What's Everybody Canning?

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Garden didn't do good at all this year as it was planted late. Good for yall for having such great success. We may buy a bushel of toms to can. I'll really miss the home grown flavor of our own but guess its better than store cans.
 
snappy1 said:
Do you blanch it or just cut and freeze?
Click to expand...

We just cut and freeze. We like it breaded and fried so putting it up this way seems to work well.

Meer sorry your garden hasn't turned out as well as you expected. Some of mine has, some was too late to put up anything early. So we went and bought some maters. I'd rather have them canned up than to wait and see how our's ends up doing. We can always can more if they turn out. Plus what we bought was grown within a couple miles of where we bought them at. We drive right by the fields on our way to the market.
 
gonna have a canning session tomorrow. Mother wants peach pickles for the holidays. so i got them ready, now they are plumping overnight. Hubby wants breakfast taters, so i did prep work on that today. also have watermelon to get on dehydrator.
 
Our green bean shelf is full. I told hubby we had to eat the rest. We have enough that I will probably do another batch in the canner then figure out where to put them in the pantry.
@Bacpacker Did you ever show us a pix of your garden. I know someone with a fabulous garden posted a pix, but can't remember if it was yours. If not - ah-hem, picture please:)
 
20 pints of tomato sauce.

Freezing the tomatoes first makes life so much easieŕ.
When you defrost them they let go of so much water that you can drain off which makes the boiling/reduction time so much
less.
Less fuel used to get them soft before feeding them through the strainer tomato mill.

It speeds up the whole process and you use less energy.

I had to freeze them so I could get a batch that was big enough to make sauce and I did freeze them without their green tops.

I will be doing this method again.
 
Wow @Tank-Girl you're ahead of me big time. I just did the first small batch of sauce - 6 jars. We ran out last year so I'm on a mission. I'm growing paste tomatoes and they don't have half the water in them. Wasn't bad at all time-wise compared to the past using regular tomatoes. The vines are loaded so looking forward to more.
Also, canned a batch of green beans. Our GB shelf is full! Had to scooch jars to make them fit. We are trying to eat them, but they are out producing what we can eat. Corn and peppers are also on but only planted enough to eat.
 
Pickles! Sweet and dill pickles and relish. Followed by tomatoes and then strawberry jam.
 
@Meerkat Might put an add on Craigslist that you are looking to buy some homegrown tomatoes- usually cheaper than store bought and as you said so much more flavorful.
Our peas didn't give us enough and I had a bit of a learning curve being at this low of an elevation. Sooo, today I purchased some frozen peas and so far canned 17? pints. Will probably do another dozen- ish jars tomorrow. I like frozen, but like to have some just to "heat n eat." Also, tomatoes are turning so will be working on those within the upcoming week. This the season :brewing:
 
Finished up the peas this morning. They should just about be cooled so I can get them on the shelf. Picked two bowls of tomatoes. Glad for it as I ended up running out of tomato sauce last year and had to buy store bought. Also, down to 5 pints of diced so will be good to replenish the supply:)
 
Pickled another dozen and a half eggs. Also, processed our tomatoes- 6 half pints of sauce and 4 pints diced. It doesn't sound like a lot, but doing them as the fruit ripens. Hubby found pint jars on Craigslist $5/dozen so responded- fingers crossed. I have lots of quart jars, but it's just the two of us so I use lots of pints.
Also up the mountain this morning, noticed the blackberries are turning and it won't be long before the plums are also ready. :)
 
6 pints of stewed tomatoes.

It wasn't a big enough batch to run through the tomato strainer so I drained off a lot of the mostly clear juice and put the pulp
in pint jars with a teaspoon of salt and a teaspoon of sugar.
The jars look really pretty on the shelf and nothing beats the sound of lids pinging.
It's the sound of a job well done.
 
When we were up the mountain, I picked just shy of 2 gallons of pink plums. I don't make jelly often as we seldom eat grains or sugars, but I just couldn't let them fall and go to waste. I will make some jelly and give it as gifts. This morning I started juicing them. Got first quart of juice done. I do it the old fashioned way, heating the fruit and mashing it then draining it through a jelly bag. I will try to get finished up this evening after work. Then I can make the jelly:)
 
Got the crock pot full of second batch of spaghetti sauce, got 4 pints out of first batch.
Ate some for several meals.
Got 9 quarts of tomatoes, juice, spices, peppers, onions going in pressure canner, hopefully will have 18 or more pints salsa.
Have enough tomatoes left will make eventually black bean, corn tomato salsa maybe 9 pints of it.
Got processed this morning 1.5 dozen corn on cob, vacuumed the air out, sealed in chest freezer mid morning.
When I water bath the salsa, will take part of the juice for my version of V 8 juice.
Next week will try to make jelly out of fruit juice, hopefully it will work.
Making that up for Christmas gifts.
I figure I need 296 pints of salsa of various kinds to last till next year garden time.
96 quarts of various salsa for Christmas gifts, casseroles etc.
Got the tomato skins laid out on cookie sheet ready for the oven later to dehydrate it.
Then I will have tomato powder too.
 
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