Bought a pressure canner in May – used it to make 7 qts chicken broth which I’ve already used. Was in summer school so hadn’t much time and now, I’m 6 weeks away from finishing my Master’s program so I want to finally focus on canning more.
This is the work from the past several days.
Crockpot Pear Butter – 12 half pints (I regret this one a little, too runny – should have thrown on the stove but live and learn. Sigh.)
Spirited Pears in red wine – 8 half pints (Most excited to try this one!)
Beef in Wine Sauce – 3 quarts (Had a little left over after filling jars, tasted delicious, is actually going to be dinner tonight.)
Pears in light syrup – 3 quarts (A little nervous to try home canned pears since they don’t always get rave reviews.)
Cinnamon Pears in apple juice – 7 pints (Hope it tastes as delicious as it looks.)
I’ve got 9 pie pumpkins on the dining table waiting to be turned into pickled pumpkin/pressure canned pumpkin chunks. And 8 more lbs of Bartletts. And a zillion other plans.
by dannaeatsbananas
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EDIT: please disregard the fuzzy/sticky finger in pictures – I was creating an information board and used some Elmer’s spray glue which doesn’t come off right away apparently.
Nice work!
It’s always exciting to can as you know you’ll have goodies to eat later.
Where is the beef in wine sauce recipe from ? Looks really good