Fall Canning

A few months ago I did a canning wrap up post featuring all of my summer canning adventures. Today I'm updating you with the fall canning adventures! The summer canning adventures highlighted peaches, berries, and tomatoes. I thought my canning would slow down after the summer ended because I assumed most of what I wanted to can would be from summer produce. Well I couldn't have been more wrong! Much to Patrick's amazement I just kept canning. Since we had such a warm fall there was still lots of produce coming in (so in some ways these canning adventures could be classified as summer) but I was canning some classic fall produce like apples and beets. The beets were one of the last things I canned and haven't been shared on the blog yet. The pickled beets recipe is at the end of this post. Enjoy this roundup of fall canning adventures!

But first I wanted to share how cute these were as Christmas gifts!

I cut out squares of holiday fabric and placed them under the band. Then I did a combination of tags. For one I tied ribbon around the band and included a "Merry Christmas, The Eibls" tag and then for the other I slipped a circular "Merry Christmas, The Eibls" tag over the fabric and screwed under the band so it was visible from the top. Loved how they turned out! And now on to the roundup:

APPLES
~24 pints of Applesauce | 5 half pints of Maple apple jam | ~12 half pints of Apple butter

GREEN BEANS

8 pints of Dilly Beans

GREEN TOMATOES

7 pints of Piccalilli

BEETS

10 pints of Pickled Beets

Pickled Beets from Ball Blue Book Guide to Preserving

   Yield 6 pints or 3 quarts

Ingredients

3 quarts beets (about 24 small)

2 cups sugar

2 sticks cinnamon

1 tbsp whole allspice

1 1/2 tsp salt

3 1/2 cups vinegar

1 1/2 cups water

Directions

   Wash beets; drain. Cook beets; peel. Combine all ingredients except beets in a large saucepot. Bring mixture to a boil; reduce heat. Simmer 15 minutes. Remove cinnamon sticks. Pack beets into jars, leaving 1/2-inch headspace. Ladle hot liquid over beets, leaving 1/2-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 30 minutes in a boiling-water canner.