The canning season is winding down here in Woodford, leaving behind a wonderful assortment of canned goods! Our pantry is a rainbow of beautifully preserved fruits, vegetables, jams and broths.
In follow-up to our annual What Are We Growing? page, below is a list of all the delicious goods we were able to put up. Many of the recipes are available on the blog as well, so you can enjoy them too!
2 pints dilly beans
2 quarts green beans
10 pints peach slices
4-pints whole strawberries
4 pints strawberry preserves
5 pints whole blueberries
4 pints blueberry jam
1 pint mint blueberry jam
6 pints spiced bourbon apple butter
4 quarts diced tomatoes
12 pints diced tomatoes
1 quart of jalapeño salsa
9 half pints of balsamic & black pepper beets (we will be giving most of these out as part of our Christmas gift to family)
3 pints of vegetable stock (and dozens of cubes of bouillon)
20 cubes of jalapeño purée
1 quart acorn bitters
65 shallots (20 to eat, saved 45 and planted them; we decided to make the investment and plant more than we keep)
30 bulbs of garlic
2 crates of carrots (257 carrots total)
1.5-lbs of diced carrots (frozen)
We also have been able to put a lot of venison and fish in the freezer this year, and made a bunch of our own jerky.
I love putting up our own goods, and sharing them with our family and friends. It’s such a great feeling to look at all the hard work we put in, all those gorgeous jars of goods set aside. While we do have the convenience of a modern grocery store, there’s something fun and inspiring about preserving our own food, setting aside summer’s best for cold winter days. The only thing left to do now is … well, to start preparing for next year’s garden!