What are you canning now?

[sonew123]

While we are on the topic of books, this is my favorite non jam/jelly book (Ball Complete is my ulitmate fav.) these two never leave my counter during the summer! http://www.amazon.com/The-Complete-...2167/ref=sr_1_2?ie=UTF8&qid=1333196637&sr=8-2

Karen....when are you going to create a book! Ill be the first in line to buy..and I want it autographed

 

[Olive Hill]

The batches are a lot smaller than I normally use (it varies, but 8 8 oz jars usually?). What I did was make a few kinds of preserves at a time & fill the canner with a few different recipes.
It made no more work than a large batch, and I had a lot of variety every time I canned.
My favorite recipes I'll probably make larger versions of the recipes for home use when I have an abundance of something.
Or go back to my Blue Book.
It's a great second book, if you have The Blue Book already. I think if someone is on the fence about canning this is a good one, too. Batches are small. Many don't require a pressure canner (though they have instructions for both) and they have some neat flavor profiles. Perfect for gift giving over the holidays (the book or the products).
It has not replaced my Blue Book, but it has won a permanent spot on my bookshelf. (And a lot of dog-eared favorite recipes, too.)

Thanks so much for the insight. Sounds pretty much like I imagined it.

 

[chicken stalker]

I already have a bonfire with all the stakes I currently have in the fire.

 

[flgardengirl]

The honeysuckle out in the woods has started to bloom. I have heard of honeysuckle jelly before but never tried it. Is it worth making? Does anyone have a good recipe?

 

[Happy Chooks]

Clearing the berries out of the freezer. I'm making Triple Berry Jam (Blackberry, Strawberry, Raspberry)

 

[flgardengirl]

I found a neat article on why the Real Lemon juice brand is recommended by the USDA for canning versus using your own lemons or those lemons from the grocery store produce section.
It also discusses the acidity of different varieties of lemons and how environment plays a role in how acid the lemons are. It is pretty interesting to me being a newer canner. I always want to know the hows and whys of everything lol.
http://agardenerstable.com/2011/04/19/real-lemon-versus-realemon/

 

[3goodeggs]

I know my lemons are hit and miss on their acidity. I think rain fall affects them as well as the soil.
That was a good article.

I think I will invest in a PH meter and test everything this year.

I have citric acid to add to my tomatoes when they just do not seem acidic enough on their own, but some of the jars seemed way too sour.

I also made some pickles that seemed too sour. I will also test my vinegars before I use them. Maybe I got a glitched batch of vinegar. They are just about inedible... but you can hide anything in pasta salad.

 

[vfem]

Ok... I finally am getting back to normal, which is GREAT because the strawberries were coming out starting last week. So I need to get on the ball NOW!

Funny, my Walmart, does NOT have jars yet?! WHAT?! UGH

And I wanted to come back and share this link, I am going to be buying a 10lb bulk back in the next couple of weeks.

BULK PECTIN - Pacific Pectin

http://pacificpectininc.mybigcommerce.com/products/PACIFIC-PECTIN-MIX-%2dNO-ACID.html

I'll let you know what I think of them when I get it in. But $65 for 10 lbs of pectin.... GOOD DEAL!!

 

[flgardengirl]

I know my lemons are hit and miss on their acidity. I think rain fall affects them as well as the soil.
That was a good article.

I think I will invest in a PH meter and test everything this year.

I have citric acid to add to my tomatoes when they just do not seem acidic enough on their own, but some of the jars seemed way too sour.

I also made some pickles that seemed too sour. I will also test my vinegars before I use them. Maybe I got a glitched batch of vinegar. They are just about inedible... but you can hide anything in pasta salad.

A pH meter sounds like a good idea. I have a Meyer Lemon tree (not a true lemon) so definitely not acidic enough lol. It sounds like the Eureka lemon would be the one to get. I do have a variegated lemon (pink lemon) which is a technically a Eureka but the variegated trees aren't really heavy producers. I think I will pick up a regular Eureka next time I go to the nursery. I saw some of the Walmarts near us also had nice looking Eureka trees lately.

 

[djennings]

I put 24 roma tomato plants in the ground last weekend will that get me enough to can some sauces?