Last year, Larry’s Mom Helen taught me how to make jelly with our large crop of red currants. I’ve been hooked on canning ever since. Pickles, whole tomatoes and applesauce followed. Few things beat opening a jar of summer’s perfect fruit or vegetables in the dead of winter.
This year I’ve experimented a bit more. Jams, jellies, preserves, pickles, etc. are a perfect product extension for our farm stand next spring.
So far this year I have produced:
Red Currant Jelly 8 half pints
Red Currant and Sage Jelly 8 half pints
Strawberry Jam with Balsamic and Black Pepper 9 half pints
Spicy Dill Pickles 12 pints
Italian zucchini Pickles 7 pints
Heirloom Tomato Ketchup 6 pints
Tomato Salsa 7 pints
Tomato Juice Cocktail 8 quarts
Tomato Preserves with Lemon and Ginger 6 half pints
Dill Pickle Spears 8 pints
Ginger Peach Jam 12 half pints
Bread & Butter Pickles 5 pints
Caramel Apple Butter 6 half pints
Tomato-Basil Jam 9 half pints
Whole Plum Tomatoes 7 quarts
Heirloom Apple Sauce 6 quarts
Spiced Apple Chutney 8 half pints
Apple-Rosemary Jelly 6 half pints
Spicier Dill Pickles 12 pints
Pickled Green Tomato Wedges 12 pints
Martini Marbles (pickled cocktail tomatoes) 6 pints
Basil Jelly with White Wine 11 half pints
tomato-basil jam: September 2010
You are a putting up machine!! Fantastic! There’s nothing like going to the pantry in February and taking out a jar of delicious peaches or some whole tomatoes, captured when they were at their best, for a pasta sauce.
I have to add freezing too. There will be lots of experimentation with that this season – we’ll see what happens.
Keep up the inspiring work!
Love this new site… lots of, fresh, beautiful things!! Hope to see you both soon!!
Amy
Bookmarked, I love your blog!
My sister just sent me a link to this site and I like it very much. Keep up the good work