Last week we had planned on a 3-4 day kayaking trip with friends in Victoria which didn’t happen (for us) because I wasn’t up to kayaking in the steady rain that greeted us Monday morning. Instead, Brian and I got back on the ferry and headed inland to Manning Park which we used as a base for a road trip/fruit-buying expedition to Keremeos as well as some hiking and canoeing. Arriving home on Thursday, we’ve spent a part of each of the last few days canning our haul which has (finally) come to its end and is ready for storing against the winter ahead. We’ve processed 40 pounds of tomatoes, 30 pounds of peaches and ten pounds of cherries – not to mention a pound of strawberries, 3 pounds of self-picked blackberries and a bunch of rhubarb from the backyard into the following:
Which is somewhat insane given that I’ve still got fall apples to do (applesauce, apple chutney, apricot chutney)… we’re going to end up with a lot of food in the cupboards when its all done. I’m quite pleased about it really, Brian’s enthusiasm for learning to can (not to mention his willingness to do half the work) spurred me on to greater quantities and more diverse recipes than ever this year.
I’ll post a couple of recipes in the next few days, including my favourite apple chutney, for those of you so inclined to try. Canning really is very simple, and once you get the gear it’s a super cheap way to create yummy food for the whole year.