Now that the holidays have come to a close, I am anxious to get back to some canning. Up until last winter I really didn’t know that there was canning beyond summer and fall. Last winter however I canned many things and am ready to start my list of canning projects for the next couple of months.
The first thing on my to do list are sweet potatoes. These were bought when I found them on sale for $.28 a pound at Thanksgiving. I don’t have as many as I’d like, as we’ve been eating them, but I am excited to give these a try. I want to use the canned sweet potato for pies as well as a side dish for pork or poultry. Seeing as the pumpkin I canned last fall turned out so well, I am confident that these will turn out also.
Next, I have raspberries and blackberries in the freezer from last fall and definitely want to make some things with these. Combining these with the cranberries I froze in November and December, I’m sure I can come up with some tasty syrups, sauces, and concentrates.
Mentioning cranberries, I made some plum-cranberry sauce last November to use on turkey burgers and it turned out perfect. I am definitely going to make more of this. I went to several grocery stores today to see if I could find a few more bags on clearance, but everything was gone. I hope I bought enough to keep me happy until next November.
Sweet potatoes, raspberries, blackberries and cranberries should keep me busy for January.
Once I clear out some space in the overflowing freezers by using some of the berries that are frozen, I’d like to do something with white potatoes. I found several recipes for canning potatoes that I want to try as well as methods for freezing and dehydrating.
White potatoes, as long as I can find a good deal on them, should keep me busy in February.
For March I plan on making more sauerkraut and canning cabbage in several other ways that I’ve wanted to try. Being that cabbage goes on sale for about $.14 a pound around St. Patrick’s Day, I will definitely be stocking up. Freezing, canning, and dehydrating are all on the agenda.
That’s it for the first quarter of 2015. I have lots of jars itching to be filled in the garage and pantry shelves in the basement emptying, making space for new concoctions.
I should keep track of how many jars we go through a week. Last week I counted only 6 jars on the counter that we’d emptied. During the holidays though there were a few weeks that we went through more than a dozen or more. At the end of the fall canning season October 2014 I had seven dozen jars of freshly canned food on the floor in the pantry because I didn’t have enough shelving. Now the floor is clean and the shelves have gaps in them.
Already I’m having to ration the pickles I canned last summer. With Grace going through a jar a week, we won’t make it till harvest time — thus why the pickle A-Frame is going to have a matching companion next year. 300+ pickles harvested for 2014 and going for 400 – 500 for 2015. Keep your fingers crossed.
Holiday Season 2014 is over and a brand new 2015 is just beginning, full of potential and possibilities, and for this I am — Simply Grateful.