I cannot believe that our canning season is almost coming to a close for us. Who knows what else we may stumble across.The taste of freshness of summer/fall will be achieved throughout the cold Wisconsin winter as well.
Here is our tally thus far:
5 pints of jalapeno jelly
40 quarts of tomatos
2 quarts of tomato sauce
22 quarts of apple sauce 4 flavors(plain, blueberry, strawberry, and cinnamon spice) ....
we are also canning some pear butter for some friends
We are getting more tomatoes from some friends.Our shelf in the basement/cellar is getting pretty full. It is better that than the freezer.
Do any of you can, if so what do you process??
Here is our tally thus far:
5 pints of jalapeno jelly
40 quarts of tomatos
2 quarts of tomato sauce
22 quarts of apple sauce 4 flavors(plain, blueberry, strawberry, and cinnamon spice) ....
we are also canning some pear butter for some friends
We are getting more tomatoes from some friends.Our shelf in the basement/cellar is getting pretty full. It is better that than the freezer.
Do any of you can, if so what do you process??
Jalapeno jelly? what does it taste like, and what do you use it on? I imagine it would make the kickiest PB&J sammich ever, or it is more like a salsa?
ReplyDeletemy attempts at canning haven't gotten much further than strawberry freezer jam.
It has the sweet spicy kick combo. We use it as a dip as is or we spread cream cheese on a small plate and top it with a layer of the jelly. MMMM good stuff.
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