What have you canned or preserved today?

Yesterday was "beef day" here...8 pints of stew beef and ground 7 lbs of hamburger for the freezer. Tomorrow will be sweet potato day...got about 12 lbs of them to get canned up. The, 3 good sized bags of pears to do and I might...just might...be done for this season...no promises, though, LOL
 
Last bushel of peppers done today!! Took me two days to do this batch... must be getting old!
 
I picked a lot of dry beans, some chard, and a pepper for a garden munchie.
 
I swapped workdays so I could have Wednesday to can and got 27 quarts of pears done. Now, I know that's not a big deal to all you experts but I was pretty pleased with my counter top full of shiny jars :) . It was even fun, I found the pears more pleasant to can than peaches, and it didn't take me nearly as long.
 
I'd call that a lot! Good work! :thumbsup

DD and I are going apple picking at an orchard in OH tomorrow. Then we'll make apple butter.
 
Well, thistle, you put me to shame. I only did 4 pints of salsa last night. Though it was a simple process, I'm always surprised by how long it takes to do. Especially getting the water to reach the boiling stage in the canner! I was trying to remove 2 cookie sheets full of tomatoes off my counter. I have 2 families coming for interviews this Friday and I'm trying to clean up!

Mary
 
Saturday, just before our first frost, I went to a local state park that has an apple orchard. People can come get the aspples as they wish, just keep it under a bushel. I waited until they were ripe so they were pretty much gone, but I still got enough Arkansas Black to make 3 pints of applesauce and 5 half-pints of crock pot apple butter. I'm not done yet but after that frost, I'm getting real closed to finished canning and drying. I will get some fresh kale for supper tonight.
 
This is one of my favourite times of the year. Only one thing on my mind: Blackberry picking!!
 
In the canner now: 6 pints sliced beef and 3 20oz jars of browned beef for stewing. Next up, salmon. I have to work tomorrow and Saturday, but am hoping to get 'taters and sweet 'taters done on Sunday. Still have 3 bags of Boscs to do...any suggestions as to how to prepare them?
 
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