Pickled, stewed, dried and sauced, we’re working on preserving the season’s harvest. This year, I gave myself an ‘out’ in terms of food preservation: “No time”, etc. But now that all these fresh veggies are here (and started to decline!), I just can’t help it: I have to can.
What’s in the pantry so far?
Tomato sauce- a must.
Whole canned heirloom tomatoes- all the flavor without the concentrated acidity of a sauce.
Pepperoncinis!- Winter seems a little brighter knowing we have these pickled banana peppers to dig into.
Relish- lots of different kinds to choose from, but we like a sweet zucchini relish with turmeric and celery seed.
Dried basil and lavendar- so easy to dry herbs- hot peppers too!
Top Three Canning Tips:
- Pick your priorities. Set a goal for one or two of your favorites, that way anything else feels like a bonus.
- Be prepared. Get all your equipment out of the garage, clean it, and take inventory BEFORE canning day. It’s much less overwhelming if everything is ready when you start.
- Do small batches. I’m a big fan of small batch canning. I may not have time to can 30 quarts today, but I can swing three!
There are a lot of canning resources out there, MSU Extension being a great one, so the next step is to just get started!