It's that time of year again...

So this is the time of year when baking items go on sale. Mostly nuts, sugar and flour, and sometimes if we get lucky spices.

I am not sure why there is such a baking boom in November and December, I mean we eat year around. But there is, and so we must stock up on what is on sale, when it is on sale.

What do you stock up on for baking during this time of year?
Flour
Sugar
Brown sugar
Chocolate Chips
nuts
cinnamon
nutmeg
cloves
allspice

Plus, I just picked up 100 pounds of gourds to can. Why? We use gourds (pumpkin, banana squash, sweet meats) to make a lot of things like pie, cake, muffins, cookies, pancakes, waffles, quick bread and yeast bread. We love pumpkin! I hope we have enough. We are down to our last few jars of pumpkin from last year so we are glad we found some.

September Challenge Week 4: Sept 22 - 28

Last week I was able to get a lot of bone broth canned and put up. Whew, 32 # of chicken backs, makes quite a bit of broth!

I also made some "beef bouillon".. ya it doesn't smell or taste like beef bouillon. You take 3 cups minced carrots 3 cups minced celery and 2 onions minced, and half a pound of ground beef. You put it in a pan and slow cook it for about 3 hours. THEN you blend it smooth. Guess what. It just tastes like mire poix. You can not tell there is any beef in it. The people that reviewed that recipe, they must have no taste buds! So I froze some, and dehydrated some. So now I have cooked pureed mire poix in my freezer and in a baggie in my pantry, ready to add to any soup or casserole I desire.

So that is what I did in week 3. I canned broth, and dehydrated mire poix (celery, onion and carrot).

We are now in the last week of September. I am very sad with how fast this year has gone, especially the summer. The family reunion and vacation was not long enough, my growing season for my garden was not long enough. It really is sad.

So this week, I am putting some freezer meals in my freezer. Yesterday we made a yummy butternut squash soup, carrot rolls, green salad and then a berry salad for dessert. It was yummy. So this butternut squash was 6 pounds!!  So I put some cut up in 1-inch cubes in a freezer bag, added 1 quart of homemade chicken broth,a bay leaf, onion, garlic, potato chunks and some rice, and froze it. I will season it after it cooks a bit. But this will be a nice easy meal to put in my crock pot on a Sunday when I am not feeling with it.

I am also assembling some other freezer meals for my crock pot (cp) and instant pot (IP) on Wednesday. These can be thawed then cooked or cooked from frozen and are amazing!

Canning this week, or dehydrating has not yet been decided. So much is coming on! I could do apple pie filling, peaches (almost gone), more pears, pear butter (delicious!), zucchini butter (YUMMY), tomatoes, pumpkin, banana squash or any winter squash.

September Challenge Week 3 : Sept 15 - 21

Well, I barely made it! But I did it!

I was able to can pears, and dehydrate pears, plus I got raw honey!

Aren't they pretty? I got 38 pints of pears, plus 4 quarts of dried pears. And I got 4 quarts and half a pint of raw honey! The pear chips are perfect and I am half tempted to go get some more pears and dry another 5 trays.

This week I am working on chicken bone broth. When I picked up my honey, I also picked up 32 pounds of chicken backs. First I bake them with seasoning, then I will pull off any meat and freeze it for a casserole. Next the chicken backs, and some onion, carrots, garlic, celery, ACV and a little salt will go into either my crock pot or my pressure cooker (cp for 24 hours on low, pc 3 hours on pressure of 2). Then I will strain the broth, and pressure can it. Seems like it is harder than it really is.

What will you be canning, or dehydrating to add to your food storage this week?

September Challenge: Week 2 Sept 8 - 14

I did it, even with surprise travel, kids starting school, and doing weird things like shopping.
Week 1

36 jars of different beans AND chicken bone broth! Whew!

Now for this next week. I am hoping to can some butternut squash and pears or peaches.

How about you? What are you canning or drying this week?

SEPTEMBER CHALLENGE: Can 2 different things each week

So I am sitting in the passenger seat,  on our way to my kiddos wisdom teeth appointment. I was thinking..which is hard at 6am, and I decided a challenge must be met.

