I’ve spent many late nights in the kitchen canning tomato sauce, blueberry, plum, and fig jams, along with apple butter. I also oven-dried tomatoes and froze bags of roasted pumpkin puree and froze sofrito cubes.
As it turns out, putting food up is much easier than I had thought.
After sealing my first batch of marinara sauce and hearing the telltale pop, I couldn’t understand why I hadn’t tried canning before. It’s ridiculously easy. Even more so when you have another set of hands (thanks, Mom).
Sure peeling, blanching, and pureeing are involved, but pair it with a glass of wine and late night jazz, and well, it was more pleasure than work.
Plus, I knew exactly where my food was coming from and what was in it.
The September 2010 Daring Cooks’ challenge was hosted by John of Eat4Fun. John chose to challenge The Daring Cooks to learn about food preservation, mainly in the form of canning and freezing. He challenged everyone to make a recipe and preserve it. John’s source for food preservation information was from The National Center for Home Food Preservation.
I made Honey Apple Butter with 1/2 cup of honey, McIntosh apples, cinnamon sticks, allspice, and cloves. Visit John’s site, Eat4Fun, for the recipes and incredibly detailed instructions of food preservation.
What have you preserved this summer?