Summer feet |
Even though I haven't been putting up as much as I'd like to be, I have been wrangling my preserving tools and systems into some kind of order. Part of that has been starting a preserving log — backup for the stained and often sticky notebook I jot cooking notes in — and that has led me to look back on everything I've made in the preservation realm in the last 15 months or so.
This retrospective on my first year+ of preserving has left me with a high level of excitement at what's ahead, as well as a "Wow! That's A LOT" sense of pride in everything I've already accomplished.
Simple syrup trios at swap (Some rights reserved by jackhonky) |
I also need to give a shout-out to my friend Susan, who along with my mom, is the one who showed me the ropes of water-bath canning. She has also shared the bounty of fruit on her Sebastopol property, with numerous marathon days, and nights, of harvesting and canning. I am enormously grateful and can't wait for this summer's action to hit!
Current fridge of jars + pickle chips in the making |
Pickled Chard Stems
Marinated Cauliflower
Rosemary Rice Wine Vinegar
Lemon Balm Cordial
Brandied Cocktail Cherries
Fruit Leathers
Plum Jelly with Mom
Greengage Plum Jam with Vanilla
Greengage Plum Chutney
Infused Vodkas
Sweet Garlic Dills
Pepper Jelly
Jalapeño Bread + Butter Pickles
Pickled Jalapeños
Rose Petal Jelly
Dehydrated Hot Peppers
Meyer Lemon Lavender Marmalade
Blackberry Jam
Slow Roasted Tomatoes
Fig Balsamic Jam
Brandied Fig Preserves
Dehydrated Apple Rings
Apple-Pear Butter
Fig Jam with Fennel Pollen
Chipotle Fig Preserves
Quince Preserves (Plain + w/ Vanilla)
Quince Preserves w/ Star Anise + Lemon
Slow Cooker Applesauce
Spiced Applesauce
Apple Pectin
Sunbutter
Quince in Rose Syrup
Oktobeerfest Mustard
Lemon Sage Wine Mustard
Curry Pickle Slices
Cucumber Slices with Lemon
Ginger-Garlic Mustard
Pickled Ginger
Wine Jelly
Cranberry Mustard
Pickled Eggs (Beet & Tarragon)
Brown Sugar & Cranberry Mustard
Meyer Lemon Curd
Yogurt
Blueberry Citrus Preserves
Key Lime Syrup
Dehydrated Pears
Blood Orange Curd
Grapefruit Hibiscus Curd
Pear Ginger Preserves
Bosc Pears in Lady Grey Syrup
Candied Kumquats
Blood Orange Marmalade w/ Cinnamon
Blood Orange Marmalade w/ Star Anise
Dehydrated Kumquats
Spiced Kumquats
Honey + Rosewater Kumquats
Pickled Asparagus
Kumquat-Habanero Marmalade
Kumquat Marmalade
Sweet Preserved Kumquats
Moroccan Preserved Lemons
Roasted Rhubarb Jam
Ginger Beer
Pickled Nasturtium Capers
Szechuan Pickled Green Beans
Pickled Beets with Cloves & Cumin
Olive Salad (for muffalettas!)
Pickled Ginger Peaches
Peach Jam
Peach Syrup
Bourbon Peach Skin Butter
Marinated Cauliflower
Rosemary Rice Wine Vinegar
Lemon Balm Cordial
Brandied Cocktail Cherries
Fruit Leathers
Plum Jelly with Mom
Greengage Plum Jam with Vanilla
Greengage Plum Chutney
Infused Vodkas
Sweet Garlic Dills
Pepper Jelly
Fig Balsamic Jam |
Pickled Jalapeños
Rose Petal Jelly
Dehydrated Hot Peppers
Meyer Lemon Lavender Marmalade
Blackberry Jam
Slow Roasted Tomatoes
Fig Balsamic Jam
Brandied Fig Preserves
Dehydrated Apple Rings
Apple-Pear Butter
Fig Jam with Fennel Pollen
Chipotle Fig Preserves
Quince Preserves (Plain + w/ Vanilla)
Quince Preserves w/ Star Anise + Lemon
Slow Cooker Applesauce
Spiced Applesauce
Apple Pectin
Sunbutter
Quince in Rose Syrup
Oktobeerfest Mustard
Lemon Sage Wine Mustard
Curry Pickle Slices
Cucumber Slices with Lemon
Ginger-Garlic Mustard
Pickled Ginger
Wine Jelly
Blood Orange Curd |
Pickled Eggs (Beet & Tarragon)
Brown Sugar & Cranberry Mustard
Meyer Lemon Curd
Yogurt
Blueberry Citrus Preserves
Key Lime Syrup
Dehydrated Pears
Blood Orange Curd
Grapefruit Hibiscus Curd
Pear Ginger Preserves
Bosc Pears in Lady Grey Syrup
Candied Kumquats
Blood Orange Marmalade w/ Cinnamon
Blood Orange Marmalade w/ Star Anise
Dehydrated Kumquats
Spiced Kumquats
Honey + Rosewater Kumquats
Pickled Asparagus
Kumquat-Habanero Marmalade
Kumquat Marmalade
Sweet Preserved Kumquats
Moroccan Preserved Lemons
Roasted Rhubarb Jam
Quince Preserves, 3 ways |
Pickled Nasturtium Capers
Szechuan Pickled Green Beans
Pickled Beets with Cloves & Cumin
Olive Salad (for muffalettas!)
Pickled Ginger Peaches
Peach Jam
Peach Syrup
Bourbon Peach Skin Butter
Additionally I've completed five months of my Cook It 2012 firsts, including bread, butter, pasta and farmer's cheese, plus I've managed to keep my sourdough starter alive for eight months or so, though I have yet to make bread from it. (Hangs head in shame).
Perhaps you noticed like I did that I am in fact a terrible blogger in terms of documenting all that I am actually doing on the home canning front? (I've blogged about a mere 13 of the 72 items above, but you can see pics of much more here).
But, like the discussion I had earlier today with friends over a leisurely lunch and a bottle of vinho verde rosé (instead of working on this post), sometimes it's important to forego the documenting in order to do the living. So here's to hopes of a nice long summer full of all the enticing things we can think of — in and out of the kitchen.
But, like the discussion I had earlier today with friends over a leisurely lunch and a bottle of vinho verde rosé (instead of working on this post), sometimes it's important to forego the documenting in order to do the living. So here's to hopes of a nice long summer full of all the enticing things we can think of — in and out of the kitchen.
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