It’s only just occurred to me, as I put together this post, that I never shared a 2013 canning list with you all. I’m sure that had something to do with buying a house and the end of school and all that good stuff. At any rate, despite my new and improved kitchen, it probably would’ve been a short list. Each year I feel like I have more clarity about what preserves I’m actually going to make use of and what not to bother making. I know a lot of people who have done a lot of canning already this season, but I’m holding out for dilly beans, cucumber pickles and blueberry jam, all of which should be right around the corner.
You can tell when something if right around the corner when it becomes a theme in many of the blogs you read.
Tips for Canning:
40 Preserving Links: Beginner Tips, Pro Tricks and Canning With Honey (Simple Bites)
Marisa McClellan, of Food in Jars, has recently begun a “New to Canning?” series. So far there’s pieces on Equipment and Boiling Water Bath Canning (which is a really comprehensive introduction).
Preserving The Season’s Fruits With A Canning Evangelist is an NPR piece about Saving the Season author Kevin West. This article includes recipes for jam and pickles, as well as a book excerpt.
Recipes:
Pickled Red Onions (From Scratch Club)
A Very Large Bowl of Pickles for a Potluck (Food in Jars)
Pickled Vegetable Sandwich Slaw (Smitten Kitchen)
16 Summer Preserves to Try Now (Savvy Eats) – Despite the short list in my introduction, I kind of want to make every recipe Julie shares here.
Homemade Pickles Require Just Three Ingredients (NY Times) + infinite variations
Hot Italian Giardiniera (Healthy. Delicious.)
Prepare These Pickles Today to Upgrade Your Fourth of July BBQ to Heavenly (Fooducate) – nevermind that it’s after the fourth
Dangerously Delicious {Apricot} Jam (Ruth Reichl)
Canning 101: Small Batch Strawberry Jam (City Sprouts) – Lisa’s review of a Food in Jars recipe
