Canning Adventures!

This past weekend, Jessica Malone and I canned.  It was awesome and exhausting!  We definitely made a whole weekend out of it!  On Friday night, we canned dill pickles.  Saturday morning we were up at the crack of dawn and pulling into the Farmer's Market right when it opened!

Yes, that's the clock in my car.  We had to take a picture because otherwise we were afraid people would not believe we actually got up that early on a Saturday!

We bought all our produce and headed to a place called Granny's Donuts for a quick breakfast.  I will have to share more about that place another time.  It's got a great little story behind it and is such a great bakery in West St. Paul.  We made another quick stop to the grocery store for some seasonings and were chopping and peeling by 9am!

Peeling Tomatoes!

Jess taught me a great trick about peeling tomatoes that I hadn't done before.  I'm sure it's well known to the canning world, but this was our first time canning without someone else who really knew what they were doing!  We boiled the tomatoes for 30-45 seconds and then plunged them into ice cold water.  The peeling just slipped right off - it was awesome!  And saved us soooo much time!  I also used my food processor for parts of the chopping process.  We had a nice mixture of chopped tomatoes and pureed tomatoes for a perfect consistency.

Then we chopped onions, peppers and added all the seasonings!

We mixed it all up and started boiling it on the stove.  Once simmered for what we deemed "an appropriate time" which I can't honestly tell you, because we didn't keep track - we filled jars and put them in the canner.

We canned them for 15 minutes and let them cool enough so we were sure the pressure cooker wouldn't blow up and then took them out :)



Viola!  Finished product!

Sadly, we didn't get a picture of all the jars we did.  However, we made mild, medium and hot salsa.  We took a Caribou break for an hour or so, but for the most part our canning adventure lasted from 5am-8:30pm on Saturday.  Then we decided to can some raspberry rhubarb jam on Sunday. 

We prepped the rhubarb on Saturday night so it could soak in sugar overnight. Then we added the raspberries!  

And boiled it on the stove.

We decided to hot water bath our jam, just to mix things up and give us full exposure to two different types of canning.  And after 10 minutes or so they were ready!

How cute!!!

Overall, VERY successful canning weekend!  Thanks Jess!