Confession: I have barely canned anything yet this summer.
I know. Weird.
But I got really carried away with the canning last year – mostly jams and pickles of all sorts ~ to the point where we're still well stocked, so this has been a freezer filling year so far with ramps, berries, zucchini, beans, peas, beets, greens, garlic scapes, and more getting bagged or jarred up for winter meals.
And lots of dried herbs and greens for teas and adding to soups as well.
But I'm not sure I can hold off on canning much longer. There's still so much I want to put by.
I love canning. There is nothing quite so satisfying as gazing at shelf after shelf of canned goods lining the pantry walls. Nothing I tell you.
Over the years I've shared a few treasured canning recipes with you and they're getting a bit buried in six years of archives so I decided a recipe round-up was in order.
All of these are gluten-free, refined sugar-free, grain-free, GAPS-legal, and if you ignore the canning process they're Paleo to boot. (Is canning Paleo legal? I have no clue.)
If you're looking for a book on the subject of canning, I can't say enough about this gem.
My copy is dirty, tattered, and torn after just three seasons on my bookshelf. My favorite bread-and-butter pickles are from this book along with my basic tomato sauce, crushed tomatoes, roasted red peppers, dilly beans, and so much more. It's a great book. Buy it. (No, this is not an affiliate link. Just passion for a book I love.)
As for my very own recipes, have at 'em! All the links are below.
Happy canning, friends.
We eat this on something every day. Eggs. Tacos. Burgers. Sweet potato fries. Anything. On rare occasion I give a jar to a friend. But not often. If I could only make one preserve every year this would be it.
These are my go-to standard pickle. We love them still. Sage's favorite part is the clove of pickled garlic at the bottom of every jar.
We made gads of this every year. It's wonderful on homemade crackers or waffles, and we even enjoy a dollop of it over homemade yogurt.
I'd be hard-pressed to pick a favorite from these three. All are outstanding.
We've been rationing these precious preserves like pirate gold since last summer. Somehow all that pitting made us appreciate every jar that much more. So, so good.
In winter homemade applesauce is a mainstay for winter fruit. I can't imagine a season without shelf after shelf of homemade applesauce in the pantry.
Do you have a favorite canning recipe? Feel free to share it in the comments!