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Friday, August 28, 2015

Canning Season is HERE!



Canning season is here....and why I know is because by September
my Pantry becomes full of relish, salsa, apple pies ( freezer) apple sauce
pear sauce and some soups....

Although I am very sad to see our SUMMER end, there is something 
about FALL that tickles all of my senses...


Take today, it was RELISH day....David and I are not fans of traditional 
condiments, we find everything so sweet...
So I make our relish...We love burgers and hot dogs with relish..

We have this standing conversation...

David likes everything dressed, so he always puts relish, ketchup and mustard on both
burgers and hot dogs...
I am a bit more particular...
I have only relish and mustard on a hot dog
and only relish and ketchup on a burger...

If you were here listening, you would think, we just met each other...
David will ask, what do you want on your burger...?
I always say, "Dang it you know the answer, relish and ketchup"
As he attempts to add mustard....LOL..

Anyway, this is what our relish looks like before I cook it...
Ours has zucchini, red pepper, yellow pepper and onions
and some pickling spices...some apple cider vinegar and some honey..
that is it.....

This large bowl made 3 quarts, 2 pints and some sampling ones ( 8)
this will get us through the whole season....

OUR tomatoes did not fair very well this year...I have bushels still
on the tomato plants, but they never turned red.....OUR summer was just
too hot for the carotene to work its magic....We could pick them green
but they are so small, they would never be sweet enough for our salsa....

So I had to order a bushel from a wonderful farmer, who brought
them to my door via a lovely friends recommendation.....
Love helping out our farmers! 

He was such a dear, well both are....so now I have loads of plum tomatoes 
for canning this weekend...I may have to wait a couple more days for them
to ripen up just a tad more.....A bushel will make us approx
24-30 quarts of salsa....and there is no doubt we will run out by spring..
We always do as we share so many quarts with others who have also 
been sweetened by our Salsa....

David always helps out, because it is a 2 day process just getting each batch completed..
Our home will smell like HARVEST this weekend and next.....





Another disappointment was our PEAR TREES.....we got 2 edible pears...that is it......certainly not enough for pear sauce, so we will be ordering half a  bushel of them and some apples next weekend for some sauces... and pie making....

I may have to leave my gardening skills to the REAL farmers next year and just plant flowers...
I can do flowers and bushes....much better wink...


Sumatra was a great help....she was following along with the recipe to see
I did it all correctly...

have a great weekend my sweets...




31 comments:

  1. This is such an "almost" lost art and one that makes such a wonderfully full pantry for healthy eating all year long. My Grandma and Mother always canned. My younger sister still cans and grows her own garden just like we did as a family. I can almost smell how delicious your home is in his canning season. Blessings...

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    1. Funny you say that Sherry, because canning is not done for any other reason but we don't like processed and canned foods...so we make our own...I have always canned, my Nan canned and taught me how..and pie making, well that is done because there is nothing like a fresh baked pie when David comes home on a cold winter night.... we love salsa and it is such a treat here, cause I don't like a hot sauce..mild is fine where you can taste the tomatoes...so for as long as I can still do it...I will keep looking to every fall for a canning season x

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  2. I love your relish, do you need to put it in a pressure cooker or just give it a bath.

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    1. HI Gisela just a water bath for about 18-20 minutes..

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  3. It is Gisela again my email is gasuski@mac.com

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  4. Summer canning always consumes so much time, but is so worth it in the winter months.

    I am a relish/mustard on my hot dog too. That's all. Your relish looks fantastic.

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    1. ahhh my kind of lady lol...and I started making relish because I just did not like any out there....again been off sugar so long, I just find everything too sweet....this way I can spice it up and sweeten it with honey over sugar..

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  5. First year that I didn't can anything. We have just been enjoying our little kitchen garden and sharing with a neightbor when we get too much. I must say I do miss it a bit!

