What I ended up canning this week

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Danil54grl

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The chickens have been laying aplenty lately so Spicy pickled eggs were a must and ended up with 9 pints. Son 4 eats them like crazy and I love them on my salads!! We had gone to a local flea market Sunday where a buddy had purchased something called Sweet Potato Butter from one of the booths. I love going thru these cause I can get different ideas on what to do with what I have extra. It sounded good, but had never tried it before. Yesterday I decided I would use some sweet taters and see what I could come up with. I took a standard recipe (cause I needed a basic PH level guide) and tweaked it for my family on taste. Buy PH strips from a pool supply house when you go into the big city. I called up my buddy and asked if he had tried it out and what ingredients they had. He said sweet taters, cane syrup, spices and Xanthum (which I had never heard of before). I used Sweet taters, both white and brown sugar, apple juice, orange juice, lemon juice, apple cider vinegar, vanilla, cinnamon, ginger, and cloves. When I was done, it tasted pretty darn good, like a sweet potato pie with a little tartness. Buddy was interested so came on over with a friend so he could try mine and I could try his that he bought. Ended up making 10 1/2 pints with buddy leaving the rest of his jar at my house and leaving with one of mine. . .:rolleyes: I'll take that as a compliment!
 
how do you make those eggs??
got kinda interested..as I eat eggs so much that if my doc knew he would go ballistic ;)

Spicy Pickled Eggs

2 c vinegar
1/2 c water
1/2 c sugar
1 t salt
1 t pickling spice
1 T red pepper flakes
1 garli clove per jar
1 cinnamon Stick
2-3 habanero, cut into slices
2-3 jalapeno, cut into slices
1/2 red pepper, cut into strips
1 pint jar whole beets, including liquid
1 onion sliced

Combine all in a pot and bring to a boil. Simmer for at least 10-15 minutes. Stir occasionally. Pack whole, peeled, hardboiled eggs into hot, sterilized jars leaving ½ inch of headspace alternating three eggs then onion/pepper/beet mixture and so on. Depending on egg size, I get 5-6 eggs per pint and 10-12 per quart. Drop in 1 - 2 garlic cloves per jar. Ladle pickling juice leaving ½ in headspace but make sure all the eggs are covered. Remove air bubbles. Process for 25 minutes in a boiling water bath canner. Let sit for 3 weeks before eating.

I normally triple this recipe and boil up 4 dozen eggs at a time. I would not recommend using eggs that have been cracked after boiling and peeling.

Your Doc would really go ballistic on these cause there is no government approved method of canning eggs. This is just how I do it.
 
My garden is just now really producing now so my preserving has begun. Today I spent the morning hours out in the garden getting out to start feeding as soon as I could see at 6:10 and then hit the garden doing some pruning, some tying and some training then was inside by 10:30. I had only taken one basket out to harvest with me which was a big mistake since I made multiple trips inside and every time I walked passed the goats they wanted a little treat. . . It took 3 different loads for green beans so they were very happy! What I ended up canning today was
9 pint and a half of Dilly Beans,
16 pints green beans,
12 patty squash,
18 zucchini and
2 yellow squash.
I also ended up blanching 2 gallons of green beans and vacuum sealed for the freezer.
 
What I ended up canning today was
I opened up a jar of jelly today....I am so jealous of your garden lady. We can't even get enough parsley for spagetti yet, much less can anything. I just bought another 140 rubber gaskets for the canning season, but we do not have anything to can yet. GP
 
My garden is just now really producing now so my preserving has begun. Today I spent the morning hours out in the garden getting out to start feeding as soon as I could see at 6:10 and then hit the garden doing some pruning, some tying and some training then was inside by 10:30. I had only taken one basket out to harvest with me which was a big mistake since I made multiple trips inside and every time I walked passed the goats they wanted a little treat. . . It took 3 different loads for green beans so they were very happy! What I ended up canning today was
9 pint and a half of Dilly Beans,
16 pints green beans,
12 patty squash,
18 zucchini and
2 yellow squash.
I also ended up blanching 2 gallons of green beans and vacuum sealed for the freezer.


Good job! The only thing I am canning right now is freezing asparagus. I did start a ferment of sauerkraut from fresh cabbage from the Amish stand.
 
Good job! The only thing I am canning right now is freezing asparagus. I did start a ferment of sauerkraut from fresh cabbage from the Amish stand.
All my cabbage that I planted went straight to bolting early this year so just opened my gate and let the goats chow down. We basically only have two seasons here. . . Mild and hot with maybe a couple weeks that We consider cold. Anything less than 55.
 
All my cabbage that I planted went straight to bolting early this year so just opened my gate and let the goats chow down. We basically only have two seasons here. . . Mild and hot with maybe a couple weeks that We consider cold. Anything less than 55.

Nope! I grew up in Louisiana and know hot. Lived in Central Florida for 15 years and worked outside. Good lord No! Lived in the North and dealt with head high snow drifts. I like somewhere in between which is right where I am at. We had 2 days last year over 90. It was a heat wave. The only draw back is it gets a little soggy with all the rainfall.
 
I have enough regular type jars of different squash canned up for a couple years now so needed a new way to do squash. I ran across a recipe for Ratatouille so I am trying out that one today. Have 7 pints in the canned right now. I also ran across a recipe for zucchini salad that I may try out next.
 
My younger sisters who still live at my parents' made plum jam this week because the trees had a very large crop this year. It's been a long time since we've had as many as they had this year. Still I never heard about making jam out of plums, but my grandmother lives with them now and apparently she knew how to make it.
 
My younger sisters who still live at my parents' made plum jam this week because the trees had a very large crop this year. It's been a long time since we've had as many as they had this year. Still I never heard about making jam out of plums, but my grandmother lives with them now and apparently she knew how to make it.
That is the best teacher right there. ;) They are lucky to have her.
 
Hoping to get enough green beans to restock the pantry this year as I ran out over winter. I should be fine with them and tomato products by the end of the growing season. I’m most excited about fresh watermelons, cantaloupes and honeydews. I never preserve them as I can’t eat enough to get tired of them!
 

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