Fresh from the Farm
>> Wednesday, September 1, 2010 –
canning
It's *possible* that I may have overdone it at the farmer's market today. But perhaps not. A friend will likely take some of the peaches off my hands, and almost everything is getting canned. Pesticide-free Michigan raspberries and blueberries will be made into jam (though I may freeze some of those blueberries for pancakes), peaches will be canned sliced and made into jam, and tomatoes will be canned whole for later use in salsa, chili, marinara sauce, and more. The sweet corn we will eat for the next few days at dinner. And the watermelon is for Calvin, at his request.
Now I just need some quart-size jars and a big bag of sugar.
I am completely intimidated by canning. I really want to learn how to can chicken broth...wish I could come spend a day with you and watch you work your magic! I'm sure it will all be wonderful!
Canning jam is super easy. I haven't yet tried tomatoes or peaches, but the directions don't seem too complicated. I've never canned chicken broth (I think for low acid foods you need a pressure canner, in which I have yet to invest) but I do freeze it. If you boil it down into a concentrate, it doesn't take up too much room in the freezer. Someday I really want to get a chest freezer that keeps things for 6-12 months. I could stock up on everything!
Oh wow, how wonderful! A handful of those kinds of berries here costs something like $4-$7; and they don't just grow wild here like they do in the States... I am super envious of your bounty!!!
Erin, you may always borrow our pressure canner if you need one.
Oh wow! I'm so in awe of all of this! Yum.
http://notsocountry.blogspot.com/
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