Tuesday, January 4, 2011
Looking back, I neglecting posting about my canning in 2010. In fact, I hardly photographed it. Here's a list of this year's canning exploits. Much of this was given as gifts during our Christmas travels.
Strawberry Rhubarb Compote 5 (1/2 pints)
Strawberry Preserves (4) 1/2 pints
Strawberry Lavender Jam (2) 1/2 pints - More of this next year
Strawberry Juice (3) pints
Cherry Marmalade (8) 1/2 pints
Cherries in Syrup (2.75) qts,
Asian Pickles (4) pints (These were an experiment and I over-cooked them. Mushy pickles are not so good)
Bread & Butter Zucchini (2) pints
Crock Cured Dill Pickles (3 quarts) This was an interesting experience. I canned half of them and put half in the fridge. My mom says they are too salty so I didn't give any away. I also haven't opened the ones canned to compare the texture. My husband doesn't eat pickles so these are going very slowly.
Bread & Butter Pickles (9) pints
Blueberry Lime Jam (11) 1/2 pints
Lime Juice 1 (1/2) pint
White Grape Juice (4) pints
Dilly Beans (7) pints
Annie's Salsa (22) pints - I was very happy with this recipe. I used only the added tomato paste, not tomato sauce. We made it spicy and with the acid used 1/2 c. cider vinegar 1/4 c.lime juice, 1/4 c. lemon juice for a balanced flavor.
Tomato Sauce (3) quarts
Tomato Juice (2) quarts
Cider Jelly (15) 1/2 pints (pictured above)
Apple Sauce (7) pints
This comes to a total of (49) 1/2 pints, 62 pints, and 8.75 quarts, for a grand total of 51.25 quarts, or 12.8 gallons. Now to work on enjoying what we haven't given away, as well as to eat up the fruit and tomatoes we have stored in our freezer.