3 Recipes I Wish I`d Preserved this Summer
We preserve year-round so this post is not an indication of the end of the year. It is, however, an admission that I`m running out of time to preserve much of the summer harvest. We are serving our pickled garlic (more than 600 portions) on Sunday, the following weekend is Canadian Thanksgiving (we`ll be deep in the woods) and three weeks from now is the start of moose hunting. There`s also a global conference at work, a tight social schedule, 15 posts to pre-write before Thanksgiving and so forth. The likelihood of preserving much more summer goods is thin.
Here`s a few things I vow to make next year (maybe you`ll still have time or perhaps you`ve already made them):
- Food in Jars Tomato Jam
- Local Kitchen`s Salsa Rojo
- Tigress` Hot Damn Chile pickle
I`m sure there`s more but these are three that burn me – I wish I had them in my pantry.
What are the preserves that got away from you this season?
Comments
i just made a mean green bean curry with a side of hot damn chile pickle and if i do roar so myself, you best make that pickle next year!
I can attest that Kaela’s salsa rojo is indeed the bomb. So is her salsa verde.
I personally like Jennie savory tomato jam the best. I made 3 different ones this summer including Marissa’s. But everyone who has tried all three prefer Jennie’s recipe. So that will be the only one I will make next year. A friend’s husband was eating it right out of the jar like a dip at out picnic.
I want to do more tomatoes next year. Tomatoes were so-s this year. And now that I am pressure canning, I see some more corn in my future.
And you might want to try Kaela’s apple-ginger jam. It rocks. Especially if you add some crystalized ginger right at the end.
Joel, I made Marisa’s tomato jam this summer and it totally lives up to the hype. I’ll save you a jar for one of the preserve swaps.
My top three (because of course there’s more than three…) are:
Local Kitchen’s Apricot Honey & Sage jam – on the list for next year
Peach Salsa – every year I never quite get around to it after being ‘peached out’ by the jams
Food In Jar’s Blackberry Apricot jam – this may replace my Blackberry Peach jam next year
-the redhead-
Great idea for a post. I am heavy into preserving tomatoes and peppers and apples at the moment so I’m too tuckered right now to get sentimental over anything I didn’t make. But as soon as the current produce dies down, I’m going to reach into my freezer stash of blackberries and make at least one more batch of chocolate-blackberry sauce. The one batch I made mid-summer is almost gone already. It was outstanding.
oh dang. peach salsa. i completely forgot!
I wish I had made blueberry jam from the wild blueberries from the Sudbury area (ah, childhood memories of picking blueberries with my family). Oh well, there’s always next year.
I find fall is when I do all of my preserving anyway–pears, plums, the last of the tomatoes, okra, etc. I stash my early summer berries in the freezer and wait for the first cold day when I’ll want to be standing over a boiling pot.
But, I do wish I had made some tomatillo sauce and cucumber pickles. Oh, and I really wanted to try pickling asparagus this year and never got around to it.
Luckily my peppers are still growing strong so I can’t wait to try the hot damn chile pickles!
You missed out on that tomato jam recipe. I cut the cinammon and added bay leaves to make it more succulent than jammy, but it tastes like TOMATO GOLD
I still plan to make the “Hot Damn Chili Pickle”. It’s on my very long list of preserving projects!
Something with sour cherries (which starts with finding some near me)….and more pickles (which starts with figuring out why mine aren’t crunchy).