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Canning 2015. Who is canning what?


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#16 David Brown OFFLINE  

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Posted September 15, 2015 - 11:41 AM

Our canning is about done for the year.  Spaghetti sauce, pizza sauce, chili sauce, salsa & tomato juice and chopped tomatoes to use later for other things.  Oh, we made and canned tomato soup as well.  Beans didn't do squat mainly because the deer enjoyed them.  Had kraut from last year so we didn't bother with that.  Shame as we've had some of the best cabbage we've ever grown this year.  Things are rock solid.  We still have the sweet hot mustard to make.  We froze what beans we had and got some corn to freeze.  We just gave over two bushels of tomatoes away yesterday.  This canning business is a lot of work but it's SOOOOO worth it.  Not sure I could ever eat spaghetti with sauce from the store again.  Sometimes we make apple pie filling if we get a good deal on apples.  That's nice in the middle of February.  Nothing like turning seat time into year round food!


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#17 oldedeeres ONLINE  

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Posted September 16, 2015 - 01:00 AM

Froze the last 26 bags of sweet corn yesterday, and made up the first batch of my hot, sweet salsa tonight. This one batch used up all the jalapeno peppers I managed to grow, all 42 of them. Yes, it's HOT! Will have to buy peppers for the next batch.
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#18 skyrydr2 ONLINE  

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Posted September 18, 2015 - 03:19 AM

About all I have left to do is APPLE sauce, maybe a few jars of pears and then hot pepper jelly and relish, oh how I lovey hot pepper relish!! I'll eat it with out the hotdog in the role, yummm yummm, way better than a pickle relish I think. I'm glad the tomato's are done...corn is done.. Squashes are all picked , only have cabbage and rudabagas left , managed just shy of 1000 lbs of potatoes from a 50 lb bag of seed taters.. Not bad I'd say, not sure if I'll plant that many again , with out a tater digga it was a ton of work.

#19 daytime dave OFFLINE  

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Posted September 18, 2015 - 07:58 AM

So far this year, all I have done is pepper jam.

 

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#20 karl OFFLINE  

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Posted September 19, 2015 - 10:46 AM

Canning,its a givin around here. apples and tomato's

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Edited by karl, September 19, 2015 - 10:52 AM.

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#21 JD DANNELS OFFLINE  

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Posted September 20, 2015 - 09:06 AM

5 gal bucket of tomatillos came to the house, so there is going to be a batch of salsa verde put up.
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#22 coldone OFFLINE  

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Posted September 21, 2015 - 05:59 AM

Canning continues here at CarterCreek. Peaches were made into peach butter and peach pie filling. Apples turned into apple butter, apple sauce, and dried for fried apple pies. Just got 43lbs of muscidine grapes, going for jelly and juice. This has been one of our busiest years for canning, we found great prices on all the stuff we did not grow. I tried doing kraut but I did not keep up with the daily maintenance and the flies got into it. So I had to throw it out.


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#23 skyrydr2 ONLINE  

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Posted September 21, 2015 - 11:04 AM

I will do some kraut later in the season when the danged flies are gone. I broke my squeeze food mill the othe day doing grapes... New one says specifically it will NOT do grapes as the seeds are too large..... DOH!! No wonder I bblew the back out of it... Well hopefully the new body will be here before Apple season starts or I'll be in deep doo-doo with the wife and kids, as they love applesauce.
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#24 skyrydr2 ONLINE  

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Posted September 21, 2015 - 06:20 PM

Well this was one of many different things canned in recent days, I took a basket full of these little numbers and turned them into these numbers. 8 jars of red pepper jelly yumm yumm !!!

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Edited by skyrydr2, September 21, 2015 - 06:21 PM.

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#25 KennyP ONLINE  

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Posted September 22, 2015 - 06:41 AM

Looks like you will be well stocked for the winter!


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#26 oldedeeres ONLINE  

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Posted September 23, 2015 - 05:38 PM

I will be doing kraut as soon as the more perishable stuff like tomatoes are dealt with. To keep the fly problem down with kraut I pack it in a 5 gallon stone crock, fill a strong plastic bag with water, tie it shut and put it on top of the kraut. The water flows over all the nooks and crannies on the top of the kraut and makes an air tight seal around the edges. It is heavy enough to keep the kraut submerged in its own juice. My crock is actually an old cream churn, smaller at the top than half way down, and I tie a tea towel over the top with elastic---- no flies!


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