I’d say that’s a wrap, but it probably isn’t. I am largely out of room, but I’m good at reorganizing to make “just a bit more space”.
I am also largely out of jars….but there are still a few….enough for a small batch of spicy cranberry chutney and a small batch of cranberry hot pepper jelly. Both are preserves that are delicious in the cold of winter and both appreciate a few months for the flavours to mellow and meld together before being opened for use with a cheese plate, or as a side dish to turkey or chicken….or pork too.
But the pantry is mostly full and I am happy with the put-up-jobs this year.
Today’s additions were:
- four little jars of roasted red peppers suspended in a liquid deliciousness of oil, two vinegars, garlic, lemon, and spices
- seven pints of bread and butter pickles, kicked up just a notch with the addition of a Thai chili pepper or two per jar
It’s not an insignificant amount of work to put preserves away every year, but the satisfaction and sense of accomplishment I get from doing it can’t be measured. The tastes are fresher, I know exactly what is in each jar, and there is definitely a significant cost savings.
There really aren’t a whole lot of items in the canned food aisle that one can’t make and preserve safely oneself.
And did I mention the sense of accomplishment?
🙂
What’s in there?
To be fair, much of the non fruit/vegetable items are done throughout the year and some of the jams are from last year, or are just one or two jars left from two years ago. I can year-round 🙂
Bottom, left to right:
- Chicken stock
- tomato passata
- corn stock
- turkey stock
first shelf up:
- diced tomatoes
- tomato vegetable pasta sauce
- bread and butter pickles
- spiced green beans
- cherries
second shelf up:
- Peach bbq sauce
- chipotle apple bbq sauce
- basic bbq sauce
- taco simmering sauce
- piquant tomato sauce
- pizza sauce
- butter chicken sauce
- tikka masala sauce
third shelf up:
- corn
- mango salsa
- chipotle tomato salsa
- butternut squash
- roasted tomato soup
- Chicken and white bean chili
- Chipotle beef chili
- no bean chili
fourth shelf up:
- blueberry applesauce
- green tea lemonade concentrate
- mango puree
- apricot puree
- pineapple chunks
- balsamic ketchup
- Blueberry chipotle sauce
- cherry chutney
- blueberry chutney
- roasted red peppers
Fifth shelf up:
- honey mustard
- apricot rosemary jam
- Raspberry chipotle sauce
- four berry jam (raspberry, strawberry, blueberry, cranberry)
- blackberry jam
- raspberry jam
- plum honey jam
- blueberry maple jam
- coronation grape jam
- raspberry chocolate jam
- red currant jelly
- crabapple jelly
Sixth shelf up:
- canned beet slices
- pulled pork in sauce
- pork in spicy sauce
- split pea soup
- black beans
- navy beans
- chili beans
- kidney beans
- boston baked beans with smoky bacon
top shelf:
- strawberry mango jam
- apricot jam
- strawberry tarragon jam
- raspberry habanero jam
- mango sriracha jam
- pineapple pepeer jelly
- peach pepper sriracha jam
Not shown – on a separate shelf
- garbanzo beans (chickpeas)
- cannellini beans
- romano beans
- blueberry syrup
5 comments
As a young teen I worked for Woodward’s on the Food Floor in PG and we would have been happy to stock our shelves with your preserves. Looks so good!
I loved Woodward’s Food Floor in PG. While Mom was shopping I’d always be drooling over the pastries behind the country in the bakery …. and Mom usually let me have a bear claw…. such a tasty memory.
I also loved the bookstore across from the Food Floor. ❤️