- My page of canning directions and resources with links to my favorite recipes, cookbooks and canning and preserving web sites.
- Punk Domestics' recent round up of canning planning posts.
RESOURCES
Thursday, June 14, 2012
Canning Planning & A Food In Jars Cookbook Giveaway!
Thursday, June 14, 2012
Thursday, June 14, 2012
Canning Planning & A Food In Jars Cookbook Giveaway!
- My page of canning directions and resources with links to my favorite recipes, cookbooks and canning and preserving web sites.
- Punk Domestics' recent round up of canning planning posts.
38 comments:
- AnonymousJune 14, 2012 at 11:47 AM
i plan to try to make strawberry jam
ReplyDelete
gkuroda(at)gmail.com - AnonymousJune 14, 2012 at 11:51 AM
Planning to can cherries and peaches (organic) if I get the courage! j. McNeely, 6687 20th ave south, lino lakes, minn. 55038-8744
ReplyDelete - AnonymousJune 14, 2012 at 2:28 PM
I'm actually just starting to think about getting into canning and this cookbook sounds like it would be perfect since it's about canning in small batches. That's also good, because we're a 2-person household and I don't want to go overboard.
ReplyDelete
Nicolle (Culture Jaunt) culturejaunt@gmail.com
I have also shared the giveaway on FB and Twitter with my Culture Jaunt accounts. Oh, I'm dying to get my hands on this book!
ReplyDelete
I've already done apricot jam, spicy pickled carrots, and tarragon cucumbers (fermented fridge pickles) this summer. Looking forward to lots of peach salsa, bourbon-peach jam, and tomato jam. Plus whatever else strikes my fancy. I tucked some rhubarb and guavas in the freezer last week, possibly to be combined with strawberries for jam.- JenniferJune 14, 2012 at 9:35 PM
Love your organized approach to canning/freezing-
ReplyDelete
I picked tart cherries today and will make them into pie filling. I freeze it in pie sized portions to enjoy all winter--yum!
I shared this on my facebook page as well.
jdatwood@hotmail.com - AnonymousJune 19, 2012 at 10:13 PM
I'm looking forward to making a sweet pickle from bell peppers, tomatoes and onions, playfully called "Devil's Pickle" in Finland. Last year I made the stuff out of small yellow, orange and red sweet peppers in stead of bell peppers, and the result was bright and delicious.
ReplyDelete
It is divine on top of grilled meats, with goat cheese, or ladled on top of stews to take the edge off the sometimes rich meaty taste. I'll have to can 2-3 times more of it this year, since I ended up gifting cans of the stuff during the winter to guests who liked it. I am new to all this, we have recently moved to our log cabin to live off the land for a year (or at least begin to try...it's looking like I'll have to go to year 2 to implement what I've learned, LOL). Anyway, I've already made violet jelly, it was just wonderful, and easy too. I plan on freezing and making jam with blackberries, then we have planted beans, corn, squash, tomatoes, potatoes, radishes, carrots, turnips, salsify, celery, peppers...all of which will need some method of preservation! I haven't got a clue yet, but I'm gung ho!
ReplyDelete
Lise
LisesLogCabinLife@gmail.com or
liseplandry@aol.com
Thanks for the chance! Will post on Facebook and Twitter too:)- Jill JJune 21, 2012 at 3:53 PM
I would love to make some freezer jam this summer.
ReplyDelete
~Jill
luvcooking2 at yahoo dot com Hey Eve,
ReplyDelete
So you got me canning Strawberry Jam and since then I have canned cherry preserves, wild blackberry (rasberry) jam, wild blackberry syrup, whole cherries and I plan on hitting up another patch of wild blackberries I found today. As well as rasberries in a couple weeks. All this in the past two weeks. I also shared your link on facebook and pinterest, I WANT THE BOOK:)
Thanks, Danielle
inlightcreations@gmail.com
Most of our garden fruits and veggies get consumed too quickly to be put up for later usage. But if we have a lot of peaches this year (it's not looking good), I'll freeze some to use in smoothies.
ReplyDeleteI am planning on canning peaches and peach preserves. We have a CSA that overloads us on peaches (we learned last year) so I plan on making them last throughout the winter this year!
ReplyDeleteAlison
alison.k.jamison@gmail.com
i plan to try to make strawberry jam
ReplyDeletegkuroda(at)gmail.com
Planning to can cherries and peaches (organic) if I get the courage! j. McNeely, 6687 20th ave south, lino lakes, minn. 55038-8744
ReplyDeleteI am hoping for a good strawberry year, which we haven't had for two years now, and want to roast them and also make strawberry vanilla bean jam...
ReplyDeleteVanilla strawberry jam...and slow roasted tomatoes.
ReplyDeleteMy daughter and I picked 10lbs. Of strawberries on Sat. To make Marisa strawberry vanilla jam. Last year was my first year at canning and it was the first recipe I tried and it was outstanding! Shared this post on facebook. Thanks, Patti
ReplyDeleteI plan on making some guava jelly.
ReplyDeleteI'm actually just starting to think about getting into canning and this cookbook sounds like it would be perfect since it's about canning in small batches. That's also good, because we're a 2-person household and I don't want to go overboard.
ReplyDeleteNicolle (Culture Jaunt) culturejaunt@gmail.com
I have also shared the giveaway on FB and Twitter with my Culture Jaunt accounts.
I just canned for the first time this morning. I followed your beets with cumin and cloves post. It went well. Thanks.
ReplyDeleteDill pickles, again, lots of tomato sauce, and this year I want to try your maraschino cherries! OMG strawberry vanilla jam sounds AWESOME.