September's challenge? To can a minimum of 2 different items per week.  This won't be difficult as there is plenty to can:

apples: sauce,  pie filling, butter
pears
peaches
jams: peach jam,  pear butter, mixed fruit
chicken
beans: black,  white,  cannellini, garbanzo,  etc
broth
hamburger (yup, I like it,  so easy on a rushed night to grab a can of hamburger)
pumpkin: chunks only
beef
pork
fish (you may,  I won't be)
chili

I love canning,  all my jars filled with yummy stuff.  I have been bad with canning,  I was working,  plus grief,  depression and a nagging infection.  I have been dragging since the little guy and I were sick in December and January, now I know why. That darned nagging infection is now being dealt with,  as I didn't know I had it. No worries,  I am NOT contagious.

Do you accept the challenge? Get stuff in your jars!  What counts? Freezer jams, water bath canning and pressure canning, dehydrated fruit or veggies in a jar.

What does not count? Dry pasta in a jar,  rice in a jar,  dry beans in a jar,  store bought dried fruit in a jar.

If possible dehydrate some pears,  peaches,  apples,  bananas and fruit leather.  These are great in lunches,  just a couple pieces. And,  are pretty in a jar,  but keep them protected from light!

So there it is, the September challenge.  Who will join me? PLEASE leave a comment if you are joining in.

Pork 'n' Beans

The Canning Granny posted this on her site and I just had to try it. Now when the sauce was cooking and I was putting this together, I did NOT like how the sauce smelled or tasted. BUT when I opened my canner to take out the jars.. WOW the smell was awesome. I am hoping that while these flavors marry, the flavor will be what I am looking for.
I did soak my beans overnight. Then I put them in the jars. The jar above is a 1 1/2 pint jar. I can't find them anymore. One of my favorites. I only did four of these, I hope they all seal. I also did 8 pint jars.

You may have noticed that they are not labeled yet.  That is because they are fresh out of the canner and still boiling inside. I used bacon instead of salt pork, as I can not leave the house and that is what I had.  Oh who are we kidding.  Hubby did most of these, all I did was soak the beans, and read the ingredients to him. And tell him what to do.  I did put the lids and rings on, so it was done to my satisfaction. AND, I did set the timer once the pressure canners came to temp....And I turned the burners off when the timer went off. And I did pull these four jars out when the canner was cooled down..
I'm going back to bed. Hubby can open the other canner when it cools down.

Apple Sauce.. for FREE!!

AHHH..That caught your attention did it??  How? I got the apples from my orchard. I also could have gotten the windfallen ones from town all up and down Gilman BLVD. Or asked numerous neighbors for their apples they are letting stay on the trees. It's amazing how much food is wasted!

Ok, now on to applesauce. I am limited on what I can do with being sick and in soo much pain. But hubby put the 4 bushels of apples into smaller bags so I could lift them. I am so happy and he and baby girl got the orchard finished so we could put up apples. YUMMY!

I already made apple butter with the first harvest. This bunch will be made into apple sauce and apple leather. I am saving the best apples aside for apple pie for Thanksgiving.
Super easy. I washed the apples, peeled them and quarted them, cored them and cut them smaller and put them in the crock pot. Then I splashed some lemon juice over the top and set it to high. I rotate the crocks every half hour to avoid burned or hot spots. I just stirred the first crock, it only took 3 hours to cook!!  So then because the apples are tart, I am leaving them that way, the kids can add sugar and cinnamon as wanted when they eat it.  I will use the potatoe masher to mash up any that didn't fall apart on their own, and then ladle into pint jars and process about 20 minutes.

Apples with a splash of lemon juice.

EASY! I sat at the table peeling, chopping and then tossed the apples into my removable crocks. I didn't want to use my food mill.. Saw no need to, I just peeled the apples. The peelings and cores will go to the chickens. BUT the chickens were not appreciative of the peelings and literally just spread them all over the place in their outside yard. Dorks.

Apples, lemon juice and cinnamon sticks cooking down. REMOVE cinnamon before canning.

Don't forget to label.

I got nice thick applesauce that we can eat or bake with. I am sooooo happy!!

Are you adding to your storage daily or weekly?

So in my last post I told you of my new friend who has a fantastic idea to add atleast one canned item to your pantry/food storage everyday until the end of the year. Granted I know you don't go to the grocery daily, so yes you can pick up more than one can at a time.  BUT, I am unable to drive right now, so I have been at home.  I also am not supposed to do much, so I have been "helping" the girls build their skills with canning.

