The canning season has wound down, and I think it’s safe to say that I’m prepared for the apocalypse. This year I put up:
Meyer Lemon Marmalade
Dilly Beans (which I seem to have misplaced)
Brined Dill Pickles
Roasted Red Peppers
dude, i want to be at your house when the ish goes down.
This is awesome! I’m aiming for about that much this coming year. Last year was my first year getting back into canning…I did a lot of cayenne green beans, hot tomatillo salsa, bread-and-butter pickles, canned tomatoes, pickled jalapenos and pickled beets and eggs. Also a lot of homemade mustard and made my own sourdough starter last fall, which has only gotten better and better.
I’ve been looking for a hot sauce recipe, so I’ll have to check out your blog further to see if you’ve posted one. I am ALL OVER making sauerkraut this year – kim chee as well. Preserved lemons are also on my list. Jam too. I’ll be following your lead and your blog!
Hi Aimee- The hot sauce I made last year was made from fermented chile peppers, basically the same process as making sauerkraut. The recipe came from The Joy of Pickling– a really great book! I probably do a post when I make them again next summer. I’ve never made kim chee, but it’s been on my to do list forever. This year it’s gonna happen!
Oh, my…you’re a canning goddess… seriously…
Ha ha! Thanks.