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KASEYSUNDANCER SparkPoints: (0)
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9/27/12 8:34 P

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Thanks, but it really isn't that much. A lot of what we put up are jellies, jams, relishes, maple syrup, apple cider, etc. In other words, extras.

KERRYG155's Photo KERRYG155 SparkPoints: (434,364)
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9/27/12 7:45 P

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I don't think even my mother-in-law canned that much! WOW Great job on making so much healthy food readily available for yourselves all year.

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9/27/12 10:16 A

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Thanks. It's a lot of work, but my hubby helps with some of it. This was my second batch of apples, and altogether we canned 48 quarts of applesauce and 10 pints of apple butter. I also made a few of the diamond-patterned jars of apple jelly, some 8 oz. and some 12 oz. Since I'm diabetic, I don't make nearly as much of the jellies and jams as I used to, mostly just for family and gifts. The applesauce is just for hubby and I. We like to raise as much of our own food as we can, because we like to know what's in it. When our kids were little, we put up between 500 and 600 jars each year, plus all that we froze. Now it's about 150 to 175 jars. We start with maple syrup in the spring and usually end with canning some of the venison from hunting season. My garden is much, much smaller now, but it still amazes me how much food can come from just a few plants of each variety.

KERRYG155's Photo KERRYG155 SparkPoints: (434,364)
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9/27/12 9:48 A

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That's a lot of applesauce and apple butter!! Do you keep it all or give/sell some?

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9/26/12 11:19 P

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I finished the apples today, 22 quarts of applesauce and 5 pints of apple butter. The whole house smells so good!

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9/23/12 9:38 P

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I thought I was done with applesauce, but my daughter just brought us another bushel of apples. I know I'll appreciate our work in January, but I'm getting tired. Maybe I'm just down a bit because it rained and hailed here today, and never got above 50 degrees. I'm ready for a long, warm fall.

MILLISMA's Photo MILLISMA Posts: 36,602
9/21/12 9:41 P

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Our fence only helped with the deer. The woodchucks had dug so many tunnels - even under our retaining wall. That was it and I gave up.

Mary Anne

from PA formally from New England!

"Remember, nobody can go back to the very beginning and make a brand new start, but anyone can start here and make a brand new end."


"Rescuing one animal may not change the world, but for that animal, their world is changed forever".


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9/21/12 1:18 P

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I am sorry that so many people have deer eating their gardens. What discouragement! We had problems with deer, woodchucks, rabbits, and skunks when we had a huge garden, but now that it's so much smaller and closer to the house, our dogs seem to keep the critters away. Plus my salad garden is fenced, primarily to keep the cats out. (It used to be the kids' sandbox.) I grow a variety of leaf lettuces, onions, radishes, cucumbers, cherry tomatoes, spinach, chard, peppers, a few vines of sugar snap peas, and mini-cabbages, most in large pots raised on concrete blocks to make my life easier. We forage there almost every day in summer. If something happened and we became rich (hah!) I would have a small heated greenhouse and grow fresh veggies all winter!

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9/21/12 2:24 A

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Wow there are a lot of ambitious canners out there! emoticon I am canning some crabapple jelly, did some rhubarb/blueberry/rasperry jam earlier this summer. I did not have a great garden this year, it was too dry and the deer did a lot of damage. I did freeze some beans and corn. Usually I do tomato sauce and salsa, but not enough to bother this year. I will be canning some venison if my husband gets a deer in November.

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SANDRALEET's Photo SANDRALEET Posts: 7,805
9/20/12 8:44 P

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My sister picked a pail of wild blueberries for me I froze them and all so made beat horseradish relish so good.

