Hey, Food52 Faithful, what are you canning this summer? ;o)
I'll post my current list (mostly yet to-do) after a few of you have replied. I plan to take advantage of the long holiday weekend to put up at least a few different small batches, plus one or two larger ones. Would love your recommended all-stars. Cheers. ;o)
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ours last for several months without a problem. Just make sure that you always use a clean utensil when you take pickles out, so as not to contaminate the brine. If something goes off, you will see a white layer on top of the liquid. Chill the vodka well :)
I've also canned a dozen jars of blueberries in light syrup. That's all I'll do, given our meager crop this year. Those should suffice for special occasion breakfasts.
Next up: I'm looking forward to trying Kevin West's kosher dill pickle recipe. (We go through at least two pints a month, so I have to make a lot of them!) It will be fun to compare the two versions. Stay tuned.
Also, I plan to can several quarts of stone fruit slices for crumbles and cobblers mid-winter.
My son wants to pickle some hot peppers, so we'll be doing that too over the next few weeks.
In addition to the blueberries from our bushes which will all go in jars in light syrup, given how tiny the crop is, thanks largely to the drought, I have these on my dance card:
Yellow Plum and Riesling Jam (from Paul Virant’s “Preservation Kitchen,” page 74) (I often use Gewurztraminer) Beautiful and great tasting. I’ll also make a plum + nectarine variation.
Dill Pickles (Virant, page 30; my notes: brined for 12 hours, 3 tablespoons kosher salt/quart water; cut into spears, slices) Best Kosher dills I’ve ever made, hands down. I’ll make at least two dozen pints.
Two Apricot Jam from Mme. Ferber’s “Mes Confitures.” I make it with all kinds of other stone fruits, given the ephemeral apricot season here in Northern California + dried apricots (Frog Hollow Farm dried apricots – without any question, the best ever)
Pickled Golden Beets with Ginger (Kevin West, “Saving the Season,” page 143) Best recipe in that book full of good ones. I’ve already put up five pints, including a few made with red beets, because one week the reds just looked better than the gold ones. Incidentally, one red beet slice in the bottom of a jar of golden beets turns them the most luscious shade of orange.
Sweet Pickled Damsons (Pamela Corbin, “The River Cottage Preserves Handbook,” page 112) So pretty when made with the Emerald Beauty plums we'll see in September.
Stone Fruit Chutney, from the Williams-Sonoma site. We made this at our preserving potluck a few years ago and it was such a hit!
Dilly Beans! (A wonderful addition to "3-bean salad")
Green Tomato Chutney, my recipe here on Food52, in the fall when green tomatoes arrive at the farmers’ market
Raspberry Jam, standard ratios, spiked with Slivovitz
In the fall I’ll make:
Roasted Applesauce (roast with spiced pear cider, no sugar; after roasting, blitz in food processor; cook at low boil stovetop for 5 minutes, process 10 minutes. I’ll take this over candy any day of the week.)
Paul Virant’s Pumpkin Butter (now a Genius recipe)
Rachel Saunders’ Valencia orange marmalade (my father’s favorite, and he does appreciate a good marmalade!)
I'm making all kinds of flavored red wine and white wine vinegars, too. I am fortunate to be able to buy excellent wine vinegars by the four-liter jug for a song at our local winemaking store. I always have a bit left over after my pickling and chutney adventures.
I'll be trying some of the many excellent suggestions on this thread, too.
Thank you so much, everyone!
(I do hope that more people will chime in. What an amazing resource this is.)
And who knows what else? Fun!
Currants and gooseberries are next!
new to me: ginger marmalade, in the process of making it, so don't know outcome
I had a friend who canned fruit for the express purpose of making pie...and anything involving pie gets my heart racing. I was thinking of peach with ginger and chile. I canned apricot and boysenberry jam a couple years back, but I gave nearly all of it away as gifts, which I later regretted.
I love the idea of canning salsas! Nothing compares to homemade salsa. I eat salsa verde like its ketchup.