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!   What I canned in 2013 and where I got the recipe:   Jalapeño Jelly: 7 pints from Ball Blue…