Canning

[Anonymous]

Anonymous wrote:We have a peach tree, so I do a lot of jars of peach jam.

LUCKY! We had apricot and plum trees growing up (and avocado trees; I grew up in CA). I took all that homemade jam for granted!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I like to can, but it’s been a strange summer, not in a good way, so be done nothing beyond some strawberry rhubarb jam in the spring. I still have a lot of pickles from last fall so probably won’t do any this year. I will make a few batches of applesauce, though I just freeze that, not can. I used to do at least 16 quarts every fall when my son was young, but he’s now grown so I don’t need much.
I’ve never canned tomatoes. I freeze my home grown ones, then use them to make pasta sauce throughout the winter. My tomatoes didn’t do well this summer so won’t have many to freeze.

But you found rhubarb! Nowhere near me seemed to have it when I had enough berries to make decent use of it.

Tomatoes are a ton of work, but it goes by pretty fast when you can get into the flow of it. I don't really look forward to the canning, but I definitely look forward to the cans when it's mid-winter and there's not a single bit of "actual tomato" flavor to be found anywhere else!

Harris Teeter always carries rhubarb. Sometimes it's nicer than other times, but I can always find it.

I did try there, but they were out. I'll have to go more often. Thanks for the heads up!

[Anonymous]

Anonymous wrote:I picked 200 lbs of tomatoes at a pick your own farm today!
Got them all washed and will can them over the next two days.
I should get about 65 quarts of amazing pureed tomatoes. I'll add in fresh basil from my garden. They will last my family through the winter.
Yup, I'm doing the granny thing too , actually more like Italian Nonna for me!

That's intense! Nonna skills ftw!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I like to can, but it’s been a strange summer, not in a good way, so be done nothing beyond some strawberry rhubarb jam in the spring. I still have a lot of pickles from last fall so probably won’t do any this year. I will make a few batches of applesauce, though I just freeze that, not can. I used to do at least 16 quarts every fall when my son was young, but he’s now grown so I don’t need much.
I’ve never canned tomatoes. I freeze my home grown ones, then use them to make pasta sauce throughout the winter. My tomatoes didn’t do well this summer so won’t have many to freeze.

But you found rhubarb! Nowhere near me seemed to have it when I had enough berries to make decent use of it.

Tomatoes are a ton of work, but it goes by pretty fast when you can get into the flow of it. I don't really look forward to the canning, but I definitely look forward to the cans when it's mid-winter and there's not a single bit of "actual tomato" flavor to be found anywhere else!

Harris Teeter always carries rhubarb. Sometimes it's nicer than other times, but I can always find it.

I did try there, but they were out. I'll have to go more often. Thanks for the heads up!

My mom used to cut it into chunks and freeze it when she could find it. It always defrosted well.

[Anonymous]

Anonymous wrote:I picked 200 lbs of tomatoes at a pick your own farm today!
Got them all washed and will can them over the next two days.
I should get about 65 quarts of amazing pureed tomatoes. I'll add in fresh basil from my garden. They will last my family through the winter.
Yup, I'm doing the granny thing too , actually more like Italian Nonna for me!

[Anonymous]

I remember when grocery stores would have stacks of flats of peaches and pears for canning in late summer, not often seen any more. But my grocery store did have a sale on bartlett pears so I bought a bunch, canned 5 quarts and filled the canner with jars of rhubarb. I didn't cook down the rhubarb before canning which I probably should have done, so we'll see how that goes. I'm not seeing a lot of tomatoes on my plans but if I have enough to can I will do that. I just roast the tomatoes to remove skins and plop them in. I try to remove seeds as much as I can.

[Anonymous]

Anonymous wrote:I remember when grocery stores would have stacks of flats of peaches and pears for canning in late summer, not often seen any more. But my grocery store did have a sale on bartlett pears so I bought a bunch, canned 5 quarts and filled the canner with jars of rhubarb. I didn't cook down the rhubarb before canning which I probably should have done, so we'll see how that goes. I'm not seeing a lot of tomatoes on my plans but if I have enough to can I will do that. I just roast the tomatoes to remove skins and plop them in. I try to remove seeds as much as I can.

Costco and farmers markets have flats.

[Anonymous]

Tried this recipe today: https://www.ballmasonjars.com/blog?cid=chocolate-cherry-jam

It does not jam. Yes, I used pectin, the right kind, the right amount. Yes, I boiled. However, the end product is basically cherries in chocolate syrup. It's tasty, but it's not jam. Probably going to be delicious in yogurt, oatmeal, etc., but it's not jam.

If you're looking for a delicious dessert you can gift to your friends, this might be the perfect fit!

[Anonymous]

You need to use Clear Gel in that recipe. It is different than pectin.

[Anonymous]

Anonymous wrote:

Anonymous wrote:The only thing I've done this year is strawberry vanilla jam back in June.

I'd like to make some spicy tomato peach jam (wonderful on grilled cheese), but I haven't gotten to it yet. My tomatoes did poorly, but the small farm down the street always has a ton of seconds that are perfect for it.

Oooh! That sounds amazing! Recipe?

https://www.loveandoliveoil.com/2011/09/spicy-tomato-peach-jam.html

It's perfect!

[Anonymous]

If anyone has a good recipe for spiced. brandied peaches I would appreciate it!