What are you canning now?

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So I started with just under 16 lbs of tomatoes to do a batch of sauce this week. Let me just say it is a good thing I love to can...that 15+ lbs yielded 3 Qts of sauce.
th.gif


Awesome tasting stuff and I know exactly what I am feeding my family but holy - a lot of work!
 
Last edited:
aceschix said:
So I started with just under 16 lbs of tomatoes to do a batch of sauce this week. Let me just say it is a good thing I love to can...that 15+ lbs yeilded 3 Qts of sauce.
th.gif


Awesome tasting stuff and I know exactly what I am feeding my family but holy - a lot of work!
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Isn't that depressing to see all that fruit diminished down to so little? At least like you said you know whats going into it.!!
 
Cryptkeeper said:
wow $6 for 1/2 pint, I have been selling mine for 4.50-$5 and felt somewhat guilty  lol
I need to do a price hike!! ya know cost of gas and all lol
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Haha i stick to that price and don't waver... No one has balked at it... Lol at the farmers markets and craft shows they go for 7-10$ for a 1/2 pint ! I was being cheap! Haha for example... It takes me 3 nights of picking blackberries in my back yard. Fighting the throne off that are the size of knives... To run through my juicer barely getting enough juice to make one batch... I think 6$ is cheap! Haha I have a lot of fresh fruit and veggies that I grew myself... Months of weeding.. Watering... Babying etc... I know how much sweat went into it! Haha. Your time is valuable;)
 
Those of you using your crock pot to cook down fruit, how old is your crock pot?

I had an old one and broke the crock washing it one day. Threw the whole works out and bought a new one.

My new one has alot higher LOW setting than the old one did. I asked about it and was told that "someone" decided that cooking food at that low of a temperature all day was unsafe and caused a risk of food poisoning so the companies now make the LOW setting hotter.

I always have a ring of burned on sauce when I use mine new one. Wish I would have saved the base from the old one!
My mom has a new and an old one and she says the same thing, the new one is hotter.
 
I do sell canned goods from my garden for a good but fair price, Fruit, well I only have 1 loquat, and 1 apricot tree, and they are only 2 years old. So I only make what I can afford to buy in that department.
I miss the mid-west where I grew up, fruit and berries galore, (especially now that I have kids of my own to send out and do the picking like mom made us do....)
 
So I don't like dill pickles. But at the request of a friend I am about to make my first Deli Dills. Every recipe I find talks in terms of 'bunches' of dill. I have dill growing in my garden. How much dill is a 'bunch'. Does this include the flowers or do they need to be removed?
 
gardendufus said:
So I don't like dill pickles. But at the request of a friend I am about to make my first Deli Dills. Every recipe I find talks in terms of 'bunches' of dill. I have dill growing in my garden. How much dill is a 'bunch'. Does this include the flowers or do they need to be removed?
Click to expand...

A head. In my pickle recipes, I put 3 head's (the flowering portion that fans out) though I pick mine before they flower. A secret to dill pickles...............put a grape leaf in the jar - it keeps the pickles crisp. If your friend likes spicy stuff, slice a jalapeno in half and add that to the jar too. It gets the flavor of the jalapeno, but not the hotness.
 

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