What are you putting up? (the thread about canning, jarring, jamming, preserving)

They there are thorny (they're).

My mom still makes blackberry jelly, salsa, pickles, and lots of other stuff. Her cupboard is a rainbow of little jars with yummy stuff in them.

WTF?!

Jam

We have an air-dried hopefully proscuitto-like ham hanging in the basement. It's been there a year and we are planning to unwrap it next week.

My family would buy several bushels of peaches every summer to freeze, but that was pretty much it. This year I'm doing grapes (juice, jam/jelly) and tomato paste (3rd year for this one), and when our pig is butchered in late October I'll render out the lard again. If the ham is successful, we'll cure 2 of them this year.

I also made pickled eggs this year, because we ended up with way too many. They turned out better than I expected.

And - sauerkraut! Which was too easy.

1. Chop up cabbage.
2. Mix with salt in big plastic bin.
3. Weight down and leave alone for awhile.
4. If not pink or black, eat.

Oh, I searched unsuccessfully, but didn't see that thread somehow. Sorry!

I can remember vast quantities of green tomato chutney being made in our kitchen in late summer. And marmalade too, I believe my stepdad makes it now, but with MaMade rather than fresh oranges. My great grandma used to make a wonderful piccalli. i should find the recipe aand make christmas presents! I have her pickle pan now, but have only made one batch of tomtato chutney, which was interesting, because rather than buying all the differents spices, I bought a mixed spice instead. Pretty yummy though.That was when I worked at Sainsbury's and could get extremely cheap food that couldn't be sold to the public for various reasons.