I'm not a major food preserver. I don't spend full weekends preserving tomatoes or putting up the summer's harvest. But I do a little bit, when it's fun. We split a CSA share with friends this year- so manageable! I don't know how we ever made it through an entire full share before, and we eat a lot of veggies. Even with the split share, we had some extra produce laying around just waiting to be shoved in jars and preserved.
And that's what I did. We decided years ago that while unconventional, tomato jam is an absolute staple for us and thus a priority for canning. I slather it on breakfast sandwiches, lay it out with cheese boards and top our beet and brown rice burgers with it. It's so so good. Lifechanging. A little sweet, a little spicy. Get into it. Grab a bunch of cherry tomatoes, cut them in half and cook them up. One of our friends gave us a ton of grape tomatoes from his garden and they produced the absolute best batch of jam.
I also made a few jars of tomato sauce, splitting a 25 lb box of seconds from Denison Farm with Lesley and Joe, who are our CSA buddies. We spent a few hours chopping up and cooking tomatoes one night after work, and each came away with a few quarts. Splendid!
Of course, I made pickles. I'm not an enthusiast yet, but I sure do like sneaking them in sandwiches. I prefer a crispy pickle, obviously, so I stuck with fridge pickles that didn't have to withstand a 10 minute dip in the hot water bath to become shelf-stable. I gave lacto-fermentation a try too, but wasn't supremely successful. I generally stick with a recipe from Marisa's Food in Jars for Garlic Dill Pickles.
And then! More cucumbers! There are only so many Hendrick's cucumber martinis you can make, so I canned up a few jars of sweet relish. I doubted my judgment on this one, because I've never purchased a jar of relish before in my life. It's never crossed my mind. As it turns out, relish is great! Spread some on sandwiches, (veggie) sausage, crackers. Phew! I used a recipe from the book Canning & Preserving with Ashley English: All You Need to Know to Make Jams, Jellies, Pickles, Chutneys & More. (Pictured above, a jar of pickled accouterments served with Al's martini a few weekends ago in Boston. I cringe at the thought, but consider this a reminder that you can put weird pickled things in your drinks.)
Finally, I canned up a jar of marinated roasted peppers for the fun of it. I have no idea how they will be when we open the jar. They look mushy in there, don't they? I'll report back. I used Marisa's recipe from her new book Preserving by the Pint: Quick Seasonal Canning for Small Spaces.
By the by, both of those books are on sale on Amazon for an insane $9 in case you are interested in scoring a killer deal! (Here & here.) Next up, I'm making some peach jam variations using (gasp!) out-of-season peaches I scored for a killer deal at Trader Joe's. Judge away. I will be coating my face with peach puree to spite you.