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Wow, you are sure on top of things! How do you always have so much energy? I just love reading your posts to see what you have been up to!

yolo
 

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June 16 - 4 pints and 11 jelly jars of strawberry rubarb jam

3 pints and 3 jelly jars of strawberry jam

Thanks for the recipe CJ!! :thanx:
 

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June 17 - 7 pints and 5 jelly jars of strawberry jam!

Whew, glad that's done! :laugh:
 

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June 18 - Froze one batch of strawberry jam
Canned 2 batches of strawberry jam

June 22 - Canned 3 batches of strawberry jam

June 29 - Froze 2 batches of strawberry jam

I'M SICK OF STRAWBERRIES!!!
 

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July 1 - 11 pints of pickled beets.
 

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:) 14 jelly jars--Strawberry Jam
4 pints-------Strawberries [canned]
12 quarts----Strawberries [frozen]
2 pints------Rhubarb Sauce {frozen]

Ladies.....That old man I live with went out each morning for 5 Days & picked WILD Strawberries!!!! I hope today was the end. They sure taste good, but the cleaning is the pits!!!!!!!!!!!!!!!!!:toothy:
 

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June 26 -- 31 jars of apricot-pineapple jam

Next to do is sweet chili sauce in late summer/early September. Also wanna put up some pickles --

Julie
 

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Julie said:
June 26 -- 31 jars of apricot-pineapple jam

Next to do is sweet chili sauce in late summer/early September. Also wanna put up some pickles --

Julie
Wow your a busy lady Julie!Yum!
 

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July 4th, I froze two gallon size bags of whole strawberries to make syrup and roll-ups once the weather cools down.
 

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My 31 jars of apricot-pineapple jam are:

25 half-pints
2 12-ounce jars
4 pint jars

For this canning session I used:

** 24 lbs. apricots (Aunt Pat sent them from her favorite orchard in the Sacramento Valley)

** 5-1/4 cups sugar

** 2 cans Dole crushed pineapple with juice/1 can Dole pineapple tidbits with juice

** 1/4 cup + 3 Tablespoons fresh squeezed lemon juice (Aunt Pat also has a lemon tree in her back yard and always shares the bounty!)

Cut the 'cots in half, then quarters. Dump them into the stockpot, added pineapple, sugar, lemon juice. Cooked until thick (it also thickens as it cools). Process in a water bath canner (half-pints 15 minutes, pints 25 minutes). Let cool on several thicknesses of hand-towels for 24-48 hrs. (I tend to do the 48 hour cool down). Re-process any jars that do not seal -- you'll know they've sealed when you hear the lids pop!

Still have 1 QUART of the a-p jam from 2000, or is it 2001?!*

Delicious on toast; English muffins; vanilla ice cream; pound cake; straight out of the jar (no double-dipping!!).

Julie

:chef:
 

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7/17 - Froze 8 pints of green beans
7/19 - Froze 2 pints of green beans
7/22 - Froze 12 pints of green beans
 
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