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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Sep 13 2017 :  09:20:23 AM  Show Profile  Reply with Quote
Found 3 pkgs of chicken thighs and 1 of chicken legs in marked down bin so are roasting with onion in the oven and will make broth to can. Some of the meat I will can. What's on sale pretty much dictates what I can except for heirloom dried beans.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.
Lord put your arm around my shoulders and your hand over my mouth.

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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Sep 18 2017 :  05:13:55 AM  Show Profile  Reply with Quote
Yesterday I pressured canned four pints Mayocoba dried bean. It's kin to pintos; originally from Peru; now grown in the USA.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.
Lord put your arm around my shoulders and your hand over my mouth.

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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Sep 28 2017 :  08:30:27 AM  Show Profile  Reply with Quote
I have 4 pints of ranch style beans in the pressure canner. Recipe from Harris' Farmer's Almanac Canning and Preserving Magazine 2017. I used eye of the goat heirloom beans from Peru. Isn't that name a hoot.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.
Lord put your arm around my shoulders and your hand over my mouth.

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nubidane
True Blue Farmgirl

2481 Posts

Lisa
Georgetown OH
2481 Posts

Posted - Sep 28 2017 :  8:53:18 PM  Show Profile  Reply with Quote
I find that name especially compelling as I have goats, and they DO have interesting eyes.


"We must reject the idea that every time a law’s broken, society is guilty rather than the lawbreaker. It is time to restore the American precept that each individual is accountable for his actions.” – R.R.
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saram
True Blue Farmgirl

325 Posts

Sara
Biggs CA
USA
325 Posts

Posted - Sep 29 2017 :  08:59:50 AM  Show Profile  Reply with Quote
I have never heard of that bean! Usually one will see strange varieties in seed catalogues, but never find them in a store. Lisa, I'll bet your goats are Nubians!
I've just been canning up a storm in my kitchen, and you girls are my inspiration! I did classic beets, tomato sauce and yellow pepper salsa earlier in the week. Today I plan to put up pears. Any special recipes youall like for pears?
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Sep 29 2017 :  09:33:29 AM  Show Profile  Reply with Quote
Sara I get my heirloom beans from Rancho Gordo in California.
https://www.ranchogordo.com/

You have been busy canning. The only thing I have canned is pear preserves.


Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.
Lord put your arm around my shoulders and your hand over my mouth.

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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Oct 05 2017 :  07:42:34 AM  Show Profile  Reply with Quote
Today I'm canning Japanese eggplant spaghetti sauce. Several weeks ago I asked the produce manager about ordering Japanese eggplants for me. Well they came in last Friday but I only shop one day a week so I didn't get there until yesterday. He said the eggplants started getting spots the very next day they came in. so he bagged them all in two $2 marked down bags and saved them for me. I asked him how much they would have been and he said $7.98 a lb. I couldn't believe they were so expensive. I weighted the bags and it was 5 lbs total so they would have cost $39.90 and I got them for $4. No way I could have spent that much on eggplants.

I had to prep and cook them yesterday so I went the easy route and made spaghetti sauce. Have four pints in pressure cooker. Will make baked pasta with the leftovers.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.
Lord put your arm around my shoulders and your hand over my mouth.

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janamarieje
True Blue Farmgirl

815 Posts

Jana
Southern California
USA
815 Posts

Posted - Oct 05 2017 :  08:03:18 AM  Show Profile  Reply with Quote
Good score Sara, but I had no idea that Japanese eggplants go for $7.98/lb. I grew two plants the summer of 2016 and loved them (they also have a hardy root system), but never thought of making spaghetti sauce with them. Can you share you recipe so I can try it next year.

Jana

https://homemadewithhart.blogspot.com/
http://www.emhardt.com

https://www.etsy.com/shop/cjcraftsstudio

Gardening is cheaper than therapy and you get tomatoes. ~Author Unknown
All I really need is love, but a little chocolate now and then doesn't hurt! ~Charles Schulz

Edited by - janamarieje on Oct 05 2017 08:04:06 AM
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Oct 05 2017 :  08:30:57 AM  Show Profile  Reply with Quote
Jana I made up the recipe so I hope I can remember what I did.

To Prep Eggplant
1. Wash & pat dry
2. Slice in half lengthwise & remove seeds
3. Kosher salt on both sides of slices
4. Put parchment paper on large tray or platter with lip so slices will drain to low center. Put another sheet of parchment paper on top. Weight down for a couple of hours.
5. Pat slices dry and cut in 1/2" cubes.

