Friday, October 8, 2010

Canning crunch time

Wonder why you haven't heard much from me lately? We're madly rushing to get everything canned before the first frost, which usually occurs around October 15 here in central Illinois, but we were seriously concerned with the predicted overnight lows for the last couple nights. The basil was severely damaged by the frost, as well as a few pepper plants, but otherwise everything still looks good. The fall lettuce is beautiful. It looks like the garden is safe now, at least for a week or two, so we can relax briefly.
Last weekend, we were canning all day Saturday. We canned seven quarts of hot Hungarian peppers, six pints of jalapeño jelly, two quarts and one pint of jalapeño peppers, and three half-pints of habañero hot sauce. We use the Hungarian peppers whenever a recipe calls for canned chilies, and we use jalapeños on most of our Mexican food.
Jalapeño peppers
Friday, we canned six pints of apple preserves. We still have a long way to go to get all the apples saved, but at least we finished most of the peppers.  

Photos by Katherine

5 comments:

LindaG said...

Awesome job. Good luck with that! :)

Chef E said...

Maybe you should do a 'Putting Up' giveaway...well, so I can try some of those peppers! My friend in VA used to can them to sell, but has not planted crops lately- loved them, seriously, go get busy!

You have enough to do on that piece of land, so I cannot imagine you even having time to blog! I am sure like me, others appreciate all that you share!

SkippyMom said...

Want. Please? heehee - they look delicious. I love peppers on a good italian sub, y'know? YUM.

What do you fill the jars with? Water? Vinegar? [obviously I have never canned peppers]

Deborah @ Antiquity Oaks said...

Thanks, LindaG!

ChefE, good idea, but I'd worry about them making it through the mail unbroken. Glad you're still enjoying the blog, though!

SkippyMom, the jars are filled with a vinegar/water mix. The acid level needs to be high enough that bacteria can't grow.

Sally said...

Although I hated canning when I was a kid, I definitely wish I could be a part of something like this now.

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