Here's the 2010 list of dried, canned, frozen glory!
Dried (not including herbs, culinary or otherwise)
Parsnips
Zucchini
Peaches
Cherries
Apples
Canned
I pretty much used Ball Complete Book of Home Preserving, however most of the recipe's I tweaked to my own liking. If they aren't from Ball, then I've tried to include the link to other's pages. Here we go.....
Apple Pie Filling
Peach Apple Spice Jelly (left over from pie filling made into jelly)
Peach Apple Pie Filling
Cranberry Sauce
VanillaBean Maple Apple Butter
Apple Sauce
Peaches in light syrup
Cherries in light syrup
Summer Solstice preserves (screwed this one up, should be jelly like instead of jello... even the best canners get distracted.)
Gingered Zucchini preserves
Strawberry Jam
Raspberry Jam
Green Tomato Salsa ( tweaked, since recipe states not to can it)
Roasted Everything Salsa
"medium" Zesty Salsa
Ketchup
Peach BBQ Sauce
Hot, Sweat, Sour Sauce
Pickled Hot peppers
Tomato Sauce (unseasoned)
Tomato Juice
Diced Tomatoes
Green Beans
Carrots
Pickles
Balsamic Onions
Jerked Onions
Roasted Garlic Balsamic Jam = awesome!
Beans: Black, great northern, kidney, pinto, garbonzo ( or equivalent from our garden)
Chicken Stock
Frozen
Huckleberries
Strawberries
Rasberries (not many but next year they should produce wildly!)
pesto
Chickens (purchased from Halperns)
Turkeys (soon to be added from Rocky Ridge Ranch)
Celery
Onions
Bread for stuffing
Tortillas
Loaves of 'Plop' bread or otherwise known as no knead bread
Dinners galore from mac n' cheese to chicken tetrazzini
Scones and quick breads
Granola
Parsnips
Zucchini
Peaches
Cherries
Apples
Canned
I pretty much used Ball Complete Book of Home Preserving, however most of the recipe's I tweaked to my own liking. If they aren't from Ball, then I've tried to include the link to other's pages. Here we go.....
Apple Pie Filling
Peach Apple Spice Jelly (left over from pie filling made into jelly)
Peach Apple Pie Filling
Cranberry Sauce
VanillaBean Maple Apple Butter
Apple Sauce
Peaches in light syrup
Cherries in light syrup
Summer Solstice preserves (screwed this one up, should be jelly like instead of jello... even the best canners get distracted.)
Gingered Zucchini preserves
Strawberry Jam
Raspberry Jam
Green Tomato Salsa ( tweaked, since recipe states not to can it)
Roasted Everything Salsa
"medium" Zesty Salsa
Ketchup
Peach BBQ Sauce
Hot, Sweat, Sour Sauce
Pickled Hot peppers
Tomato Sauce (unseasoned)
Tomato Juice
Diced Tomatoes
Green Beans
Carrots
Pickles
Balsamic Onions
Jerked Onions
Roasted Garlic Balsamic Jam = awesome!
Beans: Black, great northern, kidney, pinto, garbonzo ( or equivalent from our garden)
Chicken Stock
Frozen
Huckleberries
Strawberries
Rasberries (not many but next year they should produce wildly!)
pesto
Chickens (purchased from Halperns)
Turkeys (soon to be added from Rocky Ridge Ranch)
Celery
Onions
Bread for stuffing
Tortillas
Loaves of 'Plop' bread or otherwise known as no knead bread
Dinners galore from mac n' cheese to chicken tetrazzini
Scones and quick breads
Granola
Jenn!!! You are a miracle worker, a wonder woman, a magician! I can't believe the amount of items you have preserved in one way or another. I am in awe of you.
ReplyDeleteCongratulations!!
What's up with your shoulder? Didn't you have shoulder surgery a while ago, or was that Jake?
ReplyDeleteRegardless, best of luck to you on Wednesday.
Beth
I like that you tweak the ball canning book recipes...so do we.:) I'm going to look up the roasted garlic balsamic jam, that sounds like something we would really enjoy. You have obviously been very busy in the food preservation department, I enjoyed reading about all that you have canned, dried, and frozen. That is a whole lot of canned food you have on those shelves.
ReplyDeleteGood luck with the shoulder surgery...we are sending lots of good wishes your way and hope it goes well for you.
Beth- Thank you! It's been a busy fall that's for sure. The shoulder surgery was supposed to be in Jan 2010 but the doctor had surgery himself, so I postponed mine until after garden season.
ReplyDeleteMr.H.- In the paper back version of the Ball canning book above it's page 127 Roasted Garlic Jelly. They call for white balsamic vinegar but we used brown. It's so good! I intend to make more for gifts (if I can...) Thanks for the well wishes on the shoulder surgery it should go fine and give me plenty of time to heal up before next spring!
Wow! Busy lady! I love canning
ReplyDelete