Why yes, I did can all the food this summer. The proof is in the pudding . . .err, in the mason jars really. Here's a run down of everything that made a trip through my hot water bath canner in the last three months or so:
"Best Barbecue Sauce" from Mel's Kitchen Cafe. We use a fair amount of it during the summer grilling season and one pint jar is just the right amount for a batch of pulled pork sandwiches.
Recipe from Food in Jars. I wanted to get some of the berry harvest into jars but I'm not a huge fan of just plain blueberry jam. (I mean, I'll eat it but . . . ) so this seems like a good, less sugary alternative. It really does taste like blueberry pie on toast.
Blueberry Pie Filling
Bread and Butter Pickles
Recipe from Food in Jars.) I would have liked for the beans not to have floated, but oh well. Next year, I will definitely make more because Andy and I opened up a jar earlier this month basically inhaled the contents in about 10 minutes. I'm not proud.
Recipe from Food in Jars. A very simple recipe to preserve jalapenos for chilis, tacos, enchiladas and more all year. We actually don't use that many of these. I just feel bad letting jalapenos go to waste.
Dill Pickle Relish
Recipe from Tasty Kitchen. I did cut the amount of celery seed in the recipe in half because I don't much care for celery seed. It's definitely more like the sweet relish you buy in stores as opposed to store bought dill relish, but it is still darn tasting on a bratwurst. Which is a relief, considering that we have 7 jars of it.
4 pints. Very basic peach jam, recipe straight from the Sure-Jell package. I love peach jam, but I'm feeling a need to shake things up a little next year and maybe try one of those bourbon vanilla peach jam recipes I see floating around the blogosphere. Funny, I was gifted with a couple jars of peach jam from other canners this summer, so we've got plenty of peach jam for the winter. (We still had some leftover from last year when I made this batch.) Quick, give me all your baking recipes that call for a jar of peach jam!
Apple Cider Syrup
6 half pints. I was hoping to find some "real" apple cider this fall so I could try out a batch of Marisa McCellan's Apple Cider Syrup. We made an impromptu trip to the big city last week and I got to stock up on cider. I'm not much of a coffee drinker and my favorite drink at Caribou is actually the Hot Apple Blast. This syrup can be used as a base for a hot apple cider drink - just add water for Hot Apple Blasts all winter long! The syrup is also very good drizzled over ice cream and I imagine would be pretty yummy on waffles or french toast too.
Pear Vanilla Jam
4 pints. Final canning project of the year until marmalade season next January. Recipe from Food in Jars. It's a lovely gentle jam, which works just fine in a PB&J sandwich. However, I think this jam's true destiny is on the appetizer plate next to some baked brie.
Now all the jars are filled up (whew!) and I get to see back and nosh on the fruits of my labors. It's a very delicious feeling indeed.