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:

Preserved Lemons
Meyer Lemon Marmalade
Strawberry Jam
Dilly Beans (which I seem to have misplaced)
Brined Dill Pickles
Tomato Salsa
Salsa Verde
Peach Jam
Sliced Peaches
Roasted Red Peppers
Pickled JalepeƱos
Apple Butter
Hot Sauce

5 thoughts on “Inventory

  1. 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!

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