I am not pussyfooting around. :)


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9/20/12 8:23 P

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Our blueberry crop this year was fantastic. I planted the first four bushes as a Father's Day gift for my husband many years ago. We kept adding and we now have 22 bushes. They're my hubby's favorite, and they're good for me, too. While the blueberry beds kept expanding, our garden has shrunk. I used to plant practically everything we ate, from potatoes to asparagus, swiss chard, and spaghetti squash, but we had seven kids to help (and feed!) so it wasn't too bad. Now there are only two of us, so I grow much less, mostly just what we eat a lot of. And it makes me feel good when I know our freezers and shelves are full, with winter coming. It's like having the barn full of hay. It's security. We froze over 50 packages of blueberries, and I canned six pints of blueberry syrup for waffles, pancakes, etc. We had seven, but we already opened one about a week ago, on a chilly morning. Um-m-m, so good!

SANDRALEET's Photo SANDRALEET Posts: 7,805
9/20/12 7:42 P

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i freeze meat and vegetables,And berries and fruit.

I am not pussyfooting around. :)


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KERRYG155's Photo KERRYG155 SparkPoints: (434,364)
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9/20/12 7:20 P

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I did some canning but mostly freezing when we lived in Nebraska and had a garden. I haven't done any since moving to Florida but my oldest daughter has taken it up in the last couple of years and canned a lot of jams and jellies this year with all the different berries she picked herself.

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FP4HLOSER's Photo FP4HLOSER Posts: 968
9/20/12 5:18 P

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I freeze more then can. I did can spiced pears last year but the trees I usually get my pears from didn't do well this year. I may freeze spaghetti sauce yet. emoticon

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"Getting through trials doesn't reveal our strength. (No, the trials do a pretty good job of that.) Getting through trials reveals God's grace and produces our character. So yes, get up. If God allows, get up to fight the good fight. But as you wipe the dust off your back, don't pat."
-Jimmy Peņa


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WALKINGGRANDMA's Photo WALKINGGRANDMA Posts: 22,679
9/20/12 5:03 P

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I canned years ago when I had children at home. My sister still cans some but our eating habits have changed.

I use smaller portions and canning is no longer practical. I have a DIL who loves to can. She has adopted my equipment and jars. They have not gone to waste and that is important to me.

It is impressive when I see all the work you have done.

Call me WG
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Be yourself. Everyone else is already taken.
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IAMAGEMLOVER's Photo IAMAGEMLOVER Posts: 45,751
9/20/12 4:24 P

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emoticon

I love SparkPeople

Today is the first day of the rest of my life.

I am responsible for my own happiness.

My name is Bonnie I live in CT DST

I went from 258 to 126 pounds and have maintained it since 12/28/12.

Too Blessed to be Stressed.






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9/20/12 4:01 P

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Wonderful!!

PICKIE98's Photo PICKIE98 Posts: 65,229
9/20/12 3:40 P

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We did 92 1/2 qts of tomatoes, 23 qts. of homemade apple pie filling, 12 pints of zucchini relish, 18 qts of spiced pears, 12 qts of applesauce, 8 pints of sucker,, did not do monkfish this year,, (It tastes like lobster, which I hate), ,,

Froze 14 stuffed peppers, 28 galumpkis, 8 green peppers, two blueberry pies, four medium pizzas, a gallon of wild huckleberries, two small chicken pot pies.
also freezing raspberries and blackberries from our yard,, still picking..

ELEVEN YEARS SPARKING!!

Lost 66 pounds!



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9/20/12 3:33 P

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Monicamary - I have been canning for 46 years. Besides being scrupulously clean, as others have said, you need to get a good book or a good website to lean on. Most vegetables and all meats need a pressure canner. It's better if you start with things like tomatoes or peaches, because they can be done in a water bath canner, a whole lot less frightening for a novice. And the start-up costs are more reasonable. In fact, if you start with pint jars, you probably already have a stainless stock pot big enough to do a few pints at a time. (The water has to cover the tops of the jars.) After processing (boiling gently) for the required time, when removed, the lids will dimple inward as they cool. (A wonderful soft pinging sound!) No dimple, no seal. If a jar doesn't seal, put it in the refrigerator and use it within a few days. When you open a sealed jar, the lid will be tight, and you will literally have to pry it off. Most problems with bacteria come from underprocessing time, using fruit that is too ripe (ready to rot), using a water bath instead of pressure canning, or not being clean enough. All of these problems are easy to avoid with a little research and planning. I encourage you to try!

