BYOV: bring your own vegetables: 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:

Dilly Beans (FiJ) and Garlic Dill Zucchini Pickles (FiJ)- the garlic dill effect is just the best.
Pickled Smoked Paprika Okra (FiJ, adapted)- These are different and very good. Okra isn't slimy when pickled!
Pickled Brussel Sprouts (FiJ)- Can smell a little funky, but are pretty tasty.
Zucchini Pepper Sweet Relish (FiJ)- Taste an awful lot like standard pickle relish, but better.
Pickled Zucchini with Lime & Cumin (FiJ)- Maybe. Vinegar taste is a bit strong with these, but they're good.
Small Batch Strawberry Vanilla Jam x3 (FiJ)- Already made thrice, despite overcooking slightly both times. This is the best of fruit jams.
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.
Simple Apricot Jam (FiJ)- No peeling necessary!
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.
Strawberry Applesauce x2 (FiJ)- The strawberries taste like strawberries!
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.
Pickled Plums (FiJ)- No peeling required! Rather mild brine, tastes pretty much just like plums!
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.