What are you canning now?

[ducks4you]

@Finnie , you DO KNOW that you can write on the lids with a Sharpie?
I recycle metal, so I wash the lids after I remove them--we all know that they will only seal Once--and it takes scrubbing to remove the marker, so it lasts.
ANYWAY VERY NICE JOB CANNING!!!

 

[Rhodie Ranch]

Beautiful jars of gold!!

 

[Finnie]

t's too bad you weren't closer, we have several dozen pint jars we're not too likely to touch and they're too nice to get rid of (i do use some for strawberry jam but not that many) and you could have them for nothing. if you find yourself heading through mid-Michigan give me a holler...

That is a very generous offer. Thank you! I will have to try to remember that if I do.

@Finnie , you DO KNOW that you can write on the lids with a Sharpie?
I recycle metal, so I wash the lids after I remove them--we all know that they will only seal Once--and it takes scrubbing to remove the marker, so it lasts.
ANYWAY VERY NICE JOB CANNING!!!

Thank you!
Only seal once… There is already Sharpie writing on those that I couldn’t get off.

Beautiful jars of gold!!

Thank you!

So I did go buy more jars on Thursday. And I got sidetracked by going to other stores as well and only ended up getting two canner loads run. Then yesterday I got an early start and managed to fit 3 canner loads in. (And make another run to buy yet more jars.) I didn’t replace quite as much water this time because I figured I was getting near the limit of the bones’ productivity. But they didn’t look spent yet, so I let them keep cooking another night and today’s plan (Saturday) is to can whatever liquid is left and call it quits. Not going to add any more water and not going to buy any more pint jars. I might just use my existing quart jars if necessary. Or I could do half pints. I have a lot of those.

 

[Finnie]

Last 8 pints in the canner and here is what’s left.

So 65 pints total from this many bones, and about 96 hours of slow cooking. 8 times running the canner:

 

[ducks4you]

This is a copy of what I posted on my thread:
Family is heading out to Billie Creek this afternoon. I will join them for a few hours tomorrow.
Last evening I was tasked with:
bread making--2 loaves, which tasted great when I cleaned my fingers off!
corn muffin making--packaged up, and tasted great when I cleaned the bowl!
and
biscuit making.
I'm not sure about the taste of the biscuits. HOWEVER, I did use a "King Arthur Flour" recipe that called for 6 tablespoons of butter and I used 1/2 and 1/2 and I rolled them out and folded over 4x.
They look great. We'll see about the taste. I think they could have used more sugar.
I remade my grape jelly. I was using old pectin--something I won't do again.
I also added sugar and boiled the heck out of it for 90 minutes to reduce. Last jar was an incomplete pint, so I fridged it and it is jelling.

 

[ducks4you]

Just canned 5 more quarts of beef broth.
Last week I started with some chicken stock, then added celery, onions, thyme and cabbage, so I canned what was mostly 5 quarts of vegetable broth, which you can use for just about anything.

 

[ducks4you]

I am adding to this thread bc I took purchased parsley, dehydrated it and I have it stored in a 1/2 pint canning jar, with a cheapo plain lid labelled.
I need to learn how/where to grow herbs indoors, which is difficult with cats. DD has been buying fresh herbs for cooking, then she doesn't use them up. The leaves were delicate. I put a paper towel in the dry sink and balanced the drying rack above it so I wouldn't lose the leaves that fell through.
BTW, you can now buy 2 oz canning jars--who knew?!?

North Mountain Supply 2 Ounce Clear Glass Straight Sided Spice/Canning Jars - with 53mm Gold Metal Lids - Case of 24

Case of 24 - Clear Glass 2 Ounce Straight Sided Canning JarsSmooth, Straight Sides Make it Easy to Apply Labels - Comes with 24 Lids Great for storing and dispensing Spices, Canning, Crafts, and Baby Food!Also great for use as Samplers, Candle Jars, Essential Oils, Magnetic Spice Racks, and Much...

www.northmountainsupply.com

 

[SPedigrees]

I haven't been canning anything recently, but I've been eating preserved fruits in heavy sugar sauce that I put up last summer. On plain yogurt, or cottage cheese, and on rice krispies (the only cold breakfast cereal I like), this taste of summer in mid-winter is wonderful.

I did not grow any of these organic fruits myself. Plums came from a farm in NY state, and the blackberries, raspberries, and strawberries came from the farmers market, and in part, from the grocery store. Some have been stored in the freezer, and others in the refrigerator, and they all taste like they were plucked right off the trees or bushes yesterday!

I will definitely be preserving more this coming summer for next winter.