I have a backlog of vegetables in my refrigerator to process, can and freeze. There is a container of pureed sungold tomatoes, lemon juice, brown sugar and spices on the top shelf of the refrigerator, waiting to be simmered down into preserves. A bag full of cucumbers and a bunch of dill are tucked into the second shelf, destined for dill pickles. On the bottom shelf, I have a container of peach pit juice to be jellied. And the drawers hold multiple mesh bags of zucchini to be sauteed and frozen.
All this to say, I don’t have a new canning recipe for you today. I’ve been sick this week, and yesterday was the first day since Sunday evening that I’ve been able to get up from the couch without feeling like I might pass out. It didn’t seem like a good state in which to try to preserve food. What I did do this week was flip through my canning books and my favorite preserving sites, bookmarking recipes to make when I was well again.
So to that end, here’s what everyone else is making that I am inspired by, and my future canning plans: