Canning like crazy!

[kint]

This seems as good a time as any to do a bit of a food porn pic dump. Last year we ended up with an excess of peaches from a pick-your-own place. Jam seemed a fantastic idea to me -- and so began the descent into canning! Blueberry and plum-apricot jams followed, soon after I was jarring tomato sauce. Now in the new year I want to do more...

Comments

[kaibab]

Nice to see other people with an interest in home food preservation.

[kint]

The mate doesn't quite get my obsession, but he's been thankfully tolerant :D

[wyldside]

I grew up with a depression era skilled cook in the kitchen, i can answer most any question about how cheap and easy owning a chest freezer really is compared to the other methods. also, compost...it's crucial.

[kint]

So far everything I've done is RWB processed and shelf stable... though that is an OLD recipe so I should compare it to modern standards just to be certain.

[kint]

I'll find out Saturday when we crack a few jars open. I'm curious about the suggestion of a adding a grape leaf, the tannins supposedly helping with crispness.

[rhodielady_47]

Was looking through the furs-that-cook-postings when I noticed your journal entry. I loved seeing your pictures and your recipe. How did your pickles turn out?
Have you ever used pickling lime? I used to use it as a teenager back when we kept a garden each year. It made the best sweet pickles--crisp and crunchy. If I ever get the chance to make pickles again, I want to try my hand at using the pickling lime to make dill pickles as well.
:)

[kint]

Neither of grandma's recipes that I used had pickling lime. I later did another experimental batch with some other things that are supposed to help with crispiness, but not lime. I did order for use in a watermelon rind pickle I made later. Of course, the cheapest price was online... and I had to pay shipping so I thought that I should make it worth my while... so I now have 5 lbs, of which I've used about 2 tsp. At least I'm set!