I do have to say that half the fun I am having with canning is researching new recipes. Since I really started doing this more just last year, I don't have an arsenal of tried and true recipes (at least until pear season! I DO have a plan for when they come in) Somehow the challenge that comes with receiving more than I can eat of a given vegetable... turns on my creativity and sends me hunting for something that sounds interesting.
Again I will share my notes and links and I admit freely that while I am exact in my liquid measurements for safe canning... I have a free hand with my spices. I use fresh when possible and store bought when it's at hand.... I also use a little more rather than less because for the most part I like things a little more flavorful than most.
First focus this week... carrots. I like carrots... raw. Sometimes cooked WITH something else. Not a real fan of a main dish of carrots... though I may have to start looking in that direction soon with the abundance I have.
But for this week...Pickled Dilly Carrots. I have NO dill product left from last summer and I made at least a case each of Dilly Beans and Giardiniera {mixed vegetable pickle). So my plan (LOOSE PLAN :-) is to make at least 6 jars each of dill whatever this summer. Just to try.
One batch got me 3 jars so I needed to make more!
Also because you really can't buy many dill vegetables in the store - like Dilly Beans or, in this case, Pickled Dilly Carrots. Eleven big fat carrots got me 7 half pint jars of dilled carrot sticks.. and some ends and bits and pieces to toss in with some roasted veggies this week. [8 more carrots came in my box this week.. so more hunting is on my agenda!]
BLUEBERRIES! Okay I picked TWO GALLONS last week when I picked them so I really need to keep jamming! Or something! I packed 2 ziptop bags and tossed them in the freezer because I AM getting tired of making jam for now. BUT I have MORE! I found this recipe: Blueberry Mojito Jam And, since I have limes and a good crop of mint in my backyard, it seemed like a good pick. And it IS yummy.... but only made 3 half-pints and a quarter-pint jar. Plenty enough for me - but not enough for my Christmas gift closet. I will make another batch somewhere in the week ahead on a day I am home.
So I made Pickled Beets with Dill and Mustard with the LAST baby beets (described in a previous post from 6/23).... until this past Saturday. Turns out there's more beets..... so off I go to hunt down another recipe.
Most of my canning takes place early in the morning... first thing with that first cup of coffee. And I am usually finished by 8am so I can start my day. It's been a full week of running for me and I need a day at home to catch up!
That's it til next week! Happy canning!
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