Fall preserving
I’m planning to do a bunch of pickling and canning this weekend. What are some of your favorite things to preserve this time of year?
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I’m planning to do a bunch of pickling and canning this weekend. What are some of your favorite things to preserve this time of year?
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Tomato Jam with Rosemary and Saffron ...
http://herbivoracious.com/2010/07/tomato-jam-with-rosemary-and-saffron-recipe.html
In addition to Virant's "The Preservation Kitchen," I like Pam Corbin's River Cottage Preserves Handbook and (for a few recipes), Kevin West's "Saving the Season." I am not as wildly enthusiastic as some about the popular "Mes Confitures" by Christine Ferber, but I have made great use of her two-kinds-of-apricot preserves, adapting it several times using other stone fruits + dried apricots.
I'll be making a few mostardas this fall using this method: https://food52.com/blog/8577-how-to-make-mostarda-without-a-recipe ;o)
canned tomatoes today
I thought that I would make a fig jam as I have so many figs, but they are ripening at the rate of two at a time, so I just eat them for breakfast. Figs do abound at this time of year, so you might want to get some. Have fun!
I freeze tomato sauce, cream less corn chowder(I'm in love with corn broth too) corn, apple sauce, zucchini bread, apple bread, lots of herbs, and green beans.
Already done are many varieties of jams, pickled asparagus, frozen peas, pesto and dried herbs and variety of dried spicy peppers.
Yes I had to buy a freezer.
I have lots of chow-chow put up, too - both corn and green tomato. Oh and I am obsessed with corn broth and have been freezing that too!
I do make a big batch of apple butter and can some of that, sometimes plum butter, too. And a few jars of chow-chow to use up the odds and ends of the garden around first frost.
I freeze tomato sauce and sometimes oven-dry plum tomatoes (not this year, though, thanks to racoons with a taste for Amish Pastes).