The perogie thread got me thinking. I still can tomatoes and spaghetti sauce every year. Make jam. Anyone out there with recipes for chutneys, jams, sauces, pickles.

marieg, I can lots of food from the garden that I put in every year.
We all like the strawberry jam recipe from sure-jell. You can pick up Sure Jell at walmart. I use the frozen strawberry jam recipe. It is so good!!
Has a very fresh taste all year!!!!

I do a LOT of canning. This past year, I experimented with a lot of different rhubarb recipes. I can rhubarb pie filling, rhubarb relish, rhubarb chutney and more. I've made corn and black bean relish, dilly beans and dilly asparagas. I love all that stuff!

M

I just started canning again 2 years ago after many years away from it. I can peaches (from Michigan), tomatoes. We get lots of apples from my uncle and I would like to try canning them or apple pie filling. Has anyone ever done this? Does it turn out good? I've seen recipes on the internet, but I'm a little leery. I don't know anyone who has canned apples. I tried freezing them and it's a disappointment, to say the least.

I think canned apple sauce is about the best way to preserve them, other than drying.


M

I can apples every fall:

about 8 large apples = 1 qt.
Peel & quarter into salt water while hot water bath & brine are heating.
Brine: 12 cups water in dutch oven with 4 cups sugar.
Hot water bath for 15 min.
2 qts. = 1 pie

Annemarie, What am I not reading Do you pack the jars with draied apples fill with brine and then can? We get lots of apples here.
Sevencubs, I use a low suger pectin, can't think of the name of it. I have used it for years, last year I let my grand-daughters help and the jam seperated, still tasted goo but doesn't look very nice. Lots of berries grow around here expecially Blackberries wild everywhere. I have heard the freezer jam is very good, do you put it i jars and then in freezer? can you do other berries?

Marimeg - yes, that's how I can them: stuff jars, add brine, seal & hot water bath.

Annmarie,
Thank you for the recipe. I will be sure to try it this fall during harvest.
Julie

I do on occasion, the trouble being the time of ripening always seems to coincide with 100-degree weather and I'm really 'not' a glutton for punishment. Gotta love California... :roll: