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Old 08-18-2014, 05:20 PM   #211
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Whew! I'm spent for today. However, it was a very productive day.

I ended up with another quart of roasted tomato sauce, which has been refrigerated in anticipation of adding to it so I can make better use of my efforts with the canner later this week.

Then, while the tomatoes were roasting, I prepared and put up 8 packages of Italian green beans for the freezer, along with 6 nice containers of corn cut off the cob.

I'm now caught up with what the garden(s) have been producing, that is...until later in the week when Glenn will bring in the last of the Italian green beans and corn from the second planting.

In addition to my veggie efforts, I also purged some linens and other household items to donate to the local thrift store.

Put a fork in me, I'm done.
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Old 08-19-2014, 07:29 AM   #212
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Quote:
Originally Posted by Dawgluver View Post
You have given me an idea, Craig. I mistakenly left DH in charge of stirring the cherries for jam, he thought they were burning, so took them off the heat and kept stirring.They were not burning, he was using a silicone spatula, and it would drag on the pan bottom. I canned them anyway, and of course they didn't set. Too runny for jam, but BBQ sauce sounds like a great idea!

Recipe please?
Sorry, I'm developing this for possible future sales.
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Old 08-20-2014, 03:27 PM   #213
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I'm making cherry tomato salsa. The cherry tomato gods have smiled upon me once again.
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Old 08-20-2014, 03:53 PM   #214
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7 Quarts tomato juice
Pear preserves working. I'm guessing 6 pints...more or less.
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Old 08-20-2014, 06:57 PM   #215
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Turned out ot be 7. ~ 6 1/2 for pantry 1/2 for biscuits in the morning.
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Old 08-20-2014, 07:01 PM   #216
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Those are the pear preserves, Uncle Bob?
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Old 08-20-2014, 07:31 PM   #217
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Yes. From a Kieffer pear Tree...a hard pear great for canning preserves.
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Old 08-20-2014, 08:34 PM   #218
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Looks yummy Uncle Bob. Good to see you here.
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Old 08-20-2014, 08:56 PM   #219
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Preserving strawberries past 2 days of use, I sliced 2 pounds and coated in 1/4 cup honey. Will be ready to apply to yogurt in the morning.
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Old 08-20-2014, 10:07 PM   #220
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What are you canning/preserving today?

Decided to make Dulce de leche. I found a can of sweetened condensed milk in the cupboard that had an expiration date of this time last year, so I took off the label and it's simmering on low in water in the CP. I've done this before, and it makes some wonderful caramel.
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