My under-the-stairs pantry. Almost full...
The first year I learned to can, I started out with pickles.
They were terrible.
The second year, I followed my mother-in-law's instructions and made V8 juice.
It was a hit.
Now, five years later, I've graduated to flipping through 70 year old cookbooks and online blogs to discover ideas to use in my own pantry.
This year's sure-to-be-a-hit recipe is the fruit canned in a vanilla, cinnamon, clove sugar syrup. I started with plums, and will be moving on to a half bushel of peaches.
I received my inspiration from Mostly Foodstuffs recipe for canned plums. To make the recipe my own, I did the following:
Simple Syrup -
2 cups sugar
4 cups water
2 tbsp vanilla
Bring to a boil.
Poke a few holes in each plum (gently now). In each pint jar, squish as many plums as you can fit, it's okay if they start to get a little mushed. Using the tip of your paring knife, add a pinch of powered cinnamon and cloves to each jar. Add 2 tablespoons of brandy to each jar. Pour the boiling syrup over the jars, wipe the rims, then cap and screw on your band.
Put in a canner of boiling water to cover the jars and process for 20 minutes. Any jar that doesn't seal in 24 hours goes into the fridge, use it within 2 weeks.
I'd love to hear YOUR summer real food stories. Jump onto the facebook page and share a picture or an anecdote!