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    1. we were talking about that last night, if ever we moved, canning would be out of the question, as we would never have access to what we have here , I have been canning for decades...I don't think I have ever had a season that I did not can

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  6. Our tomatoes didn't fair well either. I canned 74 jars of salsa last year and this year, I will be lucky to get 5. Our family loves the fresh taste of anything home canned. I canned some peach jam and strawberry rhubarb jam. It beats anything you can buy. I might have to look for a canning book like yours. It looks like it is has quite a bit more recipes than mine.

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    1. I hear you , we spoke to many who did not have great tomatoes this year...this book is a great basic book, specially the processing part....although the relish is not in there...that is just mine that I subbed veggies and sugar with my own, but the book is great for amounts and volume

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  7. What beautiful pictures Samm, looks very delicious. I love the fall, and canning is such a wonderful way to say goodbye to summer. Canning brings such great memories. I loved making pears most with my mother, and raspberry freezer jam. My absolute favorite was my grandmother's fruit leather and bottled cherries. I have yet to get them right...still need a lot more practice. There is something magical about homemaking. Enjoy every minute. xx

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    1. well that is one thing I do love too the FALL, except that it then goes to Winter..but we try to celebrate each season for the joy it really brings...canning does provide that....ohhhh bottled cherries, we have an area of cherry growers, it is too late for this year as the season is over,but I should do some next year..mmmm

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  8. I love making salsa but every recipe I find gives a short shelf life. Would love to make enough to last through the winter. Is there something special added? Or just give it a good old hot water bath? Also love making hot peppers with lots of carrots and onions. I know my family would love it if I made a big batch of that :)

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    Replies
    1. Any canning can be good for a few months, you just have to can by doing a water bath...YOU have to sterilize your jars, make sure you cook your salsa to boiling and then a water bath...once canned you don't have to worry about shelf lie...when I do salsa I can in 1/2 pints because once opened it does not last long...but once sealed, they are good for months...

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  9. I haven't done any canning in 2-3 years. Hubby and I could't get the garden to grow and then we also have the dreaded gopher problems. Hubby literally saw our plants being yanked down below ground and gone.

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    1. now gophers are not a problem here, in fact we have not had any critter problems...just the heat...

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  10. Very interesting salsa recipe, Mdm Samm! I tried to find anything similar and still couldn't - it looks very tasty! Every fall my husband and I can, but we usually do some other recipies and yours drew my attention, thanks for sharing!

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    1. ahhh this is a relish, condiment recipe....Salsa is just tomatoes, peppers, onion and spices....oh and I add tomato paste too to thicken it..

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  11. I have never tried canning but I did finally get a freezer so I'm going to start working towards filling that with soups and stews and casseroles. Oh and lots of chili for the hubby too.

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    1. canning is mostly done here for taste, not convenience....it is time consuming, but the result of great condiments, salsa, soups and pies...wellllll nothing beats homemade..

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  12. Ha.... it looks like Sumatra found a spelling mistake - she is looking so intently at the screen!

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    1. she is rather intent and so funny at times..nice to have her back to her old self..

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  13. Yummy-I can almost taste it ! I had too many green tomatoes one year, so I looked, and found a recipe for "Raspberry Fool Jam". It was made with the green tomatoes and raspberry flavoured Kool-aid and Jello. Hm, nobody asked for a second jar. You are right about local farmers-they are the best. Happy canning.

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    1. you make me chuckle....I don't even like how it sounds lol.... it must have been the flavoured part that did not work lol

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  14. У нас тоже пора заготовок!!! Вкусной осени!

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  15. I canned last year, and we still have a ton of pickles and some relish. :) Our tomatoes are working on getting riper, the small ones we can pick every day. I've been just tossing them in the freezer with basil, onions, garlic and carrots. There is an awesome sauce recipe I found to use where they are all 'fired' in the oven with some olive oil. What canning book do you have? I must have missed the name somewhere :)

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    1. it is the first photo by BALL....although I just use it for the basics....I always change the recipes...

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  16. The same with me: jars and cans. and bottles of everything. I like this feeling of making

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  17. I always love canning season. It's a lot of hard work and it's totally worth it.

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