Well - I am finally coming to the realization that summer is over and fall has arrived and isn't going away so I can report my summer 2012 tally. I've canned more this year than ever before so I thought I would show you in pictures.
French fry cut potatoes and pickled green tomatoes.
More pickled tomatoes and tomato sauce.
Cherry freezer jam.
Regular beets and pickled beets.
Pickled green tomatoes, chilli sauce and tomato soup base.
Chilli sauce and relish from last year in my friend "give-away-jars" - not something I recommend!
One of my big shelves almost full.
Salsa and dill pickles.
Canning for summer 2012:
sweet & sour BBQ sauce
pickled green tomatoes
I kept the variety rather simple - down to basic things that we will eat mostly. The mostly is for the pickled tomatoes - I am hoping some miracle is taking place inside the jars and that in a few weeks they are edible! So far test tastes have confirmed my worst fears - even the dog won't eat them.
The bacon was a science experiment. I just had to try it. It got rave reviews during a recent camping trip and although the strips didn't stay in separate pieces it still tasted really good - the problem was the same as always with bacon - there is never enough! Bacon is not a regular item on our menu because it's not very healthy but everything in moderation - right!
The potatoes are a bit of an experiment as well. We don't have a root cellar YET and until then our experience has taught us that potatoes are too warm in our basement. So canning was a way to take advantage of the sales in the fall and not worry about them going bad.
I didn't make any cucumber pickles this year - next year I'll have to plant more cucumbers to make up for it!
Now my focus will be on dried beans, chicken and meals in a jar. The pressure of the summer and fall glut is over and I can take things a little slower.
I'm so glad I've had the opportunity to can this much. Besides the food I have been able to "put-up' I've learned how to organize myself in the kitchen and once I even had three canners going at one time. Being organized was something I really wanted to figure out. Just where to put everything to be efficient and how to keep jars hot while getting the canner ready was a challenge. I think I have it mostly worked out now.
I needed a hotplate for my new All American canner because it was too heavy for my glass top stove. The hotplate has been a disappointment - it takes forever to heat up the canner - so I've ordered a kerosene stove that I can use indoors. The canner is amazing and I'll be writing more about the differences between the Presto and the All American in a future post.
How's your food storage coming along? Did you do any canning this year?