We have all welcomed autumn with open arms here in East Central Indiana. On my commute into work, I’ve seen many houses decked out for the season with scarecrows, pumpkins, and Halloween witches. It is so great—this is my favorite season. Recently, I saw a quote that stated, “Autumn is my favorite color.” That is certainly true for me.
If you have read my blog for a while, it is probably apparent to you that I love jam. Jam is a great way to start learning to preserve; and it is obvious what you can do with it. It is one of my favorite gifts to give people as well.
We are into our growing season in East Central Indiana now. I’m so excited by how many yummy tomatoes are ripening on the branches of my plants. I’ve already made some salsa and I will can some plain tomatoes soon.
Twice in the last few years I’ve chosen to have a chutney workshop. This year we will have a Spicy Tomato Chutney workshop on August 6—check our workshops page for details. Because I choose the foods that we can at workshops, you may assume chutney is one of my favorite condiments. That may be the case now. However, when I first decided to do it, I had never had any before—or at least didn’t think I had. So, before the first workshop, I had to do a bit of research. I didn’t even know what to do with chutney!
Whether you love pickled cucumbers and want to know what other yummy seasonal produce you can pickle. Or you like pickle brine flavor but are not a fan of cucumbers. Or you are a foodie who likes to try different things. This blog is for you!
WELCOME SPRING!!! I think I can say that for real now. I mean, it can’t snow in May, right…Oh my, I hope that’s right! Anyway, back to the point. Welcome to springtime. I’m super excited seeing all of the plants pop out of the ground. I’m looking forward to planting my tomatoes soon. And Farmers Market at Minnetrista opened outdoors last week! This is a wonderful time when all these items to can are so plentiful.
Before we all get too heavily invested in canning wonderful goodies this season, we should first consider where we’ll store the foods that we preserve. If you are only going to preserve a couple items, perhaps this isn’t a big question for you. You can just store them with your other store-bought canned and dried goods. However, if you’d like to get more heavily involved with canning, you probably should consider storage beforehand.
One of the main concerns about canning is the safety of the food. Will it have mold? Bacteria? How will I know? The concern is understandable, but if you follow instructions, use clean surfaces, and use fresh foods, then the risks are minimal.
With the drabby, cold, and gray winter we’ve been having in East Central Indiana, I’m sure many of you are ready for some sun, warmth, and a bit of fresh new color that spring can bring! If you follow Ball Canning & Recipes on Facebook or Twitter, you may have seen that they are getting ready for Spring with some new green jars and colorful lids and seals.
Have you become a pro at canning and are now looking into other methods of food preservation as options? Did you never think canning was for you, but would like to get into food preservation somehow? Well, perhaps I’ve got just the thing for you! Dehydrating is a great method of food preservation that results in delicious foods.