Until the snow flies, I feel it untimely to begin digging into the preserves. So in some ways, I’m quite happy that it has become cold and snowy so early this year. In many ways, of course, I’m not too thrilled, but let’s try to stay positive here.
I have now polished off a few jars of peaches, plum preserves, apple sauce and tomato sauce. I am beginning to second guess my enthusiasm for making so many pickles, because I can’t imagine going through that many (about 10 jars I think) in a year. But best of all is my chili sauce, which I’ve been eating since the day I made it. Sadly, it probably won’t make it to next year’s tomato season. Happily, I also canned many quarts of tomatoes, so in a pinch I can make more sauce.
Chutney, jams, BBQ sauce and ketchup are also making a show. The pureed garlic is so easy to add to a dish that calls for garlic (I dig a bit out with a melon baller, and toss into the pan).
The only thing I have yet to crack open is the canned plums in honey syrup. I’m not quite sure what to do with them, so I have to wait.
Meanwhile, I’m slowly working through the berries. They are part of my normal breakfast food, so they have been getting my attention for months now.
The best part is: as I empty jars, they go back in the basement for next year. Much less burden on the recycling (which, no matter how self righteous you feel when putting out your blue box, still takes energy to process) and when I need to freeze some soup, stock or stew, I don’t need plastic containers, I just grab a jar and a used lid (because I don’t need them to seal the way I do when canning) and toss them in the freezer.
Okay, I don’t toss. They’re glass after all.