And the canning continues. . .

I would say that I worked my butt off this weekend, but, alas, as I look behind me, it’s still there. :) But not for lack of trying.

Friday night we went out to one of our favorite places (India Palace) for dinner–that has nothing to do with this post, except it was awesome. And we haven’t had a night out, just the two of us, in a while. So it was really great. Also I didn’t actually start any canning until Saturday, because I was busy having a good time on Friday. :)

But Saturday, I got myself in gear early–we got up at 6:00 to go out to “our farm,” Bluebird Gardens, and pick corn.  Twenty dozen ears–10 for my sister and 10 for us. Then, back at home, Trevor shucked corn while I canned.

And canned.

And canned.

This continued on well into Sunday evening–I think we finally emptied out the canner at about 6:30 last night.

But oh, the canned goods. :)

I made four quarts of Peach Salsa, 10 half-pints of Carrot Cake Jam, 7 half-pints of Curry Raisin Jam (this is a new one–inspired by our Friday night Indian food, I think), 5 quarts of regular (tomato) salsa, 10 pints of Homestyle Corn Relish (also a new one for me), and 3 half-pints of Sweet Red Pepper Relish. I’m using every available horizontal space in the kitchen to hold the jars until we have the time to schlep them all downstairs (probably this evening).

I also blanched and froze 7 2-cup bags of green beans.

Whew!  Thank goodness it’s Monday and I can get back to work and get some rest.

Tonight, we get to clean the kitchen. :)

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4 Responses to And the canning continues. . .

  1. Shannon says:

    Sandi! I love it! I have a bushel of apples waiting to be canned today. It’s funny, out of the bazillion plants we put in the garden, the only ones that made it were the tomatoes and peppers!

    • Avatar of Sandi Sandi says:

      Our tomatoes are just starting to come on like gangbusters–really late this year, but lots of them on the plants! So if it doesn’t freeze too soon we should still have a good crop.

      What do you do with your apples? Applesauce?

  2. Molly says:

    I have tomatoes on, but none are even close to being ripe. When the weatherman says its gonna freeze, I go out and pick all of the tomatoes and bring them into the house to ripen. Usually takes about a week. Last year I did about 200lbs that way and only a handful didn’t ripen.

    We’ve been up to our ears in corn. So far have 13 2 cup bags in the freezer and still have a ton to put up.

    So how does the carrot cake jam taste? I’ve seen recipes for it but have never tried it. I’ve been seriously thinking about trying to make some this year.

    • Avatar of Sandi Sandi says:

      You know, it’s quite good. . . however, really it mostly tastes like cinnamon and cloves. So I don’t know if I’d make it again . . . you know, not that it’s bad, because how bad could it be with six cups of sugar, right?? ;) But it’s just not as carrot-cake-y as I was sort of expecting. But it was fun to try something different!

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