2014 notes:
two Utah Fruit boxes yielded 17 quarts applesauce--golden delicious, no sugar.
grape juice 9# grapes fit in the big yellow tupperware bowl.
raspberry juice, after steaming I added 1 c sugar to the 1 gallon juice yielded. Then I canned it according to USDA site.
Tuesday, September 28, 2021
Canning record 2021
I have forgotten to note the dates this year. I have bottled white grape juice (according to national center for food preservation website) and white grape jelly and I made apple sauce from the Cinnamon Strawberry tree in the middle-40.
I also made a plum/orange jam from BATCH and a honey sweetened pear/plum jam from the book Food in Jars, not the website.
Sept. 28, 2021 I've made 3 types of apple butter--a heavily spiced from foodinjars.com, cooked in the slow cooker and then one with lots of lemon juice (called for fresh but I used bottled) from suburbanhomesteader youtube video. She juiced the pears and then made a puree (victorio strainer) and then cooked it down with sugar and lemon juice--remember to weigh the pears before juicing to do this method. I had enough puree left that I also made the pear butter in the Cooks Illustrated canning book which can be frozen. I did this because I went from the puree rather than from fresh pears and wasn't sure how that would work. They use pure pear juice as a sweetener. Since I'm going to freeze this I'm not as worried about the substitution. It's good but noticeably less sweet. I'm going to do taste tests and will note which I like best.
I've frozen lots of tomatoes in various forms. 8 pints of chopped tomatoes, tomatoes for salsa, already roasted and waiting for when I want to do the canning.
Of note: This year the blackberries were late, the white peaches quite late. The pears are still not finished and it's the end of September. The Italian plums are just now off the tree. The chinese dates are bigger than other years but still small. The Cinnamon Strawberry apples were earlyish and went mellow very fast. Practically mush inside their skins by the time I made applesauce. The yellow/red peaches were gone by the time I returned home from Holland around the 20th of August--lucky beetles and lucky friends.
2017 List of what I canned plus title of recipes
2017 List of what I canned plus title of recipes
Peach jam--Cook's Illustrated
several jars from Reed's peaches (with the red lids) and then several from ours
Boozy Peach jam--a combo of Cook's Illustrated from canning book and recipe on internet site
Peach salsa--from Marisa McClellan pg. 156 Food in Jars (some from Reed's and some from ours)
--the salsa from Reed's got a little mushy looking in time. I asked by email to Marisa if I could add some salt because all the other salsa recipes, including hers had salt. She said it would be all right to add 1 teas.
Pear and fig jam from "The All New Ball Book of Canning and Preserving" pg. 40
uses pectin--Ball pectin--quite thick.
Green grape or scuppernong grape jelly from The All New Ball Book of Canning and Preserving pg 89 uses liquid pectin. This had quite a bit of thin foam that was difficult to remove. Looks like it may have dissipated but I'll have to check when I open a jar. Apparently Gabe likes it--B texted me a picture.
Salted Brown Sugar Peach jam from Marisa McClellan pg.60 Preserving by the Pint
Peach Almond Conserva from Domenica Marchetti pg. 92-93 Preserving Italy
Peach Barbecue Sauce from Marisa McClellan pg. 62 Preserving by the Pint
--I reduced the amount of cayenne pepper and used Turkish red pepper instead of Aleppo
Asian Plum Sauce from Sherry Brooks Vinton pg 241 Put 'Em Up!
--results in a non clear sauce quite flavorful
Bourbon Maple Pear Butter from pg. 145 "The All New Ball Book of Canning and Preserving"
White grape juice (or green grape) from the usda pages on grape juice canning http://nchfp.uga.edu/how/can_02/grape_juice.html
--I juiced the grapes by using my steamer juicer
Peach Drizzle from Marisa McClellan foodinjars.com http://foodinjars.com/2014/10/peach-vanilla-drizzle/
Tomato Jam (Amy's is the title) from Marisa McClellan pg. 43 Food in Jars
-- this is different from what I made last year which had some herbs in it. (Don't remember which recipe I used)
Marinara sauce from The All New Ball Book of Canning and Preserving pg. 204
--called for plum tomatoes but I used regular from Jobe farm because that is what I had on hand. the recipe says you can use a mix of heirloom tomatoes with different textures and colors. I just cooked it down more since the tomatoes were more liquidy. This sauce starts with roasting tomatoes in the oven.
Plum jam from the NYTimes jam canning page
--stone fruits all were using the same recipe (peaches, apricots, plums) so this turned out to be quite tart. I used the plums from the northernmost tree in our yard.
