What are you canning now?

[KenK]

Quote:
You do not have to let your garden rest a year every seven years.

 

[Anna_B_Happy]

Quote:
I don't have the freezer space for veg. Plus the shelf life is longer with canning than freezing.

I planted over 30 tomato plants . I planted about 7 different varieties.
I think I have put up over 40 pints of salsa so far.
Next year, I don't think I will plant so many tomato plants

With blackberry jam, my directions still had me strain the seeds from 1/2 of the pulp.

For my blackberry jam, I dont strain any of the seeds. I mix the fruit with the sugar and lemon juice, heat it til the sugar melts, put the fruit mixture in the fridge over night to develop the flavors. Next day, boil it to 221 degrees, then put into jars...yummy and easy. I like the fruity texture, with big chunks of fruit.

I have also made it with the low sugar pectin recipe and it makes a thick fruity jam that is delicious. Still I dont remove any seeds.

 

[Anna_B_Happy]

I made Happy Chooks mango jam yesterday and it was really good. I have made mango-apricot jam (which is fabulous by the way) before, and mango chutney. I think the jam will be very popular at my house for both cooking and eating. I think it will be a good glaze for pork and chicken, and even some fish from the BBQ. I can see glazing fruit tarts with it too.

Thanks for the recipe.

Anna

 

[KDbeads]

Back in the saddle again......... wait, should that be back at the canner again?

8 pints pickled cantaloupe: http://strayneedle.blogspot.com/2011/07/pickled-cantaloupe-rematch.html

 

[Anna_B_Happy]

I have been curious to try the melon jams/ jellies in the christine ferber book....but was worried they might be too weird. I have never canned a melon....do you think it would make good jelly? Her photos show melon balls suspended in jelly in the jars.


Anna

 

[3goodeggs]

I am going to have a huge crop of watermelon soon. Is watermelon a good jelly? Does the sweet of the melon get overwhelmed by the heaviness of the sugar?

I usually make watermelon rind pickles.
I have always wanted to try watermelon wine, but I want someone else to tell it is worth the effort before I waste the melon.

The cantaloupe are not going to out grow what I can eat fresh though.

 

[KDbeads]

Quote:
I haven't read through any of hers so can't say for sure but I will point you to one that has a waiting list in my house now that the last jar was finished!
http://strayneedle.blogspot.com/2010/08/cantaloupe-jam.html

Quote:
It's good but the cooking changes the taste/smell of the watermelon different, it's almost off putting the first time you smell it. Add more sugar than you think you need!! I usually use the no sugar pectin and half the normal amount of sugar for most jellies but don't skimp for the watermelon, it'll need it I started using 2 cups sugar to 4.5 cups juice but it was a bit too tart. Upped it to 3 and it's borderline tart.
Here's what I did last summer, ended up with a total of 30 pints and 45 half pints, we are never going to run out:
http://strayneedle.blogspot.com/2010/09/summer-in-jar.html

 

[rancher hicks]

Quote:
I don't have the freezer space for veg. Plus the shelf life is longer with canning than freezing.

I planted over 30 tomato plants . I planted about 7 different varieties.
I think I have put up over 40 pints of salsa so far.
Next year, I don't think I will plant so many tomato plants

With blackberry jam, my directions still had me strain the seeds from 1/2 of the pulp.

For my blackberry jam, I dont strain any of the seeds. I mix the fruit with the sugar and lemon juice, heat it til the sugar melts, put the fruit mixture in the fridge over night to develop the flavors. Next day, boil it to 221 degrees, then put into jars...yummy and easy. I like the fruity texture, with big chunks of fruit.

I have also made it with the low sugar pectin recipe and it makes a thick fruity jam that is delicious. Still I dont remove any seeds.

That sounds really good. I like the lumpy fruit too.

 

[Jen4]

First canning of the season for me today... 14 quarts of bread & butter pickles, 8 pints of sweet dill pickles in canner right now acouple more goin in when they are done. 4 cups of freezer pickles & 3 gallon bags of slices squash in the freezer.

 

[WooingWyandotte]

I've canned blobs of apricots before! Yummy!