Thursday, August 12, 2010

Preserving. What are you waiting for?


If you've been wondering where I've been lately, the answer is easy: either at the market, staggering under laden produce bags and trying to corral two little monkeys, or in my kitchen, up to my armpits in fresh produce.

This month there's been pounds and pounds of fruit and vegetables coming through the front door, languishing briefly on the counter top, and passing through various preserving methods before making their way to their final resting place, i.e, the pantry or the freezer.

If you don't believe me, here's proof aplenty:


Sweet Summertime Blueberry Syrup

How to Freeze Sweet Corn

Garlic-Dill Pickles (This one is still on the 'to-do' list)

Freezing Broccoli 101

Canning Cherries (happening today)

How to Preserve Summer's Herbs

Strawberry-Rhubarb Jam (I added orange zest this time. Yowzas!)


My canning and preserving streak has even roused the interest of a certain local TV station...and they're coming over to crash the party next week. Double Yowzas.

Now if you'll excuse me, please, I've got a brand new cherry pitter to inaugurate.

Are you preserving anything this August? What are you waiting for?!

6 comments:

Jennifer Jo said...

Four bushels of apples to sauce on Saturday. I will die.

Ingrid said...

Very nice! Can't wait to see ya doing your thing. :)
~ingrid

Jennifurla said...

Great blog, I look forward to reading more

Melissa said...

Busy little bee! I did a bit of preserving earlier this summer. Fig Jam and Spiced Plum Preserves. The plum was a personal best for me.

Pullga said...

raspberries jam, strawberries jam, plum and aplle-quince are on to-do list.

Michel said...

I was at the Jean-Talon market a couple weeks ago, asking about pickling cukes. I was told that they won't be in season until September.
However, I've been making quick preserves this summer, yellow beans, onions (those beautiful, just-picked red onions that you see at the market), etc. Great sides to have with a meal, and often ready within just a couple hours.

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