[PaPa]

I searched the forums and didn't see anything related to this topic so if Mods or Admins know of a previous thread about this topic my apologies for starting a new one.

The last couple years I have started canning and dehydrating foods for winter months. So far this year I have made blueberry spice jam, orange marmalade, cherry jam, apple butter, citrus pear butter, strawberry jam, tomato salsa, marinara sauce, tomato juice, crispy cucumber pickles with onion and peppers, watermelon rind pickles, applesauce, pears, peaches, cantaloupe jam, pickled beets, and pickled hot peppers. I have also dried some beef jerky strips and some sun-dried tomatoes.

I figured this thread could be used as a way for those who can/preserve to share recipes, tips, and discussion about storing for winter months. I am more than willing to share my recipes too with those who are interested. The salsa recipe I researched many different salsa recipes and made my own. Of course with canning you need to be careful tinkering with amounts because of the acidity level and the fact the jars need to seal. However, I have used both water bath and pressure canning throughout the process depending upon what is being made.

So does anyone else find enjoyment in this sort of thing?

There is nothing like having pesticide-free foods that have been made at home when the season is over for getting the fresh produce.