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Canning Calendar

2018

DateWeightYieldDescriptionNotes
Tuesday Aug 215 lbsDill PicklesReady September 28
Wednesday Aug 2220 lbs5 LitresWhole tomatoesRoma
Saturday Aug 258 lbs2 Gallon CrockSour Dill PicklesStart scumming on 28
Taste Sep 4
Saturday Aug 2512 lbs12 LitresDill Pickles2 X 1 L, 20 * 500 ml
Saturday Sept 145 lbs8 LitresTomato Sauce8 X 1 L
Saturday Sept 110 lbs5 LitresChili Sauce10 X 500 ml
Saturday Sept 125 lbs8 LitresWhole Tomatoes8 X 1 L
Saturday Sept 81.5 LitresPickled Peppers2 X .5 L, 2 x .25 L

2019

DateWeightYieldDescriptionNotes
Friday Aug 2310 lbs3.5 LitresStrawberry Jam8 X 250, 3 X 500 ml
2 boxes from Jungle Farms
Made 3 batches at once.
Saturday Aug 3110 lbs3.75 LitresStrawberry Jam13 X 250, 1 X 500
2 boxes from Jungle Farms
Made 3 batches at once.
Sunday Sept 110 lbs9.75 LitresDill Pickles9 X 750, 6 X 500
Needed twice the amount of brine from Canning Kitchen.
Sunday Sept 16 lbs4 LitresBread & Butter Pickles8 X 500
Needed 2.5 times the amount of brine from Canning Kitchen.
Sunday Sept 14 lbs2 Gallon CrockSour Dill PicklesStart Scumming on 3rd
Taste Sep 9
Sunday Sept 2280 lbs33 LitresTomatoes10 pounds chili sauce
10 pounds fire roasted
60 pounds whole canned
  • Used the Canning Kitchen Dill recipe with pickle crisp.
  • Used the Canning Kitchen Bread and Butter recipe without pickle crisp.
  • Pickles should be ready in October
  • Tomatoes: 26 litres of tomatoes, 2.5 litres of fire roasted and 4.5 litres of chili sauce.
  • 2 Tbs of lemon juice per Litre jar or tomatoes.
  • 55 minutes to process 1 Litre jars, 45 minutes for pint jars.

Jar Inventory

Wide Mouth

1 L750 ml500 ml250 mlLidsBands
6951724
  • 750s have rings and lids on them

Standard Mouth

1 L750 ml500 ml250 mlLidsBands
1418
  • 5 are green
  • 2 lb bag of pickling salt

Canning Inventory

DescriptionDate250 ml500 ml750 ml1 L
Pickled BeetsSep 11, 201221
Pickled PeppersSep 9. 201811
HoneySep 201763
Saskatoonberry Jam20173
Cherry Jam20171
Strawberry JamAug 23, 20192
Strawberry JamAug 31, 20198
Dill PicklesAug 21, 201812
Dill PicklesSep 1, 201929
Bread & Butter PicklesSep 1, 20192
Chili SauceSep 1, 20181
Chili SauceSep 22, 20199
Fire Roasted TomatoesSep 22, 20193
Whole TomatoesSep 1, 20183
Whole TomatoesSep 22, 2019912

2020

  • Canning at home, backyard ripped up
DateWeightYieldDescriptionNotes
Saturday Sept 520 lbs6 LitresChili Sauce12 X 500
Double batch of Marilyn’s recipe. Got excellent tomatoes at DJs (20 pounds)
Saturday Sept 54 lbs5.75 LitresDill Pickles7 X 750, 1 X 500
Sames recipe as last year.
Cukes from DJs.
Saturday Sept 56 lbs4 LitresBreand and Butter Pickles8 X 500
Same recipe as last year.
Monday Sept 72 lbs1 LitrePickled Golden Beets2 X 500
Traditional Pickled Beet Recipe (Canning Kitchen)
Monday Sept 74 lbs2 LitrePickled Hot Cherry Bomb Peppers4 X 500
Sunday Sept 135 lbs3 LitresPickled Golden Beets6 X 500
Used Foolproof Preserving recipe with Ginger and Star Anise

2021

  • Canning at home, cukes are early this year
  • Got 20 lbs => first filled every widemouth 750mL & 500mL jar I had, plus 4 1Litre jars. Made the rest into sour dills.
  • Used the Dill Pickles recipe (updated the brine amounts to be more realistic)
  • Made 10 lbs day one (Saturday) finished the rest the next day.
  • Approx 8 heads of garlic and 2 large bunches of dill.
  • Sour Dills:
    • Weren’t sour enough so let sit another week.
    • Likely used too much garlic and chili peppers - spice takes away from sourness.
    • Got 2 litres - strained brine and put in fridge, Aug 23
  • Tomato Sauce:
    • 30 pounds of tomatoes - 10 pounds Roma, 20 pounds field
    • Used Totes to wash, big canning and stock pots to cook toms, medium brewing vessel to catch sauce.
    • Used a new sauce strainer
    • Cooked tomatoes for 5 minutes, then processed through strainer - about 8 litres
    • Too watery - cooked down until about 6 litres - almost 2 hours
    • I used this method, but only used 1 big pot
      • try the 4 next time.
    • Canned - processed 50 minutes
    • Just try Roma tomatoes next year
DateWeightYieldDescriptionNotes
Sunday Aug 816 lbs16.25 litresDill Pickles4 1Litre, 9 750mL, 11 * 500 mL
Sunday Aug 84 lbs2 Gallon Crock, 2 litres in the endSour Dill PicklesStart Scumming on 10th
Taste Aug 16
Not sour enough, Let sit until Aug 23
Saturday Sep 1810 lbs9 pints, 4.5 litresChili SauceMarilyn’s regular recipe
Got tomatoes at DJ market
Saturday Sep 1830 lbs6 litresTomato SauceUsed combo of Youtube and DIY Cookbook Summer Sauce

2022

  • July 8: Strawberry Jam
  • Purchased two flats at BC joint in the Farmer’s Market. They said 15 pounds each, but not quite.
  • Did 7 batches of recipe - 3 pounds each. 21 pounds into Jam, and a little over 2 pounds for eating.
  • Berries were quite deep red all the way through - now packed with flavour.
DateWeightYieldDescriptionNotes
Friday July 821 lbs16 pintsStrawberry Jam10 1 Pint, 12 250 mL

2023

DateWeightYieldDescriptionNotes
Monday July 1710 lbs (2 * 8 quart baskets)3.5 LitresStrawberry Jam3 1 Pint, 8 250 ml. Did it in 2 batches.
Saturday August 1320 lbs15.25 LitresDill Pickles5 1L, 9 750 ml, 7 * 500 ml. Quadrupled the brine, but only needed a double batch.

2024

  • Didn’t make notes, but believe that I followed the same as 2023.
  • These turned out great though - best yet.

2025

  • Added a bit more garlic and dill than I have in the past.

  • Bought 3 bunches of dill with the cukes - only needed 2.

  • Used about 2 of those mesh 5 pack of garlic.

  • Made the triple batch of brine, but the double would have worked.

DateWeightYieldDescriptionNotes
Sunday August 2420 lbs15.75 LitresDill Pickles10 * 1L, 7 * 750 ml, 1 * 500 ml. Adjusted the recipe.