Post in 'The Inglenook' started by Adios Pantalones, Jul 4, 2013.
Good Call, putting some down tonight
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Augie, you keep that stuff away for the stove
I lost almost all my grapes to the heat in July/August plus I lost leaves so something's going on.
Concord grapes survived though.
Got about a gallon and a half of grape juice from three on a trellis cordon
and 33 eight ounce jars from one vine aside the patio on a fence.
After 2 years of tomato blight problems I got about 20 jars of tomato sauce this year but the blight was just late so I've lost quite a few.
I went to Norway in August and my garden watchers picked but didn't water and quite a bit dried up. Oh well.
I've got some pears to do something with. They are starting to drop so they need to get picked. Conserve maybe. Maybe add some cranberries.
Wife did most of this batch of Tomatoes. I think we have enough for another batch the same size.
Last weekend I finally faced my fear of the pressure canner and made 21 qts of chili, it took waaaaay longer than I thought to get the canner up to pressure and back down between loads.
Now that I know it won't explode as long as I pay attention, I'll be making ratatouille tomorrow (not the Disney mouse, Julia Child's version) with the stuff left in the garden
I just bought her that nice aluminum pressure cooker. She likes it and her and I are going to start canning more stuff. We especially like to do our own sauces. I also like the idea of Chili. I will have to get on that! Time to buy some more jars.
We used ground chicken instead of beef because it was on sale at the butcher for .99/lb. and canned beans so I didn't have to over cook it. We didn't make too spicy as I was afraid that the longer it sat, the hotter it would get. There are very few things I go to WalMart for, canning jars is one of them and they always have the wide mouth jars I prefer
I'm canning ratatouille now with all of the stuff left in the garden....yum! I need to go get more jars too at the rate I'm going!
Never had ratatouille. Seen the movie, never ate the stuff though. What goes in it?
It's a veggie stew kinda thing, I use Julia Child's recipe making adjustments for whatever's left in the garden as the season winds down. It's basically eggplant, zucchini, tomatoes, peppers and onions cooked bit by bit and then put all together to simmer. I get lazy and just throw it all together then add the tomatoes as a sauce sort of but there are a lot of recipes on line. It's a great way to can everything at once and then put over pasta or ravioli for a quick dinner. Yum!
Cool. Thanks. I will try to throw some together this week. Wait till I tell my wife I got a new recipe from my friend/mistress!
I have friends traveling and got to raid their garden today. Also harvested some of m taters, stewed more tomatoes, made zucchini bread
Why do I keep thinking of the SNL Dan Akroyd Julia Childs piece?
So this is not quite Canning, but related, Is anyone rendering Fat for Lard, Tallow, or Schmaltz?
I just rendered 10lbs of Beef fat into Tallow. Then made a sauteed rice and veggie thing. I do this often with olive oil... OMG Tallow changes it completely, SOOOOOOOO GOOD!!
Canned some pears last month from the neighbor's trees (they don't eat them). Hopefully going for some apples this weekend for pie filling/spiced apples. No pressure canner yet, so that's about it.
Wild Grape Jelly
I haven't tried canning yet but great thread. Gets me to dreaming of future plans.
I haven't canned in a couple of years, only can when there is an abundance of vegs available.
Normally can tomatoes, salsa, spag sauce, tomato soup, orange/lime habanero sauce, and pickled vegs.
This was a bad year for tomatoes, even had a had time even getting them from green houses in the area.
Due to the limited deer hunt last year, the deer wiped out the garden and most of the fruit trees.
Starting to run low on pickled vegs and salsa, so hopefully next year will be a better tomato year.
I fondly remember picking wild grapes so that my mom could make jelly with them. It's the best flavor out there. Puts anything store bought to shame.
Last job of the season- turkey stock. We had two small birds, one of which I smoked. That's why it is so dark. Made for about 6 qts (I think, some oddball jars there) of some pretty good stuff.
Turkey stock. Is this like chicken broth? Used for soups and the like? I've never seen that canned before.
Yep. Simmered the carcasses with onion, celery, carrot, and garlic. Skim the scum, strain the junk out, run it thru some cheesecloth. I left in the cold garage for a couple of days, until I was able to can it. I skimmed the remaining fat off the top, brought it back to boiling for a few minutes, put it in jars, and pressure canned it.
You can freeze it, as well. I have more shelf space than freezer space, so I can it. Gotta have a pressure canner, though.
I started canning about 6 years ago. My grandparents always had a huge garden and "Nana" canned everything. Unfortunately, I didn't get the bug till they both had passed. Here's a bit of what's on the shelves at the moment.
About 80lbs of meat. Chicken, beef and venison.
The Mrs. makes large stock pots of everything so I can leftovers
Here is some chili, beef stew, vegetable soup and chicken corn soup.
Next we have this years tomato soup.
Yellow Wax Beans
Pears, apple butter, apple cider and applesauce.
Jellies and preserves. peach, pear, plum, blackberry and strawberry.
And the most recent and still processing; cranberry sauce.
Holy chit UncleJoe. That is some amount of canning you have there. Nice work.
WoW! You got it, allright! Good for you. When we can our own food, we know what is going into it, and our bodies!!
How many are you feeding?
Just found this thread - awesome! Do you guys all follow proper canning rules re: acidity, temp, time? Where do you get your recipes from? I did some wild-harvested jams (salmonberry jam and syrup, Oregon grape & salal jam) & salmonberry pie last year. Didn't have time to do any canning this year with the cabin reno. I'm a bit scared to do more and get into pressure canning, although my mom does turkey soup base and canned fish. Her salsa hasn't worked too well - it gets mushy.
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