pa & ma steel Posted September 1, 2006 Share Posted September 1, 2006 For me Friday is my monday..so I go back to work tonight. But this weekend (Tues,Wed, and Thurs)my canning total is 10 pints chicken soup. 15 pints plum jelly, 12 half pints plum jelly for Xmas gifts, and 5 pints cantaloupe. Link to comment
Dee Posted September 2, 2006 Share Posted September 2, 2006 Good work!!! So far this week, I've done one batch of salsa and I'm still working on my first batch of applesauce. Things are slowing down here except for the apples which will go on for days. Don't cha love it!!! Link to comment
iamclose Posted September 3, 2006 Share Posted September 3, 2006 Could you share how you canned the cantaloupe? Thanks in advance. Link to comment
BasketLady Posted September 3, 2006 Share Posted September 3, 2006 ^^what she said!!! Pretty please?? Cantaloupe is one of the things I would miss the most if Thanks Link to comment
Darlene Posted September 3, 2006 Share Posted September 3, 2006 That is absolutely awesome ma! I got about 8 1/2pts of peach butter, 6 quarts and 15 pints of marinara, and 12 pints of cuban chicken soup canned this week. My focus lately has been on bread making and recipes using my whole grains I grind into flour so I'll hafta balance the 2 out. Link to comment
moldy Posted September 3, 2006 Share Posted September 3, 2006 Wow! You are a busy bunch. I just put up 5 pints of spiced apple rings and 6 quarts of apple pie filling. I still have at least 60 lbs of apples to put away. Link to comment
Dora Posted September 3, 2006 Share Posted September 3, 2006 I have 6 pints of blackeyed peas in the canner, and about 10 pounds of green beans that I have to finish snapping Hope to get them processed tonight. Link to comment
pa & ma steel Posted September 3, 2006 Author Share Posted September 3, 2006 You can the canalope back just like peaches in a light syrup. I have not tried them yet so will let you know if they taste ok. I dont like canalope so hubby will taste test them for breakfast on Monday..lol. Link to comment
iamclose Posted September 3, 2006 Share Posted September 3, 2006 Thanks! I have put up cantaloupe preserves but never just cantaloupe. I would love to have cantaloupe all year without having to go to the grocery store. Please let us know when your hubby taste. Thanks Again! Link to comment
brightblessings5 Posted September 4, 2006 Share Posted September 4, 2006 Ma, that cantaloupe sounds good - think I'll try that next weekend. This weekend I did 5 pts BBQ Pork, 5 pts Chili, 5 1/2 pts Ginger Lemon Honey, 6 small jars Rootbeer Jelly, and 9 pts ground turkey. I'm beat, but those jars sure look pretty sitting on my sideboard. Link to comment
Andrea Posted September 4, 2006 Share Posted September 4, 2006 6 pints of salsa 8 1/2 pints of pepper jelly My pepper plants are outproducing the tomatoes! Oh, and if I'm really motivated, I'll make mint jelly tomorrow. Link to comment
Safety Lady 2 Posted September 5, 2006 Share Posted September 5, 2006 I just put 4.5 gallons of crock pickles in a white food grade bucket. Also made 8 quarts of bread and butter pickles. We love pickles. Link to comment
mom11 Posted September 5, 2006 Share Posted September 5, 2006 I canned 25 quarts of applesauce and 14 quarts of eggplant-tomato pasta sauce this weekend. I'm going back to get more eggplant and apples, so I can make more! Link to comment
pa & ma steel Posted September 5, 2006 Author Share Posted September 5, 2006 "eggplant-tomato pasta sauce" ok how do you make that.. Please. Link to comment
Dee Posted September 5, 2006 Share Posted September 5, 2006 I got 11 quarts and 11 pints of applesauce made this weekend. The quarts are unsugared for us, the pints are sugared for the grown kids and their families. I will also give a couple of pints to the lady who gave me the jars. I hope to really get busy this week and get bunches more made for all us of and then be finished. Link to comment
Darlene Posted September 5, 2006 Share Posted September 5, 2006 Quote: "eggplant-tomato pasta sauce" ok how do you make that.. Please. My personal experience has been that eggplant doesn't can too well in pasta sauces...it's too fragile and turns to mush...not only that, but I wasn't crazy about the flavor of the sauce after it had sat in the cupboard a little bit. Maybe try a jar or 2 and see what you think about it. Link to comment
Snowmom Posted September 8, 2006 Share Posted September 8, 2006 I know I don't do a lot of posting in here, but I just have to this morning. Link to comment
pa & ma steel Posted September 8, 2006 Author Share Posted September 8, 2006 32 pints of hot sauce 16 for me and 16 for friend Link to comment
alldoneandready Posted September 9, 2006 Share Posted September 9, 2006 This week has been a blur, I am getting sick of being in the kitchen if ya know what I mean. This week I canned 5 1/2 qts of stewed tomtoes 10 qts of cabbage soup, 12 pts of tomato relish (Last week I made 3 batches of different corn relish so we have enough reish for a long long time)for a friend 24 pts of corn (I added a tsp of salt too instead of 1/2 tsp) Link to comment
Granny Posted September 9, 2006 Share Posted September 9, 2006 All done, have you posted recipe for cabbage soup here? Yummy! Please point me in right direction. Link to comment
pa & ma steel Posted September 9, 2006 Author Share Posted September 9, 2006 Hubby said they were mushy but had a good flavor. So next time I will run some thru the juicer for the syrup and then try canning with picking lime. So all hold off on canning cantaloupe until I get it to come out not mushy. LOL will try again and let you know how it works. That is the 1 good thing about being able to do small batches. Experimental time. Link to comment
DoubleD Posted September 10, 2006 Share Posted September 10, 2006 My tally for today's canning efforts: 6 quarts of small red beans 3 pints of carrots 3 pints of pole beans 2 pints of diced tomatoes Link to comment
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