CalicoKat Posted August 30, 2012 Share Posted August 30, 2012 :D Doing Salsa & Ketchup here this morning. Mrs. Gages mix recipes if you're wondering. This is my first year doing anything with a mix. I'm sure there's something horrible about them because they're just so good! But no HFCS or MSG. http://store.mrswagesstore.com/mrswagketsea.html Apple cider this afternoon. Quote Link to comment Share on other sites More sharing options...
DianeW88 Posted August 30, 2012 Share Posted August 30, 2012 I'm doing peaches today. Three bushels. My husband picked them up at a roadside stand as he drove through Utah farm country yesterday. He wasn't sure he got enough. :001_huh: Tomorrow I'm going to the u-pick farm for a ridiculous amount of tomatoes, zucchini, peppers, raspberries and whatever else they have. It's a canning weekend in my house!!! Oh, and Mrs. Wage's salsa mix is YUMMY!!! Especially because I HATE chopping my own jalapenos. Quote Link to comment Share on other sites More sharing options...
CalicoKat Posted August 30, 2012 Author Share Posted August 30, 2012 I'm doing peaches today. Three bushels. My husband picked them up at a roadside stand as he drove through Utah farm country yesterday. He wasn't sure he got enough. :001_huh: Tomorrow I'm going to the u-pick farm for a ridiculous amount of tomatoes, zucchini, peppers, raspberries and whatever else they have. It's a canning weekend in my house!!! Hopefully he lucked out and picked up free stone for you?! WOW that's a lot of peaches. :D Quote Link to comment Share on other sites More sharing options...
Jennifer3141 Posted August 30, 2012 Share Posted August 30, 2012 I am scrubbing the kitchen for Tomatopallooza starting tomorrow. I have 3 bushels of Roma tomatoes coming in Friday and my best friend, her partner, and I are going to can whole tomatoes, make sauce, salsa, and tomato jam. I've also found a new reipe for mulled apple cider jelly and I'm about a third of the way through making 50 or so pints of applesauce. (I've got 18 pints done so far). Oh, and then I need to make apple pie filling. And I'm in the process of freezing bushels and bushels of beans. I have canned a TON this summer and I am so looking forward to this weekend. But I'm ready to put my canners away for the year soon. I'll can pumpkin next month and then we won't have any fresh produce for canning umti March or April. I'll make small batches of marmalades but that all has to be shipped up here. This was my first summer pressure canning and my first year of using Tattler lids. :001_smile: Quote Link to comment Share on other sites More sharing options...
DianeW88 Posted August 30, 2012 Share Posted August 30, 2012 I haven't cut into one yet, so I have no idea. I'm praying for freestone. :lol: And yes, it's a ton of peaches, so I'm freezing most of them with sugar and cinnamon. I love fresh peach pie in January!! I'm also making a few batches of spicy-vanilla peach jam, because that tastes sooooo good on a cream cheese topped bagel. :D Quote Link to comment Share on other sites More sharing options...
myfunnybunch Posted August 30, 2012 Share Posted August 30, 2012 Peaches here too. A friend picked up a couple boxes for me when she went to the farm stand. I think we'll go pick peaches next week for grilled peaches and peach salsa, then I will move on to applesauce. Cat Quote Link to comment Share on other sites More sharing options...
myfunnybunch Posted August 30, 2012 Share Posted August 30, 2012 spicy-vanilla peach jam Recipe? ETA: Pretty Please? :) Quote Link to comment Share on other sites More sharing options...
Truscifi Posted August 30, 2012 Share Posted August 30, 2012 Fruits and veggies are done here until fall, but I stocked up on chicken leg quarters when they were on sale, so dh and I are planning to boil them and then can the resulting stock and shred and freeze the meat on his off days next week. Homemade stock is just so much better! Oh, and I made a wonderful variation on the Ball peach jam recipe last year just by subbing honey for the sugar (about half the amount). The honey flavor really came through and was delicious! Quote Link to comment Share on other sites More sharing options...
justamouse Posted August 30, 2012 Share Posted August 30, 2012 I'm on a pickling break here. I don't want to chop one more darned thing!!!! Quote Link to comment Share on other sites More sharing options...
