Red Cedar
More apocalypse, less angst
Oh, the excitement of food!
“The pleasure of serving the fruits of home canned food is comparable only to a clear conscience or a very becoming hat!” Joy of Cooking
I love this quote, and even though I used it in a canning post last year, I can’t help myself, there is something so satisfying about racking up a large amount of food to put by and serving it all winter long. A clear conscience? I’m not sure, but it does bring great peace of mind.
The above photo does not really do our canning weekend justice, but I was on my way out this morning when I took it with my cel phone – a testament to two full days of work between B. and myself as we laboured through the boxes we picked up on our way through Keremeos on Friday.
This weekend we managed to put up a total of : 120 pounds of tomatoes, 10 pounds of cherries, 20 pounds of peaches, 15 pounds of cucumbers, 20 pounds of beets and assorted onions and peppers in the mix. From that we made:
- canned tomatoes
- tomato sauce
- bbq sauce
- tomato salsa
- peach salsa
- canned peaches
- cherry marmalade
- cherry-walnut jam
- cherry vinegar
- dill pickles
- bread-and-butter pickles, and
- pickled beets
This, in addition to the rhubarb and raspberries and the strawberry-frangelico syrup I put up earlier this summer. I’ve also got lots of squashin I’m considering turning into relish or pickles.
We are anticipating a couple more canning days this fall with the intention of doing apple sauce, apple chutney, and mincemeat (I’m also thinking canned pears) – but so far we’re feeling pretty good about this output! When we were picking stuff up to bring homeward on Friday, I wasn’t anticipating we’d get it all done before the weekend was over. But here we are! Ready for writing the date on each jar and putting on our new shelves in the basement for just this purpose.
More on canning in the upcoming days, but just wanted to share that we are back and with goodies too!
Red Cedar 
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