I have a new favorite pastime - it's canning! Canning quickly became one of my new favorite things to do. It's so rewarding to spend time in the kitchen and leave with such a big accomplishment that isn't immediately consumed. So far I have just been water bath canning which is for acidic produce; this means I've been canning tomatoes and fruits. Less acidic produce like vegetables require pressure canning which processes the jars at a higher temperature than water bath canning. Water bath canning is basically a large pot; the jars must be fully submerged in water in the water bath canner.

Over the summer I visited my dad at his house and he pulled out a water bath canner and pressure canner from his barn that had been in the family. Now with renewed interest in canning and the official canning pots I set off on my canning adventure!

It all started with this jar of tomatoes:

At the Lee County Cooperative Extension Center I took two canning classes - 1) an introduction to canning and 2) canning tomatoes. For the canning tomatoes class everyone brought in tomatoes and they were processed from start to finish during the class. The picture above is the quart of tomatoes that I canned that night. This hands-on class answered all of the questions that I had after doing lots of googling and Internet research. Sometimes you just need to see something to understand how to do it!

Then over the next month or two this happened...

So much fun! Unfortunately I was really getting into canning at the end of bountiful summer production. I can't wait for next summer! I also can't wait for some fall canning. Last week I canned 14 pints of applesauce and 8 pints of dilly beans - they'll be on the blog soon! I think I'll feature a fall canning post because I also want to some pickled beets. Here's a breakdown of the jars and links to the recipes, most of which have already been featured on the blog. Zesty Salsa is a new feature and the recipe is below!

5 half pints of
Peach Rum Sauce

10 half pints of

13 half pints of
Zesty Salsa

Zesty Salsa from Ball Fresh Preserving
   For Half Recipe (full recipe can be found at the hyperlinked title)
5 cups chopped cored peeled tomatoes (about 13 medium)
2-1/2 cups chopped seeded green bell peppers (about 2 large)
2-1/2 cups chopped onions (about 3 to 4 medium)
1-1/4 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeƱo (about 7 medium) I used jalapeno
3/4 cup cider vinegar
1 to 2 cloves garlic, finely chopped
1 Tbsp finely chopped cilantro
1-1/2 tsp salt
1/2 tsp hot pepper sauce, optional I did not use this
3 Ball® (16 oz) pint or 6 (8 oz) half pint glass preserving jars with lids and bands
   I processed in half pint jars

   Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
   Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
   Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
   Process both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

It's Always Caturday
Naps, naps, and more naps

1 comment:

  1. The zesty salsa and the blueberry spice jam are both so delicious. You do need to keep doing those. Can't wait to taste the others. Love those cat naps!