Rustic grape jam from Domenica Marchetti pg. 92-93 Preserving Italy
--Because I had to travel to get stuff from my dad's house and deliver it to Betsy I didn't get to all my grapes and when I got home there were very few on the vine so I was able to find 2 pds so I halved the recipe and got two little jars. I think I could have cooked this a bit less, although the temperature and the chilled plate indicated it would be okay. I think it may just a bit too thick. Next time I may get it right.
I also bottled about 22 bottles of peaches from our tree and took 14 of them to Betsy. At her house I helped her bottle 3 batches of peaches from her own tree, too.
Plum jam from Cook's Illustrated--think I like the recipe better than the NYT recipe--not quite as tart
White Peach Honey Jam from Marisa McClellan foodinjars.com and also available on food52--https://food52.com/recipes/22709-honey-sweetened-white-peach-jam-with-lemon
Crushed tomatoes from the Cook's Illustrated book. From globe tomatoes (from Jobe's) 5 pints from 7 pints (I believe I should have cooked them a bit longer). Like the recipe and am glad to have them available.
Roasted Rhubarb Jam--from Batch. This looked really interesting and is from an interesting looking book but its directions are incomplete making it so I had to guess what to do. I wrote the author an email but I had already started the jam so I just guessed what to do. The recipe calls for a second amount of brown sugar (1/2 c) but doesn't say when to use it and it tells you to reserve the syrup resulting from macerating the rhubarb but it doesn't say when to add this to the mix. So.....I added the sugar and the syrup and cooked it up. It started out almost as thick as a jam should be and I cooked it plenty long meaning that I had something that when cool would be more like a paste. So I added 1/4 water back in. I also mashed the jam with a potato masher so the rhubarb was more broken down. I think this jam is more like a chutney or a marmalade even, especially with the lemon peel being an ingredient. I believe this would be best used in savory applications.
White peach sauce: very similar to the Peach Drizzle from the same author and website. http://foodinjars.com/2010/08/white-peach-sauce-with-vanilla-giveaway/ from our own peaches, it is very beautiful.
Roasted Marina--from The All New Ball Book of Canning and Preserving pg. 204
Raspberry Jam (with Cointreau)--from Batch--3 jars, not 4--fairly straight forward directions, not like the rhubarb jam. I need to be more careful with temps and cooking times, though.
So lots of canning this summer!
Peach jam--Cook's Illustrated
several jars from Reed's peaches (with the red lids) and then several from ours
Boozy Peach jam--a combo of Cook's Illustrated from canning book and recipe on internet site
Peach salsa--from Marisa McClellan pg. 156 Food in Jars (some from Reed's and some from ours)
--the salsa from Reed's got a little mushy looking in time. I asked by email to Marisa if I could add some salt because all the other salsa recipes, including hers had salt. She said it would be all right to add 1 teas.
Pear and fig jam from "The All New Ball Book of Canning and Preserving" pg. 40
uses pectin--Ball pectin--quite thick.
Green grape or scuppernong grape jelly from The All New Ball Book of Canning and Preserving pg 89 uses liquid pectin. This had quite a bit of thin foam that was difficult to remove. Looks like it may have dissipated but I'll have to check when I open a jar. Apparently Gabe likes it--B texted me a picture.
Salted Brown Sugar Peach jam from Marisa McClellan pg.60 Preserving by the Pint
Peach Almond Conserva from Domenica Marchetti pg. 92-93 Preserving Italy
Peach Barbecue Sauce from Marisa McClellan pg. 62 Preserving by the Pint
--I reduced the amount of cayenne pepper and used Turkish red pepper instead of Aleppo
Asian Plum Sauce from Sherry Brooks Vinton pg 241 Put 'Em Up!
--results in a non clear sauce quite flavorful
Bourbon Maple Pear Butter from pg. 145 "The All New Ball Book of Canning and Preserving"
White grape juice (or green grape) from the usda pages on grape juice canning http://nchfp.uga.edu/how/can_02/grape_juice.html
--I juiced the grapes by using my steamer juicer
Peach Drizzle from Marisa McClellan foodinjars.com http://foodinjars.com/2014/10/peach-vanilla-drizzle/
Tomato Jam (Amy's is the title) from Marisa McClellan pg. 43 Food in Jars
-- this is different from what I made last year which had some herbs in it. (Don't remember which recipe I used)
Marinara sauce from The All New Ball Book of Canning and Preserving pg. 204
--called for plum tomatoes but I used regular from Jobe farm because that is what I had on hand. the recipe says you can use a mix of heirloom tomatoes with different textures and colors. I just cooked it down more since the tomatoes were more liquidy. This sauce starts with roasting tomatoes in the oven.
Plum jam from the NYTimes jam canning page
--stone fruits all were using the same recipe (peaches, apricots, plums) so this turned out to be quite tart. I used the plums from the northernmost tree in our yard.
