Canning Out of Season

Yes, I am aware it is not canning season, but recently we found out we are being relocated. Now we will be embarking on a new adventure to central Texas. The flock had to be sold along with my barn, and all the Spring plans are pushed back till June. We have lived in upstate NY for the past six years, and absolutely love it here, but the next climate will bring some nice advantages.  I can not help but feel a little overwhelmed by the thought of this upcoming move. So naturally, I have been cooking like crazy trying to cope with the stress and anxiety. It's not that I do not want to go, but this has become home and I love it so much here. Sorry to wander, back to the subject, Canning Out of Season.


The canning began on Tuesday. I did not realize it would end up being a two day project filled with explosions and many hours of sweat. It made my entire house hot as blue-blazes, but also with the wonderful aroma of home comfort food.  My staples needed to be restocked, and I wanted to try some new things.  If you ever want to make someone smile, take them home-canned goods. It works every time, I promise. Thankfully, Allison (best canning partner ever) was willing to come keep me company and help.

Strawberry preserves were first in order.  They are a staple in my home and almost everyone else's that I know.   Being a true Southern girl at heart, there is nothing more homey and filling as a hot biscuit with homemade strawberry preserves. These never last long so be sure to make tons! 

Strawberry Preserves

4 cups white sugar

1/4 cup lemon juice

1 tbsp Pectin

3 lbs Strawberries (averages 6-8 cups when diced)

• Dice Strawberries * I do half with the larger cube and half with the smaller 
• Mix all ingredients in a heavy thick bottom pot.
• Heat on Medium Low till sugar has completely melted to a nice clear liquid. Don't rush it, make sure it's not gritty.
• Then bring to rolling boil for about 3 minutes. *220 degrees Fahrenheit
• Ladle into hot sterilized jars
• Then process for 15 minutes in water bath
• Makes about 3 pints

This will be your best friend when canning!

Allison (a great friend) has an aunt the makes the most amazing squash relish. I have not been able to find a recipe that even begins to compare.  So we started with squash and added this-n-that till we produced wonderful results! This makes the absolute best hotdog in the world.

Squash Relish

12 cups Shredded Yellow Squash

5 tbsp Pickling Salt

2 1/2 cups onion

• Shred Squash as fine as possible
• Mix well in large non-metal bowl
• Cover and let set in refrigerator over night

1 Green Bell Pepper

1 Red Bell Pepper

6 cups white sugar

2 1/2 cups white vinegar

1 tbsp cornstarch

3/4 tsp ground nutmeg

3/4 tsp ground turmeric

1 1/2 tsp celery seed

1/2 tsp ground black pepper

• Dice Peppers on smallest grate in chopper
• Mix ingredients in a large boiling pot
• Drain squash and rinse good with cold water
• Make sure to squeeze it really well
• Add to pepper mixture
• Bring to a rolling boil and then simmer on Medium Low for 30 minutes
• Ladle into sterilized jars and process for 25 minutes in water bath
• Let cool for 24 hours
• Makes about 4 quarts

These are two staples in my pantry now. I hope you enjoy them! We tried several other recipes, but two were not tasty at all, and a few have to rest for a couple weeks before they can be tried.

Have fun canning!