NO I am not doing it. I have been directing. And they get really ticked off at me and say I am bossy. But I informed them that when canning, if you don't follow proper food handling you CAN kill someone. So they shushed up. So first off let me say, I am most likely the only one you have met that has their canner going ON Thanksgiving day! What do I can?? Turkey. We don't like leftover turkey very much. BUT we love canned poultry. It is so versatile, you can make gravy with it, soup, casseroles, taco meat, sandwiches.. LOVE IT!!

BUT this year I didn't cook the bird, and there wasn't enough meat to can. BUT I was given the bones!!!! HURRAH, and I just happened to also have chicken bones ready to do as well. So I was only up for a few minutes and had hubby get the 5qt crocks out for me. Then I put the turkey bones in one and in the other the chicken bones. OH, and ALL of these bones had been previously cooked. I don't use raw bones, I don't like the flavor, previously baked bones (with the meat, like for dinner) have much better flavor.
OK, so put bones in crock pot. Then I added a shredded carrot to both CP. I added about a 1/4 to 1/2 cup dehydrated onion (home dehydrated!!), I didn't have fresh. I then added 3 smashed cloves of garlic, 1 bayleaf and 1 TBS canning salt to each CP. Then I covered the bones with cold water, put the lids on, set the CPs to HIGH and went and layed down. I let these cook from 8:30am until 7:00pm. 
Then I strained the broth, added boiling water to bring the level up to wear the lid sits on CP. I skimmed the fat off the top a couple times. Made sure the water level was high enough.
 Next I filled each quart jar and left a 1-inch headspace. Wiped each rim with a vinegar washcloth to make sure no grease on rim.  Then I placed lids and rings and tightened to finger tight. Put in my pressure canners and processed for 25 minutes at 10-pounds pressure.

**Please check your altitude and make sure you are using the right amount of pressure. We are at sea level, so only need 10-pounds here.

 What else have we canned?? Well in the last week we have done two batches of chicken stock, 1 batch of turkey stock, apple sauce, and pumpkin. Now you can not safely do pumpkin puree, so we did pumpkin chunks, they will be easy enough to puree when we use them.

And yes I do use two canners at once sometimes. 

I use both ball/kerr canning lids and or Tattler reuseable lids. Tattlers do NOT make the ping sound (bummer, because the PING makes me smile and sometimes giggle).  BUT I still love them. I use them for stuff I won't be giving away. I use the ball/kerr lids for things I might send to my missionary, or give away to family and friends.



One of the pretty apples..



Actually all of them were pretty.

 BTW, my girls now HATE apples.  Before I got sick, we had picked part of one apple tree and I made apple butter.. that was in October, but it hadn't frosted yet so we waited to pick more. Hubby and baby girl picked all of the orchard and we had a nice mess of apples to can after a light frost around the 1st week of November. BUT being I couldn't be up for long, I had them all out on the back deck in bags, waiting.. very patiently I might add. Out of all 4 bushels of apples, we only had 2 individual apples that went bad!! THat is it!!  WE thought for sure we might lose half of them. AND so you know, the chickens were not appreciative of the peelings. Dorks.


Apples in crock pot with splash of lemon juice.

We used the crockpots to make the apple butter. Peel, quarter and seed apples, place in CP. Cook onLOW all day, stir (they disintegrated), or chop in food processor, put in CP and cook on LOW all day. I did NOT add sugar, but I did add a little cinnamon to a couple batches. Then I processed like it says to in the BALL canning book. I did mine in pints. 

Apples cooking down in a crockpot with cinnamon sticks.  I preferred ground cinnamon.

 OH, so yes I have been adding to my food storage. And today we will be doing something new.. I will put that in a separate post, but all I will say is I love the Canning Granny.

Don't forget to LABEL your jars. Either on the glass or on the lid with a SHARPIE!!  I love sharpies!

Peaches, Nectarines, Apples and Pears.. OH MY!

Now that we finally have the "fruits" of our labors coming in... what to do with them? IF you can keep your kids from eating them all and complaining of belly aches, and have enough to put up for winter, then I will make some suggestions.

