Summer Canning 2014

[kklibrarian]

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!

[RiverRock]

Originally Posted by Peaceful Meadows

Rhubarb pie
Rhubarb tapioca
Rhubarb cake
Rhubarb crisp
Rhubarb cobbler

ETA:
Here are a lot of rhubarb recipes.

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

[ArmsOfLove]

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

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

[Blue Savannah]

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.

[Soliloquy]

Originally Posted by canadiyank

What do you do with it?

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.

[kklibrarian]

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.

[canadiyank]

Hubby made a rhubarb crisp from ours.

I've never had watermelon rinds.

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[MrsDuck]

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.

[Punkie]

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.

[kklibrarian]

Originally Posted by canadiyank

I've never had watermelon rinds.

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

[shaslove]

Originally Posted by Punkie

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.

I want strawberry jam

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

[RiverRock]

Originally Posted by Blue Savannah

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

This recipe too, please.

[kklibrarian]

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

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.

[Blue Savannah]

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/

[kklibrarian]

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.