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Preserving the Harvest - Page 2

post #21 of 688
This is my first year canning and preserving. I can't wait to see what comes out of this thread! I've never done either.


Does anyone have book recomandations/recipies?
post #22 of 688
Quote:
Originally Posted by jessemoon View Post
I'm canning for two reasons this year.

1. Food for the winter for my family. Homemade, yummy, local etc.

2. Christmas gifts!



It's not really serious harvest season yet here, so I'm doing a lot with herbs for gifts at the moment.

So far, I have made
Rhubarb sauce-4 pints
Strawberry rhubarb jam-4 pints
Rose Petal Jam- 12 1/2 pints
Spearmint Jelly- 12 1/2 pints
Lavender Jelly -9 pints
Corn Relish- 9 pints
Garlic, Rosemary Chardonnay Jelly-9 pints
I've also begun infusing 1/2 gallon each of Rosemary, Lavender, Sage and Oregano Vinegars.
Oh, that sounds wonderful! Would you consider sharing your process and recipies?

We have more rhubarb and mint then I know what to do with!
post #23 of 688
thanks blooming!
post #24 of 688
Quote:
Originally Posted by boobybunny View Post
I spent 31.00 on strawberries.
12.00 on new jars
20.00 pectin
sugar???? not much


63.00 for 26 pints or 2.42 a pint, plus the frozen and all the berries the kiddos could eat today.

2.42 a pint for no spray, I know exactly what is in it jam.
I got strawberries for $17, pectin for $5, sugar for $4.50, but then I also got a canner for $18, jars for $6, a canner accessory kit (jar lifter, etc) for $5.

Just for the strawberries, pectin and sugar, I spent $26.50 and got 12 pints, which comes to about $2.21 each. Add in the supplies and it comes to $4.63/pint Which is still worth it because I'm getting local strawberries, no HFCS, no red dye, etc.
post #25 of 688
I freeze since I have a HUGE chest freezer from parents-in-law. I made some strawberry-rhubarb freezer jam with orange zest for my first freezer jam adventure (like another poster, I plan to use jams to flavor yogurt) and will be picking strawberries these next few weeks to freeze/make jam out of - so excited!!!

Other things I freeze:
sliced/peeled apples for baking (with sugar and Fruit Fresh)
applesauce
berries (on trays and them into ziploc)
rhubarb
sliced peaches (in sugar with Fruit Fresh)
pureed peaches (for smoothies)
green beans (blanch a minute or three first and do ice water bath)
roasted tomatoes (roast at 425 ish with a little olive oil, garlic, salt until cooked way down & syrupy)
pesto (in muffin pan or ice cube tray and then into ziploc)

Last year was my first year freezing apples and using the Fruit Fresh - both worked really well. I love being able to do the picking myself, either at UPick farms, local orchards, or from my garden. The roasted tomatoes are really easy, and I use them all the time - over pasta, sandwiches, soup etc. For a really fast freezer meal, I mix some with a block of pesto and put over ravioli. Yum!

This year I'm going to add corn and jams...
post #26 of 688
Quote:
Originally Posted by Christina@BYBaby View Post
I freeze since I have a HUGE chest freezer from parents-in-law. I made some strawberry-rhubarb freezer jam with orange zest for my first freezer jam adventure (like another poster, I plan to use jams to flavor yogurt) and will be picking strawberries these next few weeks to freeze/make jam out of - so excited!!!

Other things I freeze:
sliced/peeled apples for baking (with sugar and Fruit Fresh)
applesauce
berries (on trays and them into ziploc)
rhubarb
sliced peaches (in sugar with Fruit Fresh)
pureed peaches (for smoothies)
green beans (blanch a minute or three first and do ice water bath)
roasted tomatoes (roast at 425 ish with a little olive oil, garlic, salt until cooked way down & syrupy)
pesto (in muffin pan or ice cube tray and then into ziploc)

Last year was my first year freezing apples and using the Fruit Fresh - both worked really well. I love being able to do the picking myself, either at UPick farms, local orchards, or from my garden. The roasted tomatoes are really easy, and I use them all the time - over pasta, sandwiches, soup etc. For a really fast freezer meal, I mix some with a block of pesto and put over ravioli. Yum!

