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Related: Culture Forums, Support ForumsSo, I canned 36 jars of produce yesterday. Ask me anything.
8 jars of Blueberry jam
7 jars of Blackberry jam
10 pints and 3 quarts of Blackberries
8 Pints green beans
Already tried the Blueberry jam. Nom nom nom.
denbot
(9,901 posts)But I got tired trying to imagine how much work that took..
Le Taz Hot
(22,271 posts)the season is going to be VERY short on all fruits, veggies and berries so canning season is being condensed.
vanlassie
(5,678 posts)Blueberry jam. OMG.
Le Taz Hot
(22,271 posts)I've never seen it in California, though, I might just be looking in the wrong places. This year I made a Spicy Pickled Beet that is to die for. I also inserted 2-3 thinly-sliced lemon rinds (without the white stuff) to the green beans. Made for a really great taste.
I buy nothing but local produce (I'm in the Central San Joaquin Valley so it's abundant, at least for now). Next week she'll have a special type of Boysenberry, "Ruby," I think, that I'll make jam out of and can the rest. I'll be entering both of those into the Fair.
vanlassie
(5,678 posts)I think someone brought it from back east... I get berries in Hanford but live in Clovis. Beets sound great! Share recipe?
Le Taz Hot
(22,271 posts)Clovis? (Pardon me if I found this out before but I'm getting older and I don't have the memory I once had.) I'm right next door in Frezburg. And, yes, I'll be happy to share the beet recipe . . . right after the Fair. But you'll have to remind me
Maybe I'll try Simonian Farms. I get Ribbon Cane Syrup from Mississippi there (my Espoused One's favorite).
vanlassie
(5,678 posts)At the Burnett Sanitorium, later called Community Hospital.
Oh, and since that "event" happened way back in 1952... I have that same memory "issue..."
What did you say you name was, again?
AnneD
(15,774 posts)to Ping Crosby.
Adsos Letter
(19,459 posts)Just last week I was working on a remodeling project in our living room, and listening to the sounds and conversations of my wife, her mom, and my 23 year old daughter as they were canning blackberry jam and syrup from fruit picked from Grandma's blackberry vines.
It was kinda' cool listening to their conversation, comments about the process, daughter's questions about the process, and the sounds of approval/accomplishment as the lids "pinged" (to use the poster above's term).
One of my earliest memories is of my mom waiting until evening to can, because the day had been so hot (no air conditioning in that kitchen).
Enjoy the fruits of your labor!
Le Taz Hot
(22,271 posts)I have jars that I've been re-using since 1975 -- talk about recycling!
I belong to an organic CSA farm (community-supported agriculture) and get fresh produce each week. Plus, I scour the farmer's markets around here to ensure I get the freshest produce. It really does make a difference when you can pick it and can it all in the same day. Plus, I get to control the process and control the ingredients. Finally, I enter stuff into our local fair every year and the anticipation is agonizing but fun to see if I've won any ribbons.
joeybee12
(56,177 posts)The kitchen was in disarray for days...the canned stuff lasted all winter...wait, that's not a question.
UTUSN
(70,715 posts)Le Taz Hot
(22,271 posts)But I want the jars back!
KamaAina
(78,249 posts)The whole valley was covered with them before the farmers moved in. There might even be a market among Bay Area foodies for them, since they'd have that "authentic" cachet.
Le Taz Hot
(22,271 posts)I signed up for e-mail from a farm called "Berry Lady Farm Store" in Kingsburg. She sold me boxes of blueberries for $20.00 a box. Such a deal! I was able to get a discount on one of the Blackberry boxes so it only cost me $27.00. The second box I paid the regular price of $30.00. Sounds a little expensive, I know, but it's a family farm and I'm a big supporter of local family farms. Besides, the berries are only here for a few weeks and then they're gone for another year.
Here's her website:
http://www.berryladyfarms.com/
whistler162
(11,155 posts)Le Taz Hot
(22,271 posts)whistler162
(11,155 posts)Le Taz Hot
(22,271 posts)Enrique
(27,461 posts)Le Taz Hot
(22,271 posts)old-timey verbiage, I "put up" 36 jars . . .
clarice
(5,504 posts)Le Taz Hot
(22,271 posts)but I have pickled banana wax and other types of peppers. There are tons of recipes out there for pickled peppers but, personally, I like to keep things simple and the best brine I've ever used is the easiest:
2:1 ratio of vinegar to water. For example: 1 cup vinegar to 1/2 cup water. Put in a saucepan and bring to a boil.
Pack raw peppers (known as a raw or cold pack), either sliced or whole, into hot jars and pour in hot brine. Fill to 1/2 in headspace and process in boiling water bath for 10 minutes.
clarice
(5,504 posts)grasswire
(50,130 posts)wow.
Le Taz Hot
(22,271 posts)It's already hit 100 (it will this weekend) and it's only May. One day it will be 98, two days later, 72. I have Armenian cucumbers already and they're usually not anywhere near ready until July. It's been crazy. California fruits, veggies and berries will all come in early this year but, due to the drought and weird weather, it will be a VERY short season, which explain the mad dash to can.
raptor_rider
(1,014 posts)I need to get canning. Love doing asparagus, apples, applesauce, pears, pear sauce. Now my mouth is watering!!!