Share the Harvest Swap -- Preserves, etc.

[Beth]

Testing the waters to see if there is interest in a preserves, jellies, jams, etc. swap.

The jars get heavy to mail, so I would think the idea would be to swap a single jar. Would that make it too hard to decide? Should it be open to more? Match folks who want to mail one jar and those who are willing to mail 2 or 3 together? Or do multiple matches for those who want to swap more so that they swap one jar with each of whatever number of other people? Also, what about dried things? Homemade jerky?

Let me know if you are interested and what your preference would be. If there is enough interest, I'll organize it as a swap of single items unless there is a strong response for multiples.

[Kayaksoup]

I am interested: singles, multiples, whatever. :)

[badunnin]

I'm in. I have half-pints kicking around, so I might mail 2. Could we say 1 pint, either 2 half-pints or one full pint jar?

[cab321]

I like Badunnin's idea. I'd be willing to send 1 pint away (although it would probably be 1 half pint and 2 four ounce jars).

[little_bopeep]

I'm in for whatever the group decides.

[donleyk]

I'd be interested. Whatever is decided is fine.

[123Alice]

I think it sounds like a great idea and I like Badunnin's suggestion.

[Lrimerman]

I'm in for whatever the group decides!!

Lisa

[Beth]

OK, I'll put this together, so keep posting if you are interested. Since we are in vacation season, I'll give it until next week -- say August 7th. I'll put a list together and post on the 8th or 9th.

Looks like the suggestion will be a pint, but I'll leave it open to vary that. If anyone wants to swap more or less, let me know. I'll pair you with the same if I can.

[swquilts]

I'm interested....but then I guess I best can something this weekend! ;) :eek:

Hmmm...I wonder if I could somehow send frozen fresh sausage?

[KCSoccer]

Count me in, too!

[Beth]

Originally posted by swquilts
I'm interested....but then I guess I best can something this weekend! ;) :eek:

Hmmm...I wonder if I could somehow send frozen fresh sausage?

With summer vacations, I thought we ought to have at least part of 2 weeks for signing up -- and I won't post a list before the end of next weekend. That gives you 2 weeks plus weekends even if you mail right away.

Sausage would be trickier than jerky. Vinegars or oils are another possibility, as long as you have a tight seal and pack to protect in case of leaks.

I also just realized that if anyone is going to send non-fruit or veggie items, we need to make sure not to pair them with a strict vegetarian. :o

[tbear1923]

count me in I have never done this before but it sounds fun!

[Beth]

Bumping for the end of the week crowd.

BTW, if anyone has allergies (strawberries, sulphites in pectin or whatever), let me know. I'd like to not pair up someone who can't use commercial pectin with someone who uses it in every recipe. Anything else to think about?

[MrsReber]

This sounds like fun! Sounds complicated to figure out, but still sounds like fun. I think I'd like to join, too.

[greysangel]

how bout some homemade vanilla? I have some that's been sitting for a good 10 months now and is delicious :D :D I wish I could jam, but I would love to get some :p

Please?

[badunnin]

Shall we take a vote on JeAnne? All in favour say aye.

Aye.

JeAnne, for the record, whenever I see your screen name, I hear "Earth Angel" running through my head. When I see the archived thread with Luika, I hear "My name is Luika... I live on the second floor!"

Sorry, hijack.

[greysangel]

earth angel? :D I see the Luika as I do the same thing! I guess I'll have to listen to earth angel I guess :)

[swquilts]

Oo, Oo, Oo...

I can send one of our homemade rubs! :D

[ClaraB]

Count me in, too - probably some kind of jam, or possibly a pickle, if it's later in the summer. Jeanne, can I swap with you :D?

[donleyk]

Bumping this up.

I have a few recipes for canning planned for this weekend. Some rain in the forecast so maybe I can stay in and get them done!

[cab321]

I know some people have been wondering about shipping costs. I ran through the parcel postage calculators on the USPS and Canada Post websites and used an estimated weight of 2.5 lb. I think the weight is reasonable because I found alot of websites selling 1/2 pint jars of jam with a net weight of 10 ounces.

