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Fri May 23, 2014, 09:24 AM

So, I canned 36 jars of produce yesterday. Ask me anything.

8 jars of Blueberry jam
7 jars of Blackberry jam
10 pints and 3 quarts of Blackberries
8 Pints green beans

Already tried the Blueberry jam. Nom nom nom.

27 replies, 1522 views

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Reply So, I canned 36 jars of produce yesterday. Ask me anything. (Original post)
Le Taz Hot May 2014 OP
denbot May 2014 #1
Le Taz Hot May 2014 #2
vanlassie May 2014 #3
Le Taz Hot May 2014 #4
vanlassie May 2014 #25
Le Taz Hot May 2014 #26
vanlassie May 2014 #27
AnneD May 2014 #5
Adsos Letter May 2014 #6
Le Taz Hot May 2014 #8
joeybee12 May 2014 #7
UTUSN May 2014 #9
Le Taz Hot May 2014 #22
KamaAina May 2014 #10
Le Taz Hot May 2014 #12
whistler162 May 2014 #11
Le Taz Hot May 2014 #14
whistler162 May 2014 #23
Le Taz Hot May 2014 #24
Enrique May 2014 #13
Le Taz Hot May 2014 #15
clarice May 2014 #16
Le Taz Hot May 2014 #18
clarice May 2014 #20
grasswire May 2014 #17
Le Taz Hot May 2014 #19
raptor_rider May 2014 #21

Response to Le Taz Hot (Original post)

Fri May 23, 2014, 09:42 AM

1. I'd ask you a question..

But I got tired trying to imagine how much work that took..

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Response to denbot (Reply #1)

Fri May 23, 2014, 09:56 AM

2. Due to the California drought,

the season is going to be VERY short on all fruits, veggies and berries so canning season is being condensed.

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Response to Le Taz Hot (Original post)

Fri May 23, 2014, 10:53 AM

3. Last year I added a little bit of pure maple syrup to my

Blueberry jam. OMG.

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Response to vanlassie (Reply #3)

Fri May 23, 2014, 11:17 AM

4. I wish I could find pure maple syrup.

I've never seen it in California, though, I might just be looking in the wrong places. This year I made a Spicy Pickled Beet that is to die for. I also inserted 2-3 thinly-sliced lemon rinds (without the white stuff) to the green beans. Made for a really great taste.

I buy nothing but local produce (I'm in the Central San Joaquin Valley so it's abundant, at least for now). Next week she'll have a special type of Boysenberry, "Ruby," I think, that I'll make jam out of and can the rest. I'll be entering both of those into the Fair.

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Response to Le Taz Hot (Reply #4)

Fri May 23, 2014, 11:39 PM

25. I'm in the Central Valley too. Can't remember where the syrup came from

I think someone brought it from back east... I get berries in Hanford but live in Clovis. Beets sound great! Share recipe?

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Response to vanlassie (Reply #25)

Sat May 24, 2014, 03:09 AM

26. Well, damn, vanlassie!

Clovis? (Pardon me if I found this out before but I'm getting older and I don't have the memory I once had.) I'm right next door in Frezburg. And, yes, I'll be happy to share the beet recipe . . . right after the Fair. But you'll have to remind me

Maybe I'll try Simonian Farms. I get Ribbon Cane Syrup from Mississippi there (my Espoused One's favorite).

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Response to Le Taz Hot (Reply #26)

Sat May 24, 2014, 09:00 AM

27. Born and raised in Fresno!

At the Burnett Sanitorium, later called Community Hospital.

Oh, and since that "event" happened way back in 1952... I have that same memory "issue..."

What did you say you name was, again?

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Response to Le Taz Hot (Original post)

Fri May 23, 2014, 11:22 AM

5. Are you changing you name ...

to Ping Crosby.

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Response to Le Taz Hot (Original post)

Fri May 23, 2014, 12:12 PM

6. Experience passed through generations.

Just last week I was working on a remodeling project in our living room, and listening to the sounds and conversations of my wife, her mom, and my 23 year old daughter as they were canning blackberry jam and syrup from fruit picked from Grandma's blackberry vines.

It was kinda' cool listening to their conversation, comments about the process, daughter's questions about the process, and the sounds of approval/accomplishment as the lids "pinged" (to use the poster above's term).

One of my earliest memories is of my mom waiting until evening to can, because the day had been so hot (no air conditioning in that kitchen).

Enjoy the fruits of your labor!

