WHAT ARE YOU CANNING TODAY?

My mom would leave her empty jars in the canner to heat up and sterilize, then remove to fill and replace when filled. I just use my dishwasher now, or if I'm only doing a small amount I'll do the same thing my mom did.
 
Just one small word on the inversion method - I used to use that and while it was ok if you never took the jelly anywhere to give away and it just sat on the shelf till you needed it, if you took it for a ride in the car to give as a gift for any amount of time(driving I mean) I found that they would sometimes lose their seals-not sure if it was the going up and down the big hills around here(they are just big enuf to make your ears pop) or the bumpy dirt roads on the way to my family get together. Sure they could eat the jelly right then that week, but since I started the little 15 minute water bath of the jars-- I have not had one jar break or lose a seal.
But ya know my mom used the wax seal method and we never got sick--lucky us!:ya
 
Fixen to make strawberry/apple jelly for christmas presents. And if they don't like it, they can bite me. :P

A couple are going to MS in exchange for a kombucha scoby. :D
 
Juiced tomatoes. I picked a large basket of tomatoes, quartered and cored them and liquified them in the blender. Brought the mix to a boil, skimmed off the foam (to be used in my pot roast) and am about to put them in jars for canning.

I ended up with 5 quarts and 1 pint
 
4 quarts of ginger carrots. I went nuts and kept buying bags of carrots not realizing we still had some. Ok a lot :P 12 lbs before I actually checked!!! LOL
 
I canned potatoes this year and love them. DH said "best `scalloped potatoes " in his almost 60 years! Hurray. They are very handy in many ways.
 
12 lbs of apples simmering away right now - will pull out one quart at apple sauce consistency (and DARE DS to eat 1/2 the jar in one sitting - he's done it with store bought :smack), and season/simmer the rest down into unsweetened apple butter for us and for gifts! I have the processing time for pints of apple butter, what's the time for a quart of applesauce?

Mama's been diabetic as long as I can remember, so we've always done unsweetened applesauce, and I guess it's just a matter of what your taste buds are accustomed to.

Also fixing to cook down a pumpkin, get some pumpkin puree, and maybe try pumpkin butter. Can I WBC pumpkin butter? Everything I've read says it's safe to WBC ALL fruit butters, but then you read not to can pumpkin puree - or is it b/c of the sugar content in the pumpkin butter? Help? I LOVE canning!

AND I get to go here on Saturday: http://georgiaorga.web707.discounta..._Local_Conference.aspx?ReturnURL=/events.aspx

It mentions a "schedule below," but I couldn't find it - but I've been e-mailed one :plbb I'm registered for the homesteading track, which will teach "simple cheesemaking"! (maybe, JUST MAYBE I can find a source for raw milk :fl), "cooking local and seasonal," "bread baking," AND (last but not least) "canning and preserving"!!!!! I'm hoping I get to see a pressure canner in action - I know this will greatly reduce my chances of being afraid of it once I eventually got one of my own so I can can more of my own food.
 
I've found if I use a mix of apples, like Romes and Yellow Delicious, I don't need to add any sugar.
 
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