For US -> US shipping I used my zip code in Western New York and a zip code in LA, CA. Parcel Post (8 days) was $6.32, Priority (2 days) was $8.55.

For US -> Canada shipping Global Priority (4-6 days) $12.00.

For Canada -> US shipping I used a post code in Vancouver and TX as the ship-to state. U.S.A. Expedited Parcel (9 days) was CA$13.49, Xpresspost U.S.A. (3 to 4 days) was CA$21.16.

I didn't check out Canada -> Canada prices because I'm not sure whose shipping from where.

[Beth]

I hadn't checked Canada from here when I saw you had posted. I weighed one of my half pint jars and they were right at 1 lb on my scale. Didn't look like it made a difference between one and two pounds. From here to CA (the zip where we used to live) it ran about $4.50 for 2 lbs and about a dollar more for 3 lbs. With thosse above, we have some ballpark figures. Not as bad as shipping $20 packages (yes, I've been bad -- but it was fun).

[Beth]

I didn't respond to rubs or vanilla, but I brought up vinegar or oils, so I figured everyone could figure out it was all good with me.

[Gecko]

I am interested too, but a question, does it have to be something canned, preserved etc by me or could it be something purchased so long as it is homemade? I am embarassed to say that I have never, ever made a jam, jelly, preserve, pickle etc etc of any kind, so I do not want to poison anyone by mailing one of my first attempts. But I can certainly go to the farmers market here and get some really nice, homemade, tropical preserves (or something similar). Does this count? TIA!

[Robyn1007]

Hi Gecko its good to see you! I am in the same boat and can vouch that you definately find some good jams, I am still enjoying the one you sent me for the last swap!

:D Robyn

[Beth]

What do you other swappers say to farmer's market goodies? Shall we include them only if they promise to try some canning? ;)

We have easy recipes to taunt you with! :D

And a couple to tell you not to bother with.

[Terri_A]

I'd love to participate....I have some jams that have been aged to perfection!!!!

Terri A
tas72@sbcglobal.net

[swquilts]

I'm with Gecko! I live in an area highly known for its fruits and vegetables. Others here preserve and can so I buy from them. Plus I really don't have time to do myself. Believe me, I wish I did!

Is my homemade rub idea OK or are we just doing preserved items? :confused:

[Beth]

Personally, I am fine with any of it. If this an opportunity to swap that jar of something devine but not to your tastes for something you'll love enough to think about canning something yourself, that's even better in my book than just comparing recipes among experienced canners (and I obviously love that idea). I also miss the Farmer's Markets of CA and know they have great stuff -- so I think those are great too.

I haven't received any special requests for food allergies, vegetarian, etc., but if someone only wants homemade by the person sending it, send me a PM for that too. I can't promise perfect matches, but this looks like only a dozen or so matches so far, and I'll do the best I can.

[MKSquared]

Me! Me! Me! :) I'll play - it's nice, knowing all I need to do is send a box: I've got everything all canned already!

[brykate]

Sounds yummy. Sounds fun. I'd like to participate also. A good opportunity to inventory my stock! To try something new would be great.

:) ~katie

[Gecko]

Originally posted by Robyn1007
Hi Gecko its good to see you! I am in the same boat and can vouch that you definately find some good jams, I am still enjoying the one you sent me for the last swap!

:D Robyn

Hey Robyn! Great to see you too - I try to pop in here when I get the chance. I am still enjoying the bounty you sent me too.

I went to the farmers market this morning. They have some very nice jams, chutneys, vinegars and rubs, all made with local ingredients. I especially liked the lilikoi (passionfruit) butter - yum! I am hoping that "store bought - but home made" will be O.K.

[Gecko]

Originally posted by Beth
What do you other swappers say to farmer's market goodies? Shall we include them only if they promise to try some canning? ;)

We have easy recipes to taunt you with! :D

And a couple to tell you not to bother with.

