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 ;)
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| Michigan tomatoes, tomato sauce and tomato paste |
You have the best of both worlds. I remember how easy it was to grow produce when we lived in Montreal and Toronto. However, here we are in Texas and it's tough. Still we are staying put. Hope you had a safe trip back to Texas and I shall be checking in to see your Texas garden and how it faired over the summer.
ReplyDeleteThank you for stopping by. And yes, I really do have the best of both worlds and am very grateful for that. I don't garden in Texas anymore...it's too hot and too hard. We live in Michigan 7-9 months of the year. And I'm happy to make Wiley's Farm my place to buy fresh vegetables
DeleteI think I want to come for lunch. You have preserved many favorites. I am amazed at your cupboard so filled with goodness. You just learned? Wow. I still never preserved anything. I have a MIL that does it every year.
ReplyDeleteI'd love to have lunch with you Donna! And yes, this past summer/fall was my first attempt at canning and preserving and I loved it! I think I've found another calling :)
ReplyDeleteWow!! Did you grow everything? Very impressive!!
ReplyDeleteNo Toni, I did not; unfortunately. But all the produce came from Wiley's Farm, a family farm only 3 miles from where I live. I love that place! Good to hear from you
DeleteHow wonderful! Probably a similar climate/growing conditions to mine here in southern Wisconsin. I guess it's the long, warm summer days and the plentiful moisture (during "normal" years, at least). Michigan Blueberries are the best!
ReplyDeleteIndeed amazing ... very impressed with the bounty!
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