This canning marathon started on August 31, 2013. I was up at 6:00 am & on my way to the St. Catharines Market for pickling cucumbers, peppers & field cucumbers. I had all the rest of the ingredients & canning supplies in boxes at home ready to be put into the car. We left the house at around 9:45 am & headed down the QEW to Burlington. This was our destination for the Canning Palooza marathon.
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| Car loaded and ready to go! |
We arrived at our friend Michelle's apartment after phoning for directions--never completely trust Google Maps. Unloaded the car, read the instructions for the recipes we were going to make--Tomato Ketchup, Traditional Bread & Butter Pickles, Cucumber Relish & Crabapple Jelly, we never did get to the Crabapple Jelly & started to peel, & chop the cucumbers, peppers & field cucumbers.
First we made Cucumber Relish, then onto the Traditional Bread & Butter Pickles--lots of references to Larry being jarred up!! then Tomato Ketchup. The Ketchup was to take the longest time, it did not want to reduce. The recipe said it was to take about 45 minutes, well it definitely took longer than 45 minutes, more like 5 hours. Finally it did reduce to the consistency of commercial ketchup and was canned. We got home at 10:00 pm & fell into bed. Definitely a successful day!
Didn't get any pics of this canning. Girls were too busy peeling & chopping!
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