Books,  Cooking

Plotting for Preserving

This morning I took out my Ball Blue Book of Preserving and started my list of projects. Just like gardening enthusiasts grab the seed catalog to plot their crops, I’ve started plotting my summer preserving. It may be excessive or it may be a way to inch spring along a little further, but mostly it’s to ensure that I plant the right goodies or get what I need at the farmers market at its peak. The freshest food takes a bit of foresight.

Last year my preserving was exclusively freezer-based. (I canned 5 jars of hot pickled peppers in an experiment and promptly gave them away as a gift). This year I come armed with a brand new canning supplies received as Christmas gifts and the spirit to better prepare for another locavore winter. Here’s what I’m plotting to put up this year. See any holes? Have a favorite that everyone should can? Let me know and I’ll add it to the list (and to the garden!)

Strawberry Freezer Jam
Blueberry Conserve
Berry Berry Jam
Tomatoes packed in Water
Basil Garlic Tomato Sauce
Italian Spaghetti Sauce
Huckleberry Preserves
Salsa, Salsa, and MORE Salsa
Dill Pickles
Hot Peppers
Applesauce (with port wine of course!)
Whole Berry Cranberry Sauce
End of the Garden Pickles
Cranberry Wine Jelly


  • Jessie

    Please put lots of pictures and blogs about your canning experience on here! I would love to learn more about the whole experience 🙂 Little tips that you have learned along the way will also be helpful!

  • Kate Bee

    Your list looks great! Are you planning on canning your tomatoes whole? The thing I’ve noticed about my own is that they almost disintegrate (or maybe I grew a bad batch of romas last summer) – they just weren’t the same as whole tomatoes canned in juice. I had much better luck with canning diced tomatoes (recipe in the Ball book) as opposed to the whole ones.

    • Amy.Sippl

      Thanks for your comment. I’ve never tried to can tomatoes whole, mostly from hearing stories similar to your own. I’m planning to do a bit of experimenting this summer though and have been collecting canned tomato recipes all winter: whole, diced, stewed, italian-style, etc. Hopefully I’ll find “the one” or at least one that avoids the disintegration trouble–sounds icky! I’ll be sure to add your Ball book recommendation to that list!

  • sam

    As for your list I like using jalpeno jelly. Maybe you should try that or this website I thought it was cool and helpful oh and one last thing gram has a really good frozen corn recipe.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.