Paul and the boys picked a bunch of wineberries from our land, and I made nine half pints of jam. These are the staple of the pb+js that the boys like in their lunches during the school year.
Then I spent a couple of sultry afternoons in the garden digging up carrots. I don't know why carrots don't just pull up from the garden like beets or turnips. But I had to dig every single one out, and broke quite a few in the process. Regardless, I got a good number, and ended up canning 27 pints of carrots and 5 of turnips. I only did a small batch of turnips because I couldn't find anyone who'd actually tried them and I had my suspicions they might be gross. So I did a test batch.
So here's the scoop on canning turnips. They become more pungent and the texture (while they do stay intact) becomes a little spongy. So they really don't taste so great. On a brighter note, I discovered that if I make a big batch of mashed potatoes and dump in a jar of canned turnips to the mash, no one in the house is any the wiser. So at least they won't be going to waste.
The carrots and the wineberry jam turned out wonderfully, and we'll be enjoying those this winter. Hopefully there will be some green bean canning in my near future. Canned green beans are my favorite!
Wineberry is new to me!
ReplyDeleteSounds good, I was leary of the turnips. My mom fixed them with taters.A friend puts a late crop in where he plants corn to feed the deer over winter.
ReplyDeleteSummer canning fun! NOT!!! It's something I've done but never enjoyed the work it involves or the results of a failed run. But I do love home canned green beans. They are the best! Your Wineberry Jam looks delicious. I'd eat that on a pb&j, which I most often eat with Strawberry or Blackberry Preserves. No seeds for me! :)
ReplyDeleteHmmm never heard of wineberry
ReplyDeleteAs for turnips I love em mashed on their own. No potato mixing needed :)
Carrots are a real problem. The Mrs. tries to grow them all the time with some success. Did you know you can actually buy little cafe things to plant them in that keep em a uniform size and for easier pulling?
I haven't used the pressure cooker yet but green beans are coming along and we finally got some rain last night. Your wineberry reminded me of blackberry but the color is a little different and a slightly different flavor. I haven't seen them growing on our place, maybe they like the mountain.
ReplyDeleteYou can start a turnip festival with a parade and a turnip queen!
Nice work on that jam! Wow!
ReplyDeleteI wish I could convince someone else around here to pick ANYTHING for me.
And yes, I always have to dig out carrots, too. I figured it's because our soil tends to be more like clay around here.
I don't blame you on the pressure cooker, Lisa. I remember being leery of it when Mom used hers. :)
ReplyDeleteTurnips, to me, are good especially served in the actual turnip greens, one of our favorites.
You and Paul are doing wonderful things for your family!
xoxo
That jam looks so good to me. And lol on the turnips. That's the way to do it. :)
ReplyDeleteevery time i go to your blog/instagram feed i drool. your canned goodies look delicious!! looks like you are having a blast. stay cool. this humidity heat is no fun. have a great summer. ( :
ReplyDeletethat wineberry jam looks delicious!
ReplyDeletei have never heard of it before - you have me so intrigued.
Now that was a big canning session! Love the look of that jam!
ReplyDeleteThe jam looks wonderful! Do turnips freeze well? I freeze a few things and only do a bit of canning.
ReplyDeleteI love green beans, and I bet the caned ones are so good! I have never heard of wineberries. Your idea on the mashed turnips and potatoes is brilliant!
ReplyDeletethe jam looks yummy :)
ReplyDeleteThat jam is such a pretty color! I remember my mom canning every summer. The little gauge on the cooker would start jiggling and she would tell us to get back in case it exploded. It was so noisy. And such hot work. But you get the reward in the winter. :-)
ReplyDeleteI want to try pressure canning. I didn't plant string beans this year, but next year for sure. So, I'll be needing one. 27 pints of carrots, wow! Amazing! And your jam looks really good, too.
ReplyDeleteWow bountiful harvest. I envy you.
ReplyDeleteturnips not eaten fresh should be pickled.
ReplyDeletethe lebanese cal them 'lift' or liffet'.
use some of the liquid from pickled beets for a lovely color when you put them up.
just read about caramellizing turnips with sugar and soy sauce in a frying pan as a side dish!
ReplyDeleteYour sooo busy,,
ReplyDeleteI do not know about those turn-ups though,,,!
love
tweedles
I admire you so much, Lisa! I have never canned but my grandma used to. The jam and carrots will be great this fall/winter. Glad you can sneak in the turnips with potatoes, too. My former neighbor, with the 2 small children was just learning to can this summer. She gifted us with strawberry jam that has been great on our pb sandwiches while we moved.
ReplyDeleteYou're one up from us. We didn't get a lot of Juneberries this year. I haven't decided if I want to can them into jam, or not. They make great gifts for teachers.
ReplyDelete