Putting Food By

Putting food by, putting up, canning, processing or preserving; whatever you choose to call it, the time is now. Another canning season is in full swing.  Time to preserve summer’s bounty for the rest of the year.

This year’s projects include tweaking some of last year’s recipes and finding a bunch of new ones.  Canning and food preserving has definitely come roaring back into vogue and there are a plethora of blogs and books on the subject, giving one choices well beyond grandmother’s old stand-byes. A quick Google search of  “pickles”,  “zucchini” and “jalapenos”  has given me dozens of choices for each.  Unfortunately,  those evil squash vine borers got the best of my zucchini plants so that search ended up moot.

So far this year, as the season has progressed I have “put up”:

Violet Jelly

Strawberry-Vanilla Jam

Pickled Red Onions

Raspberry-Currant Jam

Red Currant Jam

Blueberry-Lime Jam

Dilly Beans

Dill Pickles

Bread and Butter Pickles

Tomato Juice Cocktail

Spicy Dill Pickles

Tomato Basil Jam

Pickled Red Onions (2nd batch)

Pickled Jalapenos

Lemony Pickles

Thai Basil- Rosé Jelly

Caramelized Onion Relish

more to come…