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Discussion Starter #1
So far did alot of green beens, yellow beans, beets, hot pepper jelly, sauerkraut stuffed hot peppers, rosy ring hot peppers, and lots of spaghetti sauce. Apple sauce, apple butter, and of course sauerkraut yet to come.
 

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I don't think anyone up in the northern part of the state will have tomato to can. Barely enough to eat. We have a late season blight and it is killing the tomato,potato, cosmos and hollyhocks. The tomato look good one day and then they start turning black. The fruit even has a bad smell to it.
 

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I'm canning this year for the first time. So far we've done 11 quarts of sweet spicy pickles and 11 pints of hungarian wax peppers.
 

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30 pints salsa
10 jars apple butter
apple sauce
20 pints pickles dill/bread butter
6 pints red beats
6 jars jalepeno pepper jelly
10 pints pepper and onion like harry and davids
6 quarts pickled zucchini/squash
10 pints banana pepper rings
still have spaghetti sauce to make yet
froze 30 bags of green/yellow beens
still have stuff in the garden to make yet
 

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Consider yourselves lucky. Everyone in the northern tier of Pa and from Boston to Ohio is suffering from late season blight. We have picked about 8 tomato and the vines are just black and wilted down to nothing.
 

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so far I've canned:

15 quarts of beets
5 quarts chili base
14 quarts of spaghetti sauce
25 pints of salsa
3 half gallon, 4 quart and 4 pints of banana pepper rings
6 quarts of sauerkraut
5 pints of jalapenos
10 quarts of pickles
and froze several bags of beans
 

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So far for us:
40 qts of spaghetti sauce
12 pints of salsa
21 gallon bags of Bodacious Corn
10 gallon bags of Silver Queen corn
Lots of frozen green peppers, sweet banana peppers, and shredded zuchini.

Still have apple sauce to go.
 

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Discussion Starter #11
Bread and butter pickles, pickled beets, and more hot peppers to do tonight. Might have to add on to the pantry this year. We've done about 200 jars so far.
 
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