What have you canned or preserved today?

vfem

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I brought in a ton of green bell peppers this week. I managed to slice up about 3/4 of them into long strips and I placed them out on a sheet pan and put them in the freezer. I then bagged them and got a gallon bag's worth in the freezer for the winter. I have a hand full of fresh ones left in the fridge and I still have some out that don't appear to be affected by the several nights of frost we've had.

I don't really have anything much left to can? I guess things are coming to an end already!? :(
 

curly_kate

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I cleaned out the freezers and found a bunch of tomatoes that I'd frozen this summer. So I'm canning 6 quarts of bloody Mary mix and 4 pts of sauce. I also found a bunch of blackberries & srawberries, so I guess more jam is in order.
 

Mickey328

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Whipped up some Manwich clone today and have 15 pints in the canner...should keep us all winter and then some.
 

peteyfoozer

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I canned up more potatoes and am planning to execute a couple of 'alarm clocks' out in the chicken pen and can those as well.
 

catjac1975

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I roasted a gigantic Rumbo squash today. I love it-it is so sweet. I bagged up the rest into 2+ cup zipper bags to use all winter. It makes a better pie than pumpkin, is delicious as a side dish, and can be used in soup, bread, etc. I also grew a few argonaut winter squash which are also gigantic! There is very little difference in the flavor of the two yet they look so different. The argonaut are not as prolific a grower.
 

Mickey328

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SGC, we like the Manwich sauce but it's pretty pricey, so I found a recipe that's very similar...a "clone" or taste-alike. Haven't used it yet, but after mixing it sure tasted very close.

Cat, I've never heard of those kinds of squash before. Sounds intriguing; may have to check 'em out. :)
 

peteyfoozer

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Yesterday I canned 2 batches of "Turkey Tortilla Soup" and a batch of Ham&Potato soup. It makes my life so much easier when I have stuff I don't have to defrost that takes a minimum of prep before dinner on those really difficult days! I used the re-usable Tattler lids. I was having a lot of trouble with them until I contacted the company and they told me to only put the ring on until it BARELY catches the thread, then tighten them AFTER canning. I had 100% seals this time! I love not having to throw lids away or drive 4 hours to get more if I run out...unless I pay shipping. :weee
 

journey11

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I am going to have to get me some of those Tattler lids. I've been saving my used Ball lids for oven canning dry goods. At least they get a little more use that way.
 
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