Peck of pickled produce
I just made seven pints of spicy pickled carrots with wild fennel, and I’ve got a box of rhubarb waiting to be preserved in syrup tomorrow. Setting aside some of the harvest is a big part of eating locally, and it’s fun! I’ve hardly done any preserving before, but now that we’re past the peak of summer production, it suddenly seems too important to put off.
I’m hoping to get a pressure canner in the next couple weeks so I can get low-acid goodies canned in addition to the pickles and jams. Just thinking about it has got me day-dreaming of a winter full of colorful jars.
A list to ease my excitement:
- pickled beets
- raspberry jelly
- pickled artichokes
- tomato jam
- preserved winter squash
- preserved green beans
- crushed tomatoes
- diced tomatoes
- tomato sauce
- tomato juice
- apple sauce
- apple butter
- pears in syrup
- dill pickles
- pickled watermelon rind
- plum jam
- grape jelly
- pickled lemon cucumbers
- preserved sweet corn
- pear juice
- hot sauce
- ketchup
Yum. What else?
What else… perhaps…
preserved lemons
spiced persimmons
sun-dried or oven-dried tomatoes
pickled garlic
garlic in soy sauce
pesto? at least, it can be frozen if not canned