Ghost of City Life Posted July 3, 2012 Share Posted July 3, 2012 WOW! I had no idea. Thanks for letting me know. Quote Link to comment
Violet Posted July 4, 2012 Share Posted July 4, 2012 Actually, they can take a month or more to gel. Don't give up yet ! Quote Link to comment
FarmLife Posted July 4, 2012 Share Posted July 4, 2012 28 pints of tomato sauce and 14 half pints of tomato jam. Quote Link to comment
Ghost of City Life Posted July 7, 2012 Share Posted July 7, 2012 Wow! A month? Glad I have y'all as a resource ! I am going to pickle beets today. The BB calls for 3 quarts of raw beets. Is this as many raw whole beets as i can fit into a quart measure or what is the best way to measure them?Any insight is much appreciated. -Ghost- Quote Link to comment
Canned Nerd Posted July 7, 2012 Share Posted July 7, 2012 I just pack the beets until I run out of them. I prefer pint jars since I'm the only one eating them. How many jars I get depends on the size of the beets themselves. I prefer the large ones which are sliced before going into the jars. I almost always have brine leftover, which goes into a jar for the frig and pickles whatever veggies happen to be in the frig at the time. Quote Link to comment
sewandsew Posted July 7, 2012 Share Posted July 7, 2012 Okay, just finished up the salsa for the year. WOOOHOOOO! 60 pints sitting on my counter ready to be sharpied and put away in the cupboard! Sewandsew - stewed squash? How does that can up? I grew up on canned zucchini and coudn't stand the mush that would come out of the jars. *shudder* Do you have a recipe that keeps it firm? I've tried pickling it too, but again, it just mushes on me. I would love to find a decent way to preserve zucchini. It is soft. I usually cook it down with onions. You can fix it like you would a salmon patty. Quote Link to comment
dogmom4 Posted July 7, 2012 Share Posted July 7, 2012 I canned an apricot jam...in the class I took. The instructor was very thorough and the jam was delicious! Quote Link to comment
Violet Posted July 8, 2012 Share Posted July 8, 2012 The only safe way to can zucchin squash is with tomatoes in specific ratios or for pickles or relishes. Otherwise it should not be canned. Quote Link to comment
Dee Posted July 9, 2012 Share Posted July 9, 2012 With the drought I'm very lucky to have 3 quarts of beets in the canner. Quote Link to comment
sassenach Posted July 9, 2012 Share Posted July 9, 2012 (edited) No garden here but even the store here does not carry beets, I believe. I will have to make a point of studying the produce section again. I love beets! I tend to not buy canned veggies anymore because for some reason with the sodium, being sensitive to it, its too much or the added preservatives in commercially canned..... I don't have the same reaction when its homecanned??? I wish I could get a bushel of them and can some up! Edited July 9, 2012 by arby Quote Link to comment
Ghost of City Life Posted July 9, 2012 Share Posted July 9, 2012 I canned all of my Chioggia Beets yesterday. Turned out to be a mere 2 pints, but they turned out beautiful. Because they are not that deep blood red and are stripped white and a light red the jars are a nice pink color Quote Link to comment
Dee Posted July 10, 2012 Share Posted July 10, 2012 I've never planted Chioggia Beets. They sound pretty. I may just try some next year. I have 4 quarts of greenbeans in the canner. Quote Link to comment
ScrubbieLady Posted July 10, 2012 Share Posted July 10, 2012 Felt good that I put up 16 pints of tomatoes this morning until I talked to my buddy and she put up 56 pints over 3 days. And she's sick. That doesn't count the corn and other things she did during the same time period. Quote Link to comment
Daylily Posted July 10, 2012 Share Posted July 10, 2012 We canned a total of 94 pints of blueberries over the past few days. Quote Link to comment
Dee Posted July 12, 2012 Share Posted July 12, 2012 5 more quarts of beets. I keep telling myself that these little amounts will add up in time but it sure is a slow process with this droughty weather. Quote Link to comment
homeschoolshe Posted July 20, 2012 Share Posted July 20, 2012 Canned 6 jars of peach jam. Quote Link to comment
homeschoolshe Posted July 21, 2012 Share Posted July 21, 2012 14 quarts of tomatoes that we picked up at a produce auction today. Hubby even pitched in and helped start to finish. He now has a new understanding of the time it takes! Really enjoyed working with him on one of MY projects! Quote Link to comment
Jori Posted July 21, 2012 Share Posted July 21, 2012 14 pints of corn for us. More to finish tomorrow. 26 pints of corn with my sister. I think she will be buying a pressure canner once DH goes back to work. Will pick up half a bushel of peaches tomorrow. The farmer my produce place uses in Michigan started will 500 trees and between the frost in March and heat and drought he is picking 50 trees. Quote Link to comment
Dee Posted July 21, 2012 Share Posted July 21, 2012 5 1/2 pints pickled beets. 5 pints plain beets in the pressure canner now. Quote Link to comment
Jori Posted July 21, 2012 Share Posted July 21, 2012 11 pts of corn pinging now. Quote Link to comment
homeschoolshe Posted July 21, 2012 Share Posted July 21, 2012 DD#2 and DD#3 and I canned 14 jars of jam - 8 peach and 6 banana. Quote Link to comment
Violet Posted July 22, 2012 Share Posted July 22, 2012 Chuck stew meat, 9 pints, 4 pints green beans. Quote Link to comment
ScrubbieLady Posted July 22, 2012 Share Posted July 22, 2012 17 pints of tomatoes today. Last Friday it was 9 half-pints of crabapple jelly and 10 half-pints of wild plum jelly. Quote Link to comment
Jasminegirl Posted July 23, 2012 Share Posted July 23, 2012 11 pts of corn pinging now. Don't you just LOVE the sound of the "PING" Can't make myself leave the room and have to turn my tv, radio,even the air conditioner off or down low just so I won't miss a single one! Love it!!! Quote Link to comment
Jori Posted July 23, 2012 Share Posted July 23, 2012 13 pts peaches My sister was so excited to hear the pings. Quote Link to comment
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