Beth I would truly love to attempt either canning or making jams but my main problem is ingredients (O.K. I'll admit to be a little chicken as well :D ) I've always wanted to make peach jam but the peaches we get here are around the $3.99 per pound and, quite frankly, hard as a rock. I guess I should just pick a local fruit but even then it would be expensive to make a batch and have it be a disaster. Even something like strawberries are expensive. I priced a box from Costco and it was almost $9.00, maybe it was 5 lbs??? I would love to be able to pick up 8lbs for $1.98 like another swapper did but that is just not possible. Ah, the cost of living in paradise ;) (yes I know there are other benefits).

[fci5767]

Originally posted by Beth
...only if they promise to try some canning? ;)

We have easy recipes to taunt you with! :D

And a couple to tell you not to bother with.

My grandmother and aunt used to can and freeze foods all the time but I never learned. My mother must not have inherited those genes.

I'd like to give it a try but I would need really foolproof recipes. With my luck, I would poison myself or someone else.

Beth

[Beth]

Gecko, I understand that. Most often, the only things that make sense to can are what you can grow or buy fresh from local suppliers -- occassionally something that's on sale -- usually at the peak of harvest and bountiful supply and/or locally grown. I never canned until I was in CA and bought a flat of strawberries in Watsonville as we drove home from Carmel. They were so beautiful and the field was right in front of me, I had to buy a flat. We ate all we could, but it was just two of us then, so we made some jam. The brandied peaches I just put up were local Texas peaches and so good!

You could probably make some great things with pineapple and tropical fruits. I've seen recipes for pineapple jam, pineapple papaya marmalade, pineapple lemon marmalade, mango butter, mango marmalade (the one I made had lemons and is so good), mango preserves (tastes like peaches and honey -- and the variation with chilies that is almost a barbeque sauce), kiwi lemon and kiwi other stuff. If you're interested, let me know what you can get easily and I'll help you look for recipes.

What I like about canning is taking the best of the season, creating something that is wonderful at the peak, but also being able to save and share it later.

I think the reason this swap idea came about was not so much to show off what we have done (that too), but to swap things we were able to get in different areas and to try things we might not make ourselves (I can't get a lot of berries here). If that inspires anyone to try making something, I think that's great. If they want to share something they can buy locally or get from a friend, that's great too.

I promise to encourage anyone who wants to try canning, but I also promise not to think any less of or be crtical of anyone who doesn't.

[Beth]

Originally posted by fci5767
I'd like to give it a try but I would need really foolproof recipes. With my luck, I would poison myself or someone else.

Beth

Beth, I think we all have a bit of that feeling when we start. I know I did. I remember my mom and grandmother making strawberry and straberry fig jams using the pans of water in the oven, the melted paraffin and the moldy, leaky jars that we had to through out. I remember thinking it was something near impossible to do.

One of the great things about jams and jellies is that because of the sugar and acidity, they tend to have decent keeping qualities. They generally aren't going to go bad overnight. It's also possible to do small batches -- the Small Batch Preserving book I got would have been great to have when I started, but even now it's great to be able to try a recipe that only make a few jars of something new.

Freezer jams are a great way to start, but they wouldn't ship as well. ;) The canning isn't that hard. Carefully wiping the rims and getting the fill line about right are the most important parts of getting a good seal. We'll help walk you through it. If you have something you want to try, let us know. I'm sure someone will have a recpie or two for you to try. What's good in your area right now?

[Gecko]

Beth I think you have inspired me to try something like a pineapple preserves/jam. Mangoes are out because I am somewhat allergic to them, but I could certainly make something for the rest of the family. I know of someone here that makes excellent mango chutney. I think the part that scares me the most is the end where you have to put the jars in for sterilization. I have this vision of a trip to the ER with burns or of exploding jars.

All of that aside, I am willing to give it a shot and maybe someone here will be my willing guinea pig to try them. If you have a recipe that is fairly simple for me to try, pref with pineapple, then please let me know and I will make a first attempt.

Thanks for the support!

[Beth]

I've never had a jar explode (I don't pressure can, so maybe there's a safety net in that), and I don't recall any burns -- only a couple of hot touches on jar lids. Get a jar lifter and some tongs ready and we'll get you going! PM me if you have a problem finding a jar lifter. I'll post some pineapple recipes in a bit.

[Terri_A]

I have a canning recipe that uses pineapple.....I will say I've never used this personally, but it came from a Ball homecanning book I have and I haven't had a bad experience with one of their recipes yet...knock on wood....

