How can I tell it's getting to be the season for canning and preserving? Because new orders for my custom canning labels are coming in over on Etsy and wow, you guys are getting busy!
It's so inspiring to create these because I get to hear about what you're creating in the kitchen. Check out some of the great products I recently made labels for...
Blueberry Lime JamI know, huh? Totally impressive.
Honey Lemon Jelly
Strawberry Rhubarb Jelly
Roasted Red Peppers
Carrot Cake Jam
What's on your list for preserves this year? I spoke about it a little on last week's show, but I've been thinking no more figs (I'd rather eat them fresh), and yes to more sauces. Which will probably mean having to bust out the pressure canner. I really want to can my own salsa, enchilada sauce and thai simmer sauces this year. And yes to the strawberry freezer jam, tayberry jam, peach preserves, but all with the low to no-sugar Pomona's Universal Pectin. And of course, canning peaches whole. Oh, oh, and maybe pickling some onions, jalapeños...we'll see. I'm not the biggest pickler, but I am a fan of anything crunchy crispy tangy: just say NO to the soggy pickle.
Oooh, and I need to do a new batch of strawberry vinegar. The flavored vinegars are so great for salads.
What are you thinking of when it comes to preserving this year? Doing more? Doing less? Experimenting with anything new?