Tuesday, January 1, 2013

2012 Canning Season

Here's an incomplete list of what we put up in 2012.   We did more that I just forgot to write down.

2012 Growing Season:  Canning and Freezing

Maple Syrup:  February.   12 pts 
Fruit to Freeze: 
  • Strawberries, whole:  4 gallons
  • Peaches, peeled and chopped:  1.5 gallons
  • Black Raspberries:  1/2 gallon
  • Blackberries:  3 gallons
  • Blueberries:  6 gallons  [Usually picked fresh.  2012 bought frozen]
  • Cranberries:  6 bags as they come available
Strawberry Vanilla Jam:  May
  • with Dutch Jell All Natural Lite:  3.5 pints 
  • with Ball Low or No Sugar Needed:   3.5 pints 
Strawberry Lavender Lemon Honey Jam:  June
  • with Dutch Jell All Natural Lite:  2 pts
Cherry Jam: June
  • Cherry:  3 pts
  • Cherry Vanilla:  3 pts
  • Cherry Vanilla Cardamom:  3.5 pints
Peach Jam:  June
  • Peach Raspberry Vanilla: 3 pts  [Really good!  Make more.]
Spiced Peach Jams:  June [All excellent!]
  • Peach Ginger: 3.5 pts  [Made with ginger sugar left over from crystallized ginger]
  • Peach Chai:  3.5 pts 
  • Peach Maple Cardamom: 3.5 pts  [Incredible!]  No white sugar.
Black Raspberry Jams:  June
  • Black Raspberry Vanilla  [Doesn't need the vanilla.   Much prefer it without.] 2.5 pts
  • Black Raspberry.  Perfect!  2 batches 4.5 pts total. 
Blueberry Lime Jam:  June
  • Made with frozen blueberries.  2 batches.  5 pts total. 
Blackberry Jelly:  June/July
  • It's worth the time to drain the juice out and make jelly.  Really.  6 pts.
Blackberry Syrup: June/July
  • Use half as much sugar as blackberry juice.  8 pts.
Mango Jams: July
  • Mango Strawberry Mint Freezer Jam.  5 pts
  • Mango Chai Ginger Jam.  2.5 pts
  • Mango Lime Bay Jam  2.5 pts
Queen Anne's Lace Jelly
  • with sugar.   2 pts.
  • with honey.  2 pts
Double Lemonade Jelly:  July,   1.5 pts

Pickles:  July/August
  • Bread and Butter:  14 pints + 2 quarts [These are the best ones.  Stick with them.]
  • Sweet: 3 pts
  • Dill: 5 pts

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