Wednesday, August 28, 2013

What's Cooking?


All summer you have read about what's been cooking canning-wise.
But it's not until you are in my living room and see the stacks of jars that the full magnitude of the process (hee hee, canning pun) is known.


Through the collages, you can see what kind of produce I was working with mostly that week.
The first week it was blackberries, the second was peaches, the third week was figs and more peaches, the fourth week was herbs, and the last collage encompassed the past three weeks or so and deals mostly with pears.


I love canning season.  
It's a little stressful while it's here because everything has to be dealt with immediately.  The whole kitchen is covered in jars, produce boxes, and sugar bags; but then, it's gone in a flash.


This year I thought I would break down the totals of what was made just for fun.  
I know, only I would think that the total number of gallons of canned fruit was "fun."




So here it is:

Blackberry Basil Jam - 1 gallon and 1 pint
Blackberry Syrup - 2 quarts
Apply Pie Jelly - 1 gallon, 2 quarts and 1/2 pint
Pear Jelly - 1 gallon, 1 quart and 1 & 1/2 pints
Peach & Jalapeno Jelly - 1 gallon, 1 quart and 1/2 pint
Giardiniera - 1 gallon and 1/2 pint
Sweet Pickles - 5 gallons, 1 quart, and 1 pint
Cranberry & Red Wine Sauce - 2 quarts and 1/2 pint
Carrot Cake Jam - 3 quarts and 1/2 pint
Spicy Sweet Pickles - 1 gallon and 1 quart
Spicy Pickled Peaches - 1 gallon, 1 quart, and 1/2 pint
Blackberry Fig Jam - 1 gallon and 1/2 pint
Fig & Rosemary Preserves - 1 gallon and 1 pint
Spiced Peaches - 2 gallons and 3 quarts
Pickled Peaches - 1 quarts and 1 & 1/2 pints
Vanilla Peach Jam - 3 quarts
Strawberry Fig Jam - 1 quart and 1/2 pint
Raspberry Fig Jam - 1 quart and 1 pint
Fig Preserves - 2 quarts
Dill Pickles - 1 gallon and 1 quart
Peach & Cinnamon Basil Jam - 2 quarts
Boozy Peaches - 2 quarts
Jalapeno Relish - 1 gallon and 1 & 1/2 pints
Mexican Relish - 2 quarts and 1/2 pint
Pineapple & Mint Syrup - 1 quart and 1 pint
Cinnamon Basil Jelly - 1 quart and 1 & 1/2 pints
Mint Sauce - 1 & 1/2 pints
Lemon Balm Jelly - 1 quart and 1 & 1/2 pints
Green Tomato Relish - 2 quarts and 1 pint
Pepper Jelly - 1 quart, 1 & 1/2 pints
Pickled Jalapenos - 2 quarts
Crabapple Jelly - 1 gallon, 1 quart, and 1 & 1/2 pints
Pearsauce - 1 gallon, 1 quart, and 1/2 pint
Pear Butter - 3 quarts
Pear Honey - 1 quart and 1/2 pint
Cinnamon Pearsauce 1 gallon and 1/2 pint

That's 35 gallons, 1 quart, & 1 half pint of jams, jellies, pickles, sauces, syrups, and such!

Next year, maybe I should count the pounds of sugar and gallons of vinegar involved.
On second thought, I had better not...it might make me woozy.

This is part of Miz Helen's Full Plate Thursday.

4 comments:

  1. You've been busy! Congrats and I'm sure you'll all love these canned goodies this winter:@)

    ReplyDelete
  2. Yes ma'am, I have. Most of these will end up as Christmas or hostess gifts instead of on our plates. That's the kind of funny part about the whole thing, I spend all summer playing in the kitchen and we only consume about 4 jars worth of the end product during the year. :) Thanks for stopping by!

    ReplyDelete
  3. Holy moly! That's a lot of work! I'm sure your family will enjoy it :)

    ReplyDelete

Your turn! Let me know what perfectly practical comments you have.

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