indy gal preps Posted July 13, 2010 Share Posted July 13, 2010 About the firecracker carrots-do you just serve them as you do pickles? I printed off your recipe and am sure I will like them as I love carrots. Link to comment
Pigzzilla Posted July 13, 2010 Share Posted July 13, 2010 About the firecracker carrots-do you just serve them as you do pickles? I printed off your recipe and am sure I will like them as I love carrots. Indy gal, I haven't opened them yet, but I would serve as a pickle. Maybe on a 'relish'tray. They will be sweet from the pickle mix and some heat or spice from the pepper flakes. ....pigz Link to comment
WormGuy Posted July 15, 2010 Share Posted July 15, 2010 16 pints of chow chow. Going in the morning to get another 100 pounds of tomato's and 30 pounds of peas. Oh my aching back. John Link to comment
CDT Posted July 15, 2010 Share Posted July 15, 2010 This week...20 pints sweet bread and butter pickles, 15 pints dill pickles, 7 raspberry jam, and 7 strawberry preserves. Link to comment
ScrubbieLady Posted July 15, 2010 Share Posted July 15, 2010 6 half-pints of sugar free blueberry jam Link to comment
Prickle Posted July 15, 2010 Share Posted July 15, 2010 I did 2 pts of peaches and 3 pts of fruit cocktail. I used Tattler lids. I'm giving them a try. Link to comment
Pigzzilla Posted July 15, 2010 Share Posted July 15, 2010 I recently bought 3 #10cans of enchalada sauce for only $2.50 each. I 'recanned' them and got 10 quarts and 1 pint of sauce. Brought the sauce to a simmer and poured into hot jars and processed for 20 minutes in BWB. Also canned 8 pints of sweet relish. Soon I'm gonna be up to my ears in Roma tomatoes. My tomato plants are loaded. Of my 18 tomato plants 12 are Romas. I think I will make more stewed tomatoes this year, and maybe catsup again..........pigz Link to comment
Violet Posted July 15, 2010 Share Posted July 15, 2010 The fruit cocktail looks nice. I never think to do that. Pigz, I really don't feel that is safe to do, but I guess you are willing to take that risk. You have no idea what the ph of that is, even if it is safe to do in a bwb canner at all. Then, it usually has thickeners added to those cans of sauces. It should be frozen. No commercial foods should be reprocessed like that. Link to comment
Jori Posted July 15, 2010 Share Posted July 15, 2010 12 pints of salsa. Broccoli needs to be harvested, cleaned and frozed. The tomatoes & blackberries that are ready need to be pulled, too. Might run and get a dozen ears of corn to freeze today. I'll be breaking in the dehydrator this weekend with blueberries. It's so hot here, I'm trying to can at night when it's a little cooler (unfortunately, the kids aren't into that schedule). Link to comment
Buttercup Posted July 15, 2010 Share Posted July 15, 2010 11 pints of lime pickles!! And froze a gallon of blackberries! Link to comment
snapshotmiki Posted July 16, 2010 Share Posted July 16, 2010 Blueberry day results--Pie filling --3 pints, 1 quart Blueberry Marmalade--7-1/2 pints and 1 pint Cinnamon Blueberry Jam--7 -1/2 pints and 1 pint Enough for one day. I measured my kitchen space today-- 6' x 8' and includes dining table with 2 booths, fridge, oven with stove, sink, etc. all in that little space! Someday I want a real kitchen again! I could do so much more. Apparently this is ok for now though. Link to comment
WormGuy Posted July 16, 2010 Share Posted July 16, 2010 18 pints of blackeyed peas. John Link to comment
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