This year has been my top producing year for canning and fermenting! I made two batches of strawberry rhubarb jam, three huge batches of garlic dill pickles, 35 jars of pickled jalapenos (possibly more), cinnamon and nutmeg spiced pear jam (from MN grown pears!), one batch of pickled beets and I even tried something new – Cowboy Candy! I’ll be canning some cranberry-apple jam this weekend as well. I also made spicy garlic pickled eggs!
Spicy pickled eggs! These are the perfect snack to have around!
Cinnamon and nutmeg spiced pear jam! This was A LOT of work since the pears are tiny and had to be peeled. I also had to cook it down for 3 hours!
Strawberry Rhubarb Jam, taking a dip in the hot tub to get all sealed up!
Pickled beets, which I have not made since my very first year canning 8 years ago (HARD TO BELIEVE), pickled jalapeno slices and pickles!
It’s so nice to have a little helper… so glad she likes to cook!
Cowboy Candy which is basically jalapenos in a sweet syrup.
I fermented garlicky carrots and garlicky rattlesnake pole beans from the garden, which of both were amazing. Every 3 weeks or so I make a large batch of kimchi – I’m totally obsessed and have been since childhood. I’m working on fermenting green tomatoes from the garden today.
Fermented garlicky rattle snake bean poles and carrots. All of the purple color came off of the beans as well as my cosmic carrots during fermentation, leaving the brine pinkish. And then more pickles… I love a good relish platter, especially when it’s all homemade!
We had to pick all of the green tomatoes and peppers due to the deep freeze we got the other day, so spicy fermented green tomatoes it is!
Tell me about your yield! What did you preserve this year and which method did you use? Which turned out to be your favorite?