I’ve wanted to learn to can vegetables for quite some time. I’ve grown tomatoes for three years (not consecutive), and my husband and I are slowly working out our routines. We have been to the u-pick farms more this year and have had a greater variety of fruits, although I don’t believe we’ve yielded the same quantity as last year. Regardless, we are slowly learning, and slowly we are working our budget down and eating more home-prepared foods.
We picked several pounds of strawberries in June. At that time, I promptly destemmed and sliced them all. They have been frozen for the past two months. This week, Levi and I made it back to the u-pick and collected blueberries and peaches. Lev must have eaten a 1/2 pound while picking the blueberries, and he certainly ate a cup or two after we got home. Perhaps we’ll make it back for some raspberries and/or blackberries, but I think we’ve waited too long.
Finally, we purchased a canning kit which includes a very large canning pot with jar rack for the hot water bath, the jar lifter, a lid lifter, and a large funnel. The price was comparable, and we purchased it from Mirador, a Community Store. They often sell better quality kitchen items, and the canning kit is no exception.
So far I have made:
- Strawberry freezer jam
- Strawberry jam, BWB
- Strawberry-blueberry jam, BWB
Next, I have planned:
- Canned peaches, halved or quartered
- Peach jam
I’m really hoping we make it to Hood River this year (I’ve wanted to go at least 2 years prior) to collect apples. Then we can make applesauce, which is actually quite simple according to the recipe in Better Homes and Gardens.