In Dutch oven
1. Sauté onion & garlic in olive oil- amount depends on how much eggplant
2. Make a clear spot next to onions and cook 1 can tomato paste for 5 min. Add 1 can water.
3. Mix tomato paste with onions and add 1 glass of dry red wine if desired.
4. Add one can diced tomatoes & small can tomato sauce.
5. Cook for 15 min.
6. Add eggplant and bring to boil.
7. Preheat oven 350.
8. Cook in oven for 1 hour.

Canning

1. Can process in pressure canner while still hot from oven. 10lbs for 75min.

or

2. Do as I did and put in bowl and refrigerate over night. Next morning put in Dutch oven; bring to boil for 30 min and process same as above.

I may have left out a step or ingredient. If you have any questions I hope I can help you.



Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.
Lord put your arm around my shoulders and your hand over my mouth.


Edited by - YellowRose on Oct 05 2017 08:43:34 AM
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janamarieje
True Blue Farmgirl

815 Posts

Jana
Southern California
USA
815 Posts

Posted - Oct 05 2017 :  08:34:15 AM  Show Profile  Reply with Quote
Thanks Sara I will copy it and save it for next year, unless I can get a good buy on some eggplants if they are still in season and available in the market.

Jana

https://homemadewithhart.blogspot.com/
http://www.emhardt.com

https://www.etsy.com/shop/cjcraftsstudio

Gardening is cheaper than therapy and you get tomatoes. ~Author Unknown
All I really need is love, but a little chocolate now and then doesn't hurt! ~Charles Schulz
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janamarieje
True Blue Farmgirl

815 Posts

Jana
Southern California
USA
815 Posts

Posted - Oct 05 2017 :  08:39:41 AM  Show Profile  Reply with Quote
Here is Southern California it is Apple Season, so I made a batch of Apple Butter last weekend using a variety of apples and it sure came out yummy.

Jana

https://homemadewithhart.blogspot.com/
http://www.emhardt.com

https://www.etsy.com/shop/cjcraftsstudio

Gardening is cheaper than therapy and you get tomatoes. ~Author Unknown
All I really need is love, but a little chocolate now and then doesn't hurt! ~Charles Schulz
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Oct 09 2017 :  07:45:35 AM  Show Profile  Reply with Quote
Jana, your apply butter sounds yummy. I should give it a try. What spices do you use?

Over the last several days I have canned 4 pints each of red potatoes; gold potatoes; carrots; tomorrow celery in half pints.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.
Lord put your arm around my shoulders and your hand over my mouth.

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saram
True Blue Farmgirl

325 Posts

Sara
Biggs CA
USA
325 Posts

Posted - Oct 09 2017 :  08:31:32 AM  Show Profile  Reply with Quote
I cannot tell you how crazy your Japanese eggplant story sounds to me because today I could probably go to my garden and find 5 pounds hanging on the plants and I would LOVE to give them to you for free!!! I love growing eggplant because the plants are pretty, they never have pests here, and I get huge bumper crops from them. But I have yet to find a satisfactory way to use them, so I take most to our church food closet. Maybe next year I'll truck them to Texas!!
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janamarieje
True Blue Farmgirl

815 Posts

Jana
Southern California
USA
815 Posts

Posted - Oct 09 2017 :  08:33:34 AM  Show Profile  Reply with Quote
Sara, it sounds like you have been very busy canning! I have never canned potatoes...is it hard?

Apple Butter
12-15 large apples, peeled, cored and cubed
2 cups apple cider
2 cups sugar
2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt

Cook low heat 6 hours with lid, blend with an immersion blender and cook 1-2 hours more without the lid (this helps it thicken). Cans 8-10 half pint (8 oz) containers.

Jana

https://homemadewithhart.blogspot.com/
http://www.emhardt.com

https://www.etsy.com/shop/cjcraftsstudio

Gardening is cheaper than therapy and you get tomatoes. ~Author Unknown
All I really need is love, but a little chocolate now and then doesn't hurt! ~Charles Schulz
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janamarieje
True Blue Farmgirl

815 Posts

Jana
Southern California
USA
815 Posts

Posted - Oct 09 2017 :  08:47:01 AM  Show Profile  Reply with Quote
Sara, the key with any Eggplant it is to lightly salt the slices to draw out the moisture before using them.

Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.

