We have been very busy lately. Not only is the fair less than one week away meaning the kids have been going top notch trying to put the finishing touches on their fair projects but our garden is cranking out an abundance of produce and weeds! ;0)
Since taking my canning classes I have been excitedly waiting to try my hand at preserving some of that abundace. I spent nearly every day last week over at my folks’ house. Dad had accumulated 4 big boxes of tomatoes that needed something done to them. So we spent an afternoon and evening pressure canning whole tomatoes to preserve for use this winter.
We ended up with 16 pints and 8 quarts…not too bad! Dad has another 4 or 5 boxes all ready for us to do again tomorrow!
Then mom and I decided to can some bread and butter pickles on Wednesday…
And ended up with 17 quarts, with plans to do more of those as well.
On Friday dad and I made some apricot jam…
We ended up doing a variety of sizes for the jam. We ended up with 12 large jam jars, 4 small jam jars and 8 pint jars full of apricot jam.
On Thursday night I had my final canning class that covered jams, jellies and fruit butters. . We ended up making apple jelly, carrot cake jam and pumpkin butter. (The pumpkin butter is to sooo delicious, I havn’t tried the others yet but they look very good too!) It was too much fun and highly recommend it, even if your brand new to to the whole canning process or just needing a refresher class. She also teaches a canning class on meats, but it was already full when I signed up for the other classes. Luckily enough she went over the steps for canning meat in the pressure canning class and I think we will give it a try this fall. I think I’m officially addicted!
Now…What to do with them?