Rustic grape jam from Domenica Marchetti pg. 92-93 Preserving Italy
--Because I had to travel to get stuff from my dad's house and deliver it to Betsy I didn't get to all my grapes and when I got home there were very few on the vine so I was able to find 2 pds so I halved the recipe and got two little jars. I think I could have cooked this a bit less, although the temperature and the chilled plate indicated it would be okay. I think it may just a bit too thick. Next time I may get it right.
I also bottled about 22 bottles of peaches from our tree and took 14 of them to Betsy. At her house I helped her bottle 3 batches of peaches from her own tree, too.
Plum jam from Cook's Illustrated--think I like the recipe better than the NYT recipe--not quite as tart
White Peach Honey Jam from Marisa McClellan foodinjars.com and also available on food52--https://food52.com/recipes/22709-honey-sweetened-white-peach-jam-with-lemon
Crushed tomatoes from the Cook's Illustrated book. From globe tomatoes (from Jobe's) 5 pints from 7 pints (I believe I should have cooked them a bit longer). Like the recipe and am glad to have them available.
Roasted Rhubarb Jam--from Batch. This looked really interesting and is from an interesting looking book but its directions are incomplete making it so I had to guess what to do. I wrote the author an email but I had already started the jam so I just guessed what to do. The recipe calls for a second amount of brown sugar (1/2 c) but doesn't say when to use it and it tells you to reserve the syrup resulting from macerating the rhubarb but it doesn't say when to add this to the mix. So.....I added the sugar and the syrup and cooked it up. It started out almost as thick as a jam should be and I cooked it plenty long meaning that I had something that when cool would be more like a paste. So I added 1/4 water back in. I also mashed the jam with a potato masher so the rhubarb was more broken down. I think this jam is more like a chutney or a marmalade even, especially with the lemon peel being an ingredient. I believe this would be best used in savory applications.
White peach sauce: very similar to the Peach Drizzle from the same author and website. http://foodinjars.com/2010/08/white-peach-sauce-with-vanilla-giveaway/ from our own peaches, it is very beautiful.
Roasted Marina--from The All New Ball Book of Canning and Preserving pg. 204
Raspberry Jam (with Cointreau)--from Batch--3 jars, not 4--fairly straight forward directions, not like the rhubarb jam. I need to be more careful with temps and cooking times, though.
So lots of canning this summer!
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
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
Canning record 2019
Canning record 2019
May--sometime. Strawberry vanilla cooked jam--from small jar book--I think there is too much pectin and it came out really thick.
June 28
6 jars of pickled garlic scapes
used recipe from seriouseats.com
Easy and not too time consuming except for cutting them in pieces
Mid July
3 jars currant jam from our bushes, David Lebovitz recipe--no pectin needed--refrigerated
end July/beginning Aug
1 batch of blackberry/apple jam from Italian Preserving book--my yield was much smaller so I wrote the author who says to match the puree to sugar in amounts. I added a few so I had 4 cups puree and used 4 c sugar. Don't know why she gets so much more from her weighed berries.
2 batches peach jam, CI book
August 12 (after Diane left the next day)
we had to pick peaches early because birds were eating them--smaller than I like but they ripened well but it took over a week to get there.
I made 2 batches peach bbq sauce from Batches, one a little milder than the other
2 batches peach/corn salsa from The All New Ball Book of Canning and Preserving, one a little milder than other--less than one chipotle
1 batch of Peach Mostarda from CI canning book. This much be in fridge or I will freeze.
1 batch of Peach Mostarda, canned and shelf stable, but not as interesting or flavorful. From Marisa McClellan foodinjars.com. This is pretty simple and probably not as flavorful as the other. I think I'll stir in some mustard when I open one.
August 19
14 jars white grape jelly--going to let Diane buy 12 of them.
14 more half pints white grape jelly
week of August 26
5 1/2 quarts of purple grape juice
6 pints white grape juice, both kinds for Betsy
froze 6 packs of green beans also for Betsy
froze berries for Betsy
week of Sept. 9 at Betsy's house
63 jars (or so) of salsa
13 jars peach drizzle
21 peaches
week of Sept. 16 back home
4 jars fig/thyme jam-- consider the fig orange zest jam in Italian preserving book for next year
May--sometime. Strawberry vanilla cooked jam--from small jar book--I think there is too much pectin and it came out really thick.
June 28
6 jars of pickled garlic scapes
used recipe from seriouseats.com
Easy and not too time consuming except for cutting them in pieces
Mid July
3 jars currant jam from our bushes, David Lebovitz recipe--no pectin needed--refrigerated
end July/beginning Aug
1 batch of blackberry/apple jam from Italian Preserving book--my yield was much smaller so I wrote the author who says to match the puree to sugar in amounts. I added a few so I had 4 cups puree and used 4 c sugar. Don't know why she gets so much more from her weighed berries.
2 batches peach jam, CI book
August 12 (after Diane left the next day)
we had to pick peaches early because birds were eating them--smaller than I like but they ripened well but it took over a week to get there.
I made 2 batches peach bbq sauce from Batches, one a little milder than the other
2 batches peach/corn salsa from The All New Ball Book of Canning and Preserving, one a little milder than other--less than one chipotle
1 batch of Peach Mostarda from CI canning book. This much be in fridge or I will freeze.
1 batch of Peach Mostarda, canned and shelf stable, but not as interesting or flavorful. From Marisa McClellan foodinjars.com. This is pretty simple and probably not as flavorful as the other. I think I'll stir in some mustard when I open one.
August 19
14 jars white grape jelly--going to let Diane buy 12 of them.
14 more half pints white grape jelly
week of August 26
5 1/2 quarts of purple grape juice
6 pints white grape juice, both kinds for Betsy
froze 6 packs of green beans also for Betsy
froze berries for Betsy
week of Sept. 9 at Betsy's house
63 jars (or so) of salsa
13 jars peach drizzle
21 peaches
week of Sept. 16 back home
4 jars fig/thyme jam-- consider the fig orange zest jam in Italian preserving book for next year
Canning record 2020
Quite an abbreviated year generally since we had a hard freeze late where all the fruit but one plum and a few apples were killed off .
Berries were nearly nonexistent, too. Raspberries are truly on their way out and the strawberries only gave us enough for the two of us to eat a little on icecream several times a week. No glut, though.
This year's star of the show has been salsa. I've canned the equivalent of 33-34 pints all from my own tomatoes. Plan to give a lot to Betsy if we ever get together.............
In addition I have canned a few of the following:
tomato jam
marinara sauce (from the Ball new canning book, which I believe isn't new anymroe)
Crushed tomatoes from Washington Post, Cathy Barrow instructions. She has a recipe for 25 pounds of tomatoes, hand peeled, cored, de-seeded, etc. I divided it by 4 and did 4 pints. I had more tomatoes than I could use but nowhere near 25 pounds. I need to read up on the victorio strainer for making something that doesn't need so much effort. 6 pounds of tomatoes was about all I could stand to peel, admitting that some of them were the small plum tomatoes, well.....a lot of them were.
Did not go to Utah for canning or for buying peaches. I regret not getting to buy them. I didn't think they would be available and with the pandemic.........well, you know.
So, hoping for next year.
Had so many green beans decided to pickle some--did Curry Spiced Pickled Green Beans from Wa Po a Cathy Barrow recipe. The recipe calls for 2 # green beans and is supposed to fit into 3 pint jars. That didn't happen. At most I used 1.5 pounds, more likely 1.25. The pickling liquid was too much, too. So I used the leftover liquid and leftover beans for a refrigerator pickle--cooked the beans for about 10 minutes. Will cool and allow to sit in fridge for a week before eating to get a deeper pickled flavor.
October 26
We had a very early, slow moving and cold winter storm come through and so I was in the house with boxes and boxes of tomatoes we collected, some ripe. I had 30 pounds of ripe tomatoes (plus) and I made those into tomato sauce, using the victorio strainer to reduce the tomatoes to juice. I followed the instructions from the National Center for Home Food Preservation. You cook it down to the texture you want, runny or thick. For pints I added 1 T bottled lemon juice and 1/2 teas salt, leaving 1/4 inch headspace. I canned the sauce for 45 minutes. The yield for that many tomatoes was 9 pints and 1 quart of juice which I kept in the refrigerator.
The Victorio strainer had some trouble with the tomatoes and I had to clean off the auger 3 times. The Roman Candle tomato particularly lead to problems with its very tough cores and tougher than usual skin.
In November I have found a Cathy Barrow recipe in NY Times for roasted pureed and canned tomatoes. I had some trouble with first 2 batches with siphoning because she said to have only half inch of head space. Two of 5 did not seal! So I did another batch and recanned those two jars and found siphoning trouble again and increased headspace and it worked. In the meantime I got hold of my extension agent via email (the office was closed for veterans day) and she told me that purees have more trouble than anything else with siphoning because of the pressure built up with the boiling food and with tomato puree it boils a long time. She told me I could use siphoned jars if they seal but to use them first.
So Nov. 13 I canned another batch and left more like an inch of head space and things worked well. I especially like this recipe because I can use my blender to puree and I don't have to slip skins. However, I do have to squeeze out the seeds.That's fairly time consuming with 10 pounds and this year the tomatoes have been small in size.
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