Yellow pear tomatoes, perfect for drying.
Zucchini, ready for shredding and freezing
Canning includes all my jams, jellies, fruit butters, preserves and conserves as well as chili sauce, tomato sauce, ketchup and salsa. I make a lot of different ones to use by themselves or as ingredients in other recipes. The list below is what I make and when it is red the recipe is linked to it. Just to clarify, I don't make all of these every year. I don't always have enough time but in a perfect world....
Strawberry Balsamic Jam
Sweet Cherries in Red Wine
Spiced Peaches in Honey
Hot Pepper Jelly
Maple Pear Preserves
I'm sure I forgot a few but you get the idea. That may seem like a lot but I don't have a large freezer so space is at a premium. I haven't canned vegetables in the past because I didn't have a pressure canner but now that I do, the list will grow.
Mint for tea
If I had a walk in freezer, I would freeze everything. All kinds of things freeze beautifully to be used later and it is probably the easiest way to preserve food. If I had the space not only would I be freezing the ingredients, I'd be doing the finished products as well. You can buy lots of things in bulk or on sale and they are on hand for when you need them.
I always freeze my fruits and vegetables in what ever form I'm going to be using them. Fruits are sliced and frozen individually on cookie sheets before bagging, ready for pies and sauces. Vegetables and dairy products in individual servings or by the cup and half cup. It just makes life easier when you are trying to use what you so diligently put away. Here is what makes it's way into mine.
That brings us to pickling. It probably should be included in the canning section but... I don't pickle very many things, not a huge fan and my Mom's are always way better than mine. I can always do the trade off. Because time is an issue, many of the pickles I could can get used up as "quick" pickles but that is another post. Here is my short pickling list.
Bread and Butter Pickles
Mustard Bean Pickles
Sauerkraut - new this year so ...
I'll be busy in the kitchen until the middle of September, squirreling away as much of the summer as possible.
How do you save the bounty of summer? Drop me a line and let me know your tricks and tips. If you have any questions feel free to contact me or leave a comment and I'll be happy to share what little wisdom I have managed to accumulate.
Thanks for dropping by.