Canning and Preserving
Sep. 1st, 2010 02:45 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
meghanc in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
avocado_on_toastWe're hitting that time of year where certain people (me) go insane trying to see how many jars of delicious things they can fit in their pantry. This summer's been sort of crap, though, and my pantry is shockingly empty.
What should I make?
So far this year, I've only done jams. (Blackberry lemon, peach-raspberry, and strawberry.)
Last year, I did the obligatory jams, plus a lot of applesauce, salsa, pickled cauliflower, roasted peppers, onion and rosemary confit, marinated mushrooms, and quite probably some stuff that I'm forgetting. The onion and rosemary confit was a total disaster and will never be made again. Peppers and mushrooms were incredibly delicious and are definitely going to happen again, as will applesauce.
But what else? I'm willing to try just about anything, and suggesting things like "what about peaches" is totally useful, too. That said, I'm particularly interested in non-jams--I mean, we eat a lot of jam, and I give a lot away at Christmas, but it's fairly easy to come up with ideas for jam, you know? Savory suggestions are super-awesome. Possibly if I end up making your suggestion, I will try to send you a jar. (Once I've made sure that it wasn't a total failure.)
I do not have a pressure canner, though I do have a pressure cooker, which some sources say you can use for pressure canning. (But not all sources, and I'm bummed, because part of the reason that I'd wanted one was because I'd read you could use it for canning. If anyone has thoughts on this, input would be awesomes.)
What should I make?
So far this year, I've only done jams. (Blackberry lemon, peach-raspberry, and strawberry.)
Last year, I did the obligatory jams, plus a lot of applesauce, salsa, pickled cauliflower, roasted peppers, onion and rosemary confit, marinated mushrooms, and quite probably some stuff that I'm forgetting. The onion and rosemary confit was a total disaster and will never be made again. Peppers and mushrooms were incredibly delicious and are definitely going to happen again, as will applesauce.
But what else? I'm willing to try just about anything, and suggesting things like "what about peaches" is totally useful, too. That said, I'm particularly interested in non-jams--I mean, we eat a lot of jam, and I give a lot away at Christmas, but it's fairly easy to come up with ideas for jam, you know? Savory suggestions are super-awesome. Possibly if I end up making your suggestion, I will try to send you a jar. (Once I've made sure that it wasn't a total failure.)
I do not have a pressure canner, though I do have a pressure cooker, which some sources say you can use for pressure canning. (But not all sources, and I'm bummed, because part of the reason that I'd wanted one was because I'd read you could use it for canning. If anyone has thoughts on this, input would be awesomes.)
no subject
on 2010-09-01 03:21 pm (UTC)make pickled carrots. Make caramelized onion without rosemary, but maybe with some balsamic vinegar and butter.
quartered tomatoes with fennel
fennel olive tapenade could be pressure canned
pickled broccoli stems
chutney (pressure canned)
no subject
on 2010-09-02 06:09 am (UTC)Pickled carrots is a great plan, especially because it seems that our carrot harvest--UNLIKE MY FENNEL HARVEST--is going to be great this year. I bet pickled broccoli stems would go over well around here, too.
Oh, speaking of fennel--I tried some of if this morning. It is VILE. Vile. It tastes like eating...leaves, or something. Something that should not be eaten. It will be ripped up at the earliest opportunity, and I am sad.