Saturday, October 5, 2013

Final (maybe) Canning Totals for 2013

I say maybe because I do have the temptation of make some soups and canning them just for fun and convenience. Yes, I really did just say that. Let's move on shall we?!

So this year was my first year canning more than jam or dilly beans and also my first time using a pressure canner! Let me assure all you who are scared of the pressure canner, it's not going to blow up, if you can read at a 5th grade level you will be able to follow the directions to safely can those low acid foods that are oh so delicious and nutritious. So relax! Get one.

Top shelf: piccalilli, pumpkin, pickled beets.

What is on my shelves right now is not exactly what I have canned this year. Some of it I have used to bartered for items or just given as gifts to friends just because or eaten because, let's face it, some stuff is just too good to wait for! This will give you a pretty go idea though.

Piccalilli (a green tomato relish): 9- half pints, 1- twelve ounce, 5- quarts
Pumpkin: 8- pints
Beets, pickles: 6- twenty-four ounce
Beets, plain: 7- pints, 2- quarts
Cucumber, pickles: 3- pints, 6- quarts
Dilly Beans (pickled green beans): 4- pints
Tomatoes, plain: 4-pints
Salsa: a lot of all sizes!
Carrots: 6 pints
Cayenne Pepper Sauce: 1- half pint (in use), 4- quarter pints
Banana Peppers, pickled: 1- half pint, 3- quarter pints
Jalapeno Peppers, pickles: 1- quarter pint
Chicken Stock: 7- quarts
Applesauce: 3- pints, 7- quarts
Blackberry Jelly: 7- half pints
Wild Grape Jelly: 10- half pints

Middle shelf: cucumber pickles, chicken stock, plain beets and applesauce.

No, it's not as much as some put up but honestly I think it's pretty impressive for the fact that most of it I bartered for as produce with my eggs. The rest either came from the greenhouse or local farms/farm stands.

Last shelf: carrots, plain beets, tomatoes, cucumber pickles and dilly beans, salsa, banana peppers, hot sauce, etc.

A few tips I have for storage:

1. Take the rings off. Not only will this help in showing you a spoiled jar sooner but it will also allow you to stack some jars easier. Ideally you wouldn't need to stack but we don't all have the ideal shelving that looks like this. Although, someday I'd like to! Maybe two jars deep though. Three deep starts getting annoying.

2. Store in a dark place with a fairly constant temperature. These are in the basement and I will store them in my basement in the new house as well. Light and temperature fluctuations will effect your nutrition values of the food. Sorry to squash your dreams of the sunlight sparkling on your pretty jars. The bare light bulb in your basement or pantry will have to do.

3. Check them over every so often. Is anything leaking or bulging? If it is then the contents need to be destroyed. By destroyed I mean either sealed up like hazardous material and thrown away or burned. Sound like over kill? It won't if you find your dog suffering from poisoning because he ate it in the garbage. Please take it seriously.

Well, that's pretty much it. Have a good weekend everyone!

Til next time.

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