This year I'm going to add corn and jams...
Can I ask what Fruit Fresh is and where you would buy it?
Thanks!
post #27 of 688
Quote:
Originally Posted by Blooming View Post
Can I ask what Fruit Fresh is and where you would buy it?
Thanks!
Baking/spice aisle of the grocery store. Here's what it looks like. Main or only ingredient is ascorbic acid I believe.
post #28 of 688
Quote:
Originally Posted by lmonter View Post
Baking/spice aisle of the grocery store. Here's what it looks like. Main or only ingredient is ascorbic acid I believe.
Great Thank you! It's going on the grocery list now...
post #29 of 688
It is so satisfying to have jars full of produce for the winter! I like to can, freeze, and dehydrate lots of things.

I don't have my own dehydrator now, but my mom-in-law lets me borrow hers anytime I'd like. I did lots of peaches last year - yum!!! There is an apple orchard where we are living now, so I think we'll be doing a lot of apple stuff.

I love going through my garden now, knowing that from those rows we'll have lots of meals for the next year. Some of our favourite things to can: salsa, tomato sauce, pickles. We freeze berries, veggies, jams, herbs, and fruit.

Looking forward to some good ideas from all of you!
post #30 of 688
Quote:
Originally Posted by Blooming View Post
Oh, that sounds wonderful! Would you consider sharing your process and recipies?

We have more rhubarb and mint then I know what to do with!
The mint jelly is just the recipe in the pectin box, subsituting spearmint for peppermint...nothing fancy. Essentially, you just make a superstrong mint tea and then use it to make jelly instead of juice.

The idea is similar with the lavender jelly. http://www.happyvalleylavender.com/l...r_recipes.html

Rhubarb sauce is just rhubarb and sugar. It's great on vanilla ice-cream or waffles!
http://www.rhubarbinfo.com/rhubarb-food.html

The rose petal jam is a little different as it contains the petals themselves and doesn't use pectin
http://whatscookingamerica.net/Ellen...ePetalJam.html

Good luck!
post #31 of 688
I made a batch of apricot freezer jam this AM. 7 pints!

We REALLY need our own forum LOL

Where is the betst place to buy canning supplies online? Id also like a dehydrator
post #32 of 688
Quote:
Originally Posted by jessemoon View Post
The mint jelly is just the recipe in the pectin box, subsituting spearmint for peppermint...nothing fancy. Essentially, you just make a superstrong mint tea and then use it to make jelly instead of juice.

The idea is similar with the lavender jelly. http://www.happyvalleylavender.com/l...r_recipes.html

Rhubarb sauce is just rhubarb and sugar. It's great on vanilla ice-cream or waffles!
http://www.rhubarbinfo.com/rhubarb-food.html

The rose petal jam is a little different as it contains the petals themselves and doesn't use pectin
http://whatscookingamerica.net/Ellen...ePetalJam.html

Good luck!
Thank you! Thank you!
post #33 of 688
I just found out I have a Juneberry tree in my front yard and picked about 2 pounds of berries yesterday. The tree is still full but not for long if the birds have their way. I'm planning on preserving as much as possible so now I'm trying to come up with something to do with all these berries...juneberry pie, jam, syrup. Anyone have any good Juneberry or Serviceberry recipes?
post #34 of 688
Neeka; You are so lucky! That reminds me, I need to stop and get some of the wild mulberries before all the birds get them.

I found this yummy sounding recipe for pie. The same site has a whole host of recipes here, including one for how to make assorted berry jams. HTH!
post #35 of 688
Anyone have a good recipe for cherry jam/preserves? I'm still fairly new to jam making and my little instruction packet with the packages of Certo have the recipe for sour cherries that uses 10 cups of sugar....

I have 12 pounds of u-pick Bing cherries that are deliciously sweet...they really dont need 10 cups of sugar do they? whoa, that just sounds overpowering.
post #36 of 688
We have some sour cherries to deal with too!

DH just got done canning 12 pints of green beans. Yum! I'm looking forward to them. There will be more of them to can, too. The green beans are still flowering!

We are on a bit of a charge to eat the stuff that canned and a couple years old. We need the jars! I was able to find 4 quart jars at a thrift store today. I may be able to scare up some more later this week.
post #37 of 688
Thread Starter 
Peas are in season here. I am thinking about dehydrating some for a pea soup holiday gift. Otherwise, do you think it would be best to can or freeze peas?
post #38 of 688
Thanks Serenetabbie for the links. Last year when we moved in I remember being really annoyed about the crazy tree that dropped the strange berries all over my car and now I am so happy and excited about the tree.
post #39 of 688
You are quite welcome Neeka I remember feeling that way about a mulberry tree on our old property. Now I am like, how could I have left all that go to waste?!

I cannot wait until the raspberry abd blueberries are in. Yuuummmm!
post #40 of 688
bump for reference since its canning season
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