I've canned peaches, applesauce, apple pie filling, and planning on making apple butter also. Oh and i did peach freezer jam which didn't quite turn out right. Just started canning this year. Hopefully next year i will have a bigger garden and do some spaghetti sauce and tomatoes.
I spend most of the summer canning, dehydrating and freezing.
Strawberries, jam, dehydrated Raspberries, jelly, frozen, dehydrated Blueberries, frozen, dehydrated Cherries, jam, frozen, dehydrated Apricots, nectar (5 dozen pints), frozen, dehydrated (2 gallon jars filled with dehydrated apricots) Peaches, frozen slices, frozen pies, dehydrated Beans (green, yellow, rattlesnake, purple), frozen Peas (shelling and sugar snap), frozen Carrots (purple haze, white and orange), frozen Zucchini, all frozen deep-fried sticks, shredded, casseroles, maybe some lasagnas too Corn, frozen on-the-cob (33 bags with 5 each), niblets from 28 cobs Watermelon, dehydrated (wasn't the best as the watermelon was getting old, but 1 large melon fit into 1 L jar)
Have plans on apples and pears when they come into season, hopefully soon. I got some small jars for the kids to have applesauce, I want to make pie filling for the freezer, maybe even try some pear sauce and pies, but I want to dehydrate lots too.
I have zucchini that I picked the other day, but am all out of ingredients to make a bunch of casseroles for the freezer. I have plans on making lasangas, 2 kinds of zucchini casserole, and I am hoping my Swiss Chard will start growing now that it is cooling down, it was stunted all summer because of the heat and the fact it was planted late too. I want to make a kind of lasagna with that and Chard Rolls, which are basically cabbage rolls but using chard, much faster.
I use 5x9" foil pans with lids for all my casseroles, I get them at a restaurant supply store for about $28 for 50, I was paying $6 for 5 at the grocery store. Last year I used over 100 of these pans for all different kinds of meals. I could come home and toss a couple in the oven at 400 F for 1 1/2 hours and just relax and not worry about having to cook. The only thing that took more than 1 1/2 hours was the meatloaf. I think it was about 15-20 minutes more.
My freezer is my best friend and I use it alot as I am often running home from work with only 20 minutes to spare before running out the door to visit dad at nursing home....
I freeze a lot of soups (ministrone, beef barley, turkey sausage & spinach) and stews which I take into work for my lunches and make dinners which I can freeze and just warm up at the time... for example: meatloaf, spaghetti sauce & meatballs, chicken cannelloni, left over roast beef & gravy dinners)
peach season coming to an end... would love a good peach pie and peach jam recipe so I could save to enjoy on a winter day!
Samantha - applesauce sounds great! We did some more potatoes this evening. I don't freeze much as we prefer the canned but do put berries in the freezer. I have some blueberries, strawberries, and raspberries. The raspberries are from our property.
Fitness Minutes: (85,209)
395 9/13/11 1:05 P
That is impressive HEALTHY14REAL! I'm making applesauce today from the applies off my tree.
I've canned October beans so far and some potatoes. I have more potatoes to do. We also found some wild grapes (we live in the country) and made grape juice. My hubby is a hunter so in a couple months I'll be canning venison.
Fitness Minutes: (2,577)
486 9/12/11 3:20 P
I make and freeze a lot of chicken stock so I always have some on hand. It's a great way to use up leftover veggies and make the most of the chicken bones. I use the stock for all kinds of things...sauteing veggies and meat instead of using an overload of oil (even though some evoo is good for you!), I use it in place of water for my brown or basmati rice, and I make lots and lots of soups with it! I've made about 5 batches of soup in the last couple of weeks that I have also frozen into 2-3 serving size containers. That way I can take one out and have it for a quick dinner and then lunch the next day. I'm also freezing green peppers, lots of kale since it's going to be coming into season, and plan to blanch and freeze some winter vegetables as they start coming in.
Fitness Minutes: (75)
8 9/11/11 7:00 P
Canned chili sauce, tomato sauce, peppers, grape juice, grape jelly, pickles, and relish, beets and froze spinach, kale,chopped green peppers and green beans. Still have lots of grapes to pick and do something with, they were suppose to be seedless, but they aren't. My husband found a recipe for turnips that you shred and fix like sauerkraut, we'll see how that turns out on the 28th, that's when it will be ready to can.
canned 6 quarts of stewed tomatoes and made a big pan of spaghetti sauce canned 10 quarts tomorrow going to made some tomato puree and a couple of pints of salsa I use my green tomatoes to make a Green Tomato Relish yum
I always make my own frozen chicken stock... Whenever I get a rotisserie chicken from the store or make bone-in chicken, I throw into the freezer the bones and whatever meat isn't going to get eaten before it goes bad. In another bag or two I throw all of my veggie scraps - onions skins, peelings, carrot and celery ends, leek greens - whatever is clean and not spoiled. When all my bags are full I put a little EVOO in the bottom of my stock pot, toss in the bones and the onion-y scraps and a couple cloves of garlic... saute that until things start smelling good and have some good brown bits on the bottom of the pot. Add about 17-20 cups of water (I make a lot at a time), scrape up the brown bits and let that start to come to a boil. Skim off any foam that might come up. Once it is to a boil throw in the rest of the frozen veg scraps, a handful of parsley, about a teaspoon of thyme, 2-3 bayleaves and about 10 peppercorns. Return to a boil and then bring down to a simmer for about 3 hours, partially covered. Let it cool for a little bit, strain through a colander into a clean pot. Press all liquid out of the solids. Allow it to cool for about an hour and then chill in fridge. This last time that I made it I put it through a fine seive after I cooled it and that got rid of the last of the fat that had risen to the top. This was the best chicken stock I have made in a long time - very flavorful and I didn't add any salt so any sodium was from the rotisserie and would have been completely deluted with all that water. I was able to freeze up about 5 quarts of stock and used a cup to make some quinoa for my dinner :)
Fitness Minutes: (9,698)
90 8/4/11 8:48 A
I've canned pickled beets, frozen corn---green beans didn't do anything---so I'm looking to buy them this year. Waiting on the tomatoes as I will make juice, paste and salsa. I've really gotten into making my own frozen chicken broth. I'll purchase a deli roasted whole chicken..bring it home, debone it and use the bones, fat and add water...boil that and strain. Good stuff!
I live alone, still cook 'big' and I have been 'experimenting' with making frozen dinners. So far, it has gone well. Since I have citrus on my property, I make & can tangerine and blood orange marmalade each year. I also juice my Meyers lemons and key limes to have on hand all year round. I freeze the juices in old fashioned ice trays and turn them out into a good quality plastic bag when they are frozen, so I can grab 1 - 2 'cubes' when I need to use it. My ice cube trays hold exactly 1 tbsp in each cube.
Once my tomatoes are ripe I'll be making some stewed tomatoes, tomato sauce, and salsa... last year I did pickled green tomatoes since none of them ripened enough to eat! Zucchini relish sounds yummy... if my parents have a lot in their garden this year I'll snag some and give it a try... can you post a recipe for it?
Fitness Minutes: (90,628)
6,044 8/2/11 9:43 A
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