Apple-Pear Conserve

4 cups chopped, peeled and cored apples
4 cups chopped, peeled and cored pears
2 cups chopped, peeled and cored pineapple
1 cup golden raisins
7 cups unsweetened apple juice
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup slivered almonds

Combine apples, pears, pineapple, raisins and apple juice in a large saucepot. Cover and simmer until fruit begins to soften. Remove cover. Add spices. Bring mixture to a boil; reduce heat. Simmer until mixture begins to thicken. As mixture thickens, stir frequently to prevent sticking. Stir in almonds; simmer 5 minutes. Carefully ladle hot conserve into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met – fingertip tight.

Process 15 minutes in a boiling-water canner.
Yield: about 4 pints.

[Gecko]

Originally posted by Beth
I've never had a jar explode (I don't pressure can, so maybe there's a safety net in that), and I don't recall any burns -- only a couple of hot touches on jar lids. Get a jar lifter and some tongs ready and we'll get you going! PM me if you have a problem finding a jar lifter. I'll post some pineapple recipes in a bit.

I think I have seen the jars and tongs at Walmart here, so I will try there first. They are about to open a new one here (as soon as they stop finding bones....) so they should be well stocked. I'll look out for the recipes and thanks.

[Gecko]

Originally posted by Terri_A
I have a canning recipe that uses pineapple.....I will say I've never used this personally, but it came from a Ball homecanning book I have and I haven't had a bad experience with one of their recipes yet...knock on wood....

Apple-Pear Conserve



Thanks for the recipe Terri it seems very versatile and sounds yummy.

[greysangel]

Actually I would love to learn how to can so I could do my own spreads and jellies and stuff.

Is there a canning for dummies? :D

j

[badunnin]

Originally posted by greysangel
Actually I would love to learn how to can so I could do my own spreads and jellies and stuff.

Is there a canning for dummies? :D

j

Actually, I think there is! Amazon has it here (http://www.amazon.com/exec/obidos/tg/detail/-/0764524712/qid=1091375335/br=1-1/ref=br_lf_b_1//002-4428732-2025666?v=glance&s=books&n=4207)

I'd also recommend the Ball Blue Book as a great reference. Have fun!

[fci5767]

I'm going to stop by the library to see if they have either (or both) of those books.

I eventually want to try a blueberry jam, pickles, and homemade salsa. I've done salsa a few times before but never had a way to preserve it.

I won't be able to swap this year, but at least I have a new project to try.

Beth

[Beth]

Originally posted by fci5767
I won't be able to swap this year, but at least I have a new project to try.

Beth

You've got a couple of weeks. You could be hooked by then.

I'm going to post a couple of pineapple and beginner recipes on a separate thread.

[badunnin]

Originally posted by Gecko


I think I have seen the jars and tongs at Walmart here, so I will try there first. They are about to open a new one here (as soon as they stop finding bones....) so they should be well stocked. I'll look out for the recipes and thanks.

I love Walmart for my canning supplies. Always a large selection of jars in all sizes and shapes, as well as lids, rings, tongs, magnetic lid wands, bubble free-ers, etc. Ball actually makes a 4 piece set of canning tools that is a bubble thing, jar lifter, lid wand and a funnel for a really good price. I have 2 sets of canning supplies - one here, and one at the house up north. When my grandfather died recently, we found 2 canning pots from my grandmother, both with racks in them. I was thrilled, and since I am the only one that cans AT ALL in my family, I got them both. :D I now have a pot at each house (the pot used to go back and forth with me, and always seemed to be in the wrong location!)

[fci5767]

Originally posted by badunnin
When my grandfather died recently, we found 2 canning pots from my grandmother, both with racks in them.

I'm going to call my mom to see if she has my grandmother's canning equipment. I wouldn't surprised if it was still in my grandmother's kitchen. Of course my mom may not know what to look for but it's worth a shot.

Thanks for the idea.

[Beth]

I'm envious.

