What are you canning from the garden?

[MandM-Mom]

Thought it would be fun to see what others are canning this season from there gardens, I can't believe how much I have canned from the garden this year, the weather was perfect for my garden this year and it is sure to really help the winter budget this year! The best bounty we have ever had!

So far I have canned:
11 pint jars of Bread and Butter Pickles
12 pint Jars of Garlic Dills
16 pint jars of Peach Salsa
10 pint jars of corn relish
6 pints of Dilly Beans
10 Quarts of Tomatoes
8 Quarts of Marinara
8 pints of All-Most Strawberry Jam(Zuchhinni)

Lots more tomatoes to go still!

 

[lulu2]

20 pints of green beans on Sunday morning!

 

[MandM-Mom]

20 pints of green beans on Sunday morning!

Thats great!

 

[pklein09]

It was a group effort, but about 100 quarts of tomato sauce 2 weekends ago. I've also done 3 batches strawberry jam, 1 peach jam, and 1 cherry. I normally do more jam, but just haven't been able to get to it for one reason or another.

 

[MandM-Mom]

Wow, 100 thats alot group effort or not!

 

[patchchild]

One batch each of...

Strawberry jam
Strawberry jelly
Raspberry jam
Chocolate raspberry sauce (divine!)
Bread and butter pickles
Garlic dill pickles
Olive oil pickles
Mild salsa
Medium salsa
Tomato sauce (tiny batch)
Apple sauce (way early this year, wacky New England weather)
Apple butter

I'm planning for the last round of canning to be some use of cabbage.

 

[indimom]

42 qts pole beans
14 qts stewed tomatoes

We also froze over 60 qts of corn (not sure how to count the corn on the cob we froze in gallon bags), 16 qts of zuchini, and a dozen gallon bags of wild blackberries.

I didn't bother doing pickles this year since we still have a dozen qts left from last years canning.

We've got some more beans coming, but not a lot. The rest is done for this year.
Potatoes and carrots galore still in the ground.

 

[pklein09]

Wow, 100 thats alot group effort or not!

That's actually scaled back for us....I remember years of almost 200 quarts - and having to pick them in the fields!!! Now, the farmer just drops off the tomatoes to us.

 

[ChrisinNJ]

Not a whole lot, we made 8 qts of pickles

9 qts peach jam (from peaches we picked at a local farm)



We'll make applesauce when apple season arrives.

 

[Purseval]

We had a lousy summer for everything except hot peppers. We threw out most of our tomato plants but we were waiting for 1 perfect tomato on 1 plant to finish ripening. Saturday morning my wife went out to pick it and it was gone, probably nabbed by a squirrel. I noticed something had also bitten a couple of my Tabasco peppers in half. Whatever it was I hope it had a nasty case of heartburn.

We are on a 2nd batch of habaneros and my first try at Ghost Chiles is going great. The first few flowers withered and dropped off so I started pollinating them myself. Now we have more than half a dozen good-sized peppers coming with more flowers and buds popping up. I can't wait to see one turn red so I can pick it and give it a try.

We just started a crop of Bok Choy. I put a bag of potting soil in the refrigerator for a few days then planted seeds in the cool soil and left the pot inside with the air conditioning. We have about 50 seedlings that I put outside in the morning sun then bring back in when it starts to warm up. Around the middle of September it should be cool enough to move them outside untill they are ready to pick.

 

[curlz2tite]

I would love to can some salsa .Have tomatos & have grown the hot pepper mix( some are like fire) I know this is not the cooking board , but if anyone has a salsa receipe they would share I will get canning . I did pick up pint jars too.

 

[ROSR]

For those of you who have canned salsa, what is your processing method? I have a huge pot of salsa that I made yesterday in the fridge and am trying to figure out exactly how to do it. My mom said you have to be careful how you can tomatoes. We have canned hot peppers in oil and pickled peppers using a water bath on the stove for 10 minutes. I keep reading a 40 minute hot bath for tomatoes. Is that right? TIA

 

[TheBigBadWolf]

I've canned 121 pints of salsa so far.

Frozen about a dozen quarts of tomatoes, 1 quart of mixed colored bell peppers, a dozen quart bags of okra. Still plan on canning green tomato pickles, habanero peppers and jalapeno peppers, and pickled okra.

Here are a couple of recipes I've used for salsa this summer.

Salsa
per Quart of Tomatoes
1 cup bell peppers
1 cup onions
1 garlic clove
1-2 jalapeno peppers
1/2 cup vinegar
1 tsp salt
1 tsp sugar

Cook down salsa, then add a dash of cumin, dash of oregano and dash of red pepper. Put in sterilized pint jars and process in hot water canner for 15 minutes (0-1000 ft. above sea level).


Picante Sauce (this is a sweet salsa but is my DH's favorite)
10 cups tomatoes
2 onions
8-10 jalapeno peppers
1 clove garlic
1/2 Tablespoon garlic powder
1/2 cup sugar
2 1/2 teaspoon salt
1 Tablespoon Lawrey seasoning salt
1 cup vinegar

Chop onions & peppers. Blend tomatoes. Boil 15 minutes. Simmer 1 hour. Put in sterilized pint jars and process in hot bath canner for 15 minutes.

