The two books that were (are) my guides for preserving the season's bounty are: Mes Confitures: The Jams and Jellies of Christine Ferber, a gift from my dear friend Linda; and Saving the Season by Kevin West. Both books are solid in their approach to canning and preserving. And Kevin West's book is a great read as well.
Here is a small sampling of what I was able to preserve this season, and this picture does not include the dozen or so jars of jams that I gave away to my family and friends and the 10+ jars that are still in my refrigerator:
I preserved: 24 quarts of tomatoes, 13 quarts of tomato sauce, 10 pints of tomato paste, and an array of artisans jams and jellies such as Zucchini with Peppers, Pine Nuts and Spices; Savory Peach Chutney; Spicy Dill Relish; Apple with Lemon and Cinnamon; Pumpkin with Vanilla; Pear Jam with Vanilla Bean and Honey; Apple with the Flavors of Alsace; Dill Zucchini Spears; Confetti Relish; Wild Blueberry Jam; Strawberry Preserves; Vineyard Peach and Pear with Grand Marnier; Strawberries with Pinot Noir and Spices; Spiced Brandied Cherries; Cherry Preserves; Cantalope with Citrus and Candied Ginger; and a huge batch of pesto.
You get the picture :)
Also in my freezer are 10 pounds of blueberries, the blanched kernels off two dozen ears of corn, raspberries and strawberries.
I had so much fun this summer learning how to can and preserve this amazing produce at the peak of its freshness and flavor. And I'm not done yet :) I brought back to Texas with me a couple of pie pumpkins, a peck of Ida Red Apples and a peck of Honey Crisp Apples. No...I am definitely not done ;)
|Michigan tomatoes, tomato sauce and tomato paste|