mom11 Posted July 28, 2008 Share Posted July 28, 2008 5 pints, 3 half/pints bread and butter pickles....Filled dehydrator with sliced yellow squash, froze some peeled tomatoes, for sauces later.. Link to comment
Tracie Posted July 28, 2008 Share Posted July 28, 2008 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. Link to comment
JCK88 Posted July 28, 2008 Share Posted July 28, 2008 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) Link to comment
Tracie Posted July 28, 2008 Share Posted July 28, 2008 7 half-pints of peach jam, 7 pints of green beans going to go in the canner soon. Link to comment
brendajo Posted July 28, 2008 Share Posted July 28, 2008 7 qts. green beans. 18 pts.and 1/2pt.peach jam.I still have about 2 bushels of peaches to can tomorrow. Link to comment
Stephanie Posted July 28, 2008 Share Posted July 28, 2008 Well, I can finally say I can use my canner without fearing that I'll blow up my house. I have 7 qts of chicken breasts, 7 qts of baked beans and 7 qts of pickles. Everything sealed properly and I'm happy canner! Link to comment
Leasmom Posted July 29, 2008 Share Posted July 29, 2008 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. Link to comment
Simplegirl Posted July 29, 2008 Share Posted July 29, 2008 Yesterday I made 5 half pints of pepper jelly and today did 8 pints of green beans. Just the second picking on the beans so I am sure there are many more to go. Link to comment
stacey Posted July 29, 2008 Share Posted July 29, 2008 Yay!! I did 7 quarts of apples, 10 half pints of green tomatoes and 2 half pints of green peppers!!! Link to comment
Crazy4Canning Posted July 29, 2008 Share Posted July 29, 2008 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.... Link to comment
WormGuy Posted July 29, 2008 Share Posted July 29, 2008 13 pints of bread & butter pickles. I tried the lime on them this time...we shall see. John Link to comment
bluegrassmom Posted July 29, 2008 Share Posted July 29, 2008 3 quarts of tomatoes...1 of which busted in the water...ug... Link to comment
Tracie Posted July 29, 2008 Share Posted July 29, 2008 8 pints mild salsa. Next time I'll definitely do more jalapenos. :-D Link to comment
Virginia Posted July 30, 2008 Share Posted July 30, 2008 5 quarts and 9 pints of applesauce. Link to comment
WormGuy Posted July 30, 2008 Share Posted July 30, 2008 6 pints of pickled/dilled cucumbers and 12 pints of pickled/dilled green tomato's. And.........the bread & butter pickles turned out perfect. Now I have to figure out what to do with the 3 gallons of cucumbers in the crock. John Link to comment
Stephanie Posted July 30, 2008 Share Posted July 30, 2008 Hi WG, Can you share the pickled/dilled green tomato recipe. Sounds, really good. Link to comment
onepoormomma Posted July 30, 2008 Share Posted July 30, 2008 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! Link to comment
onepoormomma Posted July 30, 2008 Share Posted July 30, 2008 What do you do with your dehydrated squash? I'd like to get better with dehydrating, it's not in my "comfort zone"! Link to comment
Simplegirl Posted July 30, 2008 Share Posted July 30, 2008 I put up 2 quarts of sweet corn and 5 quarts of blackberries in the freezer today. Link to comment
Ferretma Posted July 30, 2008 Share Posted July 30, 2008 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. My freezer is bursting at its seams. TIA! Link to comment
mom11 Posted July 30, 2008 Share Posted July 30, 2008 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. Link to comment
WormGuy Posted July 30, 2008 Share Posted July 30, 2008 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. John Link to comment
Violet Posted July 30, 2008 Share Posted July 30, 2008 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. Link to comment
Stephanie Posted July 30, 2008 Share Posted July 30, 2008 WG, that sounds just like my Grandma's recipe that we love so much for cucumber dills. You used this for green tomatoes right? Did you slice the tomatoes? leave them whole? I can't wait to try them. Link to comment
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