
 
Does anyone use sugar in their pasta sauces to tone down the acidity???

Yes, I add sugar, but I wait for the sauce to cook a bit and taste it. Some years the tomatoes are extra sweet, such as we have this year.

I finished the barbecue sauce Thursday. I had planned to get started on ketchup, but things got crazy once again and plans changed. I needed a break from canning anyway.
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I did pick tomatoes yesterday and will start preparing them this morning after chores - takes me extra long now that we are bottle feeding again.

Anyway, this will be my first time with ketchup. Anyone have tips, recipes or recommendations?

prairiegirl​
 
Well, today I got the deal of the day!!! I bought 82 canning jars from a guy who couldn't wait to get rid of them! I made his day by getting them off his hands!! Most are quart jars, some blue, some wide mouth (wa-hoo!) and about 5 pints! I paid a whopping $6 for them all! Celebration time!! Ha! Ha!
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Good Morning Canners, anyone awake yet? Got a question. As some of you know I'm trying my hand at canning soups. I simmered three roos til the meat came off, I picked all the meat off and have it in the frig right now. I roasted the bones, cracked them and put them back in the broth the roos came out of. I did add onions and carrot peelings and celery and S&P. My question is.. referring to the BBB in making chicken soup, it does not say raw or cooked chicken. I am ''ASSUMING'' it means raw chicken. Since mine is already cooked will it be mushy when I can it? OR can I just put all the stuff together bring to a boil then can, instead of boiling for 30 minutes like the book says? I plan on doing the canning tomorrow as MP says the stock is soooooooo much better after 24-48 hours of simmering. It smells delish!
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Any suggestions?
 

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