Canning record 2018

Week of Aug. 4

13 half pints of green grape jelly, using grapes from the arbor and recipe from Balls new...........
Seems plenty sweet

4 half pints of Rustic Grape Jam from Marchetti--first batch cooked down too much--1 1/2 cups from 4 pounds grapes and 1 1/4 c sugar. Second batch did 6 pounds with 2 1/4 c sugar and cooked until kind of a thick syrup--3 half pints and a half cup jar.

mixed 2 quarts green grape juice (arbor) and Alicante Henri Bouchet grape juice and bottled them with a little sweetening to taste--maybe about 1 1/2 c for the entire gallon of juice. The blend is nice and the darkeness of the Alicante makes it so it is still quite purple.

7 pints of applesauce from the pink apples--beautiful color. Don't let them sit around next year--get right to it.

Week of Aug. 12

4 half pints grape jelly from the CI recipe--I like this best--use  low sugar pectin and so a bit sour but better than the 9 half pints I got from the recipe inserted in the box of regular pectin. These are fine but quite a bit sweeter--using much more sugar. I imagine this is the type Gabe would like best.

So for Grape Jelly recipe use :  ATK preserving book-- page 80-- titled Concord Grape Jelly

Week of Aug. 19

4 half pints of Ginger Peach Plum jam from Food in Jars pg. 31. This says it yields 3-4 pints of jam. I barely got the 4 half pints (or 2 pints)--none left over for tasting except for the cook. I liked it although the ginger may be too strong for others.

1 pint 5 half pints of Stone Fruit Drizzle from Food in Jars blog. I didn't do the whole recipe but did 3/4--12 c fruit, half peaches, half plums most with skin but some peaches without. Pretty tasty--added a bit of water to loosen it a bit.

5 pints of sweetened Bouchet grape juice

4 half pints of plum/apple/maple conserve in The Complete Book of Small-Batch Preserving 103

Week of Aug. 26

6 half pints of Plum Cardamom Jam--this is a good jam but quite tart with our plums along with the lime juice from Canning for a New Generation  by Liana Krissoff pg.  116

21 quarts peaches with Betsy

peach drizzle with Betsy

Week of Sept. 3

Roasted tomato salsa with Betsy

10 quarts Applesauce with Betsy

more drizzle with Betsy

tried some peach leather dehydrating--the oven method from WaPo wasn't terribly successful--maybe my oven?

Week of Sept. 10

Roasted tomato salsa at home

Week of Sept. 17

Peach salsa (same recipe as last year) and peach and corn salsa from The All New Ball Book of Canning and Preserving pg. 175