Yesterday I received an email from my favorite berry farm, informing me that blueberries are ready for picking! But I have decided I’m not allowed to pick fruit if I still have that fruit in my freezer from last year. And despite my best efforts to eat, cook, and give away the fifty pounds of blueberries I froze last July, I still had a few pounds left. So I made jam!
I like a bloody mary from time to time, but the real reason I canned tomato juice is: I make all that nice thick tomato puree, and it takes FOREVER to reduce it down and make it thick…and then I put it in soup and ADD WATER! This is dumb and I’m not going to do it anymore. Enter tomato juice! I will reserve the puree for when I actually need it. Continue reading
I use a lot of pureed tomatoes. I’ve never canned tomato chunks because I don’t like stringy cooked tomatoes in my food. Chunks yes, strings no. I use home-canned puree in a lot of different stuff and never really wish I had chunks instead. Continue reading
Here’s where this blog gets pretty nerdy. Wine bottle provided for reference. (Ruta 22 Malbec–I recommend it). Continue reading
My freezers are getting full and the cabinet where I store my jars ‘o food is almost full. I still have about 2 dozen empty jars, so I think I’ll make more applesauce… Continue reading
I bought a case or two of canning jars several years ago, before I started canning, to store dry goods in my pantry. Since I started canning my collection has exploded. At last count I have more than 250 jars in the house.
At the beginning of the summer, many of these (200?) are empty and sitting on a shelf in the basement, waiting for canning season to begin. By October, they’re all full! Continue reading