2010’s work here -> https://squishyfishy.wordpress.com/2010/11/09/canning-season-summary/
Not mentioned in that summary? Around 3 quarter-pints of dulce de leche at some point, and 5 half-pints of applesauce, which I hoarded mercilessly all winter, and ended up mostly devouring in August. SO GOOD. I could do without the spiced apples this year (I really don’t make that many apple pies or turnovers or whatever) but the applesauce? Lords, give me more of THAT. Anyway, onto 2011’s jar-harvest:
2 pints bread and butter pickles
1 pint pickled snap peas
About 1.5 pints sauerkraut
1.5 pints of cold pickled roasted red peppers
1 and a quarter pints strawberry-lemongrass jam
2 and a quarter pints lemon curd
1 pint balsamic cherry preserves
A little under 2 pints blueberry-ginger jam
2 and a half pints of tomato sauce
3 pints of apple sauce (yay!)
For the freezer
1 and a quarter pints garlic scape pesto (and another half-pint of rosemary-scape pesto)
About half a pound of frozen green beans
About three quarters of a pound of frozen scapes
One pound frozen roasted red peppers
So all in all, I think I had better variety this year, if less volume of each item. Definite keepers for next year’s canning? Jam of some sort (I like it all!), lemon curd, probably before next spring hits, applesauce, bread and butter pickles, and tomato sauce. Things I would have liked to try but didn’t get a chance? Corn salsa and homemade ketchup. I did, however make my own celery salt (delicious!), so I guess that counts for something?
Also of note for this season: how did I like those reuseable Tattler canning lids? They are harder to use than the metal snap lids. My theory is that the plastic has less “give” than the thinner metal lids, so you need to be more careful about headspace when filling the jars. Then again, maybe not. I ran out of smaller jars while making the blueberry-ginger jam, so I poured the the last half-pint or so into a pint jar, processed it for fun, fully expecting it to fail (I mean really, 3 inches of headspace?!), and… it took. So who knows? I will say that for that time, I threw the plastic lids into the pan to warm along with the rubber rings (which previously I hadn’t), so that might have helped. The instructions state to allow the rubber rings to cool a little prior to putting them on the jars for a better fit, so I might try that in my next attempt. Personally, I still think these lids just require more generous headspace. So where a recipe asks for 1/2 inch, I might leave 3/4 or 1 inch.
I tend to be a little, uh, laissez-faire with my canning operations (…no one’s surprised right?) so this led to way more than my usual ratio of failed seals. For the most part, this just mean a bonus jar in the fridge, but it would be a lot more annoying if I were canning “seriously” (whatever that means). Of course, if I were taking my puttin’ up that seriously, I would probably be a little more meticulous with my procedures, so…
In short, if you follow canning procedure to the letter (or slightly on the generous side) — as you should, if you’re not sloppy like me and are actually conscientious about food safety — you’ll probably have no issues whatsoever with the lids. I have no problems to report on the jars that did seal, and the white lids sure brighten up the pantry when I sneak a peek in there.
How was your harvest, after this gloriously warm summer, and crispy, frosty fall?