2019 Growing Season: Canning and Freezing - see below for lists.
Much of what I make is made from recipes that I have collected in this ebook. Check it out!
A Simple Jar of Jam: 180+ recipes & variations for jam using low sugar pectin
All of my jam recipes up through spring 2013 have been gathered and published in this beautiful ebook, available for instant download on Etsy [only $4.99 - way cheaper than a print version.]. Every copy sold goes a long way to helping support this site. Thank you so much for your purchase.
Some of my other favorite canning books and products:
To learn about canning food safely, start with one of these. The Ball Blue Book is a beginner's guide with all the basics and some great recipes. The Ball Complete Book of Home Preserving takes you the rest of the way. Excellent resources.
Here are more great books with great recipes and great products for canning.
The best website on canning: National Center for Home Preservation [USA] http://nchfp.uga.edu/
Here is a list of the things I'm putting away this year. You can find these recipes by doing a search of the blog. Use the search bar near the top of the sidebar.
2019 Canning & Freezing
Notes: We didn't do a whole this year because doctor visits. Lily was diagnosed with Hashimoto's thyroiditis and in late Aug, we finally identified Claire's gut problem as food allergies and adjusted the recipes accordingly. No more using these unless labelled with a big X for Claire.
- peaches - in jam
- strawberries: likely, so no jam this year.
- zucchini - usually put in tomato sauce. Not this year.
- peanuts
- pistachios - usually put in pesto. Not anymore
- ginger - jams, teas, etc.
- cumin - enchilada sauce, soups, curries
Canning:
June: Strawberries - 8 gallons, frozen, from Reeves
July:
- Blueberries - 20 lbs frozen
- Peaches - 1 bushel, cut and frozen from Freedom Country Store
August:
- Tomato Sauce from our own tomatoes, onions and herbs: 13 pints
- Pesto with pistachios - 8 small containers [3 batches in the big food processor]
- Pesto with just oil, basil and a tiny bit of garlic [5 small containers, 2 batches]
September:
- Onions from the garden [planted as sets - the yellow ones grow best here] 2 braids
- Tomato soup: 14 quarts [3 batches]
- Vinegars:
2018 Canning and Freezing
April:
- Maple Syrup: 7 pints, but a bit molasses-y in taste.
June:
- Strawberries - 8 gallons, sliced and frozen
- Blueberries - 20 lbs, [2 boxes from Freedom Country Store] - frozen
- Peaches - 1 box from Freedom Country Store - 1/2 bushel, frozen.
- Raspberries - 1 flat from Freedom Country Store - frozen
- Onions - 2 braids
- Garlic - handful and very small.
- Spaghetti Sauce [Here's my recipe]: from 50 lbs of tomatoes from Reeves.
September:
- Spaghetti Sauce: 7 more pints from our garden tomatoes
- Pesto: 8 cups of pesto. [I make mine with pistachios instead of pine nuts]
October:
- Pesto: 9 more cups in the freezer.
- Strawberry Jam with frozen berries from June harvest: 22 pints
- Mixed Berry Jam [raspberries, blueberries, strawberries] with the rest of the berries in the freezer - we had a freezer emergency. 19 pints.
NOTES:
- Plant KY wonder pole beans instead of bush beans. Easier to pick.
- long beans look great on string near studio.
- 2019 - start kitchen herbs in old strawberry bed.
- Sept - plant arugula
- Tried planting zucchini late - still had vine borers.
- Volunteer butternut near chicken coop VERY happy~ 16 squash and counting....
