i just love the canning season.every year i wait for the ontario peaches. i love the fruit from there. no other peach could compare with those from ontario. they are soooo sweet and sooo juicy. i envy the ladies who live there and do canning with them. i canned tomatoes and made jelly from the cherries there are in my back yard. then a little older man brought me a 5 gallon pail of granny smith apples and a 5 gallon pail of some other apples. do not know what i am going to do with all of them. thought i would freeze some for pie, crisp and cobbler also for apple cake. make some apple sauce, make apple and saskatoon jam, also some apple and rhubarb jam.and i love fruit made out of the granny smith apples.do beet pickles and beet soup.and a couple more things and if winter will be as cold as they say it will ,i will be set. now i would like to thank all you wonderful ladies for your ideas and what you are canning.enjoy looking at all the goodies.thank you thank you.

awwww come on now everyone knows there is nothing as grand as a "Georgia Peach" that comes from the Peach State, Ga. Just kidding Sounds as though you have been busy, busy busy making wonderful things to eat./Lillian

I have been canning also. We do our own B.C. salmon and trout. Yummy!
I have also done some fruit and jams & pickles. I don't know about Ontario peaches.. .. but our B.C. peaches were sublime this year! It must have been the HOT summer! Unfortunately my tomatoes are not doing as well this year...where we are we had rain, then very hot, and then a LOT of rain. :-( Oh well.
We will still have plenty to eat even if they are smaller... and they do taste better than those from the supermarket.
Hugs & ** to all. It is great to share!
Nadyne

you are turely blessed .I love apple sauce and make lots of it and when it cools i bag and freeze it for winter and yes our peachs are tops lol hugs

you might try apple butter it is so very good too I may try it too. ~hugs~

I've always wondered why it is called "canning" when you use jars! Could someone please enlighten me?

4 comments

by jrob 27 Aug 2014

Jarring would be rude.

by Leaha 27 Aug 2014

They use the same methods of heating food to destroy the bacteria and the difference comes in when 'closing' the container. The homemaker was 'putting up or preserving' food in glass jars, until the tin can was invented then the process became know as canning.

by lbrow 27 Aug 2014

You are entirely right. All summer we were "putting up food for the winter. even chickens. grandmother had her "pullets" that she raised in brooders so the chickens feet were never on the ground. . she canned them, 1 to a gal. jar. Dumplings, chix pie , chix&rice all kids of good chicken dishes from the canned chix./Lillian

by spendlove 28 Aug 2014

In Europe, metal cans were used over 200 years ago for military rations, but they weren't used commercially until tin - plated steel became available.

Excellent! Still hope the winter is not so cold!

I like to can too. This year I haven't put up as much as I usually do, since I have some left from last year. All but my okra, I wish I had more of that. I put up figs, purple hull peas, speckled butter beans (not too many)and okra. We like soups a lot and use butterbeans and okra in it. Gotta go to work. Add your canning photos here and show us your stock, you can edit.-Toogie

I never learned how, but I am hoping my DH will put up some muscadine jelly this fall, as we are getting low and it is so superior to the Concord grape jelly in the grocery. Do you non-Southerners know about scuppernongs and muscadines? And muscadine wine?

3 comments

by cfidl 27 Aug 2014

never heard of it. I will google it, however come back with more information please!

by pldc 27 Aug 2014

I am not familiar with them either? pics please

by lbrow 27 Aug 2014

Ummm Ummm good. Right now my son n law is having problems with coons eating his muscadines. LOL they eat the just like we do. Eat the insides and spit the hulls/skins out. My daddy when he was alive, Made muscadine/scuppernong wine every yr. I loved soaking my fruitcake in it. /Lillian