Summer Canning 2014
 

So Far --

Dewberry Preserves (3 pint jars)
Dewberry Jelly (2 pints and 4 cup jars)
Pepper Jelly (4 cup jars)

Up Next --
More Pepper Jelly
Salsa Roja
Salsa Verde
Dill Pickles
Blackberries in Syrup
Blackberry Vinegar
Stawberry Preserves (if I can find strawberries that I trust for the right price)

Deeper in to Summer--
Peach Butter
Figs
Spaghetti Sauce
Creole Sauce
Wild Currant & Lemon Jelly
Field Peas
More Pickles

Later Summer Early Fall
Muscadine Jelly
Pears in Syrup

I'll post quantities as I get them done. I have other things that I want to try but am uncertain if I can grow or acquire the produce for them at this point. If I make them I'll add them to the list.

Post your plans and accomplishments, and I'll drool along. ;)

Blessings,
Kelly

Re: Summer Canning 2015
 

What a great idea!

I plan to do the following this year:

Up next
-plum sauce (using fruit from the freezer)
-strawberry jam

Later in the summer:
-raspberry and blackberry jam
-apricot jam
-peach salsa
-peaches
-damson plums if I can find a new source (we removed our trees last year)
-blueberry chutney

End of summer:
-diced tomatoes with added veggies (I use this for a base in a lot of soups and stews)

If I feel up to it:
-beef soup (I have a lot of bones in the freezer that need to be used, and a good recipe for canning beef soup)

Re: Summer Canning 2015
 

getting ready to do some strawberry jam

Re: Summer Canning 2015
 

I picked some more early blackberries or dewberries today. I think I'm going to boil these out for juice and then I can decide a bit later if I want to make a blackberry syrup with them or jelly or whatever. I'm really thinking about adapting a strawberry-lemonade concentrate recipe that I have to use with blackberry juice instead of the strawberry pulp.

I am thinking I may not be able to get enough peaches to make peach butter this year. A late winter storm has fairly decimated my local u-pick peach orchard. Sad face. :(

Re: Summer Canning 2015
 

I want to can. not sure if it will happen w/ new baby. :cup so I'll follow along.

Re: Summer Canning 2015
 

canning would be so much easier in a community. I think this often......very often....

Re: Summer Canning 2015
 

2015? You're so far ahead of the game! ;)

Re: Summer Canning 2015
 

I grew up canning with my mom and grandma. I do a lot of canning alone, but when my mom is around to help, she somehow gets everyone working together. She doesn't live close to me anymore, so now she usually cans with one of my cousins as the fresh fruits and vegetables become available. Canning in community sounds good. :tu

Re: Summer Canning 2015
 

Fixed the original post. ;)

Re: Summer Canning 2015
 

yes, big canning parties sound like good fun to me.

Re: Summer Canning 2015
 

I had a big bucket of dewberries, lemon juice, honey, and a small jar of lavender sugar. I puzzled a bit and came up with lavender-berry-honey jam. It is some awesome stuff if I do say so myself. 3 pints cooling on the counter as we speak and hoping to make more.... :yum

Re: Summer Canning 2014
 

I'm a canning newbie! I'm going to start with thimble berry jam later this summer. :yes I wanted to make rhubarb-champagne-thimble berry jam but we eat the rhubarb as fast as we can pick it. :lol Note to self--plant more rhubarb.

Re: Summer Canning 2014
 

I'm going to post the Lavender-Berry-Honey Jam Recipe, if nobody minds. If I don't write it down, I'm going to forget it. I just know it.

6 cups of pureed blackberries or dewberries (about a gallon of fresh berries)
3 cups of local honey
1/2 cup of lavender sugar
1-2 tablespoons of lemon juice

Combine all ingredients in a heavy pot. Heat over medium heat until boiling. Boil gently, stirring often, until jam sets (about 45 minutes). Test set with a chill test. Fill jars and place lids and rings. Process in a water bath canner for 10 minutes.

Re: Summer Canning 2014
 

What do you do with it?

Re: Summer Canning 2014
 

Rhubarb pie
Rhubarb tapioca
Rhubarb cake
Rhubarb crisp
Rhubarb cobbler

ETA:
Here are a lot of rhubarb recipes.

Re: Summer Canning 2014
 

Today is Salsa Verde. I'll come back and post how many jars I get done. :)

I didn't have many tomatillos, so only got 3 half-pint jars. However, it is delicious! :yum

Re: Summer Canning 2014
 

I couldn't see a recipe for rhubarb tapioca in that link. Can you share your recipe?

Re: Summer Canning 2014
 

So jealous! Now that the oldest boy is 16 he eats things almost as fast as we can prep them - we hardly ever have leftovers anymore and even when we get a case of tomatoes we eat tomato soup for a week and it's gone :lol

I miss canning and having plenty all the time. Living vicariously!

