Canning Recap 2010

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).

Apples
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

Cranberries
Spiced Cranberries (6 cups): 2 pints, 2 half-pints Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry p.200

Concord grape jam (4lbs): 1 pint, 1 half-pint Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry

Pears
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
Saskatoons in syrup: 7 pints

Pickled
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

Tomatoes
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.