FREEZE: freezing peaches and nectarines is EASY!!  DON'T freeze pears, they fall apart. So peel and pit your fruit. Cut into the desired size pieces, sprinkle with sugar, place in freezer bags and seal. Lay flat in freezer.  You can also use a citrus dip to prevent browning.

DRY: I love this!!!  You can dry any fruit. So for pears.. to peel or not to peel, it's up to you, but we prefer peeled. So we wash the fruit, peel it, and slice about 1/4-inch thick. This dip in watered down orange juice. pineapple juice or lemon juice and put on dehydrator trays. We do the same for peaches and nectarines. We use these as snacks. You can also do this with bananas, and my kids LOVE them this way.

CAN: So many options! You can do a light syrup, or heavy syrup. You can make butters, chutneys, salsas.. it is amazing! I suggest getting a Ball Canning, freezing and dehydrating book. Usually a new one comes out every year. I have made pear butter (absolutely divine, just don't scorch or burn it), banana butter, peach butter, fruit in light syrup, peach jam, triple berry jams, apple butter, apple sauce, apple pie filling, peach pie filling, apple juice, zucchini jam (yes it is good!!).

The BALL book is great!!  BUT, you can also use their website.

Ok, so don't be afraid, get ready to jump in up to your elbows because you will be sticky all the way up!! You can always email me if you have questions.

Crock-Pot Challenge Week 1

First, I'm sorry. I forgot to take pictures!  UGH.. Owell, we had some wonderful yumminess this last week.

Split Pea Soup
2 cups cubed ham or a meaty ham hock (or a kielbasa cut up, or italian sausage cooked and cut up)**
2 cups split peas, rinsed and checked for rocks
small onion minced
2 carrots, cut into chunks
1 bay leaf
2 cloves of garlic, minced
fresh ground pepper
1 and 1/2 quarts of chicken stock
water

Place all in crock pot and give a stir to break up the pea clumps, for some reason they like to stick together when wet. Put the lid on and set it to low and let it go all day. Stir well before serving. If we use a meaty ham bone, then we will pull the bone out and take all the meat off and put it in the crock pot. The dog usually gets the bone when I am done with it. Then stir the meat in well and serve.
**I use just about any kind of high flavor meat. I have used smoked ham hocks, the bone from the spiral cut ham from costco, kielbasa sausage, italian bulk sausage, brats.  The key is to have a good flavor meat.

We also had a new "chili", one we liked quite a bit! It's from the Taste of Home Casserole book. This is thick, not a soupy chili.  The rice kind of makes it creamy. The kids must have loved it because when I got home from work I got praises and there was only a little left for DH and I to share.

Chili Casserole
1 pound bulk sausage (we used hamburger)
2 cups water
1 can (15-1/2 ounces) chili beans, undrained (I used home canned black beans)
1 can (14-1/2 ounces) diced tomatoes, undrained (I used homemade mexican soup base, salsa that didn't turn out)
3/4 cup uncooked long grain rice (I used cal-rose as it is what I have)
1/4 cup chopped onion (I used half an onion, and cut it up fine)
1 Tablespoon chili powder (I used 2 tsp. as I ran out of chili powder)
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard (French's)
3/4 teaspoon salt
1/8 teaspoon garlic powder (I used 2 cloves garlic minced)
1 cup (4 ounces) shredded cheddar cheese (oops forgot this)

In a skillet, cook the sausage over medium heat until no longer pink; drain. Transfer to slow cooker. Add the next 10 ingredients; stir well. Cover and cook on low for 7 hours or until rice is tender. Stir in cheese; cook 10 minutes longer or until cheese is melted. Yield: 6 servings.
**We did not use the cheese. Infact we try not to use a lot of dairy or rely on it as it is hard to keep cheese good when the power is out. Besides, it didn't need it.


We also made chicken stock.
Baked chicken bones (bones from dinner the night before, and no, I pulled the meat off of them and only served the meat)
Salt, 2 to 3 teaspoons
Bay leaf
Carrot peelings
Onion, 1/4 to 1/2 of an onion
1 to 4 cloves garlic, smashed or minced

Put all in crock pot, cover with water; Cover and turn on low for 8 to 10 hours or overnight. Strain, and transfter to quart jars or a bowl and put in fridge. When cold, scrape off the fat. Bring to boil if going to can it. IF not using right away, you can wait to scrape off the fat for when you will be using it.

