Guest guest Posted August 12, 2007 Report Share Posted August 12, 2007 I spent a beautiful Michigan summer day........in my kitchen, canning pickles and tomatoes, and freezing diced Hungarian peppers and halved green peppers. I canned 11 pints of pickles, I've made them in the refrigerator before but never canned them, I hope they turn out ok. The tomatoes, this was a treat. I had been wanting a mill of some sort, too cheap to buy one. DH's aunt gave us hers out of the blue, she doesn't use it anymore. boy did it make tomatoes a breeze!! No more peeling etc. We just put them through, with some basil and oregano, heated it and hot packed 11 quarts. No chunky tomatoes in them but I can add diced fresh when I use these for spaghetti sauce. The whole kitchen smelled like summer. Soon I'll do some corn relish and keep up with the veggies as they ripen. I hope I get some eggplant, when do they get ripe? Amy ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2007 Report Share Posted August 13, 2007 It sure was timely!! I sent her a thank you note today (alwys nice to get something in the mail that isn't a bill). I'd love the recipe for watermelon rind jelly. Amy ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2007 Report Share Posted August 13, 2007 Amy, We are still eating the crispy ,delicious Bread 'n Butter pickles, relish, and tomatoes that we canned last year. We have the canners, recipes, and jars all ready and I can't wait. I even found a jar funnel at a garage sale,so that will make filling the jars so much easier. This year I want to make Jalapeno jelly and daughter wants to pickle them so we are waiting to go out to the farms to buy them. Hopefully this week. The gifting of the mill was a timely, loving gesture from your DH's aunt. How rewarding it is to see those filled jars all lined up on the kitchen table. Now I'm dreaming of canning and eating Grandma Smith's canned pears and Aunt Izora's water mellon rind jelly. Oh sweet childhood memories. Life is way too much fun Deanna in Colorado ********************************************************************** , akfral wrote: > > I spent a beautiful Michigan summer day........in my kitchen, canning > pickles and tomatoes, and freezing diced Hungarian peppers and halved green > peppers. I canned 11 pints of pickles, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2007 Report Share Posted August 13, 2007 Deanna, Would you mind posting the pickle pepper recipe? I know it's for jalapenos but that's okay. Also I'm looking for a good recipe to pickle green peppers so that when ;you eat them they are still crunchy. I need the recipes of the type that you can jar and not refrigerate. Thanks - " genny_y2k " <genny_y2k Monday, August 13, 2007 9:10 AM Re: ahhhhh summer! > Amy, > We are still eating the crispy ,delicious Bread 'n Butter pickles, > relish, and tomatoes that we canned last year. We have the canners, > recipes, and jars all ready and I can't wait. I even found a jar > funnel at a garage sale,so that will make filling the jars so much > easier. This year I want to make Jalapeno jelly and daughter wants > to pickle them so we are waiting to go out to the farms to buy them. > Hopefully this week. The gifting of the mill was a timely, loving > gesture from your DH's aunt. How rewarding it is to see those filled > jars all lined up on the kitchen table. Now I'm dreaming of canning > and eating Grandma Smith's canned pears and Aunt Izora's water mellon > rind jelly. Oh sweet childhood memories. > Life is way too much fun > Deanna in Colorado > ********************************************************************** > , akfral wrote: >> >> I spent a beautiful Michigan summer day........in my kitchen, > canning >> pickles and tomatoes, and freezing diced Hungarian peppers and > halved green >> peppers. I canned 11 pints of pickles, > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2007 Report Share Posted August 13, 2007 Good job! it is very satisfying isn't it? My weekend was similar, it was a first experience with so much canning (we tried it first and figured that it did work). The abundant and out of control tomato crop is now under control. The results were a total of 23 Quarts: 3 Q indian chutney tomato sauce, 3 Q BBQ sauce (tomato based of course), 4 Q italian style sauce, the rest were peeled blanched and either whole or quartered, either mixes or just one kind (giant valentines, romas, long keepers, cherries, golden, chocolate, you name it...). We did pickled tomatoes too, but on an earlier experiment. , akfral wrote: > > I spent a beautiful Michigan summer day........in my kitchen, canning > pickles and tomatoes, and freezing diced Hungarian peppers and halved green > peppers. I canned 11 pints of pickles, I've made them in the refrigerator before but > never canned them, I hope they turn out ok. The tomatoes, this was a treat. > I had been wanting a mill of some sort, too cheap to buy one. DH's aunt gave > us hers out of the blue, she doesn't use it anymore. boy did it make > tomatoes a breeze!! No more peeling etc. We just put them through, with some basil > and oregano, heated it and hot packed 11 quarts. No chunky tomatoes in them > but I can add diced fresh when I use these for spaghetti sauce. The whole > kitchen smelled like summer. > Soon I'll do some corn relish and keep up with the veggies as they ripen. I > hope I get some eggplant, when do they get ripe? Amy > > > > ************************************** Get a sneak peek of the all- new AOL at > http://discover.aol.com/memed/aolcom30tour > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2007 Report Share Posted August 13, 2007 In a message dated 8/13/2007 8:16:18 P.M. Eastern Daylight Time, Kipper38 writes: If anyone knits, I have a clever pattern I researched on the internet... a bowl of knit fruits and veggies. Much fun to see and/or knit. Oh those are adorable Barb!!! I knit, I may have to make these. Amy ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2007 Report Share Posted August 13, 2007 In a message dated 8/13/2007 8:16:18 P.M. Eastern Daylight Time, Kipper38 writes: Once in a while I make jam/apple butter, this makes lovely gifts. I've done both, as well as green tomato mincemeat. Apple butter was a load of work but worth it, and since mincemeat is an acquired taste I don't give it away. I used to make it for my dad. I've never had real mincemeat, just the green tomato kind. I can post the recipe if anyone else is an aficionado. AmyF ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2007 Report Share Posted August 13, 2007 Pardon my ignorance, but is it safe to can tomatoes with herbs? The book I learned to can from seemed to think tomatoes were OK, but if I added garlic or onions I would have to pressure can (which was beyond me). I don't remember what it said, if anything, about herbs. Fruits like tomato/apple/peaches/etc. have safe pHs for hot water bath canning, and most veggies (like onions and garlic, I guess) do not. I haven't canned in years, not since I more or less stopped eating jellies. Maybe I should try it again... -ginger just north of Boston , akfral wrote: > > I spent a beautiful Michigan summer day........in my kitchen, canning > pickles and tomatoes, and freezing diced Hungarian peppers and halved green > peppers. I canned 11 pints of pickles, I've made them in the refrigerator before but > never canned them, I hope they turn out ok. The tomatoes, this was a treat. > I had been wanting a mill of some sort, too cheap to buy one. DH's aunt gave > us hers out of the blue, she doesn't use it anymore. boy did it make > tomatoes a breeze!! No more peeling etc. We just put them through, with some basil > and oregano, heated it and hot packed 11 quarts. No chunky tomatoes in them > but I can add diced fresh when I use these for spaghetti sauce. The whole > kitchen smelled like summer. > Soon I'll do some corn relish and keep up with the veggies as they ripen. I > hope I get some eggplant, when do they get ripe? Amy > > > > ************************************** Get a sneak peek of the all-new AOL at > http://discover.aol.com/memed/aolcom30tour > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2007 Report Share Posted August 13, 2007 No such thing as " ignorance " Ginger. As I understand the process tomatoes can be questionable if the acid content is not high enough. No way most of us can tell this for sure unless you have the equipment to do so. We all eat gazillions of jars of salsa and they have herbs, onions and garlic. Unless pickled with a salt -vinegar brine this veggie mix should be pressure canned. We do not have a pressure cannner which would be safest so we use a hot water bath for salsa or stewed tomatoes. I cannot speak with authority but I feel that the tomatoes contain enough acid and if properly boiled should not be a problem. Note: We cook our salsa(with raw garlic, herbs and onions) before canning. I would not suggest cold canning it. My rule is if it isn't pickled or thoroughly cooked I don't can it. Beans, corn, peas, etc. should be pressure cooker canned. Garlic is not safe stored in oil for any length of time. Deanna in Colorado ********************************************************************** -- In , " matildalucet " <matildalucet wrote: > > Pardon my ignorance, but is it safe to can tomatoes with herbs? The book I learned to can > from seemed to think tomatoes were OK, but if I added garlic or onions I would have to > pressure can (which was beyond me). I don't remember what it said, if anything, about > herbs. Fruits like tomato/apple/peaches/etc. have safe pHs for hot water bath canning, > and most veggies (like onions and garlic, I guess) do not. > > I haven't canned in years, not since I more or less stopped eating jellies. Maybe I should try > it again... > > -ginger > just north of Boston > > , akfral@ wrote: > > > > I spent a beautiful Michigan summer day........in my kitchen, canning > > pickles and tomatoes, and freezing diced Hungarian peppers and halved green > > peppers. I canned 11 pints of pickles, I've made them in the refrigerator before but > > never canned them, I hope they turn out ok. The tomatoes, this was a treat. > > I had been wanting a mill of some sort, too cheap to buy one. DH's aunt gave > > us hers out of the blue, she doesn't use it anymore. boy did it make > > tomatoes a breeze!! No more peeling etc. We just put them through, with some basil > > and oregano, heated it and hot packed 11 quarts. No chunky tomatoes in them > > but I can add diced fresh when I use these for spaghetti sauce. The whole > > kitchen smelled like summer. > > Soon I'll do some corn relish and keep up with the veggies as they ripen. I > > hope I get some eggplant, when do they get ripe? Amy > > > > > > > > ************************************** Get a sneak peek of the all-new AOL at > > http://discover.aol.com/memed/aolcom30tour > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2007 Report Share Posted August 13, 2007 I am a former avid canner, preserver. It IS a wonderful task and surely is not hard. Just read carefully and listen to our group for help. Jars are often available at reasonable cost at the thrift stores. Simply check for cracks/chips. Use your dishwasher; then boiling water sterilize. Now with just two of us, no garden and a bountiful supply of " fresh " in markets, I no longer do this. Once in a while I make jam/apple butter, this makes lovely gifts. [Hoping to use our own lemons to make marmalade.] Incidentally, I didn't poison anyone in the 25 years I preserved foods! If anyone knits, I have a clever pattern I researched on the internet... a bowl of knit fruits and veggies. Much fun to see and/or knit. http://tinyurl.com/bhq3d Barb Mesa, AZ Sisters, OR Quote Link to comment Share on other sites More sharing options...
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