OK, folks, I thought that we ought to have a thread where we show what we have canned so far for the season. I know looking at jars of is not exactly exciting, but I was just wondering how folks’ harvests have been.
Alright, I’ll get this started with some of what we’ve canned this season. We did can 7qt of cucumber pickles last week, but I didn’t get any pics. Nor of the sweet pickle relish.
Here are the 7qt of tomatoes we canned last week. Has been a better season than last year for tom’s but all the rain we’ve had, interspersed with hot sun, has taken its toll on our plants.
OK, here are some half runner beans. I have to admit we didn’t grow them, but our neighbor a couple miles down the road had scads of them and was begging us to pick them. Here are 10qt. Love these beans. We did harvest some Rattlesnake pole and WV half-runner beans today and had them for supper. They were good, but not as good as these are.
Here are 13 pints of salsa, we had the tomatoes and garlic, I think, but had to buy the hot and green peppers, and most of the onions. We got the peppers from our other neighbor who sells produce at the local county farmers market. We made a batch of 6 pints first, it was a bit thin, but more spicier and tart. After this batch finished, we put a small can of tomato paste in the second batch, to thicken it up, and sweeten it a bit. Looks great, I will be doing some “quality assurance” soon.
And, here are 7 half-pints of apple butter. We got the apples from a relative of someone my wife delivers meals to sometimes. Our church has a food ministry, where every Monday, folks gather at the church and they prepare like a three course meal, with a dessert. They put these meals in bags and deliver them to some of the older and sick folks in the community that can’t get around very well anymore. One of the ladies that my wife delivers to, blesses us with a couple dozen of fresh eggs once in a while.
This is the first time Mrs Dood has made apple butter. It’s got apples, cinnamon, cloves and sugar in it. It’s then cooked down, and then poured into the jars and water bathed. I have to give credit to her for most of the work. She peeled and cored the apples. And mixed in the other ingredients. I helped put the lids on, tho…
These some of the apples that were left over. Yes, they look kinda bad, but they have a good flavor. You just have to peel and cut away a lot to get to the good parts.
In case you’re curious, we use a Presto 17qt pressure canner. Instead of a pressure gauge, it uses a weighted “bobber”, that has weighted rings that you add to get the required pressure level. We are at about 800ft elevation, so we cook at 10 pounds, which is the bobber and one weighted ring.
We also use an old 23 quart canner for water bathing quarts, which isn’t possible in the 17qt canner.
We found a older pressure regulator (bobber) for it last weekend, but it still needs a rubber gasket for the lid. If we can find a gasket, we’ll be able to can more stuff at once. But, for now, we’re done canning for the time being.
Again, most of the credit for these fine canned products goes to the wife. She did most of the work, in cutting and preparing the stuff. Hope you enjoy the pics and I look forward to seeing more from y’all.