What are you canning/freezing right now?

[amysflock]

Gosh, I hope the weather predictions are right!

We have very stunted corn (some less than knee high with baby ears growing!), lots of green tomatoes, and medicore beans at this point. I have picked a few little bell peppers and banana peppers, but don't hold out much hope for much more than that. The pumpkins are happy so far, and we're getting some small zucchinis, and our cucumbers are pretty ok (we only have 1 row), but so far our garden's not much to write home about.

 

[Farmer Kitty]

Yesterday's canning included 8 quarts of tomato juice (4 red and 4 yellow) 3- 1/2 pts of sugar free corn cob jelly, 7 pts. of corn froze down.

 

[Farmer Kitty]

Processed and froze 2 extra roos today. 1 more to go in this batch.

 

[Farmer Kitty]

Yesterday I canned 3 more quarts of tomato juice-2 yellow and 1 red.

Had to cover them last night due to temps down in the 30s overnight! Brrrrr. Much to early for that!

 

[sandrachx]

farmer kitty - my gosh! where do you get the energy? i spent 6 hours making pizza sauce the other day and was exhausted - and i only got 3 jars. i could go to WholeFoods and buy organic for the $$$ value of time it took to make the pizza sauce... you are amazing. must be young . . .

 

[sandrachx]

how do you can chicken broth? chicken? what are watermelon rinds? where do you get so many recipes?

 

[Farmer Kitty]

how do you can chicken broth? chicken? what are watermelon rinds? where do you get so many recipes?

For the chicken, I put three I had just processed into my slow cooker (7qt) with water to 3/4 way full and cooked them down overnight. Then you debone and loosely pack into jars. Then add liquid-either some of the broth out of your slow cooker or water. Put into pressure canner and can at 10 lbs of pressure for 1 hour and 15 min for pints or 1 hour 30 mins for quarts. The broth was left out of the slow cooker and I canned it down in the canner with the chicken. I assumed being a meat product that it would need to be pressured for as long.

The watermelon rind pickles are the rind of the watermelons pickled down.

Here is a receipe that was passed on to me.
WATERMELON RIND PICKLES

3 #s of the white part of rind-cubed
5c sugar
2 c Cider Vinegar
1c Water
2T Whole Cloves
1 T Whole Allspice
2T Stick Cinnamon
1 Lemon sliced

Let cubes soak overnight in large pot in salted water to cover.
Drain.
Cover with fresh cold water.
Bring to boil and cook over low heat until tender.
Drain.
Combine rest of the ingredients and stir over medium heat.
Boil 5 minutes.
Add cubes simmer until transparent-About 15 minutes.
Remove spices and pack pickles into jars and process. Hot waterbath for 10 minutes.

I'm looking at 39 years old tomorrow. Not exactly young but not old either. Sometimes I can can things down from picking out of the garden on through. And sometimes it takes a slow process. Example: pick greenbeans in the afternoon. Snip later that night. Can the following morning. We dairy farm and have two young DDs (4 and 9) with DH working out so I have learned to do things in steps as I can. My reciepes come from passed down and canning books.

Pizza sauce is not one of the things I ever intend to can due to the time it takes. I could never manage to get it thick enough!

 

[Farmer Kitty]

Just shut the canner off. That's another 4 quarts of yellow tomato juice.

The funny thing is I didn't even know this variety of tomatoes (Mr. Stripey) came in yellow until they started ripening. Cooked with it though and it's good!

 

[wynedot55]

does your 4yr old help you can.

 

[Farmer Kitty]

No. Kute Kitten has helped pick and cut things up but, that's about it.