I keep telling myself that September is going to be my big canning month, and it very well might be; I can’t say no to the bushels of tomatoes and crisp new apples beckoning at the markets during the fall.
So far, I’ve pickled a few jars of asparagus and made my usual strawberry honey jam, there was a batch of sweet relish, too, but I am not regularly turning my kitchen upside down with mega home canning projects. Oh, the cookbook is taking care of keeping us in dirty dishes just fine, thank you very much.
That said, I am still preserving the beautiful summer produce here and there, by freezing, roasting, packing in oil and drying. These are just some of the options to saving the season.