Cannings goods

IMG_6355-1Last summer, or rather last Fall season, I did some experience in canning stuffs around, from local farmers and markets.  I used the recipes found in my ever trust-able cooking book : Les Conserves by Jean Paré, a wonderful book I got back in 1997.  I have, up to date, most of her books by the way…

IMG_6321-1So today, I opened the marinated pumpkin jar (citrouille au vinaigre, page 95), the first jar seen on the left.  It was done back in October 2013.  Wonderful recipe, a bit strange in taste but very good.  IMG_1463-1Pumpkin of course done in vinegar and sugar, which basically is a marinade.  I could use it for making it into a jam now or just eating it as is.  I think I will eat it as is.  About 15 jars are waiting for me to eat them….

The second jar in the top picture is Cornichons à l’aneth, page 79, same book.  They are wonderful, stayed croquant all winter in their jar and are a wonderful condiment.  I think I have 1 jar left now.

IMG_2743-1The canned tomatoes, one jar left, is also a frank success, a bit of salt and a bit of sugar with hot water was all it took to can those wonderful tomatoes.  Page 141, from Jean Paré book.

The fourth jar, my homemade chutney, is still wonderful, two jars left (secret recipe).

The fifth jar, yellow beans (page 109), no more left.  I made soup with the last jar, last Sunday.

The six jars are Quebec Fruit ketchup, a private recipe, not too many left over of those.  Wonderful ketchup to eat as is or with any meat.

The seven jar, Page 32, pêches au syrup is wonderful also.

So basically, for my first experience in canning (52 jars), and after a storage in a cool place for six months, all of the jars are good to eat.  I did not loose one and they are all wonderful in taste, in texture and kept their amazing colors of freshness natural product from the earth.  This year, I am planting my first garden, after almost 12 years from my last one, and I will, with certitude, be canning a huge amount of jars!!


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