Canning Season 2013

https://www.leadingvirtually.com/jonathan-guerrera/

https://www.pvgov.com/contact-us/ I realize that food can be preserved throughout the year, when it’s in season, but I feel like because of the way I can (I only can things I grow) and the things I like to can, I end up having a “canning season”. It usually runs from late Summer through early Fall. My canning season ends when I run out of things from the garden to can and when I put my canner away, so this year’s canning season has officially ended. Here is my 2013 Canning Season Re-cap!

Zolpidem Online Order  

https://catschef.com/munchkin-cat-hypoallergenic/ Order Soma Online What I canned in 2013 and where I got the recipe:

https://south-arch.com/archives/1305 Zolpidem For Sale Online Jalapeño Jelly: 7 pints from Ball Blue Book of Preserving. Jalapeños seem to grow well for me and this is a popular jelly when I serve it with some cream cheese and crackers. Plus, this recipe makes a decent amount of jelly, so this has become a tried and true recipe for me.

https://radioencuentro.org/contacto-y-publicidad/ Buy Tramadol Without Prescription Tomato Basil Jam: 5 pints This recipe was from Better Homes and Gardens Canning 2013. Best $9 I spent this year. The photos in it are amazing too and inspired the one I took above.

Order Ambien Overnight Sauerkraut- 2 pints from Canning and Preserving Your Own Harvest by Carla Emery and Lorene Edwards Forkner. We ate the rest fresh, it’s better that way. I had to can at least a couple pints for my “ultimate hot dog party” that I want to have. Our friend Julian makes sausage and Flower made pickled peppers this year. I figure topped with my sauerkraut, Julian’s sausage will be the ultimate hot dog. Did that sound dirty? If it did, oh well! Anyway, stay tuned for that.

https://catschef.com/contact/ Three Herb Marinara- 3 pints Also from the Better Homes and Gardens Canning Magazine. Seem like a lot of work for only 3 pints? Maybe, but it was my first time canning marinara and I wanted it chunky so I let it cook down a lot. I started with about 9 lbs. of tomatoes, which apparently isn’t a lot, when it comes to making sauce. I liked this recipe because it had brown sugar in it and I like the sweetness sugar adds to marinara.  I cannot wait to eat this. It tasted so good when I was making it. There’s really nothing like homemade tomato sauce.

The other jars in the photo are Dilly Beans from the Ball Blue Book of Preserving and https://prioleauadv.com/archives/635 Spicy Pickled Carrots from Put ’em Up! by Sherri Brooks Vinton. Those are from last year. I just added them to the photo to add more jars and color and because it looks cool.

Buy Tramadol Online Overnight Delivery I also froze several 1/2 pints of https://www.pvgov.com/contact-us/ Basil Pesto (also from Put ’em Up!) and some Buy Ultram Swiss Chard Ravioli (my recipe) http://mayagmedical.com/contactenos/ . I know what we’re eating with the marinara!

I guess I should call it my preserving season, but that doesn’t sound as good to me.

What did you guys preserve this year?