Vlynn Posted September 14, 2008 Share Posted September 14, 2008 I have a question: When canning pears, I made a medium syrup, cooked the pears in it, then packed the jars with the pears, and poured syrup over. There was a lot of leftover syrup. I ended up dumping it out - couldn't think what to do with it. I was wondering if it's OK to freeze it and use it later for canning another batch? Link to comment
Violet Posted September 14, 2008 Share Posted September 14, 2008 Vlynn, Yes, save the syrup. Sugar is expensive. Either freeze or can in the canner along with your fruit. I keep in the fridge for a day or two if I am canning fruit within that time frame. Link to comment
Cricket Posted September 14, 2008 Share Posted September 14, 2008 Yesterday I canned 11 half-pints of salsa and started a batch of tomato preserves that will be canned later this morning. Link to comment
etp777 Posted September 14, 2008 Share Posted September 14, 2008 Today is duck/chicken stock. Ended up being 9 pints and 2 1/2 pints. Love this, as a year ago that all would ahve been garbage. Or at best, compost. Took remains of duck ala range mom made a couple months ago (been frozen), and remains of two chickens, including necks, that I used to make Darlene's chicken soup recipe. Was worried that the chicken would overwhelm the duck flavor, even though the chicken was leftovers. Definitely duck flavor in the stock though. Link to comment
sjllm Posted September 15, 2008 Share Posted September 15, 2008 89 qts. of apple sauce. Link to comment
Virginia Posted September 15, 2008 Share Posted September 15, 2008 3 pints and 9 half pints of green salsa. Hope its good. Also, 1 pint of chopped red tomatoes. Have to put up whatever is still coming in. Link to comment
CrabGrassAcres Posted September 15, 2008 Share Posted September 15, 2008 We finally had a cool day to can! I did 7 qts of dried green peas. Link to comment
anitapreciouspearl Posted September 16, 2008 Share Posted September 16, 2008 16 half-pints of peach salsa (only 15 left cause we had to try it ) and 4 1.5L jars of tomato juice. It was cool here too - much nicer to work in! Link to comment
MamaTiger Posted September 16, 2008 Author Share Posted September 16, 2008 28 qts of sliced pears Link to comment
brendajo Posted September 16, 2008 Share Posted September 16, 2008 22 pints of salsa, 14 qts.diced tomatoes. Link to comment
Cricket Posted September 16, 2008 Share Posted September 16, 2008 Sunday I canned 5 pints of tomato preserves that I started on Saturday. Link to comment
RNMOM Posted September 16, 2008 Share Posted September 16, 2008 Well, I'm feeling pretty proud of myself. I just took 7 pints of hamburger out of the pressure canner and I'm getting ready to put 4 quarts and 1 pint of meatballs in. I've also got a huge batch of spaghetti sauce simmering. I'll do that later this afternoon. Aren't we all about out of produce? I do have 2 bushels of peaches coming this weekend. I guess there are still apples to do. Oh, and my tomatoes are finally starting to ripen beautifully if I can hold off the frost. Link to comment
sjllm Posted September 16, 2008 Share Posted September 16, 2008 20 more qts. of veggie soup. Link to comment
Darlene Posted September 17, 2008 Share Posted September 17, 2008 16 pints and 4 quarts of conch chowder. Link to comment
twilap Posted September 17, 2008 Share Posted September 17, 2008 6 pints of extra hot salsa... canning pickled jalapenos tomorrow. Link to comment
Genoa Posted September 17, 2008 Share Posted September 17, 2008 RN Mom, How did you make the meatballs that you canned? Did they hold together okay after canning? Link to comment
Crazy4Canning Posted September 17, 2008 Share Posted September 17, 2008 Well, last Monday I canned just over 3 dozen qts of Pears.... Today, I found some tomato sauce in the freezer (from the big Freezer Death last week) and turned it into Marinara (8 pts) I had peach juice for 8 pints of peach jelly. Violet gave me some homemade grape juice and I made 17 pts of grape jelly. Today was a blast for I used Pomona's Pectin. I've never used it before so I had to go to a health food store to get it. My jelly has never been so perfect! I used apple juice and a bit of natural sweetener. Mmmmmm....quite tasty if I do say so myself! TODAY's LESSON: Always TASTE the jelly before canning the product. I had to toss 8 lids and re-do the peach, for I thought I had tasted it but the phone rang. I also read the Stevia conversions wrong and it was really terrible! Added some apple juice and a bit more sweetener and PERFECT! It was great because I learned how to re-do jam...I never could do this right with other pectins, particularly MCP, for some reason. Link to comment
CrabGrassAcres Posted September 17, 2008 Share Posted September 17, 2008 Yesterday 14 qt of pinto beans, today I'm doing 14 qt of garbanzo beans. Got 7 in the canner and 7 ready to follow. Hoping to do 14 qt of small pink beans tomorrow. Then I need to butcher those drakes! (I keep putting it off. LOL) Link to comment
MomM Posted September 19, 2008 Share Posted September 19, 2008 I canned 7 pints of chicken broth today, then found some more-but used it for the stew for supper. Link to comment
mom11 Posted September 19, 2008 Share Posted September 19, 2008 22 jars Violet's Apple Pie Jam and 29 jars peach jam Link to comment
Crazy4Canning Posted September 20, 2008 Share Posted September 20, 2008 My friend gave me 1/2 box of green beans and a pile of carrots, so I added a few carrots from the fridge. I got 20 pints of green beans and 4 pints of carrots. I've also been cooking TONS of apples for applesauce...and am using the life out of my Squeezo... ...I don't think my kitchen floor will ever be the same. Miracle of miracles, my DH has offered to run the apple-peeler-slicer-corer for dehydrating apples. Knock me over with a feather! I don't think he knows exactly HOW MUCH labor is involved.... Link to comment
Virginia Posted September 20, 2008 Share Posted September 20, 2008 Taco soup in the canner along with some chicken thighs. 2 canners going, and I will have to do another small batch. This site keeps me going, as well as the news about the economy yesterday. Link to comment
etp777 Posted September 20, 2008 Share Posted September 20, 2008 Didn't get to can anything today, but gave away 6 jars to parents (2 pints of darlene's chicken soup, 3 pts of duck/chicken stock, and 2 1/2 pints of violet's marinated mushrooms). Also opened up three more jars of the mushrooms to make a pasta salad. slicced up mushrooms into the salad, and using the brine for the sauce. Having a housewarming party, that'll be part of dish. Link to comment
JCK88 Posted September 20, 2008 Share Posted September 20, 2008 Got one more batch of tomato sauce in the pot cooking, will can that later. Picked up the apples today, will be starting on apple sauce, etc Monday. Taking Sunday off. Link to comment
suzann Posted September 21, 2008 Share Posted September 21, 2008 Virginia, Taco soup Care to share the recipe...Please... Link to comment
Recommended Posts
Archived
This topic is now archived and is closed to further replies.