I have a confession to make. I haven’t canned anything in over a month now. I’ve been collecting groceries with every intention of committing them to jars, but I’m experiencing something akin to canning block (as you can see from the picture above, my kitchen’s been messy enough lately without pulling the canning pot out of the hall closet).
However, I’ve got a nice, big daikon radish that needs to be pickled (as well as some green tomatoes), some cranberries that are intended for chutney, salmon to be packed in oil and pressure canned and 25 pounds of apples sitting on my dining room table, so unless I want all these lovely things to go bad, can I must (and there’s no better way to beat a block than to charge straight through it).
In the meantime, here are some links I’ve been collecting lately for inspiration and emulation.
- Tigress in a Pickle made a white radish pickle that has me drooling. I’m planning on doing a fermented pickle with my daikon, but this looks quite yummy as well.
- I am completely intrigued by this banana ketchup.
- Here’s another take on pear butter, which is slightly different from mine.
- Apricot season is long past, but I wanted to call out this jam method because it sounds like the product was divine.
- Three variations on onion jam, from The Kitchn.
- Someone asked me about preserving fruit in alcohol recently, the best resource I found was from Culinate, two years ago.
- I’m considering using this recipe (scroll to the bottom of the post) as a starting place for my cranberries.
- Spicy pickled green tomatoes, peppers and onions. Just reading this recipe makes my heart go pitter pat.
- Deena from Most Foodstuffs made a batch of kolaches that use jam to great effect.
- And last, but not least, not a recipe at all. It’s the talk that the Philly half of Doris and Jill Eats gave at Ignite Philly a few weeks ago about canning and the canvolution. At just five minutes, it’s worth a watch.