Summer means a lot of different things to different people. For myself and many of my friends, it means canning. As you may recall, I got into canning late last summer when Cynthia showed me what it was all about, shortly after Julie had shown her. Well, Cynthia and Julie have both already published their first canning posts of the season, so I thought I’d join in.
The following is a list of recipes I’d love to can this summer. I’m sure I won’t get to everything and may even lose interest in some, but it’s a start.
From Better Homes and Gardens You Can Can!: A Visual Step-by-Step Guide to Canning, Preserving, and Pickling
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home canned tomatoes
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pickled green beans (made last year and loved)
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apple sauce (attempted last year and failed, as seen below)
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spiced apple rings (made last year successfully)
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brandied pears
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dill pickles
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peach chutney
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tomato-basil jam
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raspberry jam
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peach butter (made last year successfully)
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blueberry jam
You know I’ll always have more to add. I am finishing my strawberry maple smush today :-)
Let me know if you stumble on anything good–and I want a copy of your blueberry jam recipe!
Yay canning!
A few years ago I got really into making freezer jams, which take very little time, and just require freezer space. I have one or two recipes on my blog, and plan to include more this year. I tend to stick to a few of my favorites: black raspberry jam, squash butter, and apple butter.
Strangely enough, I’d just as soon make “regular” jam as freezer jam. We don’t have a very large freezer here and it seems to generally be pretty full. Getting a chest freezer for things like freezer jam and humanely raised meat is high on my list of priorities for when we get a house!