Canning season is past it’s climax in our home. While there is still more to be done, there is less to do than is already completed. I’m thankful for a pantry full of canned foods, even when I complain to the Hubs that I need more storage space!
The short list of foods already canned: blueberries, strawberries, sour cherries, raspberries, apricots, tomatoes, pickles, peaches, salsa and relish. Oh my! We did some heavy canning this July, early in the month my mother and I made crushed tomatoes and pickles. My parents made relish and salsa later in July and at the end of the month mom and I canned two crates of peaches. Today I’m cooking up some plum sauces and preserves and I’m also trying to find a place to score some free figs for next week. Later on in September I will make a giant batch of applesauce, if I can get some great pears I’ll probably do pears in syrup. I’m also contemplating canning some pumpkin and may consider canning turkey after Thanksgiving when the birds go on sale. Next year I think we will purchase a pressure canner so we can preserve corn, green beans and other low acid foods.
How’s your canning season?