I'm getting back on the canning wagon this weekend - ironically, it will be amazing out! Fortunately my friend and I are keeping it pretty simple:
Rhubarb-infused simple syrup for cocktails
Rhubarb-rosemary jam
Pickled rhubarb
I'd initially proposed also pickling asparagus, but it is going to be an AMAZING weekend and I think we'll be inclined to get out of the kitchen (and, perhaps, on to the cocktails).
I shall try to remember to take pictures - I have to say, using my phone's camera has me taking many more pictures. I'm not so diligent about tagging them, though I'm trying to get better.
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Are you water-bath canning? I've found that as long as I have enough pans I can manage two small batches of similar items (same water bath time) decently enough. But I can also see how that could be overwhelming for your first round.
ReplyDeleteI've canned before, but it's been a couple of years at least. My friend hasn't - but I think the jam makes such a small amount (3 half-pint jars) that it won't be necessary to do the full-on water bath. The pickles don't really require it either. I'm all about instant gratification this time around!
ReplyDeleteLater this summer I want to make pickled dilly beans, I have a recipe from a former patron's 90+-year-old mother. Those probably need the water bath treatment.