so far, 12 qt's of green beans. next week will be more green beans and then the spegitti sauce and the salsa

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WOW, you must be in the south, LittleJo. My green beans aren't even flowering yet. I have lots of blossoms on the tomato plants and a few small green tomatoes, but it's going to be awhile before I'm ready to do any canning. I did find one large green pepper out there, that I might chop up and freeze, but that's about all that's coming from the garden other than radishes right now.

I DO have quite a bit of parsley that I think I'll try to dry tomorrow and the basil is doing really well. Maybe I'll get some pesto made and frozen tomorrow too.

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Linda

Haven't had anything from my garden to can yet but have bought at the farmers market and from the amish and canned 28 qt green beans, spaghetti sauce, pizza sauce, bbq sauce, bread and butter pickles and tomatoes. hoping to can pie filling (blueberry etc but having a hard time finding clear gel and I don't want to pay almost $8 shipping on amazon)

How do you guys make your spaghetti sauce for canning? I always make tomato sauce that has onions, pepper, garlic and seasoning (like oregano, basil, parsley), but have never actually done spaghetti sauce. Do you use mushrooms and beef in it and then use a pressure canner?

I use my tomato sauce for spaghetti sauce, but always add beef, mushrooms, and lots more seasonings and then simmer it for a few hours. I'd like to have something that I could just heat up real quick for a quick meal.

I sure wish we had a farmer's market around here. Actually, we do have a very small one on Thursday afternoons while I'm at work, but they are SO expensive! It would be cheaper for me to buy from the grocery store, and that kind of defeats the purpose of canning for me. And BOY do I wish I lived closer to an Amish community. The closest one that I know of around here is about 250-300 miles away. We made a couple of trips there a few years ago to buy our dining room furniture, but I REALLY don't think I could talk DH into driving there just to pick up some veggies! (LOL)

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Linda

I am sweating my kahonas off right now...I am up to 21 jars of blueberry jam, three quarts of blueberry pie filling (you make it one quart at a time)...Figured since the house was hot anyway, I made blueberry streusal and banana nut muffins, a blueberry buckle, a fresh blueberry pie.

The only ripe stuff I have is lettuce, broccoli, and millions (possibly billions) of zucchini. I might make zucchini jam tomorrow and can, I am just getting tired.
Before I quit today, I will also make a batch of blue berry syrup and at least two more quarts of pie filling. this is in addition to the three gallon bags in the freezer. No strawberries this year, but it certainly was the year for blueberries.
Also got suckered into going huckleberry picking (wild tiny tiny blueberries, takes forever to pick) on Monday, hope to get enough for one pie and one batch of jam.
I can anything I can (LOL)

Littlejo, dont you make the dilly beans?? Do you have a recipe and processing times?? We got tons of dill this year too, so far no cukes

I have a recipe for dilly green beans SOMEWHERE. I just can't find the book that has the recipe I use. (Things got thrown in boxes when we were redecorating, and I haven't unpacked them all yet.) If i can find it, I'll post it for you, Brenda. I've got tons of dill too. I think I'm going to try drying some of the leaves. You can always harvest the seeds, too, but it's a pain in the a** to try to separate them from all the chafe (???), the leafy stuff that gets in there. Wouldn't matter if you were saving them to plant next year, but it just doesn't look too pretty for using them in cooking.

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Linda

Brendasm1 how do you make your blueberry pie filling?


I use the recipe from pickyourown.org for my spaghetti sauce, but I tend to use whatever spices I like. I do not add meat. I just brown hamburger when I am ready to use it and pour the sauce over it and let it simmer. Just recently got a pressure cooker and I'm not sure I'm ready to can meat yet.

Shann7, there is a blueberry thread I started, and I posted a link to a new canning website I found. Also one of our members posed a similar recipe, but it makes more than one jar at a time (sure wiish I saw that before I started). It tastes great. I also made enough pie crust for six pies, and mmade one pie. I scooped some of the "extra" pie filling on a pastry scrap and it was yummy

I am canning tomatoes for my first time this afternoon...I am so excited!
What do you use canned tomatoes for? I know about homemade spagetti...but am looking for more

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brendasm1 thanks, I'll check that thread


palmcoup I use my canned tomatoes for soups in the fall and winter or in place of any recipe that calls for diced tomatoes

pizza sauce
chili
soups and stews
inside out stuffed peppers
piggies (cabbage rolls)

I got 4 quarts pickled cherry peppers yesterday (dh loves these)

I made 4 quarts of kosher dill pickles and right now, I have 4 quarts of Hungarian sun pickles fermenting.

I should by the beginning of the week be making some banana peppers and canning the beans.

YAHOOOOOOO!!! I'm canning for the first time this year. Usually I just freeze. I've canned raspberry jam, strawberry jam, and huckleberry jam, applesauce, and just this morning I've canned apricots!! This is awsome! I wish I had started this sooner!!

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Ok, what are hungarian sun pickles???

theresa, I did huckleberry jam too (and regular blueberry) I forgot what backbreaking bent over work it is picking those darn tiny berries. You must be in a warmer climate than we are here in PA because the raspberries are all white. I am trying the brandy too from blackberries...we shall see how this turns out

I'm jealous I have nothing ready yet. So far I've only gotten 3 ripe Romas and I missed the strawberries and respberrys. The Apple tree is growing lots of apples but they are still small and green.

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Laura

They are pickles you set in the sun to ferment. Here's the recipe we use:

Hungarian Sun Pickles

Wash medium sized cukes well. Cut off both ends. Boil 1 qt of water w/ 2 TBSP salt. Let cool. Place 2 heads of fresh dill and 2 cloves of garlic on bottom of wide mouth glass jar. Arrange prepared cukes in jar, cover w/ sprig of dill and 2 more cloves of garlic. Place on slice of seeded rye bread on top. Pour water solution to cover cukes. Place in sun for 5-8 days to ripen.

Once the pickles are finished, rinse each pickle, slice and put into a jar. Mix the same water solution, as above, letting cool. Mix pickle solution and new water solution, sifting to remove any rye seeds, parsley or garlic. Fill jars with sifted solution.

heres the one I use:

PICKLED DILLY BEANS

2 lbs. fresh green snap beans
4 sm. garlic cloves
4 heads dill or 4 tsp. dry dill seeds
1/2 tsp. red pepper flakes
2 1/2 c. white viengar
2 1/2 c. water
2 tbsp. kosher salt

Wash beans and break off stem ends. Peel garlic. In 4 sterilized jars (pint size) put 1 clove garlic, 1 head or 1 tsp. dill seeds and a pinch of red pepper. Fit beans in jar, allowing 1/2 inch head room at top of each jar. (Trim beans if necessary).

Bring vinegar, water and salt to a boil. Pour over beans, filling to within 1/4 inch of rim. Fasten jar tops according to manufacturer's directions and place in a boiling water bath, covering lids with 2 inches of water. Process at a hard boil for 5 minutes. Remove and cool.

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today I canned tomatoes and blueberries for baking (that's what the blue ball book called them, it was easy, hope it works)

I still dont have enough tomatoes to can. Lots of green ones, a few turning.This week is blackberries. So far I have jelly and brandy. I am going back tonight...my goal is another batch of jelly, a batch of syrup and 2 or three pie filling (quarts). If i get more than that, I would like to make another half gallon of blackberry brandy (I think that would make a nice gift). Also, pickled more of DH's peppers.
the pickles I have been making are just the refrigerator kind...my family likes these best (probably because of the crunch), and we go through them as quickly as I make them.
Rabbits got my green beans.

How do you make the blackberry brandy?

I haven't canned yet.....but it's coming. So far I have froze a bunch of dragon's tongue beans. My tomatoes are coming along nicely (romas and juliets), I bet I'll get about 25 qts at least of spaghetti sauce. The other 7 varieties of beans I planted (to dry) are going to town. Won't be ready to pick till early September but I know I'll have lots for the winter. I may can some corn but not sure yet on that. Oh and when we get our piggie back from the butchers, we'll can some of that as well.

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Homemade Blackberry Brandy (Citarella) Recipe
I used this recipe....I want to try peach too, and I hopefully will bottle some up for Christmas gifts
We got more blackberries today...making syrup now.
I have been saving the thousands of seeds ...maybe I will have my own blackberry orchard someday

We just got back from camping
Camp Taylor Campground
we found lots of elderberry bushes in the state forest near the campground. I am making elderberry jelly today. I should end up with about 8 -10 pints

I canned 3 quarts of Kosher Dills yesterday and today I froze a lot of green beans. Not really sure how many, but there's 4 cookie sheets (loaded) of them in the freezer. Once they're frozen, I'll vacuum seal them in a big bag so I can just take out as many as I need.

Oh, I also made a gallon of Sun Pickles last weekend. We've had a lot of rainy/cloudy days this week, but I think it's about time to bring them in and get them in the refrigerator. I've never made these before. I'm interested in seeing how they taste.

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Linda

This weekend I did 5 pints of tomatoes, 7 pints of peach jam, a pint of peach slices, 2 bowls of peach slices in the freezer & a pound of green beans (in the freezer).

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Laura

I just canned 2 qts of tomatoes, a lot of work for 2 qts but that is how many tomatoes we had ready in the garden.

I got 22 pints of corn...just finished