Jennifer3141 Posted August 30, 2012 Share Posted August 30, 2012 (edited) I forgot pickles!! Today is the day I take them out of the alum and start the 3 week process of sugaring and vinergaring them. My house is going to smell like cloves and cinnamon tonight. :D Edited August 31, 2012 by Jennifer3141 Quote Link to comment Share on other sites More sharing options...
Bee Posted August 30, 2012 Share Posted August 30, 2012 the sound the jar top makes when it seals. That's what it means to me anyway. Quote Link to comment Share on other sites More sharing options...
DianeW88 Posted August 31, 2012 Share Posted August 31, 2012 Recipe? ETA: Pretty Please? :) You bet!! Spicy Vanilla-Peach Jam 5 cups peeled, pitted, and coarsely chopped fresh peaches 1/4 cup freshly squeezed lemon juice 9 cups sugar (yes, I know it's a ton, but don't reduce it...it's a dessert jam :lol:) 1 1/2 tsp. ground cinnamon 2 vanilla beans (3 inches long each) 1 pounch (3 ounces) liquid fruit Process peaches in a food processor (or a Vitamix :D) until finely chopped. In a stockpot, combine peaches and lemon juice. Stir in sugar and cinnamon until well blended. Split vanilla beans and scrape seeds into peach mixture. Add vanilla beans. Stirring constantly, cook over low heat 4 minutes. Increase heat to high and bring mixture to a rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil one minute. Remove from heat; skim off foam. Remove vanilla beans. Ladle jam into canning jars and process according to the time recommended for your area. Quote Link to comment Share on other sites More sharing options...
CalicoKat Posted September 1, 2012 Author Share Posted September 1, 2012 I am scrubbing the kitchen for Tomatopallooza starting tomorrow. I have 3 bushels of Roma tomatoes coming in Friday and my best friend, her partner, and I are going to can whole tomatoes, make sauce, salsa, and tomato jam. I've also found a new reipe for mulled apple cider jelly and I'm about a third of the way through making 50 or so pints of applesauce. (I've got 18 pints done so far). Oh, and then I need to make apple pie filling. And I'm in the process of freezing bushels and bushels of beans. I have canned a TON this summer and I am so looking forward to this weekend. But I'm ready to put my canners away for the year soon. I'll can pumpkin next month and then we won't have any fresh produce for canning umti March or April. I'll make small batches of marmalades but that all has to be shipped up here. This was my first summer pressure canning and my first year of using Tattler lids. :001_smile: Tomatopalooza, what a great name! I just finished another bushel of them 'sghetti sauce this time. How did the cider jelly turn out? We're making cider now and it'd be fun to try something new. Canning pumpkin via pressure canner or water bath? Quote Link to comment Share on other sites More sharing options...
myfunnybunch Posted September 1, 2012 Share Posted September 1, 2012 You bet!! Spicy Vanilla-Peach Jam 5 cups peeled, pitted, and coarsely chopped fresh peaches 1/4 cup freshly squeezed lemon juice 9 cups sugar (yes, I know it's a ton, but don't reduce it...it's a dessert jam :lol:) 1 1/2 tsp. ground cinnamon 2 vanilla beans (3 inches long each) 1 pounch (3 ounces) liquid fruit Process peaches in a food processor (or a Vitamix :D) until finely chopped. In a stockpot, combine peaches and lemon juice. Stir in sugar and cinnamon until well blended. Split vanilla beans and scrape seeds into peach mixture. Add vanilla beans. Stirring constantly, cook over low heat 4 minutes. Increase heat to high and bring mixture to a rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil one minute. Remove from heat; skim off foam. Remove vanilla beans. Ladle jam into canning jars and process according to the time recommended for your area. Thank you!!! Quote Link to comment Share on other sites More sharing options...
Live2Ride Posted September 1, 2012 Share Posted September 1, 2012 I didn't can hardly anything this year. My garden was just a bust...it happens like that though. THen we were in and out much of the summer so I guess it turned out for the best. I still have good stores of things, but bummed that I'm going to have to buy green beans this winter :( I would love to know if anyone would like to do a jam trade? :D I have regular fig jam, spiced fig jam, apple pear butter, and jalapeno (which is heavenly over cream cheese and ritz or melted brie and crackers!) Quote Link to comment Share on other sites More sharing options...
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