Well, hello there! I usually have an ongoing mental list of to dos for just about everything in my life, including canning. This year, I thought I’d share what’s on my mental radar for the pantry provisions.
Dandelion Jelly - Starting off strong here. My timer just chimed to let me know the batch of dandelion jelly in the canner has finished its boil. Woo hoo! CHECK, that’s done.
Rhubarb something or another. Hmmm, not sure what. I still love rhubarb chutney, but I still have some from the last time I made it. Same for canned rhubarb pie filling. Might have to explore. I planted rhubarb last year and it’s coming up beautifully so I’ll have some to use.
Raspberry jam. Still the best jam ever. I need to hit the farmer’s market at the exact right time to get perfect local berries. It proved illusive last year, but the blackberries were an excellent substitute.
Candied jalapenos. Yes, the ones I made last year taste like more. These might be a good Christmas gift for coworkers maybe…
Stewed tomatoes. Every year, vast quantities are required. These get turned into everything over the winter. I used to make sauce with meat and without, but the last couple of years I’ve stuck with plain tomatoes because they are so versatile.
Tomato soup. Need to make more this year than last. So good, so healthy and makes for such a quick and easy lunch.
Peach preserves. I didn’t make any last year and heard how sad that was several times over the winter. So, sounds good for 2021.
Apple-onion jam. I get asked for this creation more than almost anything else. It’s a great one in terms of flexibility because good quality local apples and onions are available for much of the year. So much easier than others (I’m looking at you, raspberries.)
I’m noticing all these are water bath recipes. Maybe I need to make more of an effort to bond with the pressure canner… I’ll noodle on* that and see what happens.
* Just a saying. You can’t can noodles! That’s a rule.
