#136445
August 7th, 2006 at 10:22 AM
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Here is some of what I canned this year. Top row: Roma Green Beans Red Sour Kraut Pickled Jalapenos Second Row: Roma Greens Beans and New potatoesDill Pickles Tomato Juice Tomato Wedges Third Row: Tomato Sauce Apple Sauce Bread and Butter Pickles (In Back) Smoked Pureed Jalapenos Fourth Row: Peach Jam Plum Jam Apple Jelly
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#136446
August 7th, 2006 at 10:26 AM
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Joined: Feb 2005
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Plus I have a little bit in the freezer.
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#136447
August 7th, 2006 at 10:41 AM
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Joined: Mar 2006
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Great job Pat!!
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#136448
August 7th, 2006 at 11:00 AM
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Joined: Feb 2005
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I just put up the Peach Jam today.
Some of that is from last year, but 80% is this years.
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#136449
August 7th, 2006 at 12:51 PM
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Joined: Jan 2005
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Wow!!! Pat, could you PLEASE post your recipe for the smoked pureed jalapenos?? Everything looks fantastic!!!
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#136450
August 7th, 2006 at 12:59 PM
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Joined: Jul 2005
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Wow Pat you have been busy Looks great!!!!! So far all I have canned is green beans, sweet pickles, sweet pepper relish & sweet pickle relish. I will do apples in the fall and my taters are still in the ground. I also have a freezer full of okra & squash.
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#136451
August 7th, 2006 at 01:09 PM
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Joined: May 2006
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Gee, Pat, you HAVE been busy! Gathering for the winter huh. Thanks for sharing. Sue
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#136452
August 7th, 2006 at 01:17 PM
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Joined: Jul 2005
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I haven't canned anything in years. Have always loved the jelly. I used to make it from pineapple juice. Sure was good.
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#136453
August 7th, 2006 at 01:20 PM
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Joined: Feb 2005
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Originally posted by ChristinaC: Wow!!! Pat, could you PLEASE post your recipe for the smoked pureed jalapenos??
Everything looks fantastic!!! Well it is simple. I smoked them in the smoker and pureed them in the blender, and added some generic pickling brine. I use 5 cups of Vinegar, 1 cup of water, and 4 teaspoons of salt. Bring all of this to a boil and add however enough to the peppers to make it smooth. And whatever is left over stores nicely on the shelf, you don't have to refrigerate the left over brine. I use this brine for just about anything I pickle. (You can add whatever flavorings you want for other uses.) Then jar it up, it's good as an additive for just about anything, it adds a nice smokey, hot pickled taste to what ever you add it too.
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#136454
August 7th, 2006 at 01:25 PM
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Originally posted by Squirrel: Gee, Pat, you HAVE been busy! Gathering for the winter huh. Thanks for sharing. Sue And come January I can open a jar of Green Beans and New potatoes!!! Canning is a lot of work, but I enjoy it. I still have AppleButter to make!!! YUMMMM!!!!!!
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#136455
August 7th, 2006 at 01:26 PM
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Joined: Aug 2004
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YUM!!! Will be doing that one for sure.
Also, your apple jelly looks so clear! It all looks great Pat!
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#136456
August 7th, 2006 at 01:31 PM
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Joined: Feb 2005
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Originally posted by Triss: YUM!!! Will be doing that one for sure.
Also, your apple jelly looks so clear! It all looks great Pat! Well the apple jelly was a 'by product', I made Applesauce, and Applebutter, and had some peals, and cores to do something with. So I bought some SureGel and made some jelly.
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#136457
August 7th, 2006 at 01:45 PM
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Joined: Aug 2004
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Well it looks good!! And now I know why it is so clear, I bet you just strained all the icky stuff out and ended up with that great looking juice leftover! Good idea!
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#136458
August 7th, 2006 at 01:52 PM
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Joined: Sep 2005
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Wow we shoudl be calling you Busy Beaver!! Your stash looks great Pat!
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#136459
August 7th, 2006 at 01:55 PM
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Joined: Feb 2005
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I was afraid it wouldn't taste very good. I had to add some water in order to get enough juice to make the Jelly. But after I tasted it and it was just fine.
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#136460
August 7th, 2006 at 01:57 PM
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Joined: Feb 2005
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Originally posted by ShirlS: Wow we shoudl be calling you Busy Beaver!! Your stash looks great Pat! I am just about out of jars, I need to find some more. I have a lot of jelly jars, 1/2, and 1/4 pints, but just about out of pints and quarts.
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#136461
August 8th, 2006 at 11:46 AM
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Joined: Oct 2005
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WOOOOOOWW A canner after my own heart I love Applebutter AHHH How far away are you guys from Dallas?? Me and Jimmy may just have to make a road trip!!!
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#136462
August 8th, 2006 at 11:53 PM
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Joined: Apr 2006
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I wish I knew how to can things. Your shelves of canned goods look wonderful.
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#136463
August 11th, 2006 at 04:56 AM
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Compost Queen!
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Compost Queen!
Joined: Apr 2003
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Originally posted by ChristinaC: Wow!!! Pat, could you PLEASE post your recipe for the smoked pureed jalapenos??
Everything looks fantastic!!! I WAS THINKING THE EXACT SAME THING.... Pat, you are one awesome dude.... Give yourself one gia~gando pat on the back... A job wellllllllll done.... (insert gremalin's holding award)
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#136464
August 11th, 2006 at 12:34 PM
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Joined: Feb 2005
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#136465
August 11th, 2006 at 12:40 PM
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</font><blockquote><font size="1" face="COMIC SANS MS, Verdana, Helvetica, sans-serif">quote:</font><hr /><font size="3" face="COMIC SANS MS, Verdana, Helvetica, sans-serif">Originally posted by Wrennie: <strong> I wish I knew how to can things.
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#136466
August 11th, 2006 at 12:43 PM
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Joined: Aug 2004
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Oh yum Pat, that one sounds really good!
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#136467
August 11th, 2006 at 01:25 PM
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Joined: Apr 2006
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i have a water bath canning 'kit' and book but I'm scared to try. Something about boiling water and glass.
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#136468
August 11th, 2006 at 01:42 PM
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Joined: Feb 2005
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I place the jars in a 250* oven to keep them warm, put the flat in a small sauce pan, at just under a boil. And I keep the tea kettle full of hot water just in case I need to add some water to the canner.
And what ever I am canning I ALWAYS hot pack, I have cracked a few jars, but if the jars are hot you won't have any problems.
I don't use a metal plate in the bottom of the canner, but my pressure cooker came with one that will work, but my big sauce pot really isn't as tall as it needs tot be so I don't use the plate, I do use it when I can with the Pressure Cooker.
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#136469
August 11th, 2006 at 01:48 PM
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Well canning IS a lot of work, but the wife won't let have a Girl Friend. You could let her have a boyfriend, and then he could do it all!
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