I put up 44 jars of Salsa from our garden this year and 17 of spaghetti sauce...Tonight I made dinner with our peppers and Thursday I'll start putting up Muscidine Jelly...I wish I'd started eariler in the season but I let my fear of canning tomatoes stop me from trying when there isn't that much too it...Next year I'm ready!
The Salsa was popular after the first batch, so I made more of it....But if I'd canned all the tomatoes we grew we'd be swimming in this stuff! I wish I'd gotten more spaghetti sauce put up...
Sharron, I am impressed too, if you have extra tomatoes and no time to preserve, freeze them and make your spaghetti sauce this winter when it's cold outside!
@Sharron, if it is hard becaue of the time involved you can make your sauce in the crock pot-let it cook thru the night and strain in the morning. I've done mine this way for years to try and stay ahead of the tomatoes.
Well I told hubby, next time he decied to have 5 gallons of fruit picked, he better ask me first.....Cause that is only half of the fruit and OMG it was so much work!!!! Muscadines are harder to put up than tomatoes that is for sure....LOL
BUT Oh gosh it SO GOOD! I used the low sugar recipe and really glad I did...It tastes a lot like Cranberry sauce...i can see using it at Christmas....
I can fully appreciate your work. When I was a kid my maternal grandmother did canning and jam/jelly making. Good grief, this would go on for weeks on end!! Then, they'd make their own pickles too. It was long, hot work; I know her feet and legs had to be protesting by the end of each day.
Well the second day of Jam making produced 12 Pints of muscadine jam (I gave up on the 8 oz Jelly jars) and 21 Jelly jars of Rasberry Muscadine....I had to go buy more pectin twice...ran out of sugar...good grief I'm glad the muscadines are used up!
But, I'm still Planning on making Peach Pancake syrup....when I make my christmas baskets for the various families, won't Peach syrup be awesome on some christmas pancakes....
Welllll we had all those Muscadines that my son picked and I didn't want them to go to waste...Plus that boy has a family and is working full time and going to school, so he always needs money...LOL, so I was planning on giving him some of the jam to sell at his yard sale.... problem is I don't know how much he should try and get out of an 8 OZ jar... My hubby, (notoriously thrifty); bought a jar last year on one of his trips for 8 bucks....then complained every time he ate it...LOL but that was a pint jar...
Well, figure the grocery store's gourmet prices on their jams, preserves and jellies, and you'll know that price is more than fair. Generally, around $4 - $5/8 oz. jar around here. I'd say charge more since it's homemade, but when people go to a garage sale, I'm not sure they'll pay more for that. I'm sure it varies from area to area.
Thanks ya'll that's what I needed to know.... I DID think it was amazing that My hubby paid 8 bucks for a jar of jelly....but it quickly lost it's charm everytime he ate it and complained about the price...Honestly I think it probably did him as much good for me to make jam as it did anyone....cause now he knows how much trouble it was...
Anytime we have something that's a specialty item, we know why we are enjoying it. Those items I purchase, rather than make, generally are because I know how long it would take me to make it myself. There are just some things I'm more willing to pay for than take the time to do it myself.
Well the boy was feeling bad the day he picked that massive amount and then drove them over because Daddy Dave asked for them...I wanted his labor of love to pay off somehow...but needless to say I probably won't make it again anytime soon....or at least not that much....
BUT Oh gosh it SO GOOD! I used the low sugar recipe and really glad I did...It tastes a lot like Cranberry sauce...i can see using it at Christmas....