Canning and Preserving Time

| 9/2/2014 10:32:00 AM

Ginnie BakerIt’s Labor Day weekend and, to me, that means the end of summer!

The days are getting shorter and the garden is not the greatest I’ve ever had, but the tomatoes are finally ripening enough to begin the canning process. I’m not sure what the problem is, but the tomatoes are beginning to develop brown spots, especially as soon as they’re picked. I have to be quick with the canning process or they spoil before I know it!

I’ve made several batches of fresh salsa, something I use a lot of, and several batches of Amish ketchup. The tomato plants are beginning to die off but even though some only had a couple of tomatoes, they were very large! This one is next to an old “Ball Perfect Mason Jar.” I’m glad I preserved a lot of tomato products last year when I had a bumper crop!


The beans are now in their second growth spurt. I’ve used them fresh in soup and as a side dish with dinner. I don’t have a pressure canner so I’ve also frozen a lot of them.

The cucumbers are finished, but I did make about 12 quarts of pickles. The squash is also done. I’ve used it fresh and have frozen quite a bit of it to use cooked during the winter.

9/3/2014 8:18:12 AM

Ginnie, I too am seeing the early signs of fall weather. I'm not sure what all that means but I suspect you may be correct with the winter predations. Gardens here in Nebraska were minimal at best. Our summer was unusually cool which was harsh on the warm weather plants. It would have been a great year to grow cabbage and make kraut but who knew? Onions did well here and of course lettuce and radishes were awesome. As with all gardeners that have a bad year the hope is that next year will be a better year. ***** Have a great day preserving your harvest.

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