I’m finally getting around to sharing my canning adventures! My past two weekends have been spent in the kitchen prepping, cooking, and attempting to make some preservatives for the winter. I ordered 10lbs of pickling cucumbers, dill, garlic, and 40lbs of canning tomatoes from my local organic box. The first weekend I did up my pickles. It was really pretty easy! I followed some online instructions and it literally only took about 30 mins for all my pickles (five 1L jars). I found a ton of different ways to make dill pickles from fermenting them first to super easy fridge pickles but I settled on a canning recipe. Maybe I’ll try a different method next year, depending on how these turn out.. The recipe/instructions I followed is here. Making pickles is definitely something I want to do every year, hopefully with my own home-grown cucumbers next year! I can’t wait to taste them. Seeing them sitting on the counter everyday yet having to wait a whole month to eat them is probably the worst part of doing it at home.
Next up was homemade tomato sauce. My friend is Italian and every year at the end of the summer her mom, and pretty much entire neighborhood, spend days upon days making enough tomato sauce to last for the entire year. We got the recipe from her mom and set to work. This was much more labour intensive than the pickles.. We set up stations in her kitchen for each step. The first station was for rinsing the tomatoes and prepping them for blanching then the blanching station (a pot of boiling water and a pot of ice water). Next was the peeling station where the skins were removed from all the tomatoes. After that came the blending station and finally the cooking station. It took us 5 hours the first night to finish cooking most of the tomato sauce and get about half of the sauce into jars and those jars processed. After about a half day total of work we finished with 12 500ml jars each. Not too bad for our first time! I tested out an unsealed jar that night on spaghetti and it was delicious. I can’t wait to try it out for pizza too!
Next on my list for home made food is salsa and vegan cheese. So far I’ve got some sprouted grains fermenting as a starter liquid for my cheese. Hopefully that will be ready to use either today or tomorrow. It’s such a satisfying feeling making everything from scratch. A lot of work but so worth it!