cheryl and i ran into each other at the Farmer's Market recently and discussed all the hours and afternoons we had spent (and were planning to spend) in the kitchen preparing foods for storage, freezing and canning.
last year I did a little freezing and canning via boil bath to experiment. throughout the year john and i enjoyed corn and tomatoes that tasted like summer. it was delightful. so this year we are moving full speed ahead. we've frozen corn, broccoli and beans. canned tomatoes, tomato sauce, relish and - best of all - jam! i tried two different kinds of jam this past weekend and 16 jars later ended up with more than enough blackberry/raspberry jam and blueberry jam to get us through the year (and the best part is that the jam recipes I used do not need a pressure cooker - a regular old stock pot with a lid will work perfectly).
both versions turned out beautifully and we've been enjoying both every evening since.
i'd love to hear what freezing, canning, preserving and storing plans all of you have. also, would there be any interest in a canning day? maybe we could all spend a saturday working on something together?
1 comment:
good for you! pump up the jams.
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