Since I started the 2012 canning season with pickled beets in February and a batch of lemon-ginger marmalade last week, I thought I’d take stock of my cupboard of remaining home-canned foods.
I have remaining:
2 pints, Beets, Pickled
5- 8 oz jars, Green Beans, Dilly
3- 8 oz jars, Jam, Guava Spice
3- 8 oz jars, Jam, Strawberry
4- 16 oz jars Marinara Sauce
7- 8oz jars, Marmalade, Meyer Lemon-Ginger
1- 8 oz jar, Pickles, Bread and Butter
1- gallon jar, Pickles, Dill Spears
6 – 8 oz jars, Pickles, Watermelon
3- 12 oz jars, Pickles, Watermelon
1- 16 oz jar, Soup, Tomato
That’s 35 jars of canned stuff, not counting the gallon of dill pickles in the refrigerator. My freezer inventory is less precise but includes some mashed pumpkin, at least 3- 16 oz packages, maybe as many as 5, and 2 packages of snow peas.
I also have nearly two dozen eggs frozen in two-egg packets. I lightly mix the eggs, add a bit of salt, and freeze them in small ZipLoc baggies, 2 eggs to a baggie. Since I know that my hens stop laying in winter, I now have some eggs put by to tide me over November-January until they begin laying again.
My latest batch of Meyer Lemon-Ginger Marmalade was fabulous, but I’ll never be able to duplicate it. Here is what I did. This is certainly not a “how-to” because of, well, you’ll see.
Now here is where I screwed up. I was supposed to either soak the seeds and/or the entire diced lemons in water overnight. I think that is where the pectin comes from. You need pectin to gel the marmalade. Because I didn’t do that, I decided to modify the recipe and use packaged pectin. But if you use packaged pectin, you add less water and more sugar. So here is what I did. The juice etc. added up to a little over 3 cups. I added water to make 4 cups, then added another cup of water. I cooked the juice etc for an hour, then added 6 cups of sugar, which is more than what my original recipe (without added pectin) called for. I also added a packet of pectin. However, it was 15 years old, and I’m not sure it was any good. The marmalade was supposed to gel within two minutes, but it took another hour of boiling for it to gel. The final product was wonderful, with perfect taste and consistency. Too bad I’ll never be able to do this again exactly the same way.
So that was my adventure in making marmalade. To see how others are using their harvests or stored produce visit Robin at The Gardener of Eden.
That looks delicious. Though I don’t have lemons, soon I’ll have strawberries coming out of my ears and will be making jam.
You are lucky, Daphne. I have to buy strawberries from local stands or the farmer’s market. But I’m lucky to have such good berries from those sources. I am almost out of my home canned strawberry jam, and will need to make more soon while prices are good and prices are still low. Our local farmer’s market has beautiful berries for $5 for three of those green pint packs.
You know, I’m going to be IN California, it wouldn’t be THAT far out of the way to stop by and get some of that marmalade 😉 It looks delicious. I’ve made marmalade twice, and once it set well, the other time, not so much, but each batch was amazing. Enjoy yours!
Ali, seriously? I’d love to have you come by. I’d even bribe you with a jar of marmalade.
I hope you get the very best price from your local farmers on strawberries. Clearly you appreciate them! Anything with ginger and lemon sounds good to me!
Yes, Jody, I really like having a farmer’s market a half mile from my house.