Today begins canning season!

[sarahbyrdd]

We're heading up to the farm this morning to pick up whatever looks good.  This year we've opted out of the CSA and got a pre-paid "farm card" instead so that we can have more choice in what we get.

I'm betting that today there will be rhubarb.  Which, this year, rather than jamming, I'm going to play with pickles.
Also asparagus, which we'll enjoy fresh.  I'm not going to bother pickling any this year.

Looking ahead, the things I want to repeat from previous years are:

tomato jam
peach jam
plum jam
strawberry balsamic jam
pear vanilla butter
pear ginger jam
salsa (lots!)
dried apples
cherries in spiced wine
clementine marmelade
lemon curd
preserved lemons
pears in earl grey syrup
pickled peaches
Yankee membrillo (earl grey apple jelly)
chowchow
dilly beans
sauerkraut
whole tomatoes
gravlax
chicken stock

And I finally want to get around to:
fermented cucumber pickles
fermented other pickles
giardinera
chutney of the major grey genre
plum ketchup
beer jam
quince anything
pickled cauliflower
tapanade
caponata
caramelized onions
marinated red peppers
one of the "mostardas" from Preservation Kitchen
harvesting my own pectin base
home pressure canned beans
maybe some "simmer sauces" to make bytchearse's weekday dinner fixing easier
Generally get more comfortable with pressure canning to free up space in our freezer

I also want to get back into the swing of yogurt and fresh cheeses (which is all I really have space for currently)
And play with a levin.


Looking at my lists, I'm building up a nice repertoire of successful recipes and techniques.  Makes me happy.