What are you canning now?

[Dragonfly Ranch]

Very busy week. This weekend need to get some Nectarine Salsa and more Blackberry Chipotle sauce put up. We are selling the sauce like hot cakes at the market. My Aunt is coming over this weekend and I'm going to put her to work helping with all the prep for salsa.

Happy canning everyone

Sandee

Edit - Forgot a word or two brain is thinking faster than fingers are typing

 

[vfem]

I think everyone is being pressed right now!

Wow... super busy here as well. I have more watermelon jelly to get done asap. But I'm taking on some hardcore baking, as well as big plans for a "Local Only" BBQ. I want everyone to bring a dish, made from locally bought products supporting local farms.

 

[Dragonfly Ranch]

Quote:

Good for you on the "Local Only" BBQ sounds like a lot of fun. Supporting the local farms is a great thing. We have something here called "Slow Food" that does that. Let us know how it comes goes.

Sandee

 

[WingingIt]

Made six pints of grape jelly yesterday.

Hit the local farmer's market last night, it's on Friday nights only and was expecting to come home with lots of corn, cucumbers and tomatos, etc. Turns out the 'farmers market' is really The Farmer's Market - as in old little guy selling things out of his huge red barn and with the exception of the cucumbers, none of it was local. It was stuff he'd bought and was reselling. Bummer. Have to find another way to buy those now. We're new here, so going to be bothering the neighbors and asking around to see if anyone knows a farmer who'll sell to me.

 

[CoopCrazy]

Sorry folks another question for you .. On canning stock is it ok to can it cold , I made stock the other day and had to end up refridgerating it due to a family issue, should I reheat before pressure canning or can I can it cold????

 

[CoopCrazy]

Quote:
Here is an awesome site that gives you farms you can Pick your own veg and fruits http://www.pickyourown.org/

 

[vfem]

Quote:
That happens often now a days.. people saying they are a farmer's market, when they are indeed NOT!

Go here and put in your zip code, and search Farmer's Markets: http://www.Localharvest.org

 

[breezy]

Quote:
I personally wouldnt can it cold. I would bring it back up to a boil ,put it in hot jars, then process as usual. I have made stock and waited a week to can it but I always reheat to a boil and proceed as usual.

 

[PineappleMama]

Yep, think of Pasteur ... heating is what kills any critters that are in it... no telling how many managed to get in between when you quit cooking and now... so better safe than sorry is this noobie's opinion.

Went to the market, good grief you should see the size of the cucumbers they had! Didn't get any, they were scary. Did get mators and peppers so I can make some salsa. Also some Parker County Peaches, Plums, and randomly they had some figs. Thinking of doing jelly with the peaches and plums... no CLUE what to do with the figs... only fig I ever saw was in a Newton... but I'll think of something I guess.

Only snag is that I hope my mom doesn't go explosive over the plum jelly... that was Memaw's thing... and Memaw passed in May so... donno how she'll take that. Might just keep that tidbit to myself, though, sure wish I had her recipe... of course, it's doubtful that she used one. More likely she knew it by heart and just went with it.

 

[CoopCrazy]

Quote:
I personally wouldnt can it cold. I would bring it back up to a boil ,put it in hot jars, then process as usual. I have made stock and waited a week to can it but I always reheat to a boil and proceed as usual.

Thanks I figured just wanted to make sure.. Def. dont wnat anyone getting sick \\..