Corona Can Along with me! - Page 3
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  1. #31
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    I managed 5 more qts of tomatoes today, all sealed. Not a lot , but small and steady is still my motto.

  2. #32
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    3 more qts tomatoes for storage purposes, out of 5, 2 did not seal. no worries there, we are now a super large family so they will get eaten soon. today is trying to finish off the cukes that have taken over my countertops. haha, dill slices in the making

  3. #33
    Registered User brenda67's Avatar
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    Quote Originally Posted by Livin Large View Post
    In the past month I've canned:
    4 quarts Spaghetti sauce w/ hm meatballs
    4 pints beef
    I have 2 small baskets of peaches that should be ripe enough tomorrow to can.

    my friend gave me 3 laundry baskets of pears. I've canned 5-6 dozen pints of
    sliced Pears with cinnamon
    fried pears
    pear sauce
    pear butter
    fruit cocktail
    Tropical pear jam (12 half pints and 4 pints)

    Dry canned:
    6 half gallons of powdered milk
    15 half gallons instant mashed potatoes
    10 half gallons of flour

    bought:
    20 pounds sugar
    10 pounds pasta
    6 #10 cans of tomato sauce (seasoned perfectly for spaghetti sauce or lasagna straight out of the can)

    Canned earlier this summer:
    over 30 quarts of green beans from the garden
    4 half gallons of chili
    24 pints of tomato soup from the garden
    8 quarts of tomato juice from the garden
    4 half gallons hn cream of mushroom soup with beef chunks - I foraged the mushrooms
    8 pint & a half jars of white pasta sauce with foraged mushrooms and artichoke hearts
    12 pints cream of mushroom soup - foraged mushrooms
    4 pints blueberry-wonderberry jam
    12 1/2 pints foraged mushrooms

    Dehydrated:
    2 pints tomato peels/seeds powder from the garden
    1.5 pints Vegetable soup "droppings" powdered
    over a quart of lima beans from the garden
    1/2 pint of cayenne pepper powder from the garden

    Froze:
    over 30 cups diced banana peppers from the garden
    over 20 cups diced green peppers from the garden
    over 10 cups diced jalapenos from the garden
    over 3 gallons foraged blackberries
    over 5 cups sauteed foraged mushrooms
    10 cups diced onions from the garden
    15 dozen ears of corn blanched, cut off the cob and froze
    30# ground beef

    This is only what I can remember.

    Way to go...very, very, very impressive!

    May I ask do you can the cream of mushroom soup?

    Maybe check Lowe’s, Home Depot for fruit trees? I started my orchard 11 yrs ago..the quickest tree to produce fruit was our peach trees and what was suppose to be a semi dwarf mulberry that is a full grow tree...
    Wife to Keith
    Mom of 3 boys

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  5. #34
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    Quote Originally Posted by brenda67 View Post
    Way to go...very, very, very impressive!

    May I ask do you can the cream of mushroom soup?

    Maybe check Lowe’s, Home Depot for fruit trees? I started my orchard 11 yrs ago..the quickest tree to produce fruit was our peach trees and what was suppose to be a semi dwarf mulberry that is a full grow tree...
    Brenda - I don't use a recipe with measurements but this is the method to my madness:
    I saute garlic and diced mushrooms in butter, add flour to make a rue, cook about 5 minutes, add watered down milk, I heat until it starts to thicken. While all of this is taking place I have my pint jars in the oven on a cookie sheet with a towel on it so I don't put my jars on the metal, and keep warm at 200 degrees. When the sauce is ready I pull out 2 jars at a time, fill to 1" of top, wipe rim with towel dipped in vinegar to clean the rim, put on lid, ring, and put in to pressure canner with warm/hot water. When canner is full I pressure can 40 minutes for my elevation. I do not preheat my lids unless the canning time is less than 20 minutes. My thought process is that I'm canning for at least 20 minutes what will that extra minute do for that for the lids?

    I've added in food saver bags:
    20 pounds of various beans
    Enough dry milk to make 11 gallons of milk
    10 pounds of rice
    This weekend I'm going to make "meals in jars" and food saver them. Meals in jars are basically add water meals/side dishes or add water and meat. I have plans for: potato au graten, cornbread, hamburger helper type kits, pudding,

    Canned:
    7quarts home grown purple sweet potatoes
    28 quarts of blackeyed peas/lima beans from the garden/lima beans from the store/great northern beans(1 type of bean in a jar) with celery, peppers, onion and pork, filled jars with water or homemade broth I had on hand. veggies were from the garden
    6 quarts Chili with chicken nuggets - Tomatoes and peppers from the garden, garlic was free from a friend, chicken nuggets from Farmers to Families
    8 quarts Spaghetti sauce with chicken nuggets - Tomatoes and peppers from the garden, garlic was free from a friend, chicken nuggets from Farmers to Families
    10 quarts White pasta sauce with chicken nuggets - garlic was free from a friend, chicken nuggets from Farmers to Families
    Made 20 pints of mac and cheese but only 15 made it to the shelf. lol This was my first time and I WILL do this again. It was mentioned that the noodles start to breakdown at a year but I don't think that will be an issue in my house.
    8 pints of beef chunks - making room in the freezer
    16 pints of chicken meat - found leg/thigh quarts for $0.39/pound
    7 Quarts of homemade chicken broth

    Today I'm dehydrating frozen veggies and potatoes that I cut thin and blanched. I will use both of these to make meals in jars this weekend, if hubby doesn't kill a deer and change my plans.
    2020 Goals:
    Pay off Ohio House - PAID OFF!! March 2020
    Save for whole house generator - $0/$15,000 (Guess amount, no quote)
    Fully Fund all Retirement Accounts & HSA - $12,500/$43,000
    Save for fruit trees - $0/$2,000 (by December)
    Survive Outage - 6-12s for 3-6 months.....love the pay, hate the hours
    Save for pond....now a 2022 goal

  6. #35
    Registered User MaggieTru's Avatar
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    WOW! you all are blowing me out of the water.
    I can't can at home (no kitchen yet), but do have the following in jars:
    12 quarts of berries in vinegar
    14 half pint jars chicken (canned at a friend's place)
    1 pint of duck (canned at a friend's place...more on the way)
    5 gallons of apples in buckets
    1lb smoked salmon in the work freezer
    2 quarts of dried mushrooms (thanks mom)
    1 quart dried carrots (thanks again mom!)

    not much compared to you but quite a bit for me of late.

  7. #36
    Registered User Contrary Housewife's Avatar
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    I am not canning this year, but I have frozen and dried a bit. Put several pints of cherries in the freezer back in June or July. The past 2 weeks I have been drying tomatoes, chilis, and herbs. It's not a lot, but I grew it, and will save it and use it.
    Stop trying to organize all of your family’s crap. If organization worked for you, you’d have rocked it by now. It’s time to ditch stuff and de-crapify your world.

    If you're not using the stuff in your home, get rid of it. You're not going to start using it more by shoving it into a closet.

    Use it up, Wear it out,
    Make it do, Or do without. ~unknown

    Because we, the people, have the power to build a better future. KH

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