Motherlode

This has been a long weekend for canning.
But first, the photos of the tart that I made for my tea party!

Oatmeal shortbread crust, ganache, mascarpone cream, and balsamic strawberries.

 

Very very yummy

This will be mostly just a huge list of photos but I will try to explain.
Friday night I picked three pints of green figs from the orchard behind my house and half candied them. I mean half because real candied figs are shelf stable, but I canned mine in the leftover syrup because I did not want to wait three days to cook them again.

Figs, brown sugar, lemon juice

Finished figs ready for a snobby cheese night

The next morning I picked up the motherlode of all farmer's market's reapings.

Plums, apples, peppers, quince, onions, concord grapes, seckel pears, tomatoes

I picked up two "lugs" of San Marzano tomatoes, one for my cousin and one for me. I first put up 20 more ears of corn.

Then tried again with pickle spears

Using a recipe from Put Em UP!

Then on Sunday, pressure canned baked beans!

Soaked 3lbs pink and ying yang beans overnight then cooked them for 1 1/2 hours

made a sauce of the cooking liquid, 1 1/3 cup molasses, 1 1/2 large red onion, 1T  salt, 1T ground mustard, 1t black pepper

Then the tomatoes

Mmmm San Marzano tomatoes

cooking it down!

couldn't quite fit the whole "lug" of tomatoes into the pot

cooked down to four pints, unseasoned

Then today I just finished a batch of apple salsa

Yum.

Then put up a quart of honeyed Seckel pears and two pints of honeyed prune plums.

Shoulda pricked the plums...they split their skins

 I still have the grapes and the quince to deal with, but for now...I'm exhausted.

I'll talk more about it next week, but my mother was wonderful to send me three new canning books which makes my cache of information quite large!