Most summers I can lots of jellies and jams. In fact, I often can more than we can use, even with giving a lot of jams away during the holidays. Although I made a few jams and jellies this year, I also tried to focus on the savory preservation as well.
I have been wanting to post a collection on what I have canned for a long time, and today is the day. Here is my hodge-podge list with pictures when I remembered to take them. (You know that it is virtually impossible to get a photogenic picture of canned goods.)
Pickled Padron Peppers (Recipe found here.) We became enamored with Padron Peppers after eating them Christmas Eve at El Meson in Santa Fe. I thought it might have been a romantic and idealized remembrance but I was finally able to grow some. We have had them sauteed many times but I love this pickled pepper preservation.
Beware, some are mild but most are atomic. They are really good layered on top of a hamburger with a bit of goat cheese.
Blueberry Lemon Honey Jam (Recipe found here.) This was the first year that I picked blueberries at our local U-Pick farm. I made two trips to pick and came home with a flat of purple-bluish jewels (along with some huge blackberries). This jam was simple and delicious and I love that it used honey.
Blackberry Lime Jam I make this jam every year and it is always a favorite.
Grape Jam with Orange Essence I was able to salvage a bucket full of grapes from those rascally Japanese beetles.
When my mom visited last month, she gave me my birthday present. Imagine my surprise because my birthday is four months away. Thank goodness she pre-gifted me with the Ball Complete Book of Home Preserving.
It is a great book for both the beginner and pro with recipes like Carrot Cake Jam, Balsamic Red Pepper Jelly, and Antipasto Relish. This book is amazing. I have made the following from its pages:
Gingery Peach Freezer Jam (I adapted this recipe so look for a recipe for it soon here.)
Peach Pie Filling (which contains apples and raisins and cranberries in my case) This stuff is delicious over vanilla ice cream.
Fresh Vegetable Salsa (contains a bit of tomato paste for a thick consistency)
Bruschetta in a Jar (You can found a heavenly adapted-from recipe here.)
Mulled Blackberry Vinegar (Delicious smelling with cinnamon sticks, cloves and allspice.)
Dill Sandwich Slices (utilizing cucumbers and dill from our herb garden)
Chunky Mustard Pickles (which called for Clearjel, a starch that is acceptable for home canning. Alas, I have to say, that it caused the pickle chunks to look like they are suspended in lemon curd.)
Pizza Sauce (We are finally getting tomatoes, so I am pleased to report that I canned up a half recipe of this.)
I cannot tell you how wonderful this book is. Just to whet your appetite some more, I plan on canning up some Dark Sweet Cherry Pie Filling, Lemon-Sage Wine Mustard, Ginger Garlic Mustard, and Oktoberfest Beer Mustard. This book has me now shopping for a pressure cooker (something I never thought I would own) to can corn, carrots, chili and homemade stock.
YOU MUST BUY THIS BOOK AS SOON AS YOU ARE ABLE!
To round out today’s round-up, I have also made about thirty jars of different variations on Jalapeno Jelly like my Apricot-Jalapeno Jelly (making it with dried mangoes and dried pineapple) and my Hot Pepper Tequila Jelly. I make the mini 4-oz. jars for Christmas gifts for the teachers and staff.
Considering all the cukes I have picked, I’ve also made Sweet Sriracha Pickles (more to come on those).
Finally, during the Fourth of July weekend when Mom, The Sis, Nephew One, Nephew Two, and the BiL were here, we made sand plum jelly. Before they visited our house, they were visiting other relatives in Northwest Oklahoma. As they boys went fishing one day, The Sis braved the chiggers and picked sand plums. Luckily, she pitted and prepared them and wagged in a gallon jug of sand plum puree. We made about 7 pints.
I just got back from the garden where I picked a boot box full of tomatoes. Guess I’m canning tomatoes today.
Comments & Replies
34 responses to “Canning Round-Up”
You are the queen of canning! I love that freezer peach jam the most because it’s quick and easy.
I hope to post that recipe soon. Thanks, Angie.
G’day! Canning has been on my list for quite a while now and your post brightened my day and inspired me!
Cheers! Joanne
Glad you’re inspired!
Looks like you’ve been busy! Please tell me more about the chunky mustard pickles. These look very interesting.
Let me open a jar and taste before I share. If deemed tasty, I can email you.
Wow! That’s a lot of canning! I did 2 kinds of jelly/jam this year and last weekend we got roasted green chiles at Crest. I froze them – because they are easier to peel then and I’ll make Hatch green chile sauce to can later this week – it’s a favorite in our house and the kids were kind enough to buy them already roasted this year so I best oblige! 🙂 I love that lemon curd picture!!
Well, I just opened a can of those “lemon curd” pickles for lunch. Verdict is still out. Have you posted your green chile canning instructions? I can’t remember.
Yes, just use the search box and put in green chile sauce – it will come up. It’s a hot post this month! 🙂
You are a canning machine! I was proud to make two jars of bread and butter pickles this summer! LOL…
And, they looked delicious, Liz,
My edition of this book is from the 70’s. I can see I need to update it. 🙂 I do agree with Liz – You are a canning machine!
It would be interesting to compare the two editions.
I don’t know anything about canning but desperately want to learn. I have always had an unreasonable fear of a pressure cooker and worry about the steam bath canning. Is that the sort you do and are you comfortable with it? Damn, why don’t I live down the street from you?! Would love a few lessons.
Everything you have canned looks and sounds amazing. Bet you want for nothing in the winter.
I would love to give you lessons. Water bathing is easy. I’m still a bit scared of pressure cookers.
Wow, you have been busy as a bee. I’m so impressed. I think I might have to come visit you when the cold winds blow – now I know all the great stuff you have stashed away! 🙂
We are getting prepared for those cold winter days.
If I had the space, I would definitely have canned just like you! Excellent work!
I am really having fun canning up tomatoes (and growing them).
Oh my gosh, I really want your canning talents 😀
Cheers
Choc Chip Uru
Thanks, Uru. I am really getting into it.
XMAS in Santa Fe is the BEST! My family has a home there and I just LOVE going!!!!!!! It’s so cozy and I love all the lumineers (??) lining the roofs of houses!
I know, right? They’re Farolitos. 🙂
I have this book to. I love to can and enjoy the bounty all throughout the year. I can honestly say I have never heard of sand plums.
They are tiny and have a pretty big pit/seed. That is why I was glad when my sister brought them in already prepared. I think they are a southwestern native.
I love all you make dear! Usually I make jams for summer but you made a lot of beauty things!
Im impressed:))
Thanks, Gloria.
High 5 to you! Go on with your bad canning self! Love this post for many vegetables reasons! <3
Thanks, Pamela. Our freezer gets so full that I am really trying to can more. And with all the tomatoes we are getting…..I have no choice. 🙂
Wow, what a wonderful canner you are! We keep threatening to start but keep putting it off. One of these days! Really fun read — thanks.
Well, John, one of these days you will have to have this book.
Wow your kitchen has been super busy! Keep up the fantastic canning 😀
Cheers
Choc Chip Uru
Super busy. Just picked another bucket of tomatoes….
[…] Ball Complete Book of Home Preserving. For more information and praises on this book, click here for an earlier […]