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Response to Adsos Letter (Reply #6)

Fri May 23, 2014, 12:31 PM

8. I learned from watching my great grandmother and great aunts.

I have jars that I've been re-using since 1975 -- talk about recycling!

I belong to an organic CSA farm (community-supported agriculture) and get fresh produce each week. Plus, I scour the farmer's markets around here to ensure I get the freshest produce. It really does make a difference when you can pick it and can it all in the same day. Plus, I get to control the process and control the ingredients. Finally, I enter stuff into our local fair every year and the anticipation is agonizing but fun to see if I've won any ribbons.

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Response to Le Taz Hot (Original post)

Fri May 23, 2014, 12:15 PM

7. Good for you...when I was young my mother used to do this...

 

The kitchen was in disarray for days...the canned stuff lasted all winter...wait, that's not a question.

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Response to Le Taz Hot (Original post)

Fri May 23, 2014, 12:51 PM

9. Do you need my mailing address again?!1 nt

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Response to UTUSN (Reply #9)

Fri May 23, 2014, 06:16 PM

22. PM me, I'll send you stuff.

But I want the jars back!

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Response to Le Taz Hot (Original post)

Fri May 23, 2014, 01:41 PM

10. I'll bet Central Valley blackberries are yummy.

 

The whole valley was covered with them before the farmers moved in. There might even be a market among Bay Area foodies for them, since they'd have that "authentic" cachet.

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Response to KamaAina (Reply #10)

Fri May 23, 2014, 02:13 PM

12. They are VERY yummy this year since it got really hot really early.

I signed up for e-mail from a farm called "Berry Lady Farm Store" in Kingsburg. She sold me boxes of blueberries for $20.00 a box. Such a deal! I was able to get a discount on one of the Blackberry boxes so it only cost me $27.00. The second box I paid the regular price of $30.00. Sounds a little expensive, I know, but it's a family farm and I'm a big supporter of local family farms. Besides, the berries are only here for a few weeks and then they're gone for another year.

Here's her website:

http://www.berryladyfarms.com/

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Response to Le Taz Hot (Original post)

Fri May 23, 2014, 01:51 PM

11. Hope you paid the unemployment insurance premiums...

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Response to whistler162 (Reply #11)

Fri May 23, 2014, 02:38 PM

14. Not a clue as to what this means.

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Response to Le Taz Hot (Reply #14)

Fri May 23, 2014, 08:16 PM

23. canned - fired - no longer employed!

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Response to whistler162 (Reply #23)

Fri May 23, 2014, 08:19 PM

24. D'oh!

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Response to Le Taz Hot (Original post)

Fri May 23, 2014, 02:15 PM

13. shouldn't you say you jarred them?

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Response to Enrique (Reply #13)

Fri May 23, 2014, 02:38 PM

15. Well, if I were to use

old-timey verbiage, I "put up" 36 jars . . .

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Response to Le Taz Hot (Original post)

Fri May 23, 2014, 02:52 PM

16. Best way to jar/pickle jalapeno peppers? nt

 

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Response to clarice (Reply #16)

Fri May 23, 2014, 03:28 PM

18. I've never pickled jalapenos

but I have pickled banana wax and other types of peppers. There are tons of recipes out there for pickled peppers but, personally, I like to keep things simple and the best brine I've ever used is the easiest:

2:1 ratio of vinegar to water. For example: 1 cup vinegar to 1/2 cup water. Put in a saucepan and bring to a boil.

Pack raw peppers (known as a raw or cold pack), either sliced or whole, into hot jars and pour in hot brine. Fill to 1/2 in headspace and process in boiling water bath for 10 minutes.

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Response to Le Taz Hot (Reply #18)

Fri May 23, 2014, 03:36 PM

20. wow....that's great...thanks nt

 

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Response to Le Taz Hot (Original post)

Fri May 23, 2014, 03:04 PM

17. you already have blueberries and blackberries?

wow.

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Response to grasswire (Reply #17)

Fri May 23, 2014, 03:33 PM

19. We've had some crazy weather this year.

It's already hit 100 (it will this weekend) and it's only May. One day it will be 98, two days later, 72. I have Armenian cucumbers already and they're usually not anywhere near ready until July. It's been crazy. California fruits, veggies and berries will all come in early this year but, due to the drought and weird weather, it will be a VERY short season, which explain the mad dash to can.

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Response to Le Taz Hot (Original post)

Fri May 23, 2014, 06:00 PM

21. Nice!!

I need to get canning. Love doing asparagus, apples, applesauce, pears, pear sauce. Now my mouth is watering!!!

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