Daelith Posted October 13, 2014 Share Posted October 13, 2014 Got 7 half pints of caramel apple jam done yesterday. Quote Link to comment
Trudy Posted October 16, 2014 Share Posted October 16, 2014 I started out last night with a crockpot overflowing with apples, and ended up this morning with 5 pints of yummy apple butter! I also added 8 more quarts of peas and 2 quarts of yellow squash to the freezer. Quote Link to comment
chefddr Posted October 16, 2014 Share Posted October 16, 2014 I will start canning tomorrow - I have 10lbs of mixed berries for jam, then I am going to go get a few bushels of apples, time for apple pie filling and apple sauce, (I haven't done any of this since before my husband passed away 2 years ago) then hamburger and some chicken. With mom not coming out for her extended stay, I need to stay busy so I don't completely loose my mind! If I didn't have company coming for dinner tonight, I'd start NOW! I was really looking forward to doing this with my mom, she has never canned before! Quote Link to comment
ArmyOfFive4God Posted October 16, 2014 Share Posted October 16, 2014 The last of the apples are finally cooked down into butter & will hit the WBC as soon as DS is done cleaning up lunch dishes. I'll let you know my final tally when I'm done Quote Link to comment
ArmyOfFive4God Posted October 17, 2014 Share Posted October 17, 2014 OK, so I got a 1/2 bushel Granny Smith, 1/2 bushel of Mutsu & a 1/2 peck Of September Wonder (I think) yielded the following: Apple butter: 6- 12oz 3- 4oz 8 half pints Cinnamon Apple pancake sauce: 6 half pints Fried apples- 8 pints Caramel Apple Jam: 6.5 half pints Applesauce: 10 pints 1 12oz jar We also ate quite a few- YUM!!! I think that's everything! Sunday we visit another orchard to get more apples Quote Link to comment
chefddr Posted October 17, 2014 Share Posted October 17, 2014 (edited) Today and tomorrow I am making Jam. My mom is actually coming and I got 4 10# bags of chicken leg quarters for less than $5 a bag, I am going to teach my mom who is a REAL CHEF how to can meat next week!!! We are going to get apples too and do that apple pie filling/applesauce/apples with onions that I have been thinking about too. Who knows, maybe she will get bitten by my bug and buy me 20# of HB and I will can that up too!!?? Edited October 17, 2014 by chefddr Quote Link to comment
Wychwood Posted October 18, 2014 Share Posted October 18, 2014 6 pints of beef. Quote Link to comment
chefddr Posted October 18, 2014 Share Posted October 18, 2014 (edited) I need your opinions! My sister and I were talking yesterday about SHTF situation and although we each have a family member in their late 80's obviously we are including them in our group. We have concluded that since I have the house and am out of NY City, it is obvious this will be the BO location. My group is growing! So, since only God actually knows when SHTF will happen, there are now 8 in our core group. I guess it makes sense to can in Quarts vs. Pints? Hmm, now that I am thinking more, even if we lost our seniors, quarts makes more sense since more than half our group are adult males. Edited October 18, 2014 by chefddr Quote Link to comment
kully Posted October 18, 2014 Share Posted October 18, 2014 I am seriously low on quart jars, used most of the remaining on the chicken soup I canned yesterday. Also did some pints of hamburger and have some more chicken broth to can up today . It may get canned in mayo jars. I have tons of them,bought at yard sales a few years ago,when they started to go to plastic for everything. I figured I'd find a use for glass jars and have dry canned lots in them. Even used for tea glasses too. Quote Link to comment
chefddr Posted October 22, 2014 Share Posted October 22, 2014 18 pints of apple sauce - done! more apples cooking on the stove - will can it up tomorrow. The remaining apples (from my 100lbs + purchase) will be apple pie filling in quarts Then I need more for Apples with Carmalized Onions to go with pork. THEN ~ 40# OF CHICKEN! MY MOM THINKS I AM INSANE - LITTERALLY!!! Quote Link to comment
Jeepers Posted October 22, 2014 Share Posted October 22, 2014 I did 7 quarts of tomatoes yesterday. I found some down in Amish country so I bought them. Probably the last of the season. I also got some green beans to work with tomorrow. I NEED to do soup soon. Quote Link to comment
The WE2's Posted October 22, 2014 Share Posted October 22, 2014 Son brought me four big papaya's, 8 avadaco's and six (?) some sort of Brazilian fruit...anyway...peeled & cubed the papaya & vacuum sealed 4 bags and put them in my frig drawer, plus one for me tonight for dessert :-) Opened the avacado's and pushed the goodies into a grab bag with lots of lemon, gave them a good squishy-squishy and then vacuume sealed (with lots of room at the top to re-seal) and put them in the frig, to add to ??? LOL The other fruit, I have no idea what they are so I just vacuum sealed them & put them in the frig drawer...perhaps somebody here knows what they are? You can't cut them in half, the inside is like a brick, but the inside is sweet and yellow, somewhat tasting like a pinapple (I sampled one). The outer "rind" resembles a cross between a pear and an apple and is part redish and part greenish. I tried youtube and thought they were Sapapoti but I can't cut them in half and there doesn't seem to be any seeds :-( Anyway...they sure taste good and I'll pull one at a time out and eat it ... as long they last! LOL Quote Link to comment
