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What did you can today?


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Seriously Ferretma. Just 1 batch of chicken takes easily 3 hours between warming up the canner to pressure, actually processing, then cooling. That doesn't include prep work.

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filled dehydrator with banana slices for chips

 

Picked large bucket of blueberries and going off now to make syrup and to freeze berries (already did jam)

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I'm canning some spiced apples since I don't have any clear jel, and I'm gonna can some garlic dill pickles. I don't have a dehydrator but I do have something I created to dry my herbs and teas...so I'm drying sage and mint tea. I also have 2 dill bundles and sage hanging upside down drying.

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I dried two big bunches of 'thinned' green onions as chives...a tray of basil, and LOTS of rosemary.

 

I'm currently working my way through canning about 110# of chicken. Yep, I'm crazy....

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6 pints of pickled/dilled cucumbers and 12 pints of pickled/dilled green tomato's. And.........the bread & butter pickles turned out perfect. banana

Now I have to figure out what to do with the 3 gallons of cucumbers in the crock. crazy

 

 

 

 

wormie

John

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Put away 10 quarts of corn in the freezer, jarred up 6 quarts of beans and worked the lunch shift in town:?) How I wish for the 28 hour day...more sleep! Tommorrow I hope to jar up more corn. It's canning season, baby!

 

Good night!

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Well, I would have put up even MORE Marionberries but I'm out of ideas. I need your help. In case you haven't heard of them, Marionberries are an Oregon specialty that are a cross between the Chehalem blackberry and Olallieberry blackberry. Their flavor is "complex, rich earthy." http://www.oregon-berries.com/marionberry.cfm

 

I want to make a pancake syrup. In general, the syrup recipes in the Ball Complete Book of Preserving are too runny and the sauce is too thick. However, the book doesn't have a recipes for a thick syrup. I've looked in all my other recipe books and can't find anything that resembles my pancake syrup. I've also searched on line and no luck.

 

Does anyone have a suggestion? I have 3 quarts of Marionberry juice + more berries arriving daily. eek My freezer is bursting at its seams.

 

TIA!

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I canned 6 pints of Violet's Sweet Pickle Chunks and 7 half pints of blackberry jelly. I picked another 6 quarts of blackberries and they are washed and ready to get canned, into pie filling in the morning.

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Here ya go Stephanie.

 

To each jar add:

1 Teaspoon fresh dill or dill seed

2-3 gloves of Garlic

Add 1 small red or Jalapeno pepper

 

2 Quarts of water

2 Quarts white vinegar-5% Acidity

1 cup non-iodized salt

 

Combine water, vinegar, and salt in a large pot & bring to a boil. Pour liquid over vegetables and seal. Leave 1/2" headspace. No processing needed.

 

 

 

wormie

John

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You do need to process the pickles. All foods must be processed to be stored on the shelf.

I am dry packing my food right now. I did freeze some zucchini and some blueberries. Almost 20 lb. of blueberries !

I made zucchini bread today, too.

Ferretma, I have a recipe for your syrup. I will post in a seperate post with the canning recipes.

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