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9/20/12 3:11 P

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It's so nice to meet more canners! Besides my chunk tomatoes and applesauce, I have put up 19 quarts of peaches, cucumber relish, beets, and low-sugar strawberry jam (just a few jars of each), and 7 quarts of spaghetti sauce. I plan to make more applesauce, apple butter and apple jelly for my hubby, and I will probably can venison for stew later on, since we are out. I like my own food, because I can without salt and sugar, except for the jams and jellies. I also freeze a lot: green beans, sweet corn, zucchini, pumpkin, blueberries, and strawberries.



SANDRALEET's Photo SANDRALEET Posts: 7,805
9/20/12 1:54 P

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Boil the jars and lids put boiling water over new lids use clean tongs To lift out the jars canning funnel and measuring cup All must be spotlessly clean Put in jars put on lids and give a water bath in the caner Get a good book or look it up on the internet.When done the lids go tight in no give.

Edited by: SANDRALEET at: 9/20/2012 (13:56)
I am not pussyfooting around. :)


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MONICAMARY3 SparkPoints: (0)
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9/20/12 12:51 P

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I bought supplies to start canning but I did get scared off after reading an article on bacteries if you don't boil,seal or use the right pickling supplies. I will take any advice given and it would be appreciated.

MILLISMA's Photo MILLISMA Posts: 36,602
9/20/12 12:33 P

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I use to help my mom and then, while raising my family in MA, I had a nice garden and did a lot of canning. Since moving to PA, I gave up my garden to the woodchuck/groundhog. There where eating everything and doing so much damage in the yard, I gave up. Miss the veggies big time!!!!

Mary Anne

from PA formally from New England!

"Remember, nobody can go back to the very beginning and make a brand new start, but anyone can start here and make a brand new end."


"Rescuing one animal may not change the world, but for that animal, their world is changed forever".


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IAMAGEMLOVER's Photo IAMAGEMLOVER Posts: 45,751
9/20/12 11:44 A

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I remember canning with my Mom when I was younger. I am too lazy.

I love SparkPeople

Today is the first day of the rest of my life.

I am responsible for my own happiness.

My name is Bonnie I live in CT DST

I went from 258 to 126 pounds and have maintained it since 12/28/12.

Too Blessed to be Stressed.






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NEWVINE's Photo NEWVINE SparkPoints: (360,038)
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9/20/12 10:57 A

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Got back into canning last year. Doing apple sauce now.Canned jam earlier,and made a low sugar berry syrup and canned that. Still have to do tomatoes. I enjoy it.

Sandy
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ZSWEETHEART SparkPoints: (0)
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9/20/12 9:05 A

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Yes! So glad I'm not the only one doing this any more! I love that those beautiful jewel colored jars are lined up on my pantry shelves for a taste of summer from a jar this winter. Now with families of their own, my daughters are revisiting canning with new enthusiasm (unlike when they were in their teens and it was just a chore!) So nice to have control over the quality and contents of your food! Hope it goes well for you. I look at it as good exercise, and the steam does wonders for my complexion! :D

Have a sparkling day!
Polly

SANDRALEET's Photo SANDRALEET Posts: 7,805
9/20/12 7:46 A

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Tomato jam and jelly apple sauce and pickles.

I am not pussyfooting around. :)


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KASEYSUNDANCER SparkPoints: (0)
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9/19/12 11:15 P

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I try to put up as much of my home-grown food as possible. My garden is much smaller now, and I am a lot older and in a heck of a lot more pain every day, but I love knowing exactly what we're eating. It's very hard work, because of my physical limitations, but I push myself, and the rows of beautiful filled jars are worth it. I finished tomatoes last week and this week it's applesauce. Are there any other canners out there?

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