Canning & Preserving Foods for Winter Months....
 

I searched the forums and didn't see anything related to this topic so if Mods or Admins know of a previous thread about this topic my apologies for starting a new one.

The last couple years I have started canning and dehydrating foods for winter months. So far this year I have made blueberry spice jam, orange marmalade, cherry jam, apple butter, citrus pear butter, strawberry jam, tomato salsa, marinara sauce, tomato juice, crispy cucumber pickles with onion and peppers, watermelon rind pickles, applesauce, pears, peaches, cantaloupe jam, pickled beets, and pickled hot peppers. I have also dried some beef jerky strips and some sun-dried tomatoes.

I figured this thread could be used as a way for those who can/preserve to share recipes, tips, and discussion about storing for winter months. I am more than willing to share my recipes too with those who are interested. The salsa recipe I researched many different salsa recipes and made my own. Of course with canning you need to be careful tinkering with amounts because of the acidity level and the fact the jars need to seal. However, I have used both water bath and pressure canning throughout the process depending upon what is being made.

So does anyone else find enjoyment in this sort of thing?

There is nothing like having pesticide-free foods that have been made at home when the season is over for getting the fresh produce.

I pickle shallots around now so they are ready for Christmas, I add spices so they have a kick.

blueberry spice jam sound delicious !

Daisy :bouquet:

BUMP BUMP

:wateringgarden:

I should think with many starting gardens this spring, when there was very little else to do, there might be a glut of items to be canned this year........

I planted one Longhorn hot pepper plant back in the Spring. Wish I had put 10 in the ground. I made some amazing hot pepper sauce recently. I am finicky about the pepper taste. For instance, I do not like the Habernero pepper flavor. This plant only produced 6 peppers because I did not water it enough but they were enormous ... over 6 to 7 inches long and thick The pepper sauce is very hot, perfect taste to my liking too. Now I know what kind to plant next year. I use it on greens, dip bologna sandwiches in it, pour it over pinto beans ... lots of things. The bologna will be off my list of things to eat soon. I plan to go back to strict vegan in the very near future. I cannot claim fame to cooking but anyone can make pepper sauce and not screw it up.

bump.......:wateringgarden: