Sunday, October 9, 2011

Canning Wrap-up

This weekend I really devoted myself to wrapping up the year's canning. I canned plum jam and pickles of all types. Below are the grand totals for canning season 2011:

12 pints clam chowder base
6 1/2 half pints strawberry rhubarb jam
1 gallon frozen strawberries
2+ gallons of frozen cherries
10 1/2 half pints blue-raz jam
3 gallons frozen blueberries
21 1/2 half-pints blackberry jam
12 quarts peaches
2 gallons frozen peaches
1 1/2 gallons frozen blackberries
47 quarts tomatoes
12 half pints plum jam
10 quarts pickled beets
18 quarts dill pickles
3 pints refrigerator breat & butter pickles

Many thanks to my sources of fruit and veggies for canning: ABC seafood, New Seasons Market, Sauvie Island Farms, Pat & Marina, ODFW and USF&W for providing the space for blackberries to grow free, Josey Farms, Karam Farm, Giusto Farms, and Growers' Outlet.

Nuts will be ready for sale at Josey Farms this November, they have hazelnuts and walnuts in big sacks. They're the best nuts I've ever tasted. They come pre-cracked, but you need to separate shell from nut, but it's rainy and cold out anyway so it gives you something to do. The shells make excellent fire fuel if you have a fireplace or woodstove. We don't but we do give them to a friend who says they burn super warm!

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