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Old 08-22-2014, 08:46 PM   #231
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Originally Posted by bethzaring View Post
15 pints of chokecherry syrup. I have never had anything chokecherry before but DH says I knocked it out of the park. (Boy is it weird saying DH).
I'm so envious! My cousin did 42 pints of chokecherry jelly a couple of weeks ago. I canNOT find chokecherry trees in my neck of the woods. I grew up picking chokecherries (from the time I was 5-6 years old), I know what the trees look like, but canNOT find any. We've walked every inch of the back 40, no chokecherry trees. Lots of highbush cranberry and wild grapes...
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Old 08-23-2014, 10:59 AM   #232
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Hee hee! Happy for you! Having a DH is fun, right?

Yes it is.
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Old 08-23-2014, 11:01 AM   #233
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I'm so envious! My cousin did 42 pints of chokecherry jelly a couple of weeks ago. I canNOT find chokecherry trees in my neck of the woods. I grew up picking chokecherries (from the time I was 5-6 years old), I know what the trees look like, but canNOT find any. We've walked every inch of the back 40, no chokecherry trees. Lots of highbush cranberry and wild grapes...
Northern New Mexico, where I live, had a major early summer freeze and most fruit blossoms were killed. But there is a little pocket of earth up by the Taos Ski Valley that survived and I could stand still and strip berries to my hearts content. I picked 4 gallons on my first picking.
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Old 08-24-2014, 07:10 PM   #234
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We went to the garden yesterday and picked some more 'maters so today was more sauce. I ended up canning 10 pints of sauce today (19 for the season now).


That's the 8QT stock pot down there with about 7QTs of tomato goodness in it.



=




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Kathleen has some use for the seeds and skin stuff that came out of the food mill (Ok, so it is the vegetable strainer on the KA)
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Old 08-24-2014, 09:19 PM   #235
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Stuck some broccoli in the freezer. We finally got our first (small) picking of beans. Too many to eat and not enough to do anything with, so I blanched them and they're in the dehydrator. I was reading about putting the blanched beans in the freezer for a bit before drying, it's supposed to make them come out more like canned beans. Gotta try it.

Also cooked down and froze a container of vegie stock. We save bits and pieces of vegetables (except for cruciferous veg) in the freezer. When we need the space I simmer it all down, strain, cook down to condense and stick it back in the freezer. Once the garden is done I'll mix the containers together, cook down to very concentrated and freeze in ice cube trays. (That's what we do with our tomato guts...IF my tomatoes ever ripen!)
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Old 08-24-2014, 11:00 PM   #236
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nice haul, frank. you know, i've never canned sauce per se, just tomatoes with the idea that you make the sauce as needed. hmm, i like to use jarred sauce (which is more complete, i guess) when necessity dictates, so why not jar my own? do you add much to your tonato sauce?
i have to rethink my strategies for september, i guess.
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Old 08-24-2014, 11:15 PM   #237
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Bucky, I haven't purchased commercially-canned tomato sauce for years. Instead I make oven-roasted tomato sauce from a recipe I've developed over the years. It's good on its own, but adds lots of "yum" to any recipe.

Plus, it's ultra easy to make.
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Old 08-24-2014, 11:29 PM   #238
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thanks, cuz. i've never tried roasting tomatoes before.

the weather in jersey has been perfect for veggie gardens this year, and i planted late, so i can see hundreds of tomatoes coming ready. all at once..
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Old 08-25-2014, 07:48 AM   #239
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Froze beans, corn, and broccoli last night. Today it's bread and butter pickles and salsa. I think I'll roast the tomatoes and some of the peppers for the salsa....
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Old 08-25-2014, 08:23 AM   #240
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looks like the pears are ready. I guess it's pear preserves this week.
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