Abundance, to me, also equals preserving some of it for later enjoyment.
Since I was not really in any position to get a garden going this past spring, I'm mostly relying on farmer's market/local produce from the grocery store to get my preserves restocked. Due to the munchkin, I'm doing it sort of piecemeal, since I need to have someone else on hand to watch her. I also need to plan it around her feeding schedule since I'm nursing.
Yesterday I managed to get some Red Onion Jelly and some Garlic & Sweet Pepper Jelly made in one afternoon! This is in addition to the Peach-Blueberry freezer jam, Zesty Dill Pickle Slices and Ginger Carrot & Daikon pickles I've already made.
I don't have any photos of the pickles, but here's some photographic evidence of the jellies!
The Red Onion Jelly comes out in a lovely pink hue.
You can sort of see the flecks of red pepper of the garlic jelly in the above photo.
My two favourite sources for water-bath canning (the kind for which you don't need any special equipment) are the Bernardin cookbooks and a book I picked up called The Complete Book of Small Batch Preserving.
Canning is one of those food-related things where I generally follow a recipe fairly closely, since there is a risk of food poisoning if it goes wrong.
Still on the preserving list for me:
- Strawberry Jam (from berries I stashed in the freezer last summer during first trimester pregnancy nausea)
- Salsa (I use a recipe from the Small Batch book for this, but replace parsley with cilantro in my version)
- Plum sauce (I haven't actually made plum sauce before, so I'm still deciding on a base recipe. If you have a favourite, please let me know!)
- Ketchup (maybe. If tomatoes are a good price, and I don't get distracted)