I just canned my first batch of boysenberries of the season!
: I used the Pomona's Pectin for the first time and I am so happy with the results. It is nice to be able to sweeten to my taste. I used honey for our jam. With the Pomona's you wouldn't have to use any sweetener at all if you so chose! I highly recommend it. This morning I made a small batch of rhubarb preserves using my last two stalks. I added orange juice and some lime zest and it came out wonderfully. My son and I have been "tasting" it all day...
I totally and completely have the canning bug now. I am so happy to see this thread to get more ideas.
I love the idea of using my own preserves to sweeten yogurt! What a fabulous idea!
I would love to can meat, my inlaws can elk and deer every year and share a few jars with us. We refer to is as the "sacred meat" haha and pull it out for special occassions because it is so divine!
Has anyone checked out the book "Wild Fermentation" ?? It has all sorts of preservation ideas and recipes for pickling using lacto-fermentation instead of vinegar. Interesting stuff. I made sauerkraut from our home-grown purple cabbage. It is shamefully easy and very very tasty and bright. I still have a large crock of it, months after cabbage season ended. All that was involved was slicing and salting and pressing into a crock or jar and then waiting!
We have a large organic garden that I slave over (as a labor of love) all summer long so I'm really looking forward to not letting so much food go to waste this year. It will be easier this year since I'm not hugely pregnant (2 summers ago) and don't have a infant (last summer) -- toddlers are easier in the garden, right?
Keep the recipes coming!