Country Living
Country Living, Country Skills
Country People

KountryLife.com - A Country Living Resource and Community
Community
Message Board
Country Topics
Trading Post
Memory Lane
Country Skills
Country Cooking

Channels
Gardening
Livestock
The Kitchen
Machinery
Tools

Photographs
Photo Gallery
Vintage Photos
Special Collections

Fun
Country Humor
Country Sounds
Coloring Book
Interactive Story

Farm Tractors
Pictures
Tractor Parts
Tractor Manuals

Miscellaneous
Classic Trucks
Antique Tractors
Modern Tractors
Site Map
Links Page
Contact Us

  
Country Discussion Topics
To add your comments to this topic, click on one of the 'Reply' links below.

Love the Canning season
[Return to Topics]

Russ/Wa    Posted 08-14-2001 at 08:09:42       [Reply]  [No Email]
Good mornin all. Its kind of cloudy here this morn. The suns not even out of course its almost 8:PM now.Had a late night, just could not get to sleep.Its almost canning time. we usally go to Yakima to get tomatoes to can. I stay home to take care of the dog and house and my husband goes with his brother or our daughter. This year he said he'd go with Jim, his brother. DH helps me every year too can. We put up a sause we us for everything from spagetti to chili,mexican dishes. We use zuccini.green peppers,celery,onions,no sallt or herbs I add that when we use it. Berry season is done here and we froze most of the berries. Have lots of jam left from last year. In a while I'll make some jam to give for xmas to all my yuppies that never put anything up but there coats. Do any of you all do canning of any kind.....:)


Bev Alfeld    Posted 04-25-2004 at 21:08:16       [Reply]  [Send Email]
Just wrote a book on jamming and canniThe Jamlady Cookbook. Maybe you'll take a look,. It's not out yet, but will be around Aug. 2004. Hoping you canners will get the word out about this book. I worked on it for 15 years and promise you it is different than those out there. New innovations, lots of history, chemistry, herbal notes, bakng section, and more.


heidi smith    Posted 08-18-2002 at 08:11:40       [Reply]  [Send Email]
I am looking for a zuccini jam or jelly recipe for canning Tired of relish, and bread. Please help


annie grant    Posted 08-09-2004 at 08:40:47       [Reply]  [Send Email]
Hi!,
Just saw your request for a zucchini
jam recipe. May I suggest you look up Marrow jam, on Google, where you will find quite a selection. Marrow is the English term for Zucchini, (or it's close cousin). I believe the jam got it's start during wartime food shortages, when Marrows were easy to grow, fruit was limited and expensive, and everyone with a backyard was trying to supplement their meager diet. I am a UK expat living in British Columbia, and remember those days well.
Usually, the jam is flavored with ginger, although I think imagination here is the limit. It's a favorite in our family, and another way to use up those pesky gourds!
Annie


aghintz    Posted 08-11-2008 at 17:26:02       [Reply]  [Send Email]
We LOVE this at our house.....you can't even taste the zucchini!Zucchini Jam6 c grated zucchini1 c sugar1/2 c lemon juice 1 c crushed pineapple1 6-oz pkg apricot jelloBring zucchini to a boil and cook until clear,about 6 minutes. Add sugar, lemon juice, and pineapple. Boil hard 6 minutes. Remove from heat and add the jello, stir until dissolved. Pour into jars.Note: before adding the jello, I add 2 boxes of Sure-gel.



Dreamweaver    Posted 08-15-2001 at 19:51:05       [Reply]  [No Email]
I am proud to say that I have put up 150 quarts of snap beans, 100 quarts of tomatoes, about 20 pints of chow chow, 25 quarts of soup starter, frozen 20 dozen ears of sweet corn, cut some off the cob and frozen, froze some extra matters, bell pepper, put up 10 jars of hot pepper n vinegar, frozen some new tatters, frozen a bunch of butterbeans and squash and okra. Also, a girlfriend's hubby owns a vidalla onion farm in GA and she supplies me with all I can freeze of them too. I think I could fee Pharoah's Army, so if anybody gets hungry, e-mail me for my address, heehee...........now, if I can just fanagle a couple of them hogs from Larry, I'd be set!


Russ/Wa    Posted 08-16-2001 at 10:52:30       [Reply]  [No Email]
Hi there all, Hopes this day finds you all well.
My Canning hasn't started yet. Her in Washington its later than yours I guess. But we usally do 100 qts of all the vegies we grow here. I wont be making anymore BBQ Sauce this year though I have to do that about every other year. I have done all the berries,jams and Jellies Etc.Saved some to do in the winter when its not so hot. helps to warm the house too. :)


phyllis    Posted 08-14-2001 at 13:01:47       [Reply]  [Send Email]
Usually, I make hot sauce. Last time, I think we did 24 quarts. This year, I am freezing the peppers and will probably wait til it's a little cooler. Every time, I try and try to get it hot enough to make my husband's eyes water. He still acts like it's "not so hot". This year, the peppers are hotter than normal, so maybe I can do it this time! We use habanero and jalapenos in it, onions, garlic, vinegar, and lots of ripe tomatoes, and cilantro if I have it. We bought a pressure canner a couple of years ago, and put up lots of green beans, potatoes, squash, and that sort of thing. I also made about 12 quarts of beef stew, only to find out the last 4-6 jars had grown mold. Now, I am scared to use the other stuff! Will probably stick to tomatoes from now on.


Russ    Posted 08-14-2001 at 15:08:28       [Reply]  [No Email]
Do you eat the hot sauce Phyllis ?I can'ttake it all that hot my DH David does, he always adds tabasco sauce to everything.


phyllis    Posted 08-14-2001 at 15:12:17       [Reply]  [Send Email]
No, it's too hot for me! When it's cooking, it makes your eyes water. I let him taste-test it even.


Russ/Wa    Posted 08-15-2001 at 07:33:30       [Reply]  [No Email]
I no what you mean. We make our own horseradish, I made the mistake of putin my head over the top of the grinder and boy oh boy it about knoked me out. We have to leave the doors opened. All that but it is so good. Its a different kind of hot then your pepper hot. I can eat a bit of it where I tried the peppers and I don't care for the heat.
momma used to say ,if you cant stand the heat get out of the kitchen. so I don't eat it. I use other things to make my chili etc. :0 :0 lol.


Jim(MO)    Posted 08-14-2001 at 09:49:06       [Reply]  [Send Email]
I usually get roped into helping, fuss a bit because I'm expeted to but really don't mind at all. We make up several batches of fresh picked blackberry and rasberry jelly. Sometimes grape. Will be making jalepeno jelly again this year (bumper crop). Can tomatoes, tomato juice, salsa and freeze a bunch roma's. That's about it. We wind up giving away most of it too.


Russ    Posted 08-14-2001 at 08:29:03       [Reply]  [No Email]
Sorry I didn't read the posts first and just found that I could have answered the tomatoe jam recipe post. I'll read first the next time...:)


David    Posted 09-01-2003 at 09:15:25       [Reply]  [Send Email]
Hello all,
We are looking for a red tomatoe jam recipe.
Can anyone help?
Regards,
David Passmore


[Return to Topics]



[Home] [Search]

Copyright © 1999-2013 KountryLife.com
All Rights Reserved
A Country Living Resource and Community