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SandyR
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# Posted: 25 Oct 2014 09:04pm
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See, that is what I tried to do with my peaches and pears too. They ended up cooking too long when I bathed them and got slushy.
I raw pack those jars as tight as I can get them and in the end there is 1/4 of what appears to be empty space.
Sure are good in February though!
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Don_P
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# Posted: 26 Oct 2014 05:07pm
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Starting last night and through today she put up 7-1/2 gallons of tomato sauce and 21 cups of paste. I'd say "we" but somewhere down around "mule who turns crank" I probably lose bragging rights  . They were roasted and frozen during the rush and now processed when things calm down but before major power outage season. The berries are next up. While that was going on we had rented a rotovator, a 6' wide tiller that mounts on the back of the tractor, and tilled the new high tunnel site. The site is the toe of the mountain there so it contains a bunch of good topsoil from above, and every stone that didn't keep rolling. I'd till a pass, haul about 50 buckets of rocks either to the truck or to the gulley beside the garden, till another pass, repeat. Made 4 rounds and at least the size seems to be diminishing if not the quantity yet. I think we've missed anything for late season, but it should give us a good jump in the spring. We watched a couple of movies this week while dehusking hazelnuts. The pumpkin harvest is over locally, the christmas tree harvest is beginning.
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dk1393
Member
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# Posted: 27 Oct 2014 03:50pm
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My wife and I canned quite a bit this year. Strawberry jam, peach jam, blueberry jam. Apple and peach butter. Apple and strawberry pie filling, Apple sauce. Corn, sucatash. We canned ground venison. We just finished with squash and pumpkin. It is a lot of fun.
We use the 23 quart presto pressure canner. They are only about $85.00.
My wife like the SB Canning site the best. She also uses the Simply Canning site.
Jackie Clay (backwoods home magizine) has a good book on canning
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