I did however start something really amazing and useful, canning for the year. Now I usually work through the year and put things away bit by bit when it becomes available or I have time. There is still that one day where I look around and think this is it a new year of canning. I clean out the pantry and the fridge and wash all my jars up and make an endless list of things I want to try. I have joined forces with my very good friend Stephanie to make canning even more fun and productive. She sent me her list of things she wants to make it looks like this:
That's not even including everything I want to make, but then again many of things I want to do are on that list. SO add to her list
green tomato relish
canned smoked salmon
canned beans--dried beans with ham in jars processed in the pressure cooker--low salt ready to use beans--also garbanzos, black beans and plain white beans
apple pie filling
spicy pickled green beans
Uh wow we better get started NOW! And so we did, we spent the day making VATS of Whiskey Bacon Jam,
Caramelized Onions--almost caramelized anyway!
and Spicy Carrots. We also worked on a soffritto but didn't get it canned so it's in the freezer. What a great way to kick off canning season, we made 14 jars of Whiskey Bacon Jam, 28 jars of pickled carrots, 4 jars of caramelized onions, 8 jars of soffritto. The spicy carrots alone took 30 pounds of organic carrots...that's a LOT of peeling people!
In the middle of all this going on we started talking how many jars of jam we might want to end up with. I talk in terms of how many we need for each week and figure things that way, and the mental math came up to about 3 per week, ahem 150 jars or so per year. I was embarrassed by that high number but knowing we use it in yogurt, oatmeal and sandwiches I threw the number out to Steph. She didn't bat an eye but instead said "ok then we are NOT freaks because we need about that much" No hon you are freaks it's just that we are too.
Peace and Love--