Sunday, January 1, 2017

2016 Canning Season Summary

2016 Canning and Freezing

    March:
    • Maple Syrup:   8 pts
    June:
    • Strawberries - 2 flats [4 gallons] Reeves in Worthingon/Freedom: frozen
    • Sugar Snap peas - planted 6 rows:  17 quarts frozen
    • Rhubarb:  8 cups chopped and frozen
    July:
    • Blueberries - 40 lbs: 16 bags frozen + a few pies
    • Peaches - 2 bushels:  29 quarts canned in water, 3 gallons chopped + a few pies
    • Mixed berry jam - 1 batch
      August: 
      • Spaghetti Sauce - 18 quarts finished  [2 boxes of Reeves canning tomatoes, [25 lbs each] + 8 big yellow squash, 6 onions, a head of garlic, a whole lot of dried herbs, etc.]
      • Elderberry Jelly: 3 1/2 pints.  [10 cups berries off the stems + 4 cups water.   Boil and strain [5.5 cups juice].  5 Tablespoons Dutch Jell All Natural Lite,  1 cup honey + 1 cup sugar.] 
      • Elaeagnus Raspberry Jam:  [Autumn Olive].   4 batches = 14 pints.  [5+ Quarts autumn olives, cooked in water to cover and then sieved = 3.5 quarts pulp.   ~ 4 cups pulp + 3 cups raspberries, 4 T lite pectin and  ~ 3 cups sugar.]
      September:
      •  Mustard: 3 cups.   [2 C mustard powder, 2 C vinegar, 3 T sea salt, 1 T brown mustard seed].  Put a lid on.  Leave out to mellow 6 months.
      • Chicken rub:  1 large batch
      • White Peach Raspberry Jam:  3 batches.  11 pints total
      • Fig Jam: 2 pints  [3 cups figs, 1 cup honey, 2 T lemon juice, 1 cup chopped walnuts]

      Honey:  just over a gallon

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