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What have you canned this season?

This is my first garden, I moved to Boulder and have a yard!!! I did some pickled Bush Beans, a summer squash, onion, and pepper deal that is pickled, some shredded summer squash relish that is spicy, regular and lemon cucumber dill slices, and spiced crabapples. Next up will be a curried crabapple chutney. Still waiting on the tomatoes to ripen. I am looking forward to doing some sauce and salsa'a. What are your favorite things to can?

 
 
 
 
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  1. Nice photos! I haven't taken photos yet of anything this year.

    I've done pickled ramps and pickled garlic scapes. Strawberry Orange Compote. Strawberry Bay Leaf Jam. Blueberry Lemongrass Syrup. Raspberry Rosewater Syrup. Carrot Scotch Bonnet pepper Hot Sauce.

    I've also done several no and low sugar things for my mom -- Strawberry Jam. Strawberry Bay Leaf Jam. Berry Cherry Jam. Bing Cherry Spiced Jam.

    Next up is Ginger Cardamom Nectarine Jam. Green Zebra Tomato Jam. Plum Tomatoes. Bellini Peach Jam. Maybe one more peach thing and definitely something in the fall when the pears come in.

    Oh and I also made Meyer Limoncello back in March. Yum. I'm thinking I need another chutney type thing. I usually do a spiced plum chutney but I've done it for two years now and need another idea.

    9 Replies
    1. re: LNG212

      Could I get the carrot / pepper sauce recipe from you please?!

      1. re: JEN10

        Okay, I just reread the sticky at the top of Home Cooking to be sure I'm allowed to post someone else's recipe. I used the Carrot Habanero Hot Sauce recipe from "Tart & Sweet" by Geary & Knadler. But I changed the peppers because my farmers market did not have habanero but they did have scotch bonnets.

        By the way, I highly recommend this book for some really interesting flavor combinations both in jams/chutneys/syrups/sauces and also in pickling.

        HOT SAUCE
        1 1/2 lb carrots, peeled and sliced to 1/4" coins
        1 large white onion, roughly chopped
        1 1/2 c. water
        2 TBS lemon juice
        2 TBS kosher salt
        3 TBS minced garlic
        2 TBS finely grated fresh ginger
        4 habanero peppers, seeded and chopped - I used equal amount of scotch bonnet peppers
        2 jalapeno peppers, seeded and chopped
        5 c. white vinegar
        grated zest & juice of 1 lime
        ground black pepper to taste

        -- In a pot, combine the carrots, onion, water, lemon juice, salt, garlic and ginger. On medium high heat, bring it up to a simmer. Cook until the carrots are very soft, about 25 minutes. I had to watch it and add more water (probably a few tablespoons) until the carrots were actually very soft. Do not let the mixture dry out.
        -- Once the carrots are soft, add the hot peppers and cook another 5 minutes. Take off the heat and add the vinegar, lime zest, and lime juice. Put the mixture in a blender and puree until smooth. Put the mixture into an airtight container and refrigerate overnight.
        -- After 24 hours, blend the sauce again. Using a fine mesh strainer over a bowl, pour the mixture through. Use a rubber spatula to press all the liquid through and to scrape the bottom of the strainer. Return the sauce to a medium pot and cook again. Simmer the sauce until it is thick and glossy, about 25 minutes.
        -- Have your jars sterilized and the usual canning stuff ready. Ladle the hot sauce into the hot jars, leaving 1/4" headspace. Check for air bubbles and wipe the rims clean. Seal jars. Process in water bath canner for 10 minutes.
        -- For me it yielded 14 of the tiny little jelly jars (the 4-oz. jars) which I think are perfect for gift giving. But I'm sure you could do the regular 1/2 pint jars too.

        1. re: LNG212

          Thank you, I will check the book out and the recipe!!!

          1. re: LNG212

            Unless I'm mixed up, habanero and scotch bonnet are the same pepper, with different names (Mexican vs Jamaican)

            1. re: julesrules

              Oh is that right? I had no idea. I just used what the farmer's stall had that day. Good to know. Thanks.

        2. re: LNG212

          I made the Ginger Cardamom Nectarine Jam this a.m. (The recipe is from "Tart & Sweet".) I think the flavor is quite nice; especially that the ginger gives it a little bit of spiciness.. But two minor complaints -- the yield was maybe half what the recipe indicated. Youch. And the consistency is a little strange - more like a butter than a jam. I actually think it would have a better consistency and even a prettier look to it had the recipe not called for blending it. If I make this one again, I'll definitely not blend it.

