Hello group,

There hasnt been any posts for a while and I was wondering what everyone is
canning, freezing or drying in the way of food.

Ann

On Sun, 8 Jul 2007 14:04:16 -0500, "D.L."
wrote:

Hello group,

There hasnt been any posts for a while and I was wondering what everyone is
canning, freezing or drying in the way of food.

Ann


Since June 29 I have done:
7 pints of Hamburger dills
7 pints of Kosher dills
3 pints of pickled beets
6 pints of bread & butter pickles
7 12oz. jars of green beans
5 pints of apple butter
8 pints of bread & butter pickles
7 12 oz. jars of green beans
3 pints of Haricot Verts.

I have frozen 4 large cookie sheets of sliced zucchini and baked 4
spaghetti squash and frozen the insides.

I have more cucumbers soaking in lime for sweet pickles and some
others for brined dill pickles.

I am taking a short breather. The beans need to be picked again and I
am betting that there will be more cukes and zucchini that need
picking. And the tomatoes are beginning to turn red.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

D.L. wrote:
Hello group,

There hasnt been any posts for a while and I was wondering what everyone is
canning, freezing or drying in the way of food.

Saturday, Guy and I are going to can some jelly and jam. Jelly from
the citrus fruits, jam from the plums.

Serene
--
Spin the auto-sig generator, and she says:

"What is work? Work is of two kinds: first, altering the
position of matter at or near the earth's surface relatively to
other such matter; second, telling other people to do so." --
Bertrand Russell, "In Praise of Idleness"

Serene wrote:
D.L. wrote:

Hello group,

There hasnt been any posts for a while and I was wondering what
everyone is canning, freezing or drying in the way of food.


Saturday, Guy and I are going to can some jelly and jam. Jelly from the
citrus fruits, jam from the plums.

Serene

We've put up about 21 pints of fig jam in the last week. Fig tree has
about finished producing but I may make a fresh fig cake from the remnants.

No pickles this year, cukes didn't do worth a hoot. We never can
tomatoes anymore since it's just the two of us. Other fruit trees didn't
produce enough fruit to can any of that.

Still had plenty of green beans from last year, same with hot sauce,
chopped sweet chiles, okra, and greens. My being sick most of last year
led to an overage in all preserved produce.

Since Miz Anne is off to see her Momma at 0615 tomorrow, dependent upon
the flight being cancelled due to rain or storm, there won't be a whole
lot of anything going on while she's gone.

A lot of the preserved stuff in the pantry will be gone by 08/12 as we
plan to take a couple of cases with us to our immediate family reunion
at the beach that week.

George, just as glad he's not canning, it's hotter than Hades here at
the moment.

D.L. wrote:
Hello group,

There hasnt been any posts for a while and I was wondering what everyone is
canning, freezing or drying in the way of food.

Ann


I canned a load of beef on the 4th.
Connie TC

Susan You have been very busy.
I can see your family waiting in line now for all your goodies.

We did not plant zucchini this year as last year the squash bugs were
horrible and I couldnt find anything organic to keep them away. It was too
late for the garden cloth once I saw the bugs.

Ann

Serene,
What kind of plums do you have?
Are they damson? I am tryng to find those where I live but all they have so
far are thetable variety. I want to can plums in a medium sugar syrup for my
parents.

We have a holiday special food that calls for plums and their juice in a
bowl and you eat it with a pan fried flat bread made out of self-rising
flour, milk and fried in vegtable shortening.

Its called "Railbread and Plums"


Ann

George,
Sorry you were sick last year.
Rest up while your wife Anne is visiting.

Figs I love them dried.

In Tennessee not many people have fig trees . I have never heard anyone talk
about having them. We can get cold winters thats probably why.

George its very hot here but not as hot as where you are, and our kids up
near Chicago have it worse than us.
Keep cool.

Ann

Ann

Connie,
What did you makje out of it, or just can the beef to be used different ways
later?

Canned beef cubes always remind me of when I worked in the public school
systems and we would get commodity beef for the kids lunches.
They loved it , we made gravy and served it over homemade mashed potatoes.

The school system I worked at we served very little in the way or pre-pared
foods. We made most things from scratch.
We made homemade dinner rolls, Real mashed potatoes, real fruit pies with
rolled pie crusts, fresh salads.

My nieces and nephews now get things like "taco sticks" ,microwaved corn
dogs.

Thats why I like the olden days better :-).

The kids dont even have to take home Ec anymore.

My niece who is 14 can only cook hot dogs , things like that. Sad

Ann

On Sun, 8 Jul 2007 14:04:16 -0500, "D.L."
wrote:

Hello group,

There hasnt been any posts for a while and I was wondering what everyone is
canning, freezing or drying in the way of food.

