As you may have guessed from the past couple of posts, I have recently been on a canning binge. And as promised, here are a few photos of the results.
The jar on the right is how freshly canned tomatoes sometimes look just out of the water bath. The clear yellow liquid is the pectin separating which is apparently quite normal. Just turn the jar upside down a few times and you will get something like what you see on the left.
I made the crab apple jelly from crab apples off the tree I planted out back. The tree was covered in fruit so I figured why not. The jelly came out cloudy because I pushed the fruit through the cheesecloth a little more than I should have. Eh, I was warned so I can only blame myself.
We used spiced apples last night to make little tiny turnovers:
And lastly preserved lemons:
Lemons were 5 for a dollar the other day so I bought ten and made 2 jars of preserved lemons - one large and one small. I can't wait to use them in a dish with chicken and olives.
Ok so, the tally so far is:
-- 6 pints of pickled cauliflower
-- 8 half pints of spiced apples
-- 5 pints of marinated red peppers
-- 8 pints of crushed tomatoes
-- 6 4oz pots of tomato concentrate
-- 2 pints of crab apple jelly
-- 4 4oz pots of mint jelly
And now that I have acquired a pressure canner I will try my hand at more substantial foods. Like baked beans. Or chicken soup. I just need to get a couple of parts for the canner cover.
And a nap.