My paternal grandmother canned, and my husband and I visited a few summers after we were married and canned with her. That was over 20 years ago, and we haven’t done any canning since. Until two days ago.
May 13 was our twenty-sixth wedding anniversary in addition to being Mother’s Day. Our long standing tradition is to celebrate holidays that involve going out to dinner either well before or well after the actual day to avoid crowds. Since we knew every restaurant on the planet would be mobbed all weekend, we found other things to do.
The highlight of our weekend was canning together. The Chief of Implementation and I collaborated on a batch of Onion Maple Conserve. We’re fond of sweet & savory together and this new recipe turned out extremely well. We’ve already opened the second jar so another batch or two may happen. We cooked 2-1/2 pounds of onions down to six 4 oz jars of maple and onion goodness.
The recipe is from a Better Homes and Gardens special interest publication and I’m hoping that’s a safe source for recipes.
I also made two herb vinegars–rice vinegar with chive flowers and apple cider vinegar with tarragon. They’re stored at the front of the peanut butter and snack cabinet for 4-6 weeks of aging in a warm dark spot where I’ll remember to turn them every day or so. After that, I’ll filter them thoroughly and bottle them attractively. I’ll watch the chive flower rice vinegar very carefully because it’s 4.3% acidity instead of the needed 5% for safe food. I figured that out AFTER I’d put every available chive flower from the garden into it. (Oops!)
We’re off to a small but happy start preserving our harvests. Hope everyone is starting to enjoy garden bounty.