Do quilters also preserve fruit and veggies?
#51
Senior Member
Join Date: Jun 2009
Location: Tallahassee, Fl
Posts: 381
I just started canning this year. Looking at the jars after a productive evening of canning is its own reward. So far in the past 2 months I have canned over 14 cases of produce. I made pear, strawberry, peach, pepper, mango, and pinapple preserves. I also canned pear honey, salsa, spaghetti sauce and apple sauce. Its nice to know that so many others can. Like quilting, canning is a dying art.
#55
Senior Member
Join Date: Aug 2010
Location: Southeastern Indiana
Posts: 363
Here is a good recipe for Dill Pickles. It was the blue ribbon winner at the Indiana State Fair this year, and has won in the past also.
4 quarts water
1 quart vinegar (I use white distilled)
1 cup canning salt
Heat this to boiling.
Place in quart jars:
1 head dill per jar
1 clove garlic per jar
Fill jars with cucumbers, leaving 1/4 inch head space. Pour vinegar mixture over cucumbers, leaving 1/4 inch headspace. Place lids on jars, process 5 minutes in boiling water bath. Let set over night, remove bands from jars and store in cool, dark area.
4 quarts water
1 quart vinegar (I use white distilled)
1 cup canning salt
Heat this to boiling.
Place in quart jars:
1 head dill per jar
1 clove garlic per jar
Fill jars with cucumbers, leaving 1/4 inch head space. Pour vinegar mixture over cucumbers, leaving 1/4 inch headspace. Place lids on jars, process 5 minutes in boiling water bath. Let set over night, remove bands from jars and store in cool, dark area.
#56
Senior Member
Join Date: Aug 2010
Location: Piedmont[Greenville]SC
Posts: 498
My hubby and I did up a bunch of tomatoes and dill pickles and I also make lotz of strawberry and blueberry freezer jam. I also hate tomatoes in a can. I have 5 siblings and growing up my mom always did up around 8 to 900 jars of fruit and veggies. Sur ewas goo during those long cold winters in Northern Mi.
#57
Senior Member
Join Date: Aug 2010
Location: Piedmont[Greenville]SC
Posts: 498
Originally Posted by Alice Woodhull
Here is a good recipe for Dill Pickles. It was the blue ribbon winner at the Indiana State Fair this year, and has won in the past also.
4 quarts water
1 quart vinegar (I use white distilled)
1 cup canning salt
Heat this to boiling.
Place in quart jars:
1 head dill per jar
1 clove garlic per jar
Fill jars with cucumbers, leaving 1/4 inch head space. Pour vinegar mixture over cucumbers, leaving 1/4 inch headspace. Place lids on jars, process 5 minutes in boiling water bath. Let set over night, remove bands from jars and store in cool, dark area.
4 quarts water
1 quart vinegar (I use white distilled)
1 cup canning salt
Heat this to boiling.
Place in quart jars:
1 head dill per jar
1 clove garlic per jar
Fill jars with cucumbers, leaving 1/4 inch head space. Pour vinegar mixture over cucumbers, leaving 1/4 inch headspace. Place lids on jars, process 5 minutes in boiling water bath. Let set over night, remove bands from jars and store in cool, dark area.
#60
I've canned before I discovered quilting. Here's a pic of just 1 weeks worth of canning. I really need to get off here and get to some more tomatoes, apples and peppers hubby picked. And he just came in and yelled to come downstairs- there are "papinkis"- mushrooms he just picked.
off to work!
off to work!
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