We also had Crock-Pot Mud Cake, it is a favorite!

So for the first week, we used our crock pot 4 times. I hope to have a day where everything is cooked in a crock pot.. Maybe this week.

I will try to update these with pictures when I make them again :) 

Zucchini Pineapple

Yes that is correct. You use this in place of pineapple. So cool Zucchini is special, it absorbs the flavor of whatever it is cooked in, how great is that?  So try this canning recipe. Use this to make pineapple banana bread, or something else yummy :)  Some people use this in place of pineapple chunks when they make pizza. This is so cool!

Zucchini Pineapple
4 quarts cubed or shredded zucchini
46 ounces unsweetened pineapple juice
1 1/2 cups bottled lemon juice
3 cups sugar

Yield: about 8 to 9 pints

Peel zucchini and either cut into 1/2-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill jars with hot mixture and cooking liquid, leaving 1/2-inch headspace. Adjust lids and process.  BOILING WATER CANNER

0 - 1000ft = 15 minutes
1001 - 6000ft = 20 minutes
above 6000ft = 25 minutes

Give Away - Tattler Lids!!!

I am new to using Tattler lids, but they are amazing!!  I love them so far!  Just DON'T stretch the rubber ring and you will be fine!  My friend over at Adventures in Self Reliance is having a give away for these amazing lids!  Go read about it and enter!! 
Why do I love these lids?? Well, let's see, they are reuseble, easy to use, reuseable, dishwasher safe, reuseable, great for pressure or water bath canning, reuseable , and REUSEABLE.

Ok, so now you know. So head over to Angela's site and check them out!  Tattler lids are amazing!

Zucchini Cream

Ingredients

• 2 lbs zucchini
• 2 cups sugar
• 1/2 cup butter ( no substitute)
• 2 lemons, juiced and zested

Directions

1. Cut off stem and blossom ends of the zucchini and peel. (Remove all the green for a prettier color at the end). If the zucchini are very large, cut in half lengthwise and remove the seeds. If small, leave whole. (I cut the zucchini into chunks at this point).
2. Boil in a small quantity of water until tender OR you may microwave in a covered dish until tender, about 10 minutes. In either case, drain well, then mash or process to a smooth pulp.
3. Cook in the top of a double boiler over hot water with sugar, butter, lemon juice and zest. Stir frequently, until thick and creamy, about 15 minutes.
4. Ladle into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, put lids and rings in place and tighten down.
5. Invert jars for a few minutes, then return to upright and cool completely. Check seals, label and store in cool, dry place.
6. Note: It took 30 minutes for my batch to cook down. I processed my jars in a hot water bath for 5 minutes.

Zucchini Bread and Butter Pickles

Ingredients

• 18 small zucchini
• 4 medium onions
• 4 cups vinegar
• 4 cups sugar
• 4 teaspoons pickling salt
• 1 1/2 tablespoons celery seeds
• 4 teaspoons turmeric

Directions

1. Thinly slice the zucchini and onions.
2. Mix together the vinegar, sugar, salt, celery seed, and turmeric in a large pot; bring to a boil.
3. Cook for 5 minutes, then add zucchini and onions and return to a boil.
4. Remove from heat.
5. Pack mixture into sterilized pint jars, leaving 1/2" headspace.
6. Adjust caps.
7. Process in a water bath canner for 10 minutes.
8. When cool, check jars for proper seal; refrigerate any that do not seal promptly.
9. Store others in a cool, dry place; pickles taste best after aging several weeks.

