We have been busy around here learning the art of food preservation by canning. Remember the plums? The ones that avoided been eaten raw have all been preserved as fruit roll-ups, jam, syrup and spicy butter. Sixty pounds of apples became applesauce, marmalade, and apple butter. Over twenty more pounds are being eaten raw. Eleven pounds of green beans gifted by a friend (thanks, Tammy!) became thirteen quarts of side dish.
Next week I'll be making extra soups, stews and sauces to have on hand for those busy days when a premade meal will be a blessing!
Oh my goodness.... I am so impressed. Teach me... I am doing pomegranate jelly today, and I have done plum jam (I already told you about that one) But that is the extent of my knowledge... I am going to make apple butter soon, but have not decided on the best way to do it yet... I have a recipe for a crock pot version that sounds easy, but I also have one for a version that relies heavily on apple cider. I want it to be as natural as possible, but I want it to taste good too.... And how do you can soup? That just sounds smart. I need to call you.. What are you doing tomorrow? Are you interested in company? I dont even know what I am doing... Oh well, I have been thinking about you.
I'm hoping to can a few last things before winter sets in, and havea question. Have you tried canning with just a good old pressure cooker (some of them, I understand, can be used)? In any canner (the pressure style) are the cans to be above water or partially submerged? Thanks for any info! Experienced hints and recommendations are alwyas helpful :-)
*smile* I'm not experienced! This is my first season canning! I have heard of canning in certain pressure cookers. You'd have to research it to find out which type would work. In a pressure canner, the water only goes up about 2". The pressure is created by steam.
Oh yay!!!!!! I'm so glad you are getting good use out of the pressure canner! I almost got rid of it a couple of years ago but D asked me to hang onto it for no other reason but to keep it for our children.....glad someone's able to use it when I'm not :) If you are blessed with more green beans, I used to make pickled green beans, they are fantastic for holiday relish platters and with a couple of cans of legumes for a salad. Oh! something else that I used to do is make my own canned legumes from dried beans so that I had beans ready for recipes or for dinner in a pinch.
I'm the blessed wife of My Honey of 14 years, and Momma to eight wonderful Lambies aged 13 and under. We live in Central CA, and use Ambleside Online for our curriculum. I'd love to meet you , so browse a while and feel free to leave a comment!
Posted by 
Posted by E 
• Oct. 22, 2008 - teach me....