Canning & Preserving 2014

I’m so happy and proud. I “put up” a good amount of jars this season.

Canning jars on shelf 2014

There’s lots of tomatoes (pints & quarts): chopped, roasted, juiced, & slow-cooked, Concord grape jam & juice, peach maple jam, rhubarb chutney, spicy sweet tomato jam, pickled green cherry tomatoes, cortland applesauce, honeycrisp/gala applesauce, tomato jam, and one lone salsa from last year. Plus there was some spring strawberry jam that’s LONG gone because it was so scrumptious.

My freezer stash includes blanched green beans, chopped raw green peppers, raw whole jalapenos, chopped raw celery, celery leaves, lots of bone/veggie stock, and a bit of canning leftover chopped tomatoes.

We had some leftover honeycrisp applesauce for the fridge, and it was absolutely delicious. Probably the best I’ve had! Yum. I’m still contemplating if I should buy another half bushel to can more applesauce in quarts for all the upcoming holidays (Thanksgiving, Christmas, Easter, Mother’s and Father’s day). I got a decent deal on “seconds” from Mann’s Orchard – $16 for 21+ pounds. Considering, honeycrisp are regularly $2-$4/lb, I was thrilled! I want more!

And I’d love to try a batch of sauerkraut. I’ve previously tried fermented pickles, and one batch was great, while the other spoiled. I’ve recently learned that Diamond Kosher salt (my go-to brand) measures completely different than pickling or table salt, so I wonder if that might have been the problem. I’m feeling brave enough to try on a head of cabbage I just bought at the farm.

Of course, now that I’m totally addicted to homemade water kefir, I think more fermented foods are in order.

Other canning plans? I have been saving many interesting recipes from canning and preserving books (public library I love ya), and I’m hoping I’ll find time to make some sort of hot pepper sauce (fermented perhaps), as well as cranberry relish, beet relish (w/caraway), rosemary onion confit, ginger pear chutney. There are so many wonderful recipes out there, we’ll see what I can do this year.

And well, there’s always next year too!

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