As I have mentioned in my previous posts, we have a surplus of produce this season. As a result, I have been trying to save as much as possible by preserving. At first I was freezing the leftovers but now my freezer is full (a delivery of organic beef didn't help the freezer problem either). So I have been doing a lot of canning. Aside from the stuff I canned previously (see earlier post) I've been canning something every night. All-in-all the menu of canned goods looks like this:
- Garlic Dill Pickles
- Crushed and Diced Tomatoes
- Spaghetti Sauce
- Applesauce
- Tomato Chili Chutney
- Strawberry Jam
- Blackberry Jam
- Triple Berry Sauce
- Spiced Pear Sauce
- Vanilla Pears
- Curried Apple Chutney
- Butterscotch Peach Jam
- Apple Mint Jelly
- Apple Butter
- Plum Butter
- Gingered Pear Jam
In addition to all that I have a few more things I need to make to use up the leftover fruit and veggies. So coming soon is:
- Plum Jam
- Plum Chutney
- Gingered Apple Preserve
- Jalapeno Jelly
- Chili Sauce
- Ketchup
- Salsa
- Apple Chutney
And continuing on with the preserving, I am trying to dry the rest of my summer herbs. I have a ton of rosemary to dry, some mint, some chamomile, a little basil, a tiny bit of sage and a little bit of lavender. I'm already looking forward to winter. Not only so I don't have to do all this anymore but also so I can enjoy the fruits of my labour. If you are interested in any recipes let me know and I can post them for you.
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