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Thread: Canning Pics, Feel free to post yours!

  1. #946
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    Does anyone have a recipe for zucchini relish that they love?
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  2. #947
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    50 lbs of tomatoes. Started Saturday and made 1 batch of veggie soup and prepped for 2nd batch to do today. One more batch of soup on Monday. Will do the rest of the tomatoes as stewed tomatoes
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  3. #948
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    Your pantry must look amazing at the end of summer--yum!

    Quote Originally Posted by scouponer View Post
    50 lbs of tomatoes. Started Saturday and made 1 batch of veggie soup and prepped for 2nd batch to do today. One more batch of soup on Monday. Will do the rest of the tomatoes as stewed tomatoes

  4. #949
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    A few jars of Confetti Relish I made on the weekend. (The recipe makes 5 pints)

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    Last edited by TrueNorthTreasures; Tue, Aug 21st, 2018 at 04:43 PM.
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  5. #950
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    Yesterday, I made a recipe called Sweet Summer Squash ChowChow. I used Early Prolific Straightneck squash, which is yellow, and the recipe calls for tumeric. The result is very cheerful looking!

    The recipe at the link says that it makes 9 pints, but it actually makes more like 9 half-pints.

    The picture is not the greatest, but this is what the final product looks like:


    Name:  Sweet Summer Squash Relish Aug 2018.jpg
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  6. #951
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    A few jars of my first attempt at Carrot Cake Jam (the yield was seven 250-mL jars for me). I don't eat much jam, but THIS, I will be eating - yum!

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  7. #952
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    Did some unplanned canning today. Freezer door was accidentally left ajar the day we got home from vacation so early next morning we noticed the problem so ended up throwing out 3 green garbage bags of food😢. But salvaged a large pork loin which I was going to can but not for a while and a couple of bags of tomatoes that I prepped earlier and froze for later. Anyways just finished up the pork loin...cooling in canner and have veggie soup on stove heating up to go in canner shortly. Friday I will do 20 lbs of beets. Then next week will do potatoes and then some applesauce then done for season. It as organized as usual due to dealing with my dog who has lymphoma

  8. #953
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    Arhg What an awful feeling it is to realize the freezer has been left open. Thank goodness you were able to salvage the pork. Did you get your beets done? This is my first year canning tomato sauce - I'm trying to can more because of our experience with a freezer door that was ajar last year! Plus, it frees up more room in the freezer for other things.

    Sending love and good wishes to your dog. So hard to see a furry friend sick.

  9. #954
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    Tomatoes done 160 liters


  10. #955
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    Quote Originally Posted by Patty Smyth View Post
    Tomatoes done 160 liters
    wow, impressive!!

    I wasn't able to grow enough tomatoes for a large batch of tomato sauce.
    I'm curious - how many lbs of tomatoes were required to make that much sauce?!? haha
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    Wow!! That is fantastic, Patty! I canned tomato sauce for the first time this fall and we got about 42 litres. Yours looks great, I might pick your brain with some questions, if you don't mind.
    Last edited by TrueNorthTreasures; Thu, Oct 11th, 2018 at 06:40 PM.
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  12. #957
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    Quote Originally Posted by nessa23 View Post
    wow, impressive!!

    I wasn't able to grow enough tomatoes for a large batch of tomato sauce.
    I'm curious - how many lbs of tomatoes were required to make that much sauce?!? haha
    11 bushels bought at a farm
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  13. #958
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    Quote Originally Posted by TrueNorthTreasures View Post
    Wow!! That is fantastic, Patty! I canned tomato sauce for the first time this fall and we got about 42 litres. Yours looks great, I might pick your brain with some questions, if you don't mind.
    Fire away!
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  14. #959
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    Quote Originally Posted by Patty Smyth View Post
    Fire away!
    The main thing I noticed that happened when I canned my tomato sauce, especially when it was in 1L jars as opposed to 500mL jars, was that when I removed them from the canner and set them on the counter to cool, many of them 'leaked' tomato sauce. I am very careful about leaving the right amount of headspace, so that wasn't the problem. All but one jar sealed well. Is the leaking of some of the jars normal when cooling? (I assume it's not happening during the canning process as well, but maybe it is?)
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  15. #960
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    Quote Originally Posted by TrueNorthTreasures View Post
    The main thing I noticed that happened when I canned my tomato sauce, especially when it was in 1L jars as opposed to 500mL jars, was that when I removed them from the canner and set them on the counter to cool, many of them 'leaked' tomato sauce. I am very careful about leaving the right amount of headspace, so that wasn't the problem. All but one jar sealed well. Is the leaking of some of the jars normal when cooling? (I assume it's not happening during the canning process as well, but maybe it is?)
    Oh, leaking was an issue with something that I canned this year as well. The jars did end up taking a very tight seal, but I was not impressed to see that.

    So I did a ton of research and tried my hand one more time at the same recipe, howbeit changing some of the things I did the first time. The second time around was great success with no leaking. I can't remember what I did different, but I do remember it was more than one thing that I had to tweak.
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