What are you canning now?

[Shades-of-Oregon]

Salt is a good way to enhance flavors. I have used on and in all my recipes . Just a tad. I use idoized salt.
Sea salt is nice too , various types. Usually a top addition to foods that need that extra .
My dogs luv chicken and beef broth it’s so good for them without the salt .
That reminds me I have to tear a whole chicken apart to set on the stove…

 

[flowerbug]

first batch of tomatoes. picked this morning, ran errands, then got them going this evening and they'll be done in about 20 minutes.

very sweet.

 

[ducks4you]

This weekend's broth making. I started this batch Saturday morning in anticipation of the Sunday roast dinner, with 2 beef bones and 1 package of soup bones (which had some meat on them,) onion powder and garlic powder.
Cooked for one day, pulled out all of the bones, separated the soup bone meat to cool and feed to Eva, and packaged and cooled the other bones to add back to the crock pot after the meal.
Added carrot and potatoes Sunday morning, meat added at noon, ate at 6 PM, then added back the bones and the potatoes and carrots not eaten, finished the batch Monday morning.
VERY RICH 4 quarts. Eldest DD wants the fat, so I don't skim it off.
As I posted on my thread, we really should make some soup or stew with the broth, not just to add the broth to meals.

 

[ducks4you]

Ah, no, the canning season is at hand,
When summer scents are on the air distilled,
When golden fruits are ripening in the land,
And silvery tins are gaping to be filled.
–Alice Duer Miller (1874–1942)

 

[heirloomgal]

View attachment 68735
Ah, no, the canning season is at hand,
When summer scents are on the air distilled,
When golden fruits are ripening in the land,
And silvery tins are gaping to be filled.
–Alice Duer Miller (1874–1942)

Beautiful. Your soul is full of poetry @ducks4you.

 

[Dahlia]

View attachment 68735
Ah, no, the canning season is at hand,
When summer scents are on the air distilled,
When golden fruits are ripening in the land,
And silvery tins are gaping to be filled.
–Alice Duer Miller (1874–1942)

Those jars look absolutely beautiful! It's so satisfying to stand back and admire it when finished!

 

[ducks4you]

THOSE photos are from the Farmer's Almanac.
Mine are the 4 less beautiful but very rich beef broth.
But, yes, dressed up they look like very nice Christmas presents.

 

[ducks4you]

I am about to can apple pie and applesauce. The harvest from my red (???--dunno what kind) old apple tree, that tree that was trying to die, but changed it's mind and made a LOT of 2024 apples, is keeping really well.
The Johnagolds started to decompose, at least those with damage.
Thought you'll might enjoy this article:

Ode to an Heirloom - Modern Farmer

At the apple orchard where I used to work, autumn's encroaching frenzy had the most unassuming harbinger. One day in early August, a ladder would appear

modernfarmer.com

 

[ducks4you]

I was thinking about the article above that I posted. The first apple mentioned wasn't recommended. Not sweet enough, doesn't keep well, about to become extinct.
WHAT do you Do with such an apple?
How about making pectin from it?

Apple Pectin from Scratch Recipe - Food.com

My neighbor Dot taught me how to do this. She turned 100 this year! 2 lbs of apples should make approximately 1 1/2 c. pectin. Refrigerate and use wit

www.food.com

 

[ducks4you]

I have been running my crock pot for the last 5 days. First, I took broccoli and cauliflower and sugar snap peas that didn't get eaten and seasoned them up with onion powder and garlic powder and made more vegetable broth, 5 pints worth (pictures later.) Some of the cauliflower was a little off, but I cooked up and ate the rest for lunch on Saturday. The broccoli was past it.
After I emptied the crock pot of the vegetable broth I immediately started turkey bones with meat and cooked it down, since Saturday, adding old celery and also onion powder and I am running the pressure canner with 4 quarts of turkey broth as I write.
After emptying the turkey broth I left the crock pot on and added the rest of the turkey bones that I found taking up space in my porch freezer. Since the meat with the bones was very hot I let it cool before I separated bones from meat. When I filled my 4 quarts they were tepid, so I put room temperature water in the canner and started there.
TODAY's broth is so rich that even after adding filtered water to fill the quarts I am thinking about 4 turkey soup meals this winter. I think the next batch will also be rich.
When I started the next batch this morning, I put the water in with celery and onion powder, added half of the rest of the frozen turkey bones, cooked down for about an hour and then it was low enough to add the rest of the bones with the lid.
There was turkey meat attached to these bones, too.
For today's batch, there was so much turkey meat that I cleaned out of the colander when I strained the broth that I have fed Eva for the day.
I think I need to buy a new rubber ring for my pressure canner bc it was just enough time for the vegetable broth at 20 minutes, and that shouldn't be. I haven't replaced the original...'bout time. I have a dr's appt on Thursday, so I will be shopping.