Jana

https://homemadewithhart.blogspot.com/
http://www.emhardt.com

https://www.etsy.com/shop/cjcraftsstudio

Gardening is cheaper than therapy and you get tomatoes. ~Author Unknown
All I really need is love, but a little chocolate now and then doesn't hurt! ~Charles Schulz
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saram
True Blue Farmgirl

325 Posts

Sara
Biggs CA
USA
325 Posts

Posted - Oct 09 2017 :  08:59:18 AM  Show Profile  Reply with Quote
Today I will be saucing another large box of Roma tomatoes to put up in pints. One of my favorite tools in my kitchen is the Italian-made, hand-cranked tomato processor that I bought about 25 years ago. It makes such short work of a pot-full of tomatoes--sauce out one side, seeds and skins out the other!
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saram
True Blue Farmgirl

325 Posts

Sara
Biggs CA
USA
325 Posts

Posted - Oct 09 2017 :  09:04:59 AM  Show Profile  Reply with Quote
Thank you Jana!
The biggest problem, I'll admit, is the attitude of my eaters. They just can't understand why they should eat eggplant. Not that it's not good, but it seems unnecessary to them as an ingredient. Silly, right? Its a first-world problem of having too many options and not appreciating what nature gives you I guess.
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janamarieje
True Blue Farmgirl

815 Posts

Jana
Southern California
USA
815 Posts

Posted - Oct 09 2017 :  09:22:02 AM  Show Profile  Reply with Quote
So sad but so true!

Jana

https://homemadewithhart.blogspot.com/
http://www.emhardt.com

https://www.etsy.com/shop/cjcraftsstudio

Gardening is cheaper than therapy and you get tomatoes. ~Author Unknown
All I really need is love, but a little chocolate now and then doesn't hurt! ~Charles Schulz
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Oct 09 2017 :  10:07:31 AM  Show Profile  Reply with Quote
Jana, canning potatoes is easy for me. I use the recipe in Ball Blue Book.

Because of MS fatigue I do all my prep the night before. I peel and cut the potatoes into quarters. Since peeled potatoes will turn I put them in water overnight. I use spring water for all my canning and I can the potatoes in the water I kept them in.

I prepped the celery and carrots at the same time I did the potatoes. Since celery and carrots do not turn I put them in freezer zip lock bags.

For all of us who deal with chronic diseases I encourage you to find a way to can if that is something you want to do. I can only can one batch at a time and early in the morning because MS fatigues sets in around noon and the rest of the day is hit & miss on what I can do. I would like to hear from others on how you manage to can with chronic fatigue or other health issues.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.
Lord put your arm around my shoulders and your hand over my mouth.

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saram
True Blue Farmgirl

325 Posts

Sara
Biggs CA
USA
325 Posts

Posted - Oct 09 2017 :  11:22:04 AM  Show Profile  Reply with Quote
Sara, I'm so glad for you that you have found an activity which keeps you feeling purposeful despite your limitations! I know that, for those of us who love putting produce up, there is great comfort in rows of canned goods on the shelf!

I've been very curious about the part of Texas you are in, as it sounds like you get very cold winters?
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Oct 09 2017 :  11:46:40 AM  Show Profile  Reply with Quote
Sara, I'm about 30 miles south of the Red River, TX-OK border. Our average winter low is in the low teens but it can get down to single digits. We get more ice than snow. Our first frost is mid Nov and our last frost is mid March. Just as our summers are hot our winters are cold but nothing like up north.

I do like seeing all my jars in a row with their pretty labels I print out. The more I make it like play the more I enjoy canning.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.
Lord put your arm around my shoulders and your hand over my mouth.

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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Oct 14 2017 :  08:12:31 AM  Show Profile  Reply with Quote
4 pints mushroom broth in pressure canner. Good base for soups and sauces.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.
Lord put your arm around my shoulders and your hand over my mouth.

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saram
True Blue Farmgirl

325 Posts

Sara
Biggs CA
USA
325 Posts

Posted - Oct 14 2017 :  08:22:19 AM  Show Profile  Reply with Quote
This week I put up 7 pints of tomato sauce and 7 pints of applesauce.
Now I am beginning to reimagine storage space in my house for my canning jars and to think about protecting them in the case of a major earthquake. I'm not really in a dangerous area but I could get tremors strong enough to vibrate jars off a shelf if it lasted long enough. Any ideas out there?
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Oct 14 2017 :  08:47:40 AM  Show Profile  Reply with Quote
Sara good job on putting up tomato sauce and applesauce. I know what you are talking about when it comes to rearranging cabinet space for our jars of goodness.

How about a thin narrow slat of wood nailed to the edge of the shelve to get your jars from falling off during tremors. I know you will come up with just the right thing.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.
Lord put your arm around my shoulders and your hand over my mouth.

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saram
True Blue Farmgirl

325 Posts

Sara
Biggs CA
USA
325 Posts

Posted - Oct 16 2017 :  07:59:48 AM  Show Profile  Reply with Quote
I tried something completely new to me and canned some pickled pumpkin. I love the flavor, and I'm sure my grandkids will also, but I'm not really sure what to do with it. It's sweet, so it doesn't go on an anti-pasto plate, and its sticky, making it not really a finger food. Have you ever used this pickle?
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