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So, I've achieved my goal of 180 jars, one for each day of a six-month winter. Last night I did a recipe of my own invention, Rose Peaches (Slice a bunch of peaches, put some sugar and honey on them and mix together with a tiny bit of rose essential oil, let sit awhile till the syrup covers them, mix in a generous dollop of lemon juice, can for 10min). I also made another batch of sweet zucchini relish. That added 17 and 13 jars, respectively, and I water-bathed my 11 cans of grape juice.
HOWEVER, Julia is getting more peaches next week, and I've discovered the punk domestics site. I clearly need to make Peach Jam with Sasparilla Root (I have the root just hanging out waiting): http://cookcanread.wordpress.com/2013/08/20/peach-jam-with-sarsaparilla-root/ and I'd like to make a peach habanero jam too. So I'm not done with peaches yet.
I have no salsa yet, and I found a Zucchini Salsa Verde recipe: http://sweetdomesticity.blogspot.ca/2012/09/zucchini-salsa-verde.html which is pretty exciting.
And I'm going to make a half-batch of Tomato Jam http://www.letsgivepeasachance.com/2012/08/tomato-jam.html with my CSA tomatoes, for gifts, as well as popping a couple cuke slices and green beans from the box into a brine for mixed pickle jars (I am so fond of mixed pickle jars).
Then there's that chocolate plum jam recipe which I can't stop thinking about, though there are no prune plums yet (soon!) http://growitcookitcanit.com/2012/05/11/gratitude-improved-chocolate-plum-jam/
Etc, etc.
Roundup of this week's farm canning was mostly a zesty dill green bean -- we did 60 jars straight beans, then just started chopping to get through more. You know, straight ones for the people who eat one at a time in cocktails, chopped for the rest of us. The jars had 1tsp dill seed, one clove garlic, and 1/4 tsp cayenne. Brine was just 2.5 cups water, 2.5 cups vinegar, 1/4 cup salt.
Oh, but I was also in canning the day before that, we did a whole bunch of green tomato pickles. The green sausage tomatoes weren't very good, so we turfed the plants and pickled everything on them, from very green to basically ripe (they're very firm tomatoes anyhow).
We used http://www.gardenbetty.com/2011/08/four-ways-to-pickled-green-tomatoes/ recipe, without the curry powder, just cumin, ginger, and allspice (2 allspices per jar). The green sausage tomatoes cut into beautiful coins that look fabulous, super curious how they'll turn out when done pickling.
And... I discovered the punk domestics website. It's pretty rad.
HOWEVER, Julia is getting more peaches next week, and I've discovered the punk domestics site. I clearly need to make Peach Jam with Sasparilla Root (I have the root just hanging out waiting): http://cookcanread.wordpress.com/2013/08/20/peach-jam-with-sarsaparilla-root/ and I'd like to make a peach habanero jam too. So I'm not done with peaches yet.
I have no salsa yet, and I found a Zucchini Salsa Verde recipe: http://sweetdomesticity.blogspot.ca/2012/09/zucchini-salsa-verde.html which is pretty exciting.
And I'm going to make a half-batch of Tomato Jam http://www.letsgivepeasachance.com/2012/08/tomato-jam.html with my CSA tomatoes, for gifts, as well as popping a couple cuke slices and green beans from the box into a brine for mixed pickle jars (I am so fond of mixed pickle jars).
Then there's that chocolate plum jam recipe which I can't stop thinking about, though there are no prune plums yet (soon!) http://growitcookitcanit.com/2012/05/11/gratitude-improved-chocolate-plum-jam/
Etc, etc.
Roundup of this week's farm canning was mostly a zesty dill green bean -- we did 60 jars straight beans, then just started chopping to get through more. You know, straight ones for the people who eat one at a time in cocktails, chopped for the rest of us. The jars had 1tsp dill seed, one clove garlic, and 1/4 tsp cayenne. Brine was just 2.5 cups water, 2.5 cups vinegar, 1/4 cup salt.
Oh, but I was also in canning the day before that, we did a whole bunch of green tomato pickles. The green sausage tomatoes weren't very good, so we turfed the plants and pickled everything on them, from very green to basically ripe (they're very firm tomatoes anyhow).
We used http://www.gardenbetty.com/2011/08/four-ways-to-pickled-green-tomatoes/ recipe, without the curry powder, just cumin, ginger, and allspice (2 allspices per jar). The green sausage tomatoes cut into beautiful coins that look fabulous, super curious how they'll turn out when done pickling.
And... I discovered the punk domestics website. It's pretty rad.