Ann


I started a small bucket of brined dills today. That maybe all I get
unless I hit the farmer's market - something's killling my cukes.

- Mark

On Sun, 8 Jul 2007 18:31:17 -0500, "D.L."
wrote:

snip

Figs I love them dried.

In Tennessee not many people have fig trees . I have never heard anyone talk
about having them. We can get cold winters thats probably why.


snip

Ann


Ann,

Figs should grow OK in TN especially if you've got a sheltered
south-facing spot and protect them in the winter. I've seen a few
here in southern Indiana - they tend to freeze to the ground in winter
and grow back the next year (much like my bay laurel).

I've seen them growing in southern Maryland too (I'll admit the
climate is the same as middle Tennessee) and have heard of them
growing far north as New York. Although up there they "trench" them
in the winter - dig a trench on one side of the tree, cut the roots on
the other side, lay the tree down in the trench, cover and heavily
mulch.

- Mark

wrote:
On Sun, 8 Jul 2007 18:31:17 -0500, "D.L."
wrote:

snip

Figs I love them dried.

In Tennessee not many people have fig trees . I have never heard anyone talk
about having them. We can get cold winters thats probably why.



snip

Ann



Ann,

Figs should grow OK in TN especially if you've got a sheltered
south-facing spot and protect them in the winter. I've seen a few
here in southern Indiana - they tend to freeze to the ground in winter
and grow back the next year (much like my bay laurel).

I've seen them growing in southern Maryland too (I'll admit the
climate is the same as middle Tennessee)
My experience in southern Maryland is that the climate is more like SW
Louisiana except it gets a little colder in the winter. Lived there for
two years and my wife is a native of the area and her family still lives
there. SIL just called from So. MD and says it's 96F and humid as all
get out tonight. That was my experience in the late fifties too.
and have heard of them
growing far north as New York. Although up there they "trench" them
in the winter - dig a trench on one side of the tree, cut the roots on
the other side, lay the tree down in the trench, cover and heavily
mulch.

- Mark

We live in USDA zone 9b and the odd freeze affects our fig and our
citrus trees but they always come back from the roots.

George

I've been drying a lot of strawberries and cherries. While the dryer was
out I dried a bunch of celery, spinach, and half a leftover tomato. I
recently took a class in preserving and fell in love with my dryer all over
again. ;

The fruit will mostly go into muffins or oatmeal in the winter and the
veggies are the beginnings of what will replace the high salt packets of
stuff I often use to make a sour cream dip, if I don't toss them into soup
or beans.

I canned 21 jars of cherries for my Dad. He's been ill and can't do it
himself this year and I'd hate to have his cherries go to waste. I told him
he has to get better now because no one else will eat canned cherries with
the pits still in them and I don't want my work to be wasted either. ;

I put about 4 gallons of strawberries into the freezer. We all stopped
eating jams and jellies a few years back so most of them will end up in
smoothies. I'm thinking about making fresh strawberry ice cream at the next
family food fest - I can still call it fresh if I use freshly frozen
berries, right?

Blueberries have just started. Hopefully, the neighbor with the bushes will
have a good crop and invite us to pick again. They'll be sweeter in a week
or so, then I'd love to put bags and bags into the freezer. They are so
good for you and we all love them. I'm gonna give drying them another
chance. This time I'll blanch them first and see if I have better results.

I walked around my Dad's plum and peach trees this afternoon. They are
loaded! Thank goodness they are weeks away from ripe.

Oh, I also have about a gallon of sugar snap peas in the freezer. And half
a batch of pesto. And 2 meals worth of broccoli.

life is good-
Deb
--
In Oregon, the pacific northWET. NWF habitat #32964


"D.L." wrote in message
...
Hello group,

There hasnt been any posts for a while and I was wondering what everyone
is
canning, freezing or drying in the way of food.

Ann

In article . net,
"Deb" wrote:

I put about 4 gallons of strawberries into the freezer. We all stopped
eating jams and jellies a few years back so most of them will end up in
smoothies. I'm thinking about making fresh strawberry ice cream at the next
family food fest - I can still call it fresh if I use freshly frozen
berries, right?

I've checked the fine print and see that you can.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

I just cut it into chunks and raw packed, put a bit of salt in each jar
and processed. Just like my mom used to do-Well I did use the Pressure
Canner, and she sometime just BWB it.
Connie TC
D.L. wrote:
Connie,
What did you makje out of it, or just can the beef to be used different ways
later?

Canned beef cubes always remind me of when I worked in the public school
systems and we would get commodity beef for the kids lunches.
They loved it , we made gravy and served it over homemade mashed potatoes.