Saturday, April 9, 2011

Canning Veggies and making Jelly

I had a lot of fruit and veggies left from my back-up for catering the wedding this past weekend. Not wanting them to spoil, or throw them out... I canned them!

Getting started making Dill Pickles
Dill Pickles

1 pickling mix package
7 1/3 cups water
3 1/3 cups white vinegar
1/8 tsp dill weed per jar
1/2 tsp chopped garlic per jar

Boil mixture. Pack jars with dill, garlic and sliced pickles. Pour mixture over cucumbers leaving 1/2 inch. Then follow canning instructions.

Ready to sit for at least 24 hours

I also pickled some carrots. Turned out yummy to me!

I also did a quart of tomato sauce (on the left)
and 3 pints of strawberry jelly.

Strawberry Jelly

4 cups mashed strawberries
1 cup sugar (taste for sweetness)
1 packet of strawberry jello

Boil mixture, and follow canning instructions.


My son, Elliott opened a quart of the pickles tonight
 to try them, and this is what's left :-)
at

3 comments:

  1. Mary DunnApril 10, 2011 at 5:31 AM

    Are these cucumbers and strawberries from this season? We still have snow on the ground up here so I'm drooling over your pics! Mary

    ReplyDelete
  2. Lynn ViningApril 10, 2011 at 10:05 AM

    Thanks Mary!
    I did a wedding for 300, and this was produce I had left over from the vegetable trays and fruit table. I purchased them at the local grocery store. They were not as good as fresh, but I work with what is available. I can't wait to get my garden going. I have seedlings started, so it won't be long now :-) I'm in SC so I think we are past the frost and freeze days now... knock on wood!!!

    ReplyDelete
  3. DeeMarch 6, 2013 at 2:04 PM

    Those carrots look fantastic! I can totally see my family digging on them!

    ReplyDelete