Preserving Summer’s Bounty: Recipes and Tutorials to Keep You Busy Until Thanksgiving
Preserving season is in full swing! I’ve taken a brief break from it myself the past couple of weeks, after a busy bout of preserving in July. Now it’s time to jump back in with both feet, as I get set to tackle pears, peaches, tomatoes, pickles, herbs, apples and probably more.
Wanting to provide you with a very extensive resource for all your real food, summer preserving, I scoured the web so that you don’t have to. These recipes are made with whole foods, natural/wholesome sweeteners, and give you a wide variety of different ways to put up local and seasonal foods to feed your family throughout the rest of the year.
With that, I give you…
The Real Food Preserve-Till-You-Drop Resource Roundup:
Image by goodncrazy
Canning Basics for Preserving Summer Produce
Sweet Cherries for Winter Days
In the Pits: Canning Stone Fruits
How to Make Sweet Pickle Relish
Canning Tomato Juice and Tomato Sauce
How to Make and Can Applesauce
Image by vieuxbandit
Image by epSos.de
Freezing Raspberries and Strawberries
Blanching and Freezing Vegetables
Go Bananas Preserving (freezing bananas)
Preserving Produce by Freezing
Putting Up (Freezing) Green Beans for the Winter
Putting Up Corn for the Winter
Image by llsimon53
Jams, Jellies, Syrups and Butters
How to Make Homemade Jam in 30 Minutes (With No Special Equipment)
“Raw” Berry Freezer Jam (Honey Sweetened)
Fruit Butter (Recipe- Rhubarb Pear Butter)
Freezer Jam (Recipe- Nectarine-Raspberry Freezer Jam)
How to Make Your Own Blueberry Syrup
Raw Naturally Sweetened Berry Freezer Jam
Image by dnfisher
Lacto-Fermentation and Other Traditional Methods
Pickles- Dill and Bread & Butter
Lacto-Fermentation: An Easier, Healthier and More Sustainable Way to Preserve
Preserve the Bounty (blog carnival of traditional preservation methods- still happening!)- Week 2 (Fermentation), Week 3 (Vinegar Preservation)
Lacto-Fermented Dilly Carrot Sticks
Heavenly Homemaker’s Guide to Gardening and Preserving— A wonderful, affordable ebook ($7.95) to get you started, full of helpful photo tutorials.
Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation— I am LOVING this book this year!
Putting Food By — An excellent, basic guide to canning safety, times, headroom, acidity, etc. I reference this multiple times every year for all the important details that I forget, like how long I need to process a quart of peaches, or a pint of diced tomatoes
Putting It Up With Honey: A Natural Foods Canning and Preserving Cookbook— Perfect for those who prefer to use honey as a natural sweetener.
Oh these are great! Thanks so much for compiling all of them. I have wanted to get into canning and just got a book on it, but haven’t dove in yet. I’m hoping soon!
thank you fort this! my kitchen is overflowing with tomatoes, peaches, and banana peppers, and i needed to learn to do something TODAY. thanks for all these great resources:)
Thank you so much for this post! I have a pear tree in my backyard and will be needing to start preserving very soon. This will be my first year to do it. Your list of ways to preserve will be very helpful!
Thanks for sharing my links, Stephanie!
What a wonderful resource! Thank you so much for taking the time to gather this!
Um….SAVING this page as a favorite! WOW! Thank you for all these resources!!! The freezing ones are going to come in super handy!
ok, bookmarking this page! Thanks so much for doing all the hard work of putting up these links. It will be a wonderful resource!
Hello! This is AWESOME! You rock for compiling this; I’m definitely passing it around.
Thanks for all the mentions. Oh and PS, we’re doing another Preserving series in October.
Wow! This is an amazing resource. Thank you!
As usual you are AWESOME! Thank you so much for all you do!
This is such an AWESOME list. I’m teaching a class on food preserving in the Fall and I will definitely use this as a resource!!
What a great list! I’ve been working on my canning list for this summer and came across your website. I can’t wait to get canning this summer 🙂
Does anyone have a recipie for jalapeno jelly? My daughter loves it on cream cheese and crackers. The kind my mother in law uses has high frutose corn syrup. I’m ok with real sugar because this is served with a good protien.
Steff: I found this recipe recently – haven’t tried it yet, but looks great! http://lightlycrunchy.wordpress.com/2012/09/21/what-to-do-with-all-of-those-pretty-red-jalapenos-from-the-garden-hot-red-pepper-jelly/
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