I posted about how my grandmother and mother did the jars in the oven-- using a roasting pan and water, then sealing with paraffin. More mess, more failure than anything I have ever done. I was absolutley jubilant when I discovered it could be so much easier and better. Wish they'd known that then. My grandmother had passed away before I made my first jam, and my mom and dad are my greatest jam fans now.

[badunnin]

Originally posted by Beth
I'm envious.

I posted about how my grandmother and mother did the jars in the oven-- using a roasting pan and water, then sealing with paraffin. More mess, more failure than anything I have ever done. I was absolutley jubilant when I discovered it could be so much easier and better. Wish they'd known that then. My grandmother had passed away before I made my first jam, and my mom and dad are my greatest jam fans now.

My grandmother taught me how to make beets during her last summer on this earth. Most of my canning I picked up in the past few years. When she died, all her stuff was left right where it was. 9 years later, when my grandfather passed, we found all of it - her wigs, her purse and wallet, her kitchen supplies. Her clothes were given to the charity shops about 2 years ago. So weird. Anyways, I'm the only one in the family that has such a large interest in cooking, so I got almost everything, which will come in handy for the house I'm hoping to buy soon.

[Beth]

Originally posted by badunnin
Anyways, I'm the only one in the family that has such a large interest in cooking, so I got almost everything, which will come in handy for the house I'm hoping to buy soon.

And I know it would please her to no end. :)

[Beth]

bumping for week 2 -- anyone else want to join in????

[Kayaksoup]

bump

and add that I have quite a few pectin free jams as well as low sugar, if that is an issue for anyone.
Also, I would love to swap for anything, including spice rubs, oil/vinegar/vanilla:D

Bethany, any tips/recipes for doing beets?

[greysangel]

kayak I would love to swap some vanilla for some low sugar jam :D Also on the canning subject...can you adjust sugar on any recipe? Or does that effect the jelly factor?

[Kayaksoup]

It does affect the jelly factor. Most of my low sugar stuff has special pectin added. The only exception is a strawberry one that is more spread than jelly, which I used no pectin and less sugar and just reduced it for a long time.
I wouldn't mess with recipes personally.; especially if you are just starting out.:)

[greysangel]

*******I wouldn't mess with recipes personally.; especially if you are just starting out.*********

That's me to a tee :o Always "messin" :D You're right...*if* I do cave in and get myself a little canning starter kit, I will follow the recipes as is first :D

[badunnin]

Originally posted by Kayaksoup


Bethany, any tips/recipes for doing beets?

Wear rubber gloves and a very old t-shirt that you don't care about. And an apron. Beets can be quite messy.

I have lovely Mango-Pluot jam sitting on my counter! It's the most unusual colour - brighter purple that I'm used to from any jam, with little orangey-yellow chunks of mango.

[Beth]

I was wondering if the plums or pluots would give an overall purple color. So many of my jams this year are in the yellow-orange family. I'm usually heavy on the reds and purples. I am going to see if I can find enough raspberries in the freezer to make a batch of raspberry jam, and I found 4 plums in the freezer and have alarge mango -- so I hope to do two more small batches before I'm done.

I didn't make the lemon zucchini marmalade. Didn't have time and had to toss the zucchini.

Jeanne, I have a book (I think its the Small Batch Preserving one) that has a section of low sugar and one of no suggar added jams. The no sugar mostly have apple juice or white grape juice or concentrate, so they are still sweetened. There is a special pectin for low sugar, but I have also found that some of the recipes I am doing this year are lower in sugar and either do not have pectin or use the regular pectin.

[badunnin]

Beth - the jam definitely tends to the red/purple range. Kind of a richer shade (more blue) than the cranberry jalapeno jelly.

[Beth]

Gecko -- I think I saw a recipe for a Kiwi Pineapple. Let me know if that has any appeal for you.

Everyone else, honing in on last call.....

[Beth]

Originally posted by badunnin
Beth - the jam definitely tends to the red/purple range. Kind of a richer shade (more blue) than the cranberry jalapeno jelly.

Sounds neat -- my blueberry mango freezer jam was kind of like that, but it also had some of it without much color --- you could tell there were the blue skins, the mango and the white interior of the berries. Since it wasn't cooked, the skins didn't release all that color and dye the whole jam.