We love roasted rhubarb clafoutis, too. ETA: I freeze lots of rhubarb and eggs so we can eat it all winter.

I did 8 pints of rhubarb syrup last night; 32 c chopped rhubarb, about 4 c sugar, cooked it down and canned it. We'll mostly use it to flavor yogurt.

Re: Summer Canning 2014
 

My kid beg me to make rhubarb crisp. It takes about 8 cups of chopped rhubarb. I love rhubarb pie, rhubarb cake, pretty much anything rhubarb. I think I'll plant a whole patch of it. :lol

Re: Summer Canning 2014
 

We had watermelon for Memorial Day. I have the rinds, although not many. Trying to decide if I want a couple of jars of preserves or a couple of jars of pickles. :think

Re: Summer Canning 2014
 

Hubby made a rhubarb crisp from ours.

I've never had watermelon rinds.

Sent from my Event using Tapatalk

Re: Summer Canning 2014
 

I've been thinking about what I hope to can this year. I planted tomatoes, and hope to get enough all at once to can. I might order cucumbers to make pickles from our CSA. And peaches & apricots from my friends orchard. Maybe something with berries, but we are pretty well stocked in jam still.

The other thing I really want to try is beans, both black and kidney since that's one of the few things we use canned a lot. Would love to do that at home instead of buying bpa lined cans. But it never has to be done "right now" since I will just buy dried beans and go from there. So it never gets done. Sigh.

Re: Summer Canning 2014
 

I am counting down the seconds until I can make some more HUGE batches of the Strawberry Maple Vanilla jam from Taproot magazine. I made it last year, and it was amazing. We are on our last jar now.

Re: Summer Canning 2014
 

It's kind of a Southern thing, but I did learn today while searching the Internet for something new to do with them that apparently they are also a delicacy in Serbia, Croatia, and Macedonia. Who knew?

I am considering trying to convert them into something that I can use as a pie filling later rather than doing a straight-up preserve or pickle. Something like a mincemeat filling perhaps.

Blessings,
Kelly

Re: Summer Canning 2014
 

I want strawberry jam :pout

I'm totally going to miss the strawberry season here-June.

Re: Summer Canning 2014
 

This recipe too, please. :)

Re: Summer Canning 2014
 

Okay, so Salsa Verde was so good I made more. :yum

I also made more pepper jelly as my peppers have taken off.

I'm still searching for strawberries I don't feel gross about paying what they are asking for.

I did get some raspberries on sale this week and am going to try raspberry lemonade concentrate. My kids love flavored drinks and I feel so rotten about the stuff that comes in the little powder mixes that I thought I'd try to make my own.

Also, I made a berry cobbler for breakfast this morning with my berry preserves and my kids all went back for seconds.

I am hoping to have peas ready to can in a few weeks.

Re: Summer Canning 2014
 

This is the clafoutis recipe I use. It takes a bit longer to cook if you make it with frozen rhubarb (more juices after roasting). Either way, it's amazing. I double it for my family. I double everything for my family. ;)

http://savour-fare.com/2011/06/02/roasted-rhubarb-clafoutis/

Re: Summer Canning 2014
 

A bushel and a half of nectarines at the u pick place means I've got to come up with enough canned goods to make this a good investment rather than a waste of money. I'm planning on nectarine butter, a savory jam with peppers, a chutney, and just putting some in syrup for cobblers and tarts later. I'll post back with recipes of what I ended up doing with them.

Re: Summer Canning 2014
 

Nectarine Butter
24 cups of whole nectarines, washed and stoned but not peeled
4 cups of turbinado sugar (adjust to taste)
1/3 cup of lemon juice

Combine nectarines and lemon juice. Add enough liquid to prevent sticking (about 2 tablespoons or so depending on the juiciness of the fruit). Cook over medium heat until fruit is soft. Process fruit in a food mill to remove skins. Strain fruit puree to remove excess juice. Reserve 2 cups of juice and save any more excess for jelly later. Place fruit puree, one cup of the juice, and sugar in crock pot or roaster. Cook over low heat until proper consistency and flavor is achieved, adding juice as needed or desired to prevent sticking. When butter is set (will mound on a spoon and hold its shape), put butter in jars and seal with clean lids and rings. Process in a water bath canner for 10 minutes. Yield 10 half pint jars.

Re: Summer Canning 2014
 

Can you share your recipe for watermelon rind preserves? We eat tons of watermelon in summer and I think it'd be fun to try this.

