Another weekend of canning and definitely many more to come. A week or so ago, we canned 7 pints of green beans and this last weekend, we purchased around 4 pounds more and got 12 pints out of that. We followed the guidelines from PickYourOwn.com for canning green beans and got all 19 jars to seal successfully. We put salt in our beans since the last time we canned these we quickly realized that we love salty canned green beans! This many cans means we can have a pint every 2 weeks, hopefully that will be enough (we both are quite fond of canned green beans). Our green bean liquid did seem to decrease quite significantly in the canning process, which concerns me a little, but since they all sealed, fingers crossed the beans will be okay.
We lucked out and got 4 quarts of strawberries at market. One quart I froze whole after cutting off the tops so we can make at least one batch of strawberry breakfast bread. The rest went into the strawberry freezer jam. We tried the recipe from CDKitchen, which like the raspberry freezer jam doesn’t call for pectin. After eating this jam, I would definitely try adding the pectin because it behaves more like a sauce than a jam and I would probably cut back on the sugar a little because it is VERY sweet. With our 3 quarts, we ended up getting 14 half pints of jam, so we are doing quite well on our jam stock.