I love applesauce. I eat it not only as a snack, but I transform it into other goodies. Don’t worry, I’ll share a few of them at the end of this post. Applesauce is very easy to make and it’s preserved using water bath canning, so it’s good for the beginning canner. Straight apples are enjoyable when you make it at home. You may think you know what applesauce tastes like, but you have no idea unless you’ve had it made fresh with no preservatives and gunk. Sometimes, however, I like to give it some pizzazz.
Preserving Your Harvest
From garden to table, I will show you preservation techniques. Enjoy a jar of spring berry jam in the fall or corn on the cob in the dead of winter.
Canning tomatoes can be very rewarding, but it can also be very tedious and time consuming. The hardest part, in my opinion, is peeling all those tomatoes. Do you have any idea how many tomatoes are in fifteen pounds of tomatoes? It’s a lot. Enough to make your fingers wizzled.
I’ve got a way to get through the peeling phase so much faster. This method is great for those of us in colder climates who only get a few tomatoes at a time.
Canning and freezing is a great way to preserve produce for a long winter, but sometimes you want it fresh. If you are buying produce at your local grocery store out of season, I guarantee you are paying too much. Wouldn’t it be better to just grab an apple or a head of garlic from your own storage?
It sounds like a curse of sorts, doesn’t it. Maybe something you would say when the jelly you made doesn’t set up to the right consistency. In fact, flipping jelly is an old-school canning technique that involves pouring very hot jellies or jams into jars, tightening the canning lid, and turning the cans upside down on a towel for 5 minutes or so. After the five minutes or so, you flip the jars right side up and allow them to cool and (in theory) ping. The fancy term for it is inversion canning. It’s also occasionally referred to as open kettle canning.
As the first wild onions become well established in their usual nooks of our yard, I begin pickling the first batch. Wild onions look and taste much like green garlic but have only slightly plumped bulbs. The lovely brine gives a wonderful flavor to garlic cloves, sliced shallots, green onions and other vegetables, as well.
You know those things that you buy regularly, only to realize they are super easy to make? Canned pumpkin is one of those things. It is ridiculously easy to make at home with high quality pumpkins. What’s more, it’s sort of fun to make as well. My kids love helping me make pumpkin puree.