Stephanie Posted June 20, 2009 Share Posted June 20, 2009 Nice tutorial here... http://www.pickyourown.org/pickledcornrelish.htm Link to comment
sassenach Posted June 20, 2009 Share Posted June 20, 2009 Thanks Stephanie, I was wondering how to guage how much corn and other veggies to get! Read the tutorial and bookmarked it. Link to comment
farmgirlwannabe Posted June 20, 2009 Share Posted June 20, 2009 Success!18 pints of strawberry Jam complete. I do also have 3 pints of strawberry syrup, but I figured that's not too bad for the first shot at it! Yummy Link to comment
FINE Posted June 21, 2009 Share Posted June 21, 2009 okay, with all of the encouragement, I did the corn relish tonight. I bought way too much produce because I wasn't sure of the amounts. (I'll dehydrate what I don't use.) Only 5 pints according to the recipe, but I could've gotten another pint out of the recipe. I tried to make sure there was a balance between the veggies and the solution. DS wasn't thrilled by the taste of the recipe but I had him help me process it. He seemed to really get it! Another night of cheering when the pings occurred! Link to comment
FINE Posted June 21, 2009 Share Posted June 21, 2009 Just another huge thank you to all of you!!!!! Link to comment
Stephanie Posted June 21, 2009 Share Posted June 21, 2009 for all the happy pinging going on!! Link to comment
ScrubbieLady Posted June 21, 2009 Share Posted June 21, 2009 Scrubbie, as long as your sauce recipe is safe for water bath processing there is no reason not to process at the same time. When you say spaghetti sauce, that makes me concerned about doing it in a BWB canner. Hubby's spaghetti sauce recipe is basically flavored tomato sauce. No fresh garlic, onions, peppers, etc. Tomato sauce, tomato paste, seasonings, sugar. I did eight 1/2 pints of plum jelly. My first attempt. We'll see how they set up. It was starting to gel before I got it all in jars. I have LOTS more plums so I guess I'll be making more. My Dad and stepmom are coming up next month and some will be going home with them. Link to comment
Violet Posted June 21, 2009 Share Posted June 21, 2009 Oh, I love plum jelly. The best we ever made were from our ornamental plums. They are edible, too. You are so blessed to have the plums. How nice of you to make some for your family to take home, too. Makes me want to fix some toast with jelly. That or a peanut butter and jelly sandwich. Maybe I will. I still have a snack to eat tonight. Link to comment
ScrubbieLady Posted June 21, 2009 Share Posted June 21, 2009 Oh, I love plum jelly. The best we ever made were from our ornamental plums. They are edible, too. You are so blessed to have the plums. How nice of you to make some for your family to take home, too. Makes me want to fix some toast with jelly. That or a peanut butter and jelly sandwich. Maybe I will. I still have a snack to eat tonight. We have been here 7 years. The tree was already here. This is the first year we have gotten a really good crop. Most years the birds or squirrels take care of them I guess. Anyway, we have picked about 10 gallons so far and the tree still has a lot. They are wild yellow plums. Very tasty. Good barter item. We also have a apparently well stocked pear tree this year. Canning pears. The first year we were here we picked 4 bushels of pears from it. Broke a few limbs in the process. Looks like this will be another banner year. It was here when we moved in also. In September I will be talking about pear butter and regular and spiced pear jam. Link to comment
Violet Posted June 21, 2009 Share Posted June 21, 2009 How nice for you ! Have you made any Asian plum sauce ? I used to make it, but since having diabetes I haven't. It is good for dipping chicken strips in. Link to comment
babysteps Posted June 22, 2009 Share Posted June 22, 2009 We went strawberry picking on Saturday (15 lbs for $9, woohoo!) so I made strawberry jam when we got home. Ended up with 20 pints plus a lovely Strawberry Shortcake for dessert. I think we're going again next week. Link to comment
cowgirl8 Posted June 22, 2009 Share Posted June 22, 2009 Yesterday, i jarred some bread and butter pickles. It was very easy and i will plan to do this to all my cucumbers. Does anyone know the shelf life of pickles? Link to comment
Canned Nerd Posted June 22, 2009 Share Posted June 22, 2009 They should last a couple years minimum if processed and stored properly. My pictures never last that long however due to human involvement (consumption). Link to comment
Violet Posted June 22, 2009 Share Posted June 22, 2009 Yesterday, i jarred some bread and butter pickles. It was very easy and i will plan to do this to all my cucumbers. Does anyone know the shelf life of pickles? Shelf life optimum is a year, but after that they are still safe ( as long as properly processed to start with, of course). After that it is a quality issue, not a safety issue. They can get softer over time, things like that. Link to comment
Josephine Posted June 22, 2009 Share Posted June 22, 2009 I'm going to can chicken stock. Today, I hope! Link to comment
Kelly Posted June 23, 2009 Share Posted June 23, 2009 I didn't do all this tonight but in about 2 weeks I've canned 34 qts of green beans, today 3 qts and 7 pints pickles and tomorrow will be zucchini relish. Kelly Link to comment
ScrubbieLady Posted June 23, 2009 Share Posted June 23, 2009 How nice for you ! Have you made any Asian plum sauce ? I used to make it, but since having diabetes I haven't. It is good for dipping chicken strips in. No haven't tried it but sounds good. I extracted juice from most of the plums that have been picked(we aren't finished yet) and I have two 2-liter bottles and 5 qts of juice. Can you give me the recipe for the Asian plum sauce or tell me where to find it? Link to comment
Violet Posted June 23, 2009 Share Posted June 23, 2009 It is in the Ball Blue book. It calls for dark plums, I think, but most of the plum sauce I see sold is yellowish in color. Use what you have, it should be great ! Link to comment
ScrubbieLady Posted June 23, 2009 Share Posted June 23, 2009 Thanks Violet, I will try that. The plums that I have now are wild yellow plums but right next to them is a tree with the regular eating plums and they are still getting larger but not ripening yet. I can't wait. Link to comment
JCK88 Posted June 23, 2009 Share Posted June 23, 2009 12 pints low sugar strawberry jam 7 quarts strawberry lemonade Link to comment
SandyinHouston Posted June 23, 2009 Share Posted June 23, 2009 Sliced peaches, peach preserves and plum jam. Have a few more plums to finish up tomorrow. Link to comment
ncnewbie Posted June 25, 2009 Share Posted June 25, 2009 Hey Ya'll Ive kind apainted myself into a wee bit of a corner, but it was a good sale. Yesterday I bought 100 lbs of red potatoes, about 90lbs (or more, HUGE bags) of collards, 25-30 lbs of sweet potatos and 30 lbs of pickling cucumbers with the idea I was goign to can can can... but the other money I set aside to PURCHASE said canner went POOF in unexpected expenses. The potatoes will hold for a while (and I am actually wanting to dehydrate at least one bag of those but the collards are limited life once cut. What can I do? I will have new money on monday (at the latest)... should I wait, or just try to freeze and dehydrate them so i dont lose it all? OH! and if anyone has a collard recipe with ham and onions (stomach rumbles at the thought of them! YUM!) PLEASE share! I think I have a lead on some cheap rutabagas...anyone ever canned these? Maranatha! Monique Link to comment
ArmyOfFive4God Posted June 26, 2009 Share Posted June 26, 2009 7 quarts strawberry lemonade Where is that recipe? *bats lashes* LOL Link to comment
Violet Posted June 27, 2009 Share Posted June 27, 2009 Strawberry lemonade is in the Ball Blue book. Link to comment
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