What have you canned or preserved today?

I canned 2 more jars of my pears--only 4/31 that I harvested are left to eat. =b
I canned 3 1/2 more quarts of grapes. This time it was light syrup grape juice that I intend to use to make wine...later...when I have time. I now have canned 1/3 of my grapes still left on the vine. The crushed grape skins and seeds went to the chickens this morning.
I started canning tomatoes, too.

Sunday we did 12 quarts of pickles, 3 quarts of tomatoes, and 12 pints of salsa. Also did one tray of sliced romas in the dehydrator with a pinch of salt and pepper.

I have found my latest obsession and it's drying stuff. The possibilities are endless.

i have a 4qt stoneware jar i got yesterday just for making my whole garlic dill pickles. let them soak in the lime water solution last night and then scrubbed them this morning and then prepped the jar just for them! can't wait to try one! i may have to get another one of these jars for the slices.

Seedcorn, this is the salsa recipe I use (read her comments at the beginning so you know on the vinegar amount). I am having to pry the jars from my godsons hands as they try to take it all home with them. LOL

This recipe took 5 years to perfect and was tested at the University of Michigan to insure it was safe and right.
Here's the recipe. Note that I cut the vinegar way, way down and pressure cook mine. If you want to HWB it you may, but the vinegar will have to be increased to one cup. You can also sub lemon juice or lime juice for the vinegar for a different flavor (although I tried taking out the cider vinegar altogether and that wasn't right either).

ANNIES SALSA

8 cups tomatoes, peeled, chopped and drained
2 cups chopped onion
1 cups chopped green pepper
3 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.
Makes 6 pints
Enjoy this, and happy canning.
Annie (blushing)

This weekend I finished my grapes. I canned 3 quarts of light syrup grape juice and 12 1/2 pints of grape jelly.
I finished my peaches and canned 3/total 13 1/2 quarts of peaches.
I canned 4 more quarts of tomatoes.
Now, I just have peppers, tomatoes, and okra to harvest until the frost.

I canned baby carrots the other day. I've never done that before but I think they will taste very nice in salads and sandwiches. Has anyone tried that?

a few quarts of pickled people




Actually, found one of my Mom's old jars of them but can't get a pict so found this one online.
Anyone else have one of these tucked away somewhere? Mom used to make them by the dozens.

People, Cane'?

What, in Heavens, is that?! Pears? Spuds?

Carrots in sandwiches? In Seattle you can get subs at the Asian markets with shredded carrots and daikon radish. I made a half-hearted attempt at growing daikon because of that experience. Along with her watercress sandwiches, Mom also used to slice radish and put them between buttered bread. Really, that is more attractive to me than daikon. I don't remember her using carrots or canning people . . ?!

Steve

It's little squares of stockings - filled with stuffing and stiched to make a face. (sort of like the original cabage patch dolls' faces) You glue on litle googlie eyes and add a little blush to the cheks (a bit of hair if you want). Then drop in some pickleing spice and top it with a pretty bit of cloth.
Some people went so far as to add little feet and bums to the jars




You've never heard of pickled people?? Oh my gosh! Back when I was in Jr High, you couldn't go to a craft fair type of thing without a couple of tables full of the things.

Well.... I haven't canned much lately, but not I want to run off and pickle the neighborhood children!! Thanks for the laugh.