Our Canning 101 series wraps up today. Are you inspired yet?
I’ll tell you, I’m buying the first case of peaches that shows up at the market and I’m not stopping there. All the recipes left me itching to can! I’m ready to stop editing posts and talking about canning–I’m ready to get my kitchen really, really sticky!
We’ve covered a lot of ground, wouldn’t you agree? A post on The Basics got us out of the gate with a bang, after which we moved onto Tomatoes, followed by Fruit Butters without looking back. We reached our stride with Cherry Preserves and Peaches, while an introduction to Lacto-Fermentation pushed some of us out of our comfort zones. Nectarine-Raspberry Jam brought us down the home stretch and was a sweet ending to a good run.
Thank you to everyone who followed our series and contributed such savvy comments. Also, thank you to my contributors who shared their knowledge willingly in hopes of inspiring a new generation of canners.
Now, we’d love to hear about what you are canning in your kitchen–or have plans to can. Feel free to share with us in the comments section.
Of course, we couldn’t cover everything in just one week, and so here are some more recipes to peruse. I’d be happy with a shelf full of these sweet and savory preserves in my pantry! Hmm, I guess I had better get busy.
Happy canning everyone!
- Quick Pickled Red Onions :: Not Without Salt
- Roasted Tomato Salsa :: Doris and Jilly Cook
- Aunt Kathy’s Pickled Beets :: Pinch My Salt
- Peach Salsa :: Christie’s Corner
- Sweet Pickles :: Mama’s Minutia
- Plum Cinnamon Jam :: Culinate
- Silky Apricot Butter : Sweet Preservation
- Yellow Cherry Jam :: Kitchen Jam
- Grapefruit Cranberry Marmalade :: Kitchen Simplicity
- Slow-Cooker Blueberry Butter :: Food in Jars
- Blood Orange and Vanilla Bean Marmalade :: Dinner with Julie