Beautiful! What color were your habanero peppers?
1 Like
Orange. Store bought. I haven’t seen any colorful hot peppers at our farmer’s market (#PNW), so as a back-up to home grown, the local grocery is/was the only option.
1 Like
Batch #1 of the roasted tomato puree. Seven pints canned, and one pint for the freezer (the pot I use for canning holds seven regular-mouth jars). I had hoped to do a second batch tomorrow, but it looks like there won’t be enough ripe tomatoes until next week.
Two batches of jars (along with the 6-8 pints of herb-and-oil roasted grape tomatoes which I froze this fall) will be just about right to see us through the year.
7 Likes
I thought that my fellow jammers would appreciate my picture of what happens when you leave your plum chutney for a bit too long to “catch up on some work” in another room.. Fortunately I got there in time to salvage it, and by boiling with some baking soda, was able to clean out the pan with minimal swearing..
!
5 Likes
hoooooo boy.
1 Like
Yikes! Glad that you were able to salvage the chutney.
1 Like
I have been on a search for quince this year with no hits. The stores that carried them in the past just shrug their shoulders when asked. 
Luckily I have access to a tree. It also allows me to pick them ripe which has been an issue with purchased ones.
2 Likes
That is gorgeous. I often buy a few at this time of year just for their perfume, then make a bit of syrup. Must look for them soon.
1 Like
Yikes. I have made a few batches of fruit rubber instead of jelly when I got distracted at the worst possible time.
1 Like
Yes, transferred to another pot in the knick of time..
Sigh. The smell of quince …..
Our tropical version is guava…I love the smell, and its guava season here.
I am planning some pepper jelly, but can’t seem to get started. I’m thinking of a sweet hot blend; Aji Amarillo and a yellow Italian fryer “Escamillo”.
I found this,
but I’m really procrastinating. Ordinarily I spread it out by macerating chopped fruit with sugar while I gear up, but I don’t know if that would work with peppers and salt, maybe vinegar?
I might ferment first. Anyone here tried this?
Here’s a question that went unanswered.
4 Likes
All summer I bought local beets only when their tops were still attached and in pristine condition; I love beet greens. I stashed the beets themselves for “later.”
So tonight I gathered up all my various stashes and got ready to can pickled beets.
I boiled them whole in three pots - one for the XL beets, one for M-L, and one for the S ones. As they became fully tender, I plunged them a couple at a time into an ice bath, then removed the skins and sliced them. I’ve got a couple more of the XL ones to finish, then it’s on to mixing them with the vinegar, salt, water and spices, bringing that to a boil, and then hot-packing pint jars.
It’s very hot in here.
6 Likes
Six pints; all sealed (yay!)
I followed the recipe for pickled beets from the NCHFP site. I had no idea what my pile of beets weighed, but the quantities for other ingredients in their standard recipe was perfect for what I had. I had less than a cup of leftover liquid.
10 Likes
A few micro batches are my canning this year. Half a 5-pound bag of Gravensteins became spiced apple butter, enough for five 4-ounce jars. The other half became a couple of cups of (unsweetened, unspiced) applesauce, which I will process tomorrow. The remaining five 4-ounce jars in the photo are blueberry-lavender jam, made from 500g blueberries with 35% sugar, plus lavender “tea” (1 T. dried lavender steeped in 2 T. hot water for 15 min. and strained) and lemon juice. Little bit extra of each is in jars inn the fridge.
12 Likes
Made my annual batch of chocolate raspberry jam intended for staff gifts at Christmas: it’s a Christine Ferber recipe that I cheat and use frozen raspberries to make. I just realized that my picture shows only the lids 
8 Likes