Zucchini Salsa

Ingredients

• 10 cups zucchini, peeled & shredded
• 4 onions, chopped
• 2 green peppers, chopped
• 2 red peppers, chopped
• 1/4 cup pickling salt
• 1 tablespoon pickling salt
• 2 tablespoons dry mustard
• 1 tablespoon garlic powder
• 1 tablespoon cumin
• 2 cups white vinegar
• 1 cup brown sugar
• 2 tablespoons red pepper flakes
• 1 teaspoon nutmeg
• 1 teaspoon pepper
• 5 cups chopped ripe tomatoes
• 2 tablespoons cornstarch
• 12 ounces tomato paste

Directions

1. Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
2. Day two.
3. Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, tomatoes and tomato paste.
4. Bring to a boil and simmer for 15 minutes.
5. Pour into sterilized jars and seal.
6. Water bath jars for 15 minutes

PEACHES

More interest than I thought.  And since we don't know when we will be able to go out of town due to work, I am going to do the peaches. The price is excellent, and the peaches are really good.   NO LIMIT!!!  Call friends, neighbors and relatives and see if they would like some too. I am driving all the way to Monroe to pick up from my supplier, and so I'd like to  make it worth the trip :) Sorry about all the confusion. 

Peach pick up, Aug 13 .  It is a lot of work to put these orders together and drive to get the food. I love providing this service for all of you, but it is time consuming. I am going to ask a $0.25 gas charge per person's order. Just to help a little with my expense. I hope you all understand.

I’ve attached an Excel sheet for the varieties of peaches available for order. Each box, regardless of variety is $12 each for 25#. The big peach pickup is scheduled for Fri, Aug 13 about 2:00 pm.

 I realize this email offer is long. Most of the questions people ask are usually answered if they will read through the email carefully.

We are pleased to offer 3 varieties of  early canning peaches from Mott Liek of East Wenatcheee.  Mott has been an orchardist for 30+ years. He supplies a busy fruit stands in Monroe as well as other stands throughout Puget Sound.  

 These peaches are not organic. When the peach seed is the size of your thumbnail, Mott sprays the seed to prevent disease. He sprays once more but not heavily on the skin about 30 days prior to harvest.  This is why we say they are  “lightly sprayed” to ensure no bug damage. Since we recommend these as delicious canning peaches, you will be peeling off the skin when you preserve them.

 Peach Pick up:  Friday, August 13, 2010 about 2

DEADLINE TO ORDER AND PAY:  ASAP. All orders for peaches are due to Lisa Kenyon ASAP SATURDAY AUG 7TH AT THE LATEST!! 

The peaches will not be ready to can on the day of pickup. They will need 3-5 days to ripen properly for easy canning.

 COST:  Our bulk buy price on Red Globe, Rosa and Early Elberta peaches is $12.00 per 25# box. The cost of boxes, labor, fuel, fertilizer have all gone up. This is a very good price this year for quality peaches

 You may invite other family members and friends TO ORDER WITH YOU when you place your order. We have plenty of peaches—over 14,000# so quantity is not the problem.

Here's the information from the grower and his wife:

All the varieties we are ordering are free stone also known as “cling-free.”

        'RED GLOBE...Freestone...  is a cross between a Red Haven and an Elberta.  A great canner and slicer... Does not turn brown when sliced and left on table. It’s my personal favorite... not the sweetest peach but real peach flavor. Use a very light syrup.  Available Aug 1-25    Our #1 seller

        ROSA...Freestone... is the sweetest peach we have.. my wife's favorite.. great for slicing or canning.. Use a very light syrup.  In a jar I cannot tell the difference between the Rosa and Red Globe..  Available  Aug 1-20    Our #2 seller

        EARLY ELBERTA...Freestone... just an earlier version of an Elberta.  A good canner and slicer.  Use a very light syrup to preserve the delicate peach flavor.  '

CANNING INFORMATION: NOTE:  The USDA has specified that peaches must be water bathed or steam canned for a full 30 minutes per quart (or 25 minutes per pint) in simmering water to be safe for home bottling without risk of contamination.

HOW TO ORDER—SPECIFIC FORMAT: Send your email order to Lisa Kenyon in the following format:

YOUR NAME

YOUR PHONE NUMBER

     

YOUR ACCURATE EMAIL ADDRESS

YOUR ORDER: # of boxes of which varieties 

Example:

Lisa Kenyon

(425)-392-1390 home

oxygen14@comcast.net

2 ROSA + 1 Red Globe

PICKUP on FRI, AUG 13 OR AUG 20:

 At Lisa Kenyon's home about 1:30 TO 2pm. PLEASE be on time to pick up.  

AGAIN, the fruit will NOT be ready to can on the day of pickup. It usually takes 3 to 5 days to ripen fruit for canning.

Thank you!!