It is November,
and my canning season has once again come to an end. This is our second season
in our new house, and I have no excuses to not accomplish anything. I realized
to late that I was running low on pickles, so my pickle loving children will
run out before next summer. In some ways it wasn’t my fault, due to the rains
this year the cukes I would use came early and left quickly. I have realized
that I need to grow my own again to accomplish what I want to in pickle world.
My favorite room in this house is the fruit cellar, I have a real fruit
cellar….I could sit in there and hide all day (sometimes I do hide). We participated in 2 different CSA's this year, each had its perks, but discussing those is best left for another post. Looking back now I see that there are so many other things that I could have done, but those will now just be added to the list for next year.
I will still be
doing chicken broth as I have pieces, and most likely turkey broth as well.
However, I haven’t cooked a whole hen in a while.
This years list,
starting from the top left and working across like reading a book.
- Maple Syrup (from
our family farm, I only get to enjoy this, not make it myself)
- pumpkin
(pressure canned in chunks)
- apples
- sour cherries
- sweet cherries
- pears
- peaches
- cherry jam
- blueberry jam
- mint jelly
- current jelly
- multiple
vinegars (raspberry, basil, chive)
- sweet jalapeño
pepper jelly
- hot jalapeño
pepper jelly
- apple butter
- red raspberry
jam
- black
raspberry jam ( I discovered a massive patch in my woods)
- strawberry jam
- zucchini
relish
- pickled banana
peppers
- pickled
jalapeño peppers
- peach salsa
- tomato juice
- barbeque sauce
- ketchup
- dill pickles
- sweet pickles
- dilly beans
- salsa
- corn (pressure
canner)
- applesauce
- apple pie
filling
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