          1. re: LNG212

            The low and no sugar recipes sound good; I've never had success with that (except a pear vanilla jam with apple juice concentrate).. I'd like to try making "healthier", but my one effort was a freezer jam with Splenda that was awful and went mouldy quickly out of the freezer. I couldn't give it to the intended recepient.. it wasn't good enough! Where do you get your low/no sugar ideas from??

            1. re: rstuart

              This group of recipes came from the Ball book and the new "Tart & Sweet" book (though the latter weren't specifically designed as no-sugar, I just used their ideas with the Ball no-sugar guidelines).

              Personally, I find there to be a slight metallic taste to the no-sugar pectin jams. But my mom for whom I made these says she doesn't taste that. So it might just be me! I've never done anything with a "fake sugar" product. These no and low sugar ones use the no sugar pectin (or Pomona) and just the fruit/juice/etc.

              Sorry if that's not as much info as you'd like. I just usually follow the Ball guidelines. Good luck with what combinations you try. I do hope you'll report back if you do any because I'm always up for trying new flavors for my mom.

              1. re: LNG212

                Good to know.. might wait until next year to try, since I am running out of storage space with the jam that I do have!
                This is the one no sugar recipe I have had a lot of success with..
                http://events.nytimes.com/recipes/305...

          2. Wow..you guys are amazing! I had a hernia surgery followed by an infection in May, so my garden was non-existent this year. :( But! My beautiful saskatoon bush yielded a nice amount of berries, and I managed (with some help) to can 10 jars of low-sugar saskatoon jam.

            5 Replies
            1. re: Godslamb

              Saskatoon? I am unfamiliar with that, what may I ask is it?

              1. re: JEN10

                It is a berry grown alot in Canada and apparently in Alaska and mid States. Maybe you know the name Serviceberry?
                It becomes a dark purple, and has 1-2 little seeds in it, and has a sweet/slightly tart taste. It is almost like a blueberry, but not as sweet, a little m0ore..."wild".

              2. re: Godslamb

                I'm impressed you did that much after surgery!!

                And just to clarify, I don't have a garden (I live in Manhattan). But I buy at the local greenmarket.

                1. re: LNG212

                  I do believe that near the end of September I am going to a farmer's market and buying tomatoes and canning them using Laura Calder's recipe for canned tomatoes. So easy, but looks so yummy. :)

                  1. re: Godslamb

                    I went and googled that recipe and I'm very curious about. The method sounds intriguing and easy but I'm concerned about safety, as there is no acid added. Any feedback?

                    http://www.cookingchanneltv.com/recip...

              3. I don't have my own garden but I'm addicted to canning so I buy locally grown.

                Right now Im drying the last few pounds of tomatoes. When it's all said and done, I'll have turned 180 lbs into 30'pints of crushed, 20 pints of pasta sauce, 20 pints of salsa and a few freezer bags of dried.

                I also have done 15 pints of peaches. I can't remember the numbers of jam but we did a few batches of plain strawberry and a few of strawberry balsamic. The latter has been a huge hit.

                Not exActly seasonal but I can dried beans so I have them ready for stews, soups, chili and such. Mostly black beans and garbanzos.

                1 Reply
                1. re: MamaCrunch

                  That is impressive to say the least!!! I am finding that canning is humbling, makes me realize how easy we have it these days. It is satisfying to know that this winter I will be eating what I grew over the summer.

                2. For the first time in more years than I can count, I'm not canning anything. We don't have much for a garden this year and the heat and dry weather haven't helped. I feel really strange. So many hours of my summer days have been given over to food preservation in the past.My married daughter,however, has been canning and freezing from their garden,all while working full time and taking classes.

                  1 Reply
                  1. I went to a u-pick farm and picked 9 lbs of blueberries with my fiancee on a day off last week. So far have made 7 jars of jam, just very plain: blueberries, sugar, lemon juice. One batch came out a little more firm than I like, but it will still be tasty.
                    2 more batches to go... the rest to eat fresh :-)

                    Usually we make strawberry jam but this year I missed the u-pick season for our best Quebec strawberries, so if I want to do jam I'll have to buy boxes and pay that little extra...

                    I'm hoping to do some pickles too: my grandma's Bread and Butter pickle recipe is amazing, as is her Branston pickle recipe. And I might put up some corn relish to have with tourtiere.

                    1 Reply
                    1. re: LittleBee

                      If you have any blueberries left, try mixing it up and a bit and give lime a go. I've done blueberry lime jam for a couple of years and everyone raves about it. I use both the zest and the juice. I think the original recipe is from the Ball Blue book.