I grew up at my mother's elbow canning throughout the summer. Though I had a wonderful role model in her and my grandma; as an urbanite I have not done much canning in my adult years. I am dabbling a bit, starting small with the help of this book "Preserving by the Pint" and a basket of local food from my farmers market I tried 2 recipes this weekend.
I made 2 pints of fridge pickles and 1 half pint of rhubarb rosemary jelly. After the weekend we have eaten one of he jars of pickles and I was able to sample a bit of jelly before it was sealed. So far, the jelly was awesome, look forward to trying it with some goat cheese and baguette. The pickles were just a bit sweet, could be the apple cider vinegar. Case in point in the beauty of this book; if you need to tweak a recipe you can do the next couple of pints different and you will have not have wasted and entire huge batch.
Looking forward to heading back to market and getting more cucumbers and what else catches our fancy. We are looking at doing a large batch of tomato canning though- time to kick the metal cans to the curb.
Let me know if you have any favorite canning recipes. Here is the next set of vintage buttons for the next give-away. Leave a comment between now and Sunday night at midnight.
bonus entry for:
Good luck and enjoy the bounty of summer food right now my friends.