Foods of the World Forum Homepage
Forum Home Forum Home > Other Food-Related Topics > Canning, Freezing, Dehydrating and Other Food Preservation
  New Posts New Posts RSS Feed - What Have You Put By So Far?
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

What Have You Put By So Far?

 Post Reply Post Reply
Author
Message
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4216
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Topic: What Have You Put By So Far?
    Posted: 05 August 2014 at 03:37
I just finished grating and salting several large (8 lbs or so) of cabbage and put them up for kraut. I'm using a long-ferment process, but an easier version can be found here: http://www.foodsoftheworld.activeboards.net/quick-and-easy-homemade-sauerkraut_topic1349.html?SID=986718629147ac331cz5d624fzz864502314815#31809

We've already put by our year's supply of sweet cucumber relish. This is an integral ingredient in thousand island dressing, which we make a lot of through the year. So having lots of the relish is key.

Hopefully, at the farmers market today, we'll be able to buy a bushel of canning tomatoes, and start working on them. Goal is to put by both diced tomatoes and tomato puree. If the price is right, we might get two bushels, and put up quarts of whole 'maters as well.

So, what has everyone else put by so far this year?
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3332
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 06 August 2014 at 04:09
I'm ashamed to say I have not put up a darned thing, other than a few dozen eggs.
We are anticipating relocation, and I didn't want a bunch of extra stuff to pack, so that was that. Now it seems as if the move will be delayed a few months, at least.
Go ahead...play with your food!
Back to Top
pitrow View Drop Down
Chef
Chef
Avatar

Joined: 22 November 2010
Location: Newberg, Oregon
Status: Offline
Points: 792
Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 06 August 2014 at 12:37
I haven't done anything either, sad to say. With a new baby in the house it's kind of hard to do anything right now. Hoping to get some pickles going this weekend (probably won't happen though) but that's all I foresee in my future on that front, sadly. 
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4216
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 19 August 2014 at 14:00
Stopped at the farmers market this morning and picked up a half-bushel of paste tomatoes. Processed them into 9 quarts of sauce.

Later this week we'll pick up another batch, and put by an equal amount of diced 'maters.

That should take care of our winter needs for tomato product.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
pitrow View Drop Down
Chef
Chef
Avatar

Joined: 22 November 2010
Location: Newberg, Oregon
Status: Offline
Points: 792
Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 20 August 2014 at 10:17
So far I've gotten about half a dozen pints of pickles and a few pints of dill green beans and that's it. 
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4216
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 24 August 2014 at 05:34
A busy couple of days. Picked up another half-bushel of tomatoes. Went right to the farmer for them, and only paid ten bucks. That works out to 40 cents/lb. At that price we'll probably pick up another half bushel.

These will go up diced. I fire-roasted them yesterday, and we began the prep work of peeling & deseeding. Got about half of them done, and will finish prepping and canning today.

Meanwhile, the dehydrator is working in earnest. I dried six pounds of sliced bananas, earlier in the week. Just finished filling eight trays with sliced onions. From this point on the dehydrator will likely run non-stop right through October. Next up will be a load of sweet peppers, plus anything else that looks interesting at the farmers market.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8140
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 26 August 2014 at 20:57
I am ashamed to say, not a dang thing - yet. In fact, our tomatoes are only just now starting to produce....
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
DIYASUB View Drop Down
Cook
Cook
Avatar

Joined: 01 May 2010
Status: Offline
Points: 180
Post Options Post Options   Thanks (0) Thanks(0)   Quote DIYASUB Quote  Post ReplyReply Direct Link To This Post Posted: 07 September 2014 at 10:46
The back wall of my freezer is stacked high with bags of sweetcorn that's been cooked and cut off the cob.
In front of the sweetcorn I'm working on a column of cabbage that's been fried and then bagged in portions suitable to make large batches of Hungarian style Cabbage and Noodles.
I just a few moments ago finished cleaning and putting garlic into the dehydrator. Once it's dried it'll be put into the food processor, where it'll be turned into garlic powder and granulated garlic.
By this time tomorrow the dehydrator will be refilled with onions to be processed into onion powder and onion flakes.
I suppose I'll be running the pressure canner next week. There's all sorts of fruits and vegetables that are plentiful right now.
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8140
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 10 September 2014 at 06:36
Sounds great, Bill!

I've got a bunch of green tomatoes that need to ripen....unfortunately, we're expected to dip down to 30 degrees tonight.... Cry
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8140
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 10 September 2014 at 06:54
Originally posted by DIYASUB DIYASUB wrote:

The back wall of my freezer is stacked high with bags of sweetcorn that's been cooked and cut off the cob...

Bill - this might be worth a look!

http://foodsoftheworld.activeboards.net/corn-cob-jelly_topic4190.html
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4216
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 10 September 2014 at 07:06
Ron, you can salvage those tomatoes.

If they've gone past the breaker stage just bring them indoors and lay them out on a table. They'll ripen over time.

Alternatively, there are all sorts of preserves based on green tomatoes, from various relishes to sliced green toms. Just check your Ball Blue Book, or hie thee over to the NCFHFP site for ideas.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.063 seconds.