I believe that I’m officially done canning this year (please ignore the pears processing behind me). This is the most canning I’ve done – ever! I’ve discovered that I’m quite a fan of it, obsessed might be a better word. You know canning exhilarates you when you start looking into buying a pH meter for food and continue begging your Hubby for a pressure canner for Christmas. There is only one thing left on my to-do list: orange marmalade. I’m waiting for those Seville oranges to come out, but I don’t even know if I can buy them up here. Anyways, here is a list of what I’ve put up this spring, summer and autumn. I’m posting it as a record so that I have something to refer to next year. Did you try canning this year? I’d love to hear what you put up (that includes you too SIL).
Apple juice: 19 quarts
Applesauce: 6 quart, 6 pints
Apple butter: 7 pints, 5 half-pints The Joy of Jams, Jellies, and Other Sweet Preserves
Apple caramel jam: 3 pints, 5 half-pints The Joy of Jams, Jellies, and Other Sweet Preserves
Apple jelly: 9 half-pints The Joy of Jams, Jellies, and Other Sweet Preserves
Apple mint jelly: 3 pints The Joy of Jams, Jellies, and Other Sweet Preserves
Spiced Apple Chutney: 2 pints, 1 half-pint Put’em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling
Spiced Cranberries (6 cups): 2 pints, 2 half-pints Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry p.200
Pear in light syrup (46 lbs): 20 quarts
Peaches (~ 30 lbs)
Peaches in light sugar syrup: 5 quarts*
Peach in rum sauce: 3 pints* Ball Complete Book of Home Preserving
Peach salsa: 2 pints, 3 half-pints* Ball Complete Book of Home Preserving
Prune Plums (~ 33 lbs)
Prunes in honey: 3 quarts The Joy of Jams, Jellies, and Other Sweet Preserves
Prunes in port: 6 pints The Joy of Jams, Jellies, and Other Sweet Preserves
Plum jam: 6 pints, 7 half-pints The Joy of Jams, Jellies, and Other Sweet Preserves
Prune pie: 4 quarts, 1 pint
Yellow plum jam: 3 pints
Plum for pies and cobblers: 3 pints Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry
Saskatoons in syrup: 7 pints
Dill pickles (40 lbs pickling cukes): 31 quarts (*16 quarts) Ball Complete Book of Home Preserving
Pickled beets (10 lbs variety): (combination of caraway and maple anise): 14 pints, 1 half-pint Ball Complete Book of Home Preserving
Dilled carrots (5 lbs): 7 pints Ball Complete Book of Home Preserving
Pickled banana peppers and sweet chili peppers (2lbs mixed): 7 half-pints Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry p. 144
Stewed (100 lbs organic heirloom tomatoes): 34 quarts (*17 quarts)
Whole (50 lbs Roma tomatoes): 19 quarts
Ketchup (50 lbs organic heirloom tomatoes): 8 quarts, 3 pints (*4 quarts, 1 pint) Well Preserved: Small Batch Preserving for the New Cook
Salsa (50 lbs organic heirloom tomatoes): *1 quart, 13 pints The Complete Book of Pickling: 250 Recipes from Pickles and Relishes to Chutneys and Salsas
*canned with my SIL or mom, so this is what is in my pantry.
Oh wow Josee!! That is amazing!!! I have zero canning done this year 🙂 Its on my 'learn to do' list, along with quilting. Did you find it confusing or daunting before you began?
Hope you all really enjoy the deliciousness of all your hard work! 🙂
I have been thinking I need to do a comprehensive list too. Maybe that's what I will do during naptime today.
It really is an obsession isn't it? You know it's bad when you start dreaming about canning and wake up freaking out because you think you forgot to take your last batch of applesauce out of the canner.
OH! I found a pressure canner! Two actually!! I'm so excited, I am going to try and do stock some time soon.
Wow 🙂 Well done Josee! Your pictures are beautiful.