Re: Summer Canning 2014
 

Watermelon Rind Preserves

1 ½ quarts prepared watermelon rind

4 tablespoons salt

2 quarts cold water

1 tablespoon ginger

4 cups sugar

¼ cup lemon juice

1 ½ quarts water

½ cup thinly sliced lemon

(about 1 medium)


To prepare watermelon rind: Trim green skin and pink flesh from thick watermelon rind; cut into 1-inch pieces. Dissolve salt in 2 quarts water and pour over rind. Let stand 5-6 hours. Drain; rinse and drain again. Cover with cold water and let stand 30 minutes. Drain. Sprinkle ginger over rind; cover with water; and cook until fork-tender. Drain.

Combine sugar, lemon juice and 1 ½ quarts water in a large sauce pot. Boil 5 minutes; add rind and boil gently for 30 minutes or until syrup thickens. Add sliced lemon and cook until the melon rind is transparent. Pack hot into hot jars, leaving ¼-inch head space. Remove air bubbles. Adjust caps, process 20 minutes in boiling water bath.

Yield: about 6 half pints



From the Ball Blue Blook

---------- Post added at 08:20 AM ---------- Previous post was at 07:16 AM ----------

Today, I'm trying my hand at Nectarine Pepper Jam, a fruit salsa, and a nectarine blackberry combo. I've got to get these nectarines cleared out before it's tomato canning time.

Re: Summer Canning 2014
 

Nectarine Pepper Jam
8-10 cups of nectarines - stoned, peeled, and chunked
2 TBSP lemon juice
3-4 hot peppers (banana, cubanelle, jalapenos, whatever you've got)
3 TBSP apple cider vinegar
vanilla (optional)
1 package pectin
4 and a half cups of sugar

Remove skins and stones from nectarines. Crush fruit and add lemon juice. Slice peppers lengthwise and seed. Place peppers and fruit pulp mixture in a non-reactive container. Add vinegar. Allow mixture to rest in refrigerator over night. Remove peppers from mixture. If mixture is very thick add enough water to make the consistency of a slushee. Place this mixture in a heavy pot and stir in pectin. Heat mixture on medium heat stirring frequently until it comes to a steady boil. Add sugar and the vanilla according to your taste and return mixture to a steady boil. Boil for 1 minute. Ladle mixture into hot jars and affix lids and rings. Process in a hot water bath for 10 minutes. Yields approximately 7 half pint jars.

Re: Summer Canning 2014
 

:ty for the recipe! I've seen many people recommend that book. I should get it.

Fresh or dried ginger?

Re: Summer Canning 2014
 

I have always used dried ginger. It's less trouble to me, and it is easier to sprinkle on the rinds.

The copy of the Ball Blue Book that I have is my grandmother's. :heart You totally need the Blue Book. It is my go-to canning resource. I use it as a starting point for a lot of modifications and alternative recipes that I have made over the years.

Blessings,
Kelly

Re: Summer Canning 2014
 

Okay - Lavender Berry Nectarine Jam is on the schedule for today. The recipe is essentially the same as Lavender Berry Jam upthread except I used some of the nectarine pulp to round out my dwindling supply of berries.

Also, I made nectarine lemonade concentrate and will be doing more nectarine hot pepper jam before the day is out. Are you sensing a theme here? :shifty

I've got watermelon rinds on to soak in salt water. I'm going to try a lemon watermelon rind marmalade. I'm going for something spreadable that my kids will eat like jam. Right now, my husband and I are the only members of the household that eat watermelon rind preserves.

Re: Summer Canning 2014
 

I managed to get the watermelon rind into a marmalade type consistency with lemons. It could stand some refining so that it will gel up a little better, but I'm well on my way. It's very pretty too. My oldest daughter (watermelon rind hater, but lemon lover) pronounced it "very good". :)

---------- Post added at 05:06 PM ---------- Previous post was at 04:58 PM ----------

I did some blackberry infused vinegar that I decided had steeped long enough today. It's in the refrigerator now, settling. I have to decide whether to can it or just keep it in the refrigerator for salad dressings, etc.

Would any of you mind if I posted some pic of my work? I don't want to be a bore, but I will post if anyone is interested.

I've gotten quite a lot put up, and am seriously considering a couple of entries into the state fair canning contest. The deadline for entry is July 25. I'd welcome feedback on whether or not I should go for it. :)

Re: Summer Canning 2014
 

Today is special requests. I am making mayhaw jelly from juice my parents gave me because I have a friend whose grandmother always made it for her. I am also going to try either today or tomorrow to make a Haitian grapefruit marmalade that another friend of mine described to me. I've never really done marmalades until just recently, so please pray this works out for me.

Re: Summer Canning 2014
 

I got some almost soft tomatoes from the farmers market and I had a few of my own, so today I am putting up marinara sauce. This is the first time to break out my pressure canner this season. I'm also looking at doing some more jellies (mayhaw, nectarine, and maybe blueberry) either today or tomorrow. Soon it will be fig season here. That's the next major canning extravaganza. :yum