What are you canning now?

[abercrombie575]

Crock Pot Apple Butter
Peel, core and slice apples. In crock pot put apples, 1/2 c. white sugar, 1/2 c. brown sugar, 1/2 cup apple juice and tsp vanilla ext.
cook on low ALL day... when you come back that night it will have the consistancy of a smoothie
add cinnomon and cloves to taste ( about 1 teaspoon each)
EASY EASY EASY and SO GOOD!

 

[abercrombie575]

Here's a sampling of what I have done this past few weeks. I just found this thread and I didn't want to drag them all out of the pie safe to take pictures so I only took one of each out. So glad to find this thread I love to can everything that comes out of my garden and love to see what everyone else is doing too!

pears, apple jelly, pear honey and apple butter

 

[Kim_NC]

Wow! Leave this thread for a couple days and look how much there was to catch up on!

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Those are beautiful in the jar.

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Ours is stored on shelving in the root cellar - except for some jars stored on kitchen shelves for weekly cooking. All Summer I make trips to the root cellar - storing, storing, everything all sorted like grocery store racks.

Then in late Fall & Winter I grab my basket and say to DH, "I'm going to the root cellar to shop." I gather a basket of goodies and bring it up for that week's meals.

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I love the 1/2 gal size for storing goats milk. Now that milking season is winding down I was wondering about borrowing the jars for something else I have 24 of them to use or to store:/

I love the half gallon jars for rice, etc, too! They're perfect 'canisters', and you can vac seal them with a foodsaver attachment too.

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I bought wide mouth ones from FillMoreContainer.com - didn't order online though. They're in PA, a little over an hour's drive from my family. DH & I ordered in advance and stopped there to pickup. I have small mouths I bought years ago at a hardware store (probably an Ace), and some in depression glass that I scarfed up at various collectible shops and yardsales over the years.

 

[Kim_NC]

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Welcome to the thread! Those are lovely. We have a ton of pears too. Must get started on them soon.
Earlier this week I did 9 pints pickles. Yesterday was 8 pints + 11 half-pints hot pepper mustard. I also cooked down pork and stewing chickens yesterday. Today those will become Brunswick Stew. I've been planning to get stew canned for 2 or 3 weeks now.

 

[abercrombie575]

Thank you for the warm welcome Kim_NC!

I tried something different this year and wonder if any of you have ever tried it or had any luck with it...
Frozen sweet pickles
10 large pickling cucumbers
2 yellow onions , peeled
2 tablespoons salt
1 - 1/2 cup granulated sugar
1/2 cup vinegar
thinly slice cucumbers and onions. Divide between 2 (1 quart) jars. Add 1 tablespoon salt to each jar and let stand for 2 hours. Drain juice. Combine sugar and vinegar and divide between the jars, pouring the mixture over the cucumbers and onions. Transfer the cucmbers, onions and liquid to freezer containers. Seal and freeze 4 to 6 weeks. Before serving, thaw for 2 hours at room temp. Store left overs in fridge.

 

[vfem]

Wow... lots of keeping up to do here!

I did 8 jars of blackberry, 4 jars of plum almond and 4 jars of cantaloupe ginger marmalade/jam last night. Today I need to do watermelon and muscadine grape jellies.

I went and decided to enter 6 of my jams in the state fair, and I am entering my white silkie rooster as well!

 

[chicken stalker]

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how do you peal plums? I've been tossing around the idea of making a plum jam but I heard they weren't easy to peal. I like the idea of your plum almond jam...would you share the recipe...pleaaasseee.

 

[RockyToggRanch]

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how do you peal plums? I've been tossing around the idea of making a plum jam but I heard they weren't easy to peal. I like the idea of your plum almond jam...would you share the recipe...pleaaasseee.

I tried peeling them for my plum chipotle sauce...hahaha..that wasn't happening! I put them in the blender instead! It worked great! I'm sure it would be great for jam as well.

 

[chicken stalker]

Well I lost my recipe for my apple jalapeño jam but thankfully I posted it last year on BYC. Here it is again if anyone is interested.

Apple-Jalapeno Jam

4 cups of pealed, cored, and diced apples
1 cup of seeded, chopped jalapenos
1 cup apple cider vinegar
1 box of dry pectin (I actually used less than a whole box, because my apples seem to have a lot of natural pectin)
5 cups of sugar

1. Cook apples, jalapenos, vinegar until soft.
For smoother jam (otherwise skip this step): place in blender puree and return to pot
2. Stir in pectin, boil for a min (that can't be stirred down)
3. Add all the sugar at once
4. boil for a min (that can't be stirred down)
5. skim foam and ladle in jars
6. Water bath process 10 min

Makes 6 half pints
Serve with cream cheese and crackers, bagels etc...

 

[KDbeads]

I am contemplating duck sauce for my remaining half pint jars. I have enough dried apricots for a simple recipe I think. It basically ginger/vinegar spiked apricot preserves. I used to mix up a batch every so often years back, just haven't done in long enough to have forgotten my recipe!