There’s nothing like a full pantry as the days get shorter and the weather gets a little cooler. Our pantry is very full right now, and boy does that feel good. We’ve featured some of the recipes in our blog over the past few weeks and months. We’re going to provide a “look back” to these blog posts, and also provide links to some of the other recipes we used to fill our pantry.
Following is a run-down, from left to right, of the canned items in our picture. Below the picture, we provide information and links to all the recipes we used.
- Tomatoes are on the far left.
- The second stack is Plum Jam on the top and Lemon Curd on the bottom.
- The third stack is Zucchini-Pepper Sweet Relish on the top and Maple-Apple Jam on the bottom.
- The fourth stack is Strawberry Jam on top, Lemon Curd in the middle, and Pickled Onions on the bottom.
- The fifth stack is Blueberry Syrup on the top and Peach Salsa on the bottom.
- The sixth stack is Salsa Verde on the top and Pears on the bottom.
- The second to last item on the right is Nectarine Jam.
- And the last item on the right is a jar of Dill Pickles.
We posted about canning tomatoes back in early September.
We made our Plum Jam with plums from our very own plum trees.
Lemon Curd is our most recent endeavor. We featured it in last week’s blog post.
Zucchini-Pepper Sweet Relish
We used our abundant zucchini crop, along with some bell peppers, to make some Zucchini-Pepper Sweet Relish. It’s perfect on grilled sausages and tuna sandwiches.
A few weeks ago we featured Apple-Maple Jam. It is oh-so-good!
Back in June, we made strawberry jam from our fresh-picked strawberries.
We ended up with an abundance of onions from a local farmer’s market, so we canned some pickled onions. They are so delicious on sandwiches, with cheese on crackers, in a green salad, or just snacking on them straight out of the jar!
In August we made blueberry syrup.
Nothing beats the spicy-sweet flavor of Peach Salsa. The recipe we used includes Granny Smith apples, and doesn’t have any jalapenos. It gets its mild spiciness from the red pepper flakes. If you want to spice it up a bit, you could add some jalapenos or other hot pepper.
We canned our pears using this recipe.
We made our Nectarine Jam using this recipe, which includes honey. We were fortunate enough to have honey from our own bee hives.
Last, but definitely not least, we canned Dill Pickles, with garlic and, of course, dill! Their crunchiness will be a delightful treat in the months to come.