ReplyDeleteI plan to can some jam!
ReplyDeleteOh, I'm dying to get my hands on this book!
ReplyDeleteI've already done apricot jam, spicy pickled carrots, and tarragon cucumbers (fermented fridge pickles) this summer. Looking forward to lots of peach salsa, bourbon-peach jam, and tomato jam. Plus whatever else strikes my fancy. I tucked some rhubarb and guavas in the freezer last week, possibly to be combined with strawberries for jam.
I plan on freezing cut off corn. I am currently drying garlic.
ReplyDeleteLove your organized approach to canning/freezing-
ReplyDeleteI picked tart cherries today and will make them into pie filling. I freeze it in pie sized portions to enjoy all winter--yum!
I shared this on my facebook page as well.
jdatwood@hotmail.com
I will be canning and freezing tomato sauce, freezing corn, canning blackberry and blueberry jam, canning eggplant relish and a few other things. Thanks so much for the handy spreadsheet!
ReplyDeleteShared on FB & Twitter (breburn).
Elizabeth (epreburn@gmail.com)
I plan to can tomatoes.
ReplyDeleteIt's been years and years since I did any canning, and I didn't do much even at that time. But, now I'm motivated to learn how to do it right so am spending some time researching. Your spreadsheet looks quite helpful. Thanks!
ReplyDeleteI hope to at least can some tomatoes this year. I love to can but with work it's become harder. I could make time for some small batch canning I bet.
ReplyDeleteEvery summer, we do salsa, so that's a "for sure". I'm also going to do a simple marinara with the herbs from the garden (no meat), pepper jelly, and some grape jelly.
ReplyDeleteOh, and I've shared on Facebook.
rosemaryfasselin
at
gmail DOT com
I love canning and putting food up. The past couple of years, I hve put up eggplant and sweet and hot peppers in a garlic oil. I love pulling it out in midwinter to put on homemade pizza. My jars stacked up are like gold in a vault.
ReplyDeleteI am only in my second year of canning, but this year I plan to try spaghetti sauce. Can't wait.
ReplyDeleteAmanda
Ajstern22@yahoo.com
I've already canned some rhubarb chutney. I plan on doing some strawberry-orange compote (to stir into yogurt) this weekend. I'm also planning on canning peaches--my CSA sends tons of them.
ReplyDeletecookingmwtmycsa(at)gmail(dot)com
I pickle everything.
ReplyDeleteMike
housecfp at yahoo dot com
I'm sitting down to plan my canning season right now, and first up is strawberry jam! Yum yum yum.
ReplyDeleteI'm looking forward to making a sweet pickle from bell peppers, tomatoes and onions, playfully called "Devil's Pickle" in Finland. Last year I made the stuff out of small yellow, orange and red sweet peppers in stead of bell peppers, and the result was bright and delicious.
ReplyDeleteIt is divine on top of grilled meats, with goat cheese, or ladled on top of stews to take the edge off the sometimes rich meaty taste. I'll have to can 2-3 times more of it this year, since I ended up gifting cans of the stuff during the winter to guests who liked it.
I am planning on trying to make my own strawberry jelly. Never done it before and need all the help I can get lol. Thanks!
ReplyDeleteRochelle
romapup at gmail dot com
Shared on FB https://www.facebook.com/Roma10Max/posts/127789394025710
ReplyDeleteRochelle
romapup at gmail dot com
Tweeted https://twitter.com/romapr09/status/215323587077357568
ReplyDeleteromapup at gmail dot com
Tweeted:
ReplyDeletehttps://twitter.com/#!/WEErosieWEE
Facebooked (Monday):
https://www.facebook.com/RosemaryFasselin?ref=tn_tnmn
I am new to all this, we have recently moved to our log cabin to live off the land for a year (or at least begin to try...it's looking like I'll have to go to year 2 to implement what I've learned, LOL). Anyway, I've already made violet jelly, it was just wonderful, and easy too. I plan on freezing and making jam with blackberries, then we have planted beans, corn, squash, tomatoes, potatoes, radishes, carrots, turnips, salsify, celery, peppers...all of which will need some method of preservation! I haven't got a clue yet, but I'm gung ho!
ReplyDeleteLise
LisesLogCabinLife@gmail.com or
liseplandry@aol.com
Thanks for the chance! Will post on Facebook and Twitter too:)
Definitely tomatoes (all of the above). And maybe strawberry jam. And I'll dry some beans and herbs.
ReplyDeleteTomatoes!!! Since we have planted at least 30 plants and they are all thriving...I hope to pickle some lemon cucumbers as well. Thanks for the giveaway!
ReplyDeleteAmanda
akmh75 at gmail dot com
I would love to make some freezer jam this summer.
ReplyDelete~Jill
luvcooking2 at yahoo dot com
Each year my family makes both a tomato sauce as well as a pepper paste! There's a good month of being surrounded by jars and bushels of fresh vegetables! It's wonderful and lasts all year round! - Victoria
ReplyDeleteMy e-mail is victoria@itsybitsybalebusta.com
Hey Eve,
ReplyDeleteSo you got me canning Strawberry Jam and since then I have canned cherry preserves, wild blackberry (rasberry) jam, wild blackberry syrup, whole cherries and I plan on hitting up another patch of wild blackberries I found today. As well as rasberries in a couple weeks. All this in the past two weeks. I also shared your link on facebook and pinterest, I WANT THE BOOK:)
Thanks, Danielle
inlightcreations@gmail.com
Congrats, Danielle! You won!!! Thank you all for entering.
ReplyDeleteStrawberry, lemon, ginger jam! As good as it sounds!
ReplyDelete