What are you canning now?

[3goodeggs]

This is what I grew up with. makes a great preserve. add some sugar and cook down until clear, then can them. they also dry. I still have some from 20 years ago. No wonder the Egyptians packed the tombs with them.
http://www.faqs.org/photo-dict/phrase/3283/purple-figs.html

oh, Look up Capelas.
http://www.adrianosfigtrees.com/varieties.html

celeste might be what you are thinking about?
http://edis.ifas.ufl.edu/mg214

Okay! scrap that upper part. It is Celeste that grows like a house on fire down here.
http://aggie-horticulture.tamu.edu/extension/homefruit/fig/fig.html

 

[vfem]

Those are it 3goodeggs!!!

So dang good!!!!!!!!!

 

[vfem]

Oh hooray! I found the variety and name online... by far they're amazing!

http://www.justfruitsandexotics.com/Figs.htm

CELESTE Known as the "sugar fig", Celeste produces medium sized fruit with light brown to violet skin, and strawberry pink flesh. One of the best varieties for drying and preserves. Tight eye resists rots. Ripens mid July to mid August. Zones 7-10. $26.99 3 gal (2-3ft).

Going to take some cuttings from the tree as well and try to root them.

 

[flgardengirl]

I have the LSU purple fig. It is awesome and has berry like undertones. Since it was developed by Louisiana State Univ. it does great in the heat and humidity we have in FL as well. It does not have a super tight eye but I haven't had the rot problems yet. I have only had the chickens and turkeys getting up in my tree and gobbling up the fruit problems lol!
I like to make stuffed pork loin with the figs when they ripen each year but if I get enough I am gonna preserve some this time.
I am going to get the LSU gold next. I just got the Celeste and a Black Mission figs last year. My mom has a huge Celeste fig in Arizona and it does well for her.

Figs are super easy to root from cuttings. Just cut off about 8 inches from the end of a branch after it is done fruiting. Take off most all the leaves except maybe a small one. Then dip the cut end in powdered rooting hormone and put in a 1 gallon pot of potting soil with about a ratio of 1/4 perlite to potting soil mixed in. Poke a hole in the soil with a pencil. Stick the cutting a few inches into the soil. You can root several in one pot if they are skinny cuttings.
Put in the shade and keep moist but not soggy (basically only water if it is dry). If you live in the desert you may want to put a 3 liter pop bottle (cut off the very bottom) over it and leave the lid off to add humidity. Once you see green leaves growing, it is usually rooted and you can move it into sun very gradually.

 

[KDbeads]

Celeste it is!! Whoo hoo!!

Now back to our regularly scheduled canning thread, of which I can add nothing because I don't have anything to can yet.... yet..... My boston pickling cucumbers are about an 1" long though!

 

[quibs]

i just canned 10 half gallon jars of pickles yesterday. and 2 half gallons of pickled peppers today

 

[M.sue]

I won't be canning til the end of the season. We can tomatoes, make juice and salsa. By the time the plants are done producing I'm so sick of looking at the color red I don't care if I see it till the following year!! lol

 

[Sore Thumb Suburbanite]

Ok, so I just had my very first non-successful canning experience.I tried making two things; peach jam and peach preserves; First, the recipe was very inspecific... it mentioned nothing about what temperature to boil to...it just said boil hard... I feel like I sweated off a few lbs waiting for the boil to produce a thickened looking sauce rather than a drippy mess... finally I gave up and put it in jars and of course they didn't set. I ended up with floating muck in the jam jars and floating masses in the preserves jars... I also had a huge byproduct of syrup left over from the preserves... so I guess I can use that sometime soon (now I need to make pancakes and lie to my husband about the syrup because he doesn't like to try new things or fancy stuff).

Apparently from what I read on here a few pages back, I can unpack the jars, reheat them to 221 degrees farenheight and then they should set? the jam has pectin and the preserves just have sugar... can anyone verify that this will work? I feel like I boiled my brains out already and I wish it worked because my house is getting way too hot now for this sort of thing.

On a side note, I just realized I have about 20 cucumbers (the pickling kind) on my plant... I'm horrified, I'm going to force feed them to every visitor and all my ducks because I'm not really a pickle lover...I had no idea how many cucumbers these plants can produce. Again-its my first year gardening, raising poultry, canning and a whole lot of other things. Another question, if I pick the cucumbers early and pickle them will they turn out like those mini pickles from the store? Everybody at my Christams parties practically inhales them...will that work with regular pickling cucumbers if they are small?

 

[3goodeggs]

the pickling cukes are great eating too. peel and slice. add tomatoes,and sliced onion. some basil, vinegar, and olive oil. sugar, salt, and pepper.
let sit in the fridge a few hours before eating.
I always make a big bowl of that thinking I made way too much, and it vanishes. It is hubby's fave.

I'd trade you for them if you were close. need tomatoes?

 

[Kismet]

Quote:
I can any leftover syrup as juice. It's delicious plain or with a little dry white wine as an evening cocktail.