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