Preserving by the Pound

Sunday, December 23, 2018

My Homemade Preserves Collection as of 6/21/14
I've made about 40 recipes from Marisa McClellan's blog, Food in Jars and books, Food in Jars and Preserving By The Pint. I mostly follow the book recipes, but much of them can be scrounged up on random bits of the Internet. My general list of recipes to remake:
  1. Dilly Beans (FiJ) and Garlic Dill Zucchini Pickles (FiJ)- the garlic dill effect is just the best.
  2. Pickled Smoked Paprika Okra (FiJ, adapted)- These are different and very good. Okra isn't slimy when pickled!
  3. Pickled Brussel Sprouts (FiJ)- Can smell a little funky, but are pretty tasty.
  4. Zucchini Pepper Sweet Relish (FiJ)- Taste an awful lot like standard pickle relish, but better.
  5. Pickled Zucchini with Lime & Cumin (FiJ)- Maybe. Vinegar taste is a bit strong with these, but they're good.
  6. Small Batch Strawberry Vanilla Jam x3 (FiJ)- Already made thrice, despite overcooking slightly both times. This is the best of fruit jams.
  7. White Nectarine Jam with Rose Essence (FiJ)- Interesting and tasty. You don't need too much of it, but I still have a lot of it.
  8. Simple Apricot Jam (FiJ)- No peeling necessary!
  9. Maple Bourbon Apple Butter, made in the slow cooker, (FiJ). When bruised apples go on sale in December for $.50/lb, this recipe is a fancy winner that tastes good, and also makes people jealous. Easy to make a ton of it and a fantastic little gift.
  10. Strawberry Applesauce x2 (FiJ)- The strawberries taste like strawberries!
  11. Brandied Cherries or Chai-Spiced Brandied Cherries (modified FiJ) or its brother, Cherries in Red Wine Syrup (FiJ)- Both very good for cocktails and ice cream, if you can get over pitting a few pounds of cherries.
  12. Pickled Plums (FiJ)- No peeling required! Rather mild brine, tastes pretty much just like plums!
  13. Note there's no peach recipes in this list. They're always delicious, but the peeling process is a pain.

Here's the rest of the collection of canned produce I've attempted, below. It's weird, I sort of enjoy them more in the jars than in my stomach. They are the ultimate {thank-you-for-the-free-bed-frame, welcome-to-the-neighborhood, thanks-for-dealing-with-all-my-administrivia, I'm-sorry-your-cat-passed-away} gifts, though. Best within a year or two, but still perfectly edible after that point provided the seal holds.

Savory

9 Pints of Dilly Beans at a Time
Dilly Beans (FiJ)
Pickled Smoked Paprika Okra (Smokra)
Pickled Smoked Paprika Okra (FiJ, adapted)
Pickled Brussels Sprouts
Pickled Brussel Sprouts (FiJ)
Roasted Corn Salsa
Roasted Corn Salsa (FiJ)
Pickled Garlic Scapes
Pickled Garlic Scapes (FiJ)
10 lbs of Zucchini
Pickled Zucchini with Lime & Cumin (FiJ), Garlic Dill Zucchini Pickles (FiJ), Bread & Butter Zucchini Pickles (FiJ), Zucchini Pepper Sweet Relish (FiJ), Zucchini Butter (FiJ)
Pickled Daikon and Carrot Coins
Pickled Carrots and Daikon (FiJ)
Rhubarb Chutney
Rhubarb Chutney (FiJ)
Maple Pickled Beets
Maple Pickled Beets (PuttingUpWithErin)
Gingery Pickled Beets
Gingery Pickled Beets (FiJ)

Sweet

Whole Strawberries in Vanilla Syrup
Whole Strawberries in Vanilla Syrup (FiJ)
Small Batch Strawberry Vanilla Jam
Small Batch Strawberry Vanilla Jam x3 (FiJ)
Rosemary Honey-sweetened Strawberry Jam
Rosemary Honey-sweetened Strawberry Jam (FiJ)
Small Batch Strawberry Balsamic Jam
Strawberry Balsamic Jam (FiJ)
Strawberry Kiwi Jam
Strawberry Kiwi Jam (FiJ)
White Nectarine Jam with Rose Essence
White Nectarine Jam with Rose Essence (FiJ)
Blueberry Lavender Jam
Blueberry Lavender Jam (FiJ)
Simple Apricot Jam
Simple Apricot Jam (FiJ)
Strawberry Maple Butter
Strawberry Maple Butter (FiJ)
Sweet Cherry Butter
Sweet Cherry Butter (FiJ)
Oven Roasted Peach Butter
Oven Roasted Peach Butter (FiJ)
Nectarine Plum Butter
Nectarine Plum Butter (LocalKitchenBlog)
Canning Rhubarb Butter
Orange Rhubarb Butter (FiJ)
Maple Bourbon Slow Cooker Apple Butter
Maple Bourbon Slow Cooker Apple Butter (FiJ)
Spiced Apple Butter
Spiced Apple Butter (FiJ)
Homemade Strawberry Applesauce
Strawberry Applesauce x2 (FiJ)
Applesauces and Cinnamon Pear Jam from the FoodLab Workshop
Applesauce x2 (FiJ) and Cinnamon Pear Jam (FiJ)
Pickled Cranberries
Pickled Cranberries (FiJ)
Brandied Cherries
Brandied Cherries (modified FiJ)
Pickled Cherries and Cherries in Red Wine Syrup
Pickled Cherries (FiJ) and Cherries in Red Wine Syrup (FiJ)
Cherry Preserves with Honey and Rosemary
Cherry Preserves in Rosemary Honey (FiJ)
Pickled Plums
Pickled Plums (FiJ)
Pickled Peaches
Pickled Peaches (Saveur)
Peaches in Vanilla Syrup
Peaches in Vanilla Syrup (Canning For A New Generation)

1 comments:

William Brown said...

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