Welcome! My name is Amanda. Join me as I journey toward being the best Christian, wife, and mother that I can possibly be. Comments are always welcome, as we can encourage one another in our daily walks with Christ.
Last summer (2009), I spent some time with my mom and grandma learning how to can. I did pretty good, so this year I decided to attempt water-bath canning on my own. Armed with my very own copy of the Ball Blue Book, an Amish canning book, and the biggest stinkin' pot known to man, I set out. This is what I accomplished this year:
Dill pickles...70 quarts Berry Peach Jam...17 half-p*ints Strawberry Syrup...4 pints (was supposed to be jam, but didn't set up right. It sealed properly, and tastes good, so it has now been re-named) Peaches...15 quarts Peach pie filling...3 quarts Blackberry jam...10 pints Tomatoes...99 quarts Pizza Sauce...10 pints* Strawberry Pie Filling...4 pints Blueberry Pie Filling...4 pints Cherry Pie Filling...4 pints Spaghetti Sauce*...8 pints Corn...6 pints Green Tomato Relish...6 pints Caramel Apple Butter...8 pints for all of the items marked with *, I used canning mixes by Mrs. Wages
Last night, I was making supper, and wanted some corn. So, I headed down to the basement pantry where all of the glass jars are stored, picked up a jar full of beautiful golden corn, and came back upstairs, excitedly telling Steve and Jake that we were going to be eating the corn we canned. I got out the saucepan, opened the jar, and promptly gagged into the sink.
OH. MY. LORD. Soured corn has got to be the most foul smelling substance on this earth. I still don't know what happened, the seal was intact, and I followed the directions exactly. I'm scared to open another jar, because almost 24 hours later, I can still smell rotten corn in the kitchen.
I think from now on, I'll stick with freezing my corn!
I'm linking up at www.milehimama.com Glamour of a SAHM, even though I'm not a full time SAHM!