Violet Posted October 12, 2008 Share Posted October 12, 2008 I am canning beef chuck roasts in beef broth. Got the meat for $2 a lb. Figure it won't be cheaper than this. Makes the best stew later ! I had empty jars and decided I need to fill them up. Link to comment
Canned Nerd Posted October 12, 2008 Share Posted October 12, 2008 Today was about 4 lb of dried pinto beans in a tomato sauce; some kosher dill pickles; and some salsa. Tomorrow I hope to do some Octoberfest mustard and some bell pepper relish. Link to comment
sjllm Posted October 13, 2008 Share Posted October 13, 2008 21 qts. kidney beans and 14 pints grape jelly. Link to comment
Cricket Posted October 14, 2008 Share Posted October 14, 2008 That was a good price on the meat, Violet. I canned some chuck not too long ago and felt like I scored getting it on sale for around $3 a pound. Link to comment
Robert Z Posted October 15, 2008 Share Posted October 15, 2008 28 quarts of cubed potatoes!!!! got a 50lb bag at the flea market for $10, better part of an afternoons work, but well worth it! Link to comment
RNMOM Posted October 16, 2008 Author Share Posted October 16, 2008 PoGo, what is apple pie jam??? Sounds divine! Link to comment
Violet Posted October 16, 2008 Share Posted October 16, 2008 Oh, apple pie jam is just that, tastes like apple pie filling but for toast, English muffins, etc. If you make it with less pectin it can be icecream syrup, too. This has both white and brown sugar. I get so many requests for this: APPLE PIE JAM 4 cups tart apples, peeled and finely chopped 2 tablespoons lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 4 cups sugar 1 cup firmly packed light brown sugar 1 box pectin 1/2 teaspoon butter Add water to chopped apples to measure 4 cups.(This is NOT 4 cups each, but water placed on top of the diced apples to come up to the 4 cup mark.) Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice. Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes. Link to comment
PoGo Posted October 16, 2008 Share Posted October 16, 2008 Originally Posted By: RNMOM PoGo, what is apple pie jam??? Sounds divine! I used the recipe that Violet gave us. It's tasty. Link to comment
Canned Nerd Posted October 16, 2008 Share Posted October 16, 2008 Yesterday I ended up doing Giardieniera (Pickled Vegetables) to empty out my fridge -- cauliflower, carrots, celery and bell peppers. I would have loved some pearl onions in the mix, but could not find my bag of frozen ones. Now I have to a few weeks before trying. Link to comment
quiltys41 Posted October 17, 2008 Share Posted October 17, 2008 Finished the muscadine grape jelly this week and all the applesauce yesterday. Now I have some pumpking I need to cube up and can because I don't think it will last the winter out in storage. Just hate to see anything go to waste! Q Link to comment
RNMOM Posted October 17, 2008 Author Share Posted October 17, 2008 Violet, I will be giving that one a try. It looks delicious! Link to comment
mom11 Posted October 18, 2008 Share Posted October 18, 2008 23 jars of Violet's apple syrup. Link to comment
etp777 Posted October 19, 2008 Share Posted October 19, 2008 Did 18 pints of southwestern veggie soup from BBB yesterday night (stuff was spicy!), and now have last 2# of ground beef browning for a double batch of chili con carne from the NCHFP recipe. Link to comment
Shandy Posted October 19, 2008 Share Posted October 19, 2008 Very pretty, Canned Nerd. I broke my rule because I had vegies on the verge of going bad, so yesterday I canned 21 quarts of stewed tomatoes, 3 quarts whole new potatoes, and 12 quarts diced potatoes. Link to comment
Shandy Posted October 19, 2008 Share Posted October 19, 2008 Is apple pie jam like apple butter? Link to comment
Violet Posted October 19, 2008 Share Posted October 19, 2008 Shurleen, Not at all. The jam is like apple pie filling, with small chunks of apple. Tastes like apple pie, not all mushy like apple butter. Link to comment
Shandy Posted October 20, 2008 Share Posted October 20, 2008 Thanks, Violet. I might try that when we get more apples. Link to comment
mom11 Posted October 20, 2008 Share Posted October 20, 2008 Saturday I canned 23 jars of caramel, apple jam, and Aaron canned 38 jars of apple jelly...All by himself. Emma canned, all by herself 6 pints of green beans. She is doing orange/cranberry relish today. Link to comment
Stephanie Posted October 20, 2008 Share Posted October 20, 2008 that is so cool that the kids are learning too! Well done! Link to comment
etp777 Posted October 21, 2008 Share Posted October 21, 2008 No canning today, but have a couple trays worth of carrots dehydrating (if I didn't do something with them soon, were going to rot, so figured it was as good a time as any to break out dehydrator again) Link to comment
ArmyOfFive4God Posted October 21, 2008 Share Posted October 21, 2008 I can't wait to get my canner back out. After the move we're just now getting back into a decent routine. Add to that that I now have a daycare girl, 2 new pets & a bazillion other "little" things going, like finishing the basement, for one, LOL..... Link to comment
Percysgirl Posted October 23, 2008 Share Posted October 23, 2008 Violet, I'm going to make the apple pie jam tomorrow. How many pints does it make? Link to comment
Violet Posted October 23, 2008 Share Posted October 23, 2008 Casey, It will make about 4 pints. I do mine in half pints, and I get about 7 or 8 half pints. Link to comment
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