Salsa, Rose Petal Jelly, pears in their own juice and good old tomatoes.

-- Cindy (SE IN.) (atilrthehony_1@yahoo.com), January 23, 2001

Answers

Pickles! My kids and friends have eaten almost all that I canned, 69 quarts! and strawberry jam!!!!!! and anything!!! Got me dreaming Cindy!

-- Nan (davidl41@ipa.net), January 23, 2001.

Hot and Spicy pickeled baby corns, okra, and of course hot pepper pickles. (Tongue surfers at my house). How do you make rose petal jelly? It sounds good.

-- Marty (Mrs.Puck@Excite.com), January 23, 2001.

Almost anything I can get into a jar! I like my homemade salsa but prefer to make it with fresh cilantro--I'll use canned tomatoes, frozen jalapenos but I really prefer it with fresh garlic, onions and cilantro. My pear trees aren't big enough to produce this year but I used to can the ones from our old farm with a cinnamon stick in the liquid. So good. Applesauce from Gala apples--no need for extra sugar or flavorings. Jams, jelly. I had 4 wethers butchered last week and will pick up the meat this Thursday. I asked the butcher to just put the ground chevon in a container I left with him. I plan to can as much of it as possible, maybe dehydrate some as one lady mentioned a few months ago and make jerky and freeze the rest. I can dry beans when I'm not busy with the garden stuff. It's a year round activity for me.

Cindy, how about posting your rose petal jelly recipe? I have a lot of wild roses on this farm that make delicious hips of good size (one place where big hips are a good thing!) and I would like any recipes for them.

-- marilyn (rainbow@ktis.net), January 23, 2001.

The rose petal jelly/jam recipe is in the cooking categaory under 4 jellies and a jam. There's also another version of it, somewhere else. I'll have to compare the one I found to the other one I have and get it posted.

-- Cindy (SE IN.) (atilrthehony_1@yahoo.com), January 23, 2001.

Apple pie filling with orange peel, cinnamon, clove, and brandy. Friends beg for more quarts and my 12 yr. old son will eat a quart in one sitting. Excellent cold or hot in a pie or cobbler.

-- Gailann Schrader (gtschrader@aol.com), January 23, 2001.

Gailann please share the recipe if it is not top secret. Our Son loves apple pie and i think this sound divine.

I would have to say pickle's. This is because i ran out and was given some by a friend. Ughh! they were the worst tasting pickles. She asked if we liked them and i said "Oh, there fine." She gave me 3 more. Never again! I had a sorry pickle crop last year and ran so short this winter i bought some at the store. I can't believe what they charge. I will go without. :(

-- Shau Marie (shau@centurytel.net), January 23, 2001.

Gailann: Before you post the recipe please send us all out a quart so we can test it!!! Reasonable request I think?? Hee Hee......Kirk

-- Kirk Davis (kirkay@yahoo.com), January 23, 2001.

Cherry jelly!Our friends and family are begging for it!

-- nobrabbit (conlane@prodigy.net), January 23, 2001.

The sweet dill pickles I put up are all gone and the best pickles I have ever made. Got the recipe from an Amish neighbor. Can't wait to make more next year. Pleeeease post the pie filling recipe.

-- diane (gardiacaprines@yahoo.com), January 23, 2001.

Sounds like you have a lot of taste testers Gailann! Yes, send the recipe before you have to go into the business!

-- Nan (davidl41@ipa.net), January 23, 2001.

Green tomato mincemeat pie filling! Everybody loves it and it's good for you too. Lots of vitamins.

-- Soni (thomkilroy@hotmail.com), January 23, 2001.

Pumpkin--use it in "squash" bread,rolls, desserts, etc. Also canned a lot of chicken this year, dried beans, venison, peach pie filling, rhubarb. I'm just waiting until the native plum bushes we put in three years ago start producing! My family all thinks I'm nuts when I tell them I need MORE jars. You can really put up hundreds of them if you do much canning. Jan

-- Jan in Colorado (Janice12@aol.com), January 23, 2001.

Sorry guys, I give my AOL address and don't check it very often. I am at work on my work account (What's more important? Work? Or Countrysiders? No contest. ). I will post the recipe as soon as I dig it out from home. It really is a simple one and can be modified as you see fit!

-- Gailann Schrader (gtschrader@aol.com), January 24, 2001.

I miss my grandma's canned crabapples. I located a tree that has similarly large crabapples and I am trying to wring Grandma's recipes from my mother. I will can some next fall.

My mother makes a pomegranate jelly that is heaven. Someday my tree will grow big enough to make a batch of jelly from the fruit.

-- Laura (gsend@hotmail.com), January 25, 2001.

Plum nectarine jam. There is never enough of it. Sigh.

-- Anne (HT@HM.com), January 25, 2001.

You all inspire me! Please post the recipes if they aren't already in archives. I have the equipment I need to can, I'm just afraid to jump in and do it. What if I give my family food poisoning or blow up the pressure cooker or something! My dad makes great bread and butter pickles. I helped him put up those and some tomatos last year so this year I'm ready to try on my own. I hope......

-- Mona in OK (jascamp@ipa.net), January 25, 2001.

Follow the directions and have fun! Go for it! It is a great source of satisfaction to know that you could live a year or so out of your pantry! Oh..I haven't croaked off any family members lately....Get the canner from mirro if you are afraid of explosions, they have a weight instead of a dial.....If you aren't sure if yours is ok ask your county home extension agent. And if all else fails e-mail me or one of the folks around here for help! and get some chickens....they'll eat all of your boo boos before anyone finds out! haha!

-- Nan (davidl41@ipa.net), January 26, 2001.

Well, I finally found the recipe for the Apple Pie Filling. Here goes: This came from the Journal & Courier newspaper here in Lafayette, IN

Apples, enough peeled and sliced to fill 7-8 quart jars 4 1/2 c. sugar 1 cup cornstarch **Later about this one... 2 tsp. cinnamon 1/4 tsp. salt 10 cups water 3 Tbsp. lemon juice 1/4 tsp. nutmeg

Peel and slice apples. Place them in quart jars, packing tightly. Mix sugar, *cornstarch*, cinnamon, nutmeg, and salt with one cup cold water. Boil balance of water, gradually adding sugar/cornstarch mixture. Cook until thick and bubbly. Add lemon juice. Pour mixture over apples in jars. Seal tightly and process 20 minutes in water bath. --I added brandy (about 1/2 c.), about 1/4 c. orange peel, and cloves to taste to the "water" mixture. Keep tasting it until you like it. I also added some butter to it. **The cornstarch. I am 3 1/2 hours away from a major Amish settlement in Arthur, IL and talked to the women at Beachy's grocery store about cornstarch. They said they don't like it as it breaks down in the jars. Instead, they use PermaFlow or Miraclear. One is for hot pack and one is for cold pack. Either one works great! There is also a product known as Clear Jel A (that's what I originally asked them for and they said it was inferior) that can be used and is much nicer than cornstarch.

This recipe was originally attributed to a Mrs. Earl Guiney of West Lafayette. Enjoy!

-- Gailann Schrader (Gtschrader@aol.com), January 28, 2001.

I have 2. Chunk sweet pickles, and pickled garlic. We Maineiacs are a partial bubble off of plumb, but we have very well trained taste buds! Recipes available for yours! OK, if you don't have a recipe to trade, they're free! GL!

-- Brad (homefixer@SacoRiver.net), January 29, 2001.