 

[buzz5985]

It is my first year canning. I feel like a failure compared to everyone else. But so far - 3 pints of salsa, 21 pounds of tomatoes yielded 3 quarts and 1 pint of crushed. and 2 quarts and 3 pints of dill pickles. I want to try stewed tomatoes next.

Janis

 

[Brumeiser]

26 quarts and 7 pints of peaches, 15 spiced jam, 9 quarts of spiced peaches, 4 pints of pickle relish, 8 quarts tomatoe sauce, froze 5 freezer container of beans, 18 freezer container of corn, does anyone have a good recipe to make your own pizza sauce?

 

[pklein09]

I know this goes agains all canning methods I've read, but I've never done a hot water bath. When we do tomatoes, the jars are in a hot oven, the lids are in a simmering pan, and the tomatoe sauce is boiling. We jar the sauce, put the lid on, turn it upsidedown, and put it on a towel on the table. The jars always seal and nothing is ever spoiled. I use the same method for jam.

 

[Mkaz]

I know this goes agains all canning methods I've read, but I've never done a hot water bath. When we do tomatoes, the jars are in a hot oven, the lids are in a simmering pan, and the tomatoe sauce is boiling. We jar the sauce, put the lid on, turn it upsidedown, and put it on a towel on the table. The jars always seal and nothing is ever spoiled. I use the same method for jam.

I tried the inverted jar method (for my jam) a few years ago. Everything spoiled.

I should have known better. I have been canning for over 20 years, and have always used a water bath or pressure canner. I don't think I will ever be brave enough to try it again.

 

[pklein09]

I tried the inverted jar method (for my jam) a few years ago. Everything spoiled.

I should have known better. I have been canning for over 20 years, and have always used a water bath or pressure canner. I don't think I will ever be brave enough to try it again.

I think the trick is everything, and I mean everything, must be hot and sterilized (the heat takes care of the sterilizing). I take my jars out of the oven (set at 150º) right before ladling the sauce/jam. The edge of the jar must be clean, and the lid comes out of the simmering water bath as I'm putting it in the rim and on the jar. I occassionally have a jar that doesn't seal, and I just put it in the fridge. I'm sorry you had a bad experience - it's hard to see all the hard work (and the jam) go into the garbage.

 

[MandM-Mom]

It is my first year canning. I feel like a failure compared to everyone else. But so far - 3 pints of salsa, 21 pounds of tomatoes yielded 3 quarts and 1 pint of crushed. and 2 quarts and 3 pints of dill pickles. I want to try stewed tomatoes next.

Janis

I think thats pretty good for your first year of canning, to me it gets addictive. Also my family always want to know what Im working on so they can get a sample jar. I do alot of grilling sauces and bbq sauces and have been tooling with the idea of a sauce and salsa business, we shall see I guess! Good luck on whatever you try next and have fun

 

[marydore]

Canning is my most favorite thing to do in the kitchen. Makes lots of meals so cooking is easier. I like "full meal deals" like soups, chili esp. and meat, beef, chicken, pork, ribs, bolognese (spaghetti sauce with meat in it), beef stew, sloppy joes etc. Am dying to try meatballs. Does anyone out there can i.e. pressure cook can meat? I also do veggies - 48 quarts of whole tomatoes, 18 qts of juice, 4 qts of hot juice, corn, gr beans - yeah!! Anyone want to share recipes? Here is my Bolognese recipe. Great for when you come home from work and don't want to cook:

Spaghetti with Bolognese Sauce

3 Tbsp. Butter
3 Tbsp. Olive Oil
12 garlic cloves, minced
9 ounces, thinly sliced pancetta, minced
3 medium carrot, finely diced
3 medium onion, finely diced
3 rib celery, finely diced
3 pound ground beef
3 pound ground pork
1 – 6 oz. can tomato paste
3 cups dry white wine
3 quarts whole tomatoes, chopped in blender
2 – 14 oz cans chicken broth (3 cups broth)
1 1/2 tsp. freshly grated nutmeg
3 Tbsp. dried parsley or 6 Tbsp. fresh
6 Tbsp. fresh chopped basil
2 Tbsp. Salt
1 Tbsp Pepper
1 cup heavy cream
In heavy bottomed pan melt the butter and olive oil. Add the garlic, pancetta, carrot, onion, and celery and cook over moderately low heat until onion is golden – about 5 minutes. Add the ground beef and pork and cook over moderate heat, breaking up meat until meat is no longer pink (about 8 minutes). Stir in the tomato paste and cook for about 2 minutes. Add the white wine and cook, stirring, until the wine has reduced by half, about 5 minutes. Add the tomatoes, chicken stock, nutmeg, parsley and basil. Bring to a boil over high heat. Season the sauce with salt and pepper and simmer over low heat, stirring occasionally, until it is very thick, about 1 ½ hours or more.
Stir the cream into the meat sauce. Check seasonings for salt and pepper. Bring back to a full boil for at least 15 minutes.
Ladle into jars. It makes about 7 quarts of sauce.
This is AWESOME canned – pts. For one serving or quarts for 2-3 servings!! Process at 10 lbs. for 75 min. for pints and 90 min. for quarts.
HINT: I use a mini food processor to chop up all the veggies - goes fast and works great!