Isn't that what winter is for? It's also when I can baked beans (Jacob's Cattle), bean soup (Ireland Creek Annie) or black beans.
I have pressure canned some of my green beans, but not baked beans or bean soup. Sounds good to me. I typically pressure can fish and venison stew in the gardening off-seasons.
We've been doin a little canning the last couple weeks. Monday 6 qts Spaghetti sauce 2 qts + 1 gallon hot cauliflower/celery/carrots/hot banana peppers/jalapeno peppers 3 pints hot banana pepper mustard Miss July did 24 pints green beans and 25 pints beats Yesterday we did 5 qts spag. sauce And 4 pints beans. Beginning of the month we did 10 qts Cherries, 1/2 bushel peaches + 7 qts spag sauce., 6 qts stewed tomatoes. Last week i did 6 qts spag sauce + 2 qts hot cauliflower. We got about 25 cases of jars to fill yet.. Hey, you can't pass up a good yard sale deal on jars!
Heyall, that all looks good! We havent canned a thing since spring....chicken. I don't recall if I posted it here, but I dried some kale and some spinach, made it into powder in the ninja. A good way to preserve greens over freezing or canning. Sca
My wife made strawberry/jalapeno, jalapeno, and habanero jelly this year. The habanero is my favorite.
We just did 22 pints of pickled beets last night. Did another 11 pints of green beans this morning putting us at 58 pints so far, hopefully can do another dozen or 2. Jalapeños are looking good right now. Cayenne peppers and biker Billy peppers are coming on fairly heavy. Lots of tomatoes but still green. Then maybe some squash but had a bad squash year so far for some reason. Then I’ll stop and get a couple 50 pound bags of taters. That will go a year. See how many deer fall over around here this fall, some of those usually fall into a jar.
Did another 10 quarts of spaghetti/tomato sauce today. I am up to 30, shooting for 60 to meet our needs for a year. It is a simple sauce, but really good: A mix of tomatoes of all varieties, a medium onion, 5-6 cloves of garlic, 1 habanero pepper, a handful of fresh basil leaves, 1/2 cup white vinegar, 1/2 cup sugar, 2 tblsp canning salt. Heat everything through until soft, run a hand-blender until smooth, cook down as desired, water bath for 20 minutes. I never have used of tomato mill, as we don’t mind the seeds and skin in the mix.
