For my birthday last year, my parents gave me a cooking class. I chose from a number of them and selected a class on canning. I loved the class, typically enjoy cooking, and was excited to apply my new learning.
In January I made citrus marmalade and enjoyed the process, eating my creation, and sharing it with friends. Now that we're gardening and bringing in quite a bit of produce, I'd like to take a more serious approach.
My goal this summer is to can most of our tomatoes (we don't really eat them fresh), make blueberry jam with all the blueberries from our bushes, make applesauce from our apple tree, blackberry jam from our blackberry vine (if it produces enough), and pickled jalapenos. Many of our other veggies we look forward to freezing to use throughout the year. I'm also in the process of learning how to dry and store our herbs.
So far this year I've made and "put up" three pints of preserved lemons, four pints of lemon marmalade, two pints of pickled carrots, quite a bit of strawberry jam, five pints of sliced peaches, and I think next on my list will be blackberry jam once our blackberries ripen!
Check out a few of my products...
preserved lemons
lemon marmalade
2 comments:
Whoa the amount you put out makes me want to take a class on canning too!
So fun and beautiful and yummy! I'd love to come over and help sometime...after our MH Foodies canning event 2 years ago, I'm still a bit insecure about trying it on my own. Let me know if you ever need a helper! I'd love to bring over some blackberries and have a jam canning session! :)
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