This year has been my top producing year for canning and fermenting! I made two batches of strawberry rhubarb jam, three huge batches of garlic dill pickles, 35 jars of pickled jalapenos (possibly more), cinnamon and nutmeg spiced pear jam (from MN grown pears!), one batch of pickled beets and I even tried something new – Cowboy Candy! I’ll be canning some cranberry-apple jam this weekend as well. I also made spicy garlic pickled eggs!
I fermented garlicky carrots and garlicky rattlesnake pole beans from the garden, which of both were amazing. Every 3 weeks or so I make a large batch of kimchi – I’m totally obsessed and have been since childhood. I’m working on fermenting green tomatoes from the garden today.
Tell me about your yield! What did you preserve this year and which method did you use? Which turned out to be your favorite?