MamaTiger Posted September 4, 2008 Share Posted September 4, 2008 16 pints of grape jelly defrosting peach juice for peach jelly also (Edited by Cat to add Part 1's link.) What did you can today? Part 1 Link to comment
Shandy Posted September 4, 2008 Share Posted September 4, 2008 Nothing. Not a darn thing! Bwa ha ha ha. But tomorrow is green beans, so my garden will have the last laugh. Actually, my pantry is beautiful with all the colors and textures from the hard work we've done the last few weeks. I really need to stop whining. Link to comment
TXQFMom Posted September 5, 2008 Share Posted September 5, 2008 3qts tomatoes 2qts apple/pear sauce 9pts white grape/raspberry jelly 9pts white grape/peach jelly Link to comment
sjllm Posted September 5, 2008 Share Posted September 5, 2008 21 qts. veggie soup and 4 qts. green beans. Link to comment
midwest prepper Posted September 5, 2008 Share Posted September 5, 2008 Spaghetti sauce,chili,green beans& stew vegetables,now on to the pears. Link to comment
Simplegirl Posted September 5, 2008 Share Posted September 5, 2008 Canned 7 quarts of green beans and froze a couple of quarts of chili. We eat a lot of chili in the fall and winter so figured that making up some and sticking in the freezer would make some quick meals. Didn't want to use the pressure canner for it though since I didn't have much. Link to comment
Percysgirl Posted September 5, 2008 Share Posted September 5, 2008 8 pints pizza sauce and 17 quarts grape juice. I've still got almost 100 pounds of tomatoes to go.... what's left isn't yet ripe. Link to comment
Percysgirl Posted September 6, 2008 Share Posted September 6, 2008 and... 3 quarts of tomato juice I just pulled out of the canner. Whoo hoo! I have a feeling I'm going to be tired come Monday... Link to comment
Crazy4Canning Posted September 6, 2008 Share Posted September 6, 2008 This week, I did 3 batches of dill relish (21 pints), and 2 batches of regular cucumber relish, 14 1/2 pints. I daresay I didn't know HOW MUCH work relish was, but I SO LOVE my mandoline slicer! It took care of those cukes SO FAST! Today, I dealt with the RIPE tomatoes on the counter, just under a box full. I got 15 pints and 2 pints of juice. Then tonight, I bit the bullet and did some corn. Yes, I pressure-canned it... I just had too... I processed 53 pints, yes, indeedy, it was a lot of shucking (and jiving too, haha)...the new kitten LOVED to chase the corn cobs over the floor and nom them...she just chewed and chewed! Poor thing is teething. She fell asleep with corn bits all over her face. I didn't get a picture because I was BUSY! Link to comment
Heather Posted September 6, 2008 Share Posted September 6, 2008 I did another 7 pints of salsa and 7 quarts of tomatoes. I froze 5 cups of pumpkin. We just got half a pig and half a cow. So, I made and canned 12 pints of pork stock. Next is the beef stock and I expect about 3 times as much as the pork. I also need to render the lard. Link to comment
HighAltitude Posted September 7, 2008 Share Posted September 7, 2008 Canned 10 quarts of peaches. Wish I had more. Heather, how do you render the lard? I have pork scraps and beef tallow chunks in the freezer, the excess from a sausage session. Oops, thread drift...I'll search the site and see if perhaps you've already answered my question. Link to comment
anitapreciouspearl Posted September 7, 2008 Share Posted September 7, 2008 32 pints (500ml) of yellow peas 4 ???(whatever you call it) (1.5L) of grape juice One of the grape juice siphoned so I am guessing we will need to drink it tomorrow. Not sure why that happened??... Link to comment
Percysgirl Posted September 7, 2008 Share Posted September 7, 2008 7 quarts of chili, and I have 7 or so more to do tomorrow morning. I had to wait for DH to get to the store to get me some tomato paste, and he didn't get home with it until almost 8- he had taken the kids to the fair, and they stayed hours longer than planned. I just pulled it out of the canner to cool, and I hope they all seal. Link to comment
Bealadybug Posted September 7, 2008 Share Posted September 7, 2008 I just got done canning 12 pts of pizza sauce. getting started on the BBQ sauce Link to comment
Heather Posted September 7, 2008 Share Posted September 7, 2008 High Altitude. I haven't done it yet. Per Carla Emery's Encyclopedia of Country Living ( love that book) you slow cook it on the stove for 24 hours. Then you strain it through a fine sieve and place in jars. I can't wait to see how it will work for pie crusts and the like. Link to comment
Crazy4Canning Posted September 8, 2008 Share Posted September 8, 2008 I was given 2 turkeys...YES. For free! I did my own happy dance! Unfortunately, they are taking too much freezer space and became a liability when one of them somehow shifted and caused the door to be ajar. The freezer alarm went off and I found the top rack of bread almost completely defrosted but everything else was safe. I pulled those bad boys and de-boned them. I got 9 pints of white meat and 4 of dark. Not to mention, 2 lovely carcasses for boiling for turkey broth. See my other thread "Disasters averted" for more news regarding this experience...YIKES! Link to comment
ScrubbieLady Posted September 8, 2008 Share Posted September 8, 2008 I have LOTS of tomatoes to put up but discovered I had used up all my pint jars. However, I did put up 7 pints of green beans. My FIRST pressure canning experience. Love it! Link to comment
etp777 Posted September 8, 2008 Share Posted September 8, 2008 Was actually yesterday, not today, but got out my PC for first time and turneed 12.5 lbs of boneless pork chops into 11 pints of raw pack pork I didn't have any vinegar, so got a bit of white haze on outside of the jars, but they sure do look nice on the counter. As of this morning, looks like all 11 sealed. Can really only can on weekends, as I'm normally out of the house at least 13 hours a day, but hope to try Darlene's chicken soup recipe this weekend. Link to comment
Cricket Posted September 8, 2008 Share Posted September 8, 2008 Way to go Scrubbie Lady and ETP777!!!!! Link to comment
HighAltitude Posted September 8, 2008 Share Posted September 8, 2008 Oh, Heather, thank you! I have Carla Emery's book! I hear it stinks to cook fat down...wonder if I should do it outside? Link to comment
Dora Posted September 8, 2008 Share Posted September 8, 2008 This past week we bought 4 whole chickens at Sam's so we cut them up and I now have 1 quart of breasts, 2 quarts of leg quarters, 1 quart of leg pieces with 1 breast "mixed" and the backs are in the fridge to be debones, along with 2 quarts of broth. Dora Link to comment
WormGuy Posted September 9, 2008 Share Posted September 9, 2008 7 quarts of apples. John Link to comment
MamaTiger Posted September 9, 2008 Author Share Posted September 9, 2008 15 qts of grape juice (that's the last of those I am doing) 6 pints and 4 jelly jars of grape jelly (only 8 more pints and I'll be totally thru with all of the jelly for this year) picked 3 5 gal buckets of pears, so guess what's next? Link to comment
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