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7:22 pm
December 28, 2008
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Good luck with that, Miss Judy! We love cranberries, but made so much relish last year, and canned it, that we may never have to make any more ever! And still have frozen cranberries in the freezer.
The green tomato relish made just shy of 11 pints. If only I'd fudged just a wee bit on the head space, there would have been 11… 
11:11 pm
September 20, 2010
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12 pounds of free pear's I am so excited, I am making Suzanne's pear butter and it smells so good!!!! Thanks Suzanne!
9:22 am
February 8, 2009
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Chili. Bought a 1/4 of a beef and it was coming to the freezer, so I dug out burger from beef-before-last and it's become a huge pot of chili for canning. Thinking I will can half with beans and half without.
Good day for it – snowflakes floating around ugggh! too soon!
dede
10:09 am
July 24, 2010
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Dede, I've been considering canning the leftover ground venison (to make room for the year's-hopefully)as chili. Was wondering if I should cook the chili with the beans as usual and then PC in the jars, or will the beans get too mushy after PC'ing? Hearing about canning the dry beans by just putting in the jars with water is what made me wonder. Any advice is appreciated. Stay warm! 
Thanks,
judydee
4:32 pm
October 6, 2010
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I have gotten 3 quart jars of lard rendered and made yogurt today. This was the first time I have made either of them and I am very happy they turned out great!! Still have more lard to render, but I think I will wait until tomorrow for that since it takes so long.
7:23 pm
February 8, 2009
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judydee, I am not the one to ask because those beans are never mushy enough for my taste LOL. The beanless chili suits me fine or some black beans or pintos maybe in there. Some. A few. 
If you prefer firm beans I think I would can the chili, beanless, in quarts and can pints of your beans and mix one of each when serving. Just a thought.
BUT! Having said that, I have made many pots of chili (with beans) fo dinner, rewarmed a couple of times for lunches, then finally canned what was left. Never ever had anyone say anything negative about the bean texture.
Chili is a very good thing to make with venison that's been frozen for a while – it can get a bit strong flavored over time. Hotdog chili works for it also.
dede
7:26 pm
February 8, 2009
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Pete said:
The green tomato relish made just shy of 11 pints. If only I'd fudged just a wee bit on the head space, there would have been 11…
Pete – when that happens, I whip out a jelly jar and can that full of whatever, save the less-than-a-cup leavings for the cook (or can it in a 4 ounce jar if I have one empty). The filled small jars go on a shelf to wait for gift baskets or other gifting. Kind of a Christmas Club? LOL
dede
10:45 am
October 14, 2010
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On saturday we canned 26 quarts of turkey vegetable soup.
Lots of soup now for the winter.
Hugs Cheryl 
6:28 pm
December 28, 2008
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Got some chile pepper jelly put up today. Did the chiles and bell peppers in the grinder yesterday instead of mincing them by hand as I'd done last year. I do believe that by grinding them I got the same sized tiny piece,s but more juice therefore more color to the jelly part. Or maybe chiles produce more juice/red color? I dunno. I did use half chiles and half red bells this time.
11 half pints total, with a nice serving on the side for the cook. Saving that for a little later in the evening on crackers!
Oh, and I added comments to the recipe over at FBR with the tweaked things this year that differ from the original recipe posted.
7:45 pm
May 3, 2010
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Cleaned out the chest freezer this weekend and ended up canning 20 pints of beef broth, 10 quarts of chicken broth, 5 quarts of chicken in broth plus 6 quarts of beef in broth.
8:13 pm
September 20, 2010
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Refrigerator died today along with the freezer, its a side by side, soooooooooo I am going to make jam tonight so nothing is wasted!!!!! Apricot and Blackberry may even mix the two, who knows! I also had some meyer lemon juice frozen so I am going to mix it all up together, nothing wrong with experimenting.
1:30 pm
November 23, 2008
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This weekend I'll be canning some of Suzanne's enchilada gravy, potatoes and possibily some turkey if I can find one on special. I think Safeway have turkeys for .29 with a $25 purchase. I may get two.
I can almost taste the turkey soup….yummy!
5:37 pm
August 24, 2010
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Bought 25 pounds of tomatoes today at the farm stand, have 25 more ordered for Monday, may get 50 more the next week– Finally a decent price!
Now its time to put up stewed tomatoes, hot tomato pickle, salsa, chili sauce, ketchup, tomato sauce….. gotta fit Thanksgiving in the middle of all that, but I'll be canning tomatoes till my pantry is full, or till the price jumps up, whichever comes first!
1:30 pm
September 2, 2008
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I think I will can the bushel of sweet potatoes next weekend. Last year I had a lot of taters sprouting!
8:42 pm
February 22, 2010
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How do you can those sweet potatoes JeannieB ? Do you add anything to them? Do you can them like white potatoes?
9:46 am
September 2, 2008
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I can't remember the times, but the BBB should have it. I peel, cube and bring to a boil, then hot pack and pressure. Just like white potatoes.
2:21 pm
December 28, 2008
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Not sure if it will be happening today or tomorrow, but rum raisin apple butter is going in the crockpot. A double batch just fit, and smells heavenly. Since I cheated and started by grinding the apples, it shouldn't take too terribly long to cook. Or so goes the theory! Have never made apple butter before, other than helping to stir a HUGE batch in a copper kettle over an open fire (didn't know you could do it any other way!), so it will just be put up whenever it is ready. Maybe today. Or later…
An extra couple of quarts of apple pulp are going in the refrigerator for some plain apple butter tomorrow. Or whenever the crockpot becomes available. A friend specifically asked for some, so she will be getting a batch soon. Maybe for Christmas!
Am hoping that we can call this healthy food since I left on most of the peel when grinding the apples!
3:14 pm
November 23, 2010
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New here – hi! I got 7 quarts of cabbage, 15 quarts of carrots, and 6 quarts of green beans done today before I ran out of propane. Sigh – I have another 14 quarts of green beans almost ready to go, so guess I'll have to run in town and fill up my tanks.
9:49 pm
December 28, 2008
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Well, the experiment of grinding the apples, peel and all, was a success, especially in the rum raisin version of apple butter. Not sure that anyone besides me would like the texture in a regular apple butter, though. It does remain just a tad chunky. But really good.
Ended up with 18 half pints from double Suzanne's recipe. Actually, there was another half pint but figured the cook had earned it. And there had been some tasting along the way.
I really like this recipe. It's not overloaded on spices, a trend around here of late that just doesn't taste very good, imho.
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