Canning. It can be an intimidating prospect. Equipment. Recipes. Rules. To someone that has never tried, it can be too much to think about.
But canning doesn’t need to be scary. If proper sanitation guidelines are followed, there is really nothing to be scared of when canning. There are lots of resources available for both new and seasoned canners from books to websites and of course, blogs.
Tigress, a fellow blogger and canner has not one, but two blogs devoted to canning and preserving. She’s also challenged other bloggers and would-be canners to join her in preserving foods in jars. Her Can Jam challenge was an inspiration to canners all over the blogosphere, myself included.
Here are the categories from the 2010 (inaugural) Can Jam Challenge with links to my recipes:
January: citrus ~ Lemon Marmalade
February: carrot ~ Pickled Carrots
March: allium ~ Jerked Onion
April: herbs ~ Blueberry Lavender Jam
May: rhubarb & asparagus ~ Pickled Asparagus
June: berries ~ Herbed Strawberry Balsamic Jam
July: cucurbits ~ Old-Fashioned Dill Pickles
August: tomato ~ Tomatoes Three Ways
September: stone fruit ~ Spiced Peach Jam
October: chile pepper ~ Festive Chile Pepper Cranberry Sauce
November: pomes ~ Chai Spiced Apple Rings
December: dried fruit ~ Pear/Dried Apple Chutney