Jeepers Posted October 23, 2014 Share Posted October 23, 2014 Don't know We2. At first is sounded like a mango but they are fleshy inside. Then I looked up guava and they are fleshy inside too. Quote Link to comment
The WE2's Posted October 23, 2014 Share Posted October 23, 2014 Don't know We2. At first is sounded like a mango but they are fleshy inside. Then I looked up guava and they are fleshy inside too. Looked up mango saw one of many pictures...and that's what they are :-) How come the "core" is so hard it can't be cut? Anyway...I'll be munchin' away! LOL Quote Link to comment
Trudy Posted October 23, 2014 Share Posted October 23, 2014 DS and I love mango! Not a lot of flesh, the big 'core' is the seed. Sometimes they are kinda stringy, but oh so delish! Enjoy! Quote Link to comment
Homesteader Posted October 23, 2014 Share Posted October 23, 2014 (edited) We used to go out and pick up Mangoes off the ground in SE Asia. They're a bit difficult to carve up. Use your sharpest knife to slice it away from the seed. We used to look for the ones from the Philippines. They were the biggest and sweetest to eat. We'd dig a hole and plant the seed. We never saw the results of our labor because it took so long to grow a producing tree. Edited October 23, 2014 by Homesteader Quote Link to comment
The WE2's Posted October 23, 2014 Share Posted October 23, 2014 I've just never purchased or eaten a Mango unless it was already cut up and in a frozen bag from the supermarket :-) Same way with Papaya. Papaya wasn't bad at all to peel and cut. But...they were "free to me"! Quote Link to comment
Mt_Rider Posted October 23, 2014 Share Posted October 23, 2014 Here is how to get into a mango. Caution, when making the hatchmark cuts, do not hold in your hand cuz you can easily puncture thru skin to your palm...... http://www.mango.org/how-cut-mango We had mangoes lots while on Maui. Very good .....but messy any way you get into them. MtRider Quote Link to comment
The WE2's Posted October 23, 2014 Share Posted October 23, 2014 I'll be content to just peel and nibble my way around it I think. There's really not that much "meat" to them :-) Quote Link to comment
Mt_Rider Posted October 23, 2014 Share Posted October 23, 2014 (edited) That's what everyone thinks... that peeling/nibbling is the easy way to handle mangoes but it truly isn't. They're hard to peel and the strands prevent you from getting a good grip. You floss your teeth with those strands! Two slices and the hatch cutting....push the thing inside/out and slice the square sections off the back of the peel. Sooooooooooooooooo much easier. But make sure you're making slices on the flat sides of the seed. MtRider ....wanna know how to pick mangoes? VERY tall trees. My Hawaiian friend demonstrated: stand under tree with hands cupped; look up hopefully and wait. Edited October 23, 2014 by Mt_Rider my English isn't working Quote Link to comment
The WE2's Posted October 24, 2014 Share Posted October 24, 2014 That's what everyone thinks... that peeling/nibbling is the easy way to handle mangoes but it truly isn't. They're hard to peel and the strands prevent you from getting a good grip. You floss your teeth with those strands! Two slices and the hatch cutting....push the thing inside/out and slice the square sections off the back of the peel. Sooooooooooooooooo much easier. But make sure you're making slices on the flat sides of the seed. MtRider ....wanna know how to pick mangoes? VERY tall trees. My Hawaiian friend demonstrated: stand under tree with hands cupped; look up hopefully and wait. Note taken :-) Quote Link to comment
Homesteader Posted October 25, 2014 Share Posted October 25, 2014 Finished off the bean patch before the frost. I canned the last three quarts of beans yesterday. I also ate many of the raw ones because it will be 9 months before I taste that flavor again. Quote Link to comment
Jeepers Posted October 27, 2014 Share Posted October 27, 2014 Today I canned 31 pints of smoked sausage, potatoes, green beans and onion mix. Tonight or tomorrow I plan to do chicken veggie soup. I'm tired. Hopefully a nap will revive me. Quote Link to comment
Jeepers Posted November 3, 2014 Share Posted November 3, 2014 I finished up canning chicken veggie soup this weekend. I think I ended up with 32 pints. I did some ham veggie soup last year and it was a nice change. I just put 16 pints of corn chowder in the canner. I'm not too sure about it. It's basically chicken veggie soup without the carrots but twice the corn. I suppose it will be a subtle change from the veggie soup but I think it's a stretch to call it chowder. I still have bean soup to do this week. Having a double decker canner has sure made a big difference. The jars are so pretty. Quote Link to comment
Jeepers Posted November 8, 2014 Share Posted November 8, 2014 I just turned off the canner and waiting for the pressure to go down so I can open it. I'm tired and want to go to bed. I canned some ham and potatoes. I've never had it but it sounded good. I suppose it will be a nice change from ham and beans that I STILL want to can. I only had enough potatoes for 8 pints so I used the little canner. I'll probably try a jar of them to see if I want to do another load. Although, in an emergency situation I think they would taste just fine! Especially with some cornbread or homemade regular bread to sop up the juice. I think I just talked myself into doing another batch next week. Quote Link to comment
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