For someone who had never canned before the beginning of this year, you can say I got a little carried away. But, I’ll be the one smiling when I break into these jams, relishes and tomatoes in the dead of winter!
That’s the haul of summer canning projects, sitting in the dark, dry basement until I’m ready to open them up or share with friends and family.
Here are my links from this year’s projects:
I wish I had more tomatoes this year, but with Indiana’s severe drought, the 15 plants we had just didn’t produce much fruit. I purchased 5 more pounds of tomatoes at the farmer’s market this weekend just to get in one last project before they dwindle away.
Fall doesn’t mean that canning has to stop. My friend Tamre (who deserves a shout out because she was the one who got me started with canning in the first place) reminded me that there are projects ahead of us, like:
Beer mustard – the first canning project that Tamre and I took on, this mustard was perfect for our football tailgating parties.
Smoked pickled garlic – another must-have for garlic fans, because the pickling process subdues the flavor (aka you can put EVEN MORE garlic in your dishes!)
And, canning isn’t all that I do – fall means soups, stews, new beers to sample and the family salami recipe that you’ve all been waiting for!