Canning report for 2011


Thanks to B’s willingness to count jars, for once we have an accurate record of all that we canned this year – a hell of a lot! Now that it’s all away in the basement I can breathe a sigh of relief that the big work is done for another year.

So the haul? Here’s what we got going on:

Cherries – 9 quarts
Strawberry-Rhubarb jam – 7 half-pints
Cherry Pie filling – 13 pints
Strawberry-Rhubarb Pie filling – 5 pints
Pickled Red Cabbage – 5 half-pints
Tomatoes – 30 quarts
Tomato salsa – 18 half-pints
Roasted Roma Tomatoes – 9 pints
Dill Pickles – 12 pints + 7 quarts
Pickled Beans –  12 pints
Pickled Jalapenos – 3 half-pints
Peach salsa – 7 pints + 2 half-pints
Brandied Apricot-Cherry sauce – 7 half-pints + 2 pints
Victoria sauce – 6 half-pints
Apricots – 20 pints
Tomato sauce – 4 quarts + 8 pints
Corn selish – 6 pints + 2 half-pints
Apple-Maple jam – 7 half-pints
Apple Pie filling – 2 quarts + 3 pints
Pickled Beets – 3 quarts + 25 pints
Mincemeat – 3 quarts + 3 pints
Peach-Apple jam – 15 half-pints
Zucchini relish – 12 half-pints

If you think that sounds kindof insane – I tend to agree – but some of that is for trading and some is for giving away so I have no worries about getting through it. It was a hell of a lot of work, however, and I’m not sure I want to do as much next year (150 pounds of tomatoes!). Having said that, it’s gratifying to have so much food to put away for winter.

3 thoughts on “Canning report for 2011

    • This is the recipe that I used from the Ball’s Blue Book of Canning – I am dying to try these as bruschetta! (I doubled the recipe)

      Roasted Roma Tomatoes

      12 pounds Roma Tomatoes
      4 Bulbs of Garlic
      1/4 cup extra virgin olive oil
      1 1/2 cups chopped onion
      1 tbs minced fresh oregano
      1 tsp. salt
      1/2 tsp coursely ground black pepper
      bottled lemon juice

      Roast tomatoes on grill or in broiler until skins begin to wrinkle and become lightly blackened in spots, turning to roast evenly on all side. Remove from heat. Place roasted tomatoes in a paper bag and close tightly. Cool until tomatoes are easy to handle, about 15 minutes. Slip skins off tomatoes, cut in half and remove seeds. Cut into 1/2 inch chunks; set aside. Place garlic on aluminum foil and drizzle olive oil over garlic. Wrap foil around garlic, sealing edges tightly. Roast garlic at 350 degrees until tender, about 30 minutes. Cool garlic until it is easy to handle. Separate cloves of garlic and remove papery skins. Add garlic to tomatoes. Stir in remaining ingredients and cook over medium heat until hot throughout. Add 2 tbs of bottled lemon juice to each quart jar. Ladle hot tomatoes into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust two piece caps. Process quarts 1 hour and 25 minutes in a BWB. Yield: about 4 quarts.
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