It looks like my first attempts at canning have been successful. So far I've canned 7 half pints of strawberry preserves and 6 half pints of pepper jelly. The pepper jelly has apricot, red onion, jalapenos and anaheim peppers and is so pretty. In the future, I need to carefully write down the exact amount of ingredients I need though. Instead of 3/4 of a pound of jalapenos, I ended up buying 3 pounds. Oops. We're not much on salsa (I know, and I live in Texas, right?) but I guess I'm going to end up making some anyway. And canning it. For presents. For everyone. (I can leave jars of salsa on the front steps of neighbors I don't know, can't I?)
Next up: cardamom plum jam, nectarine jam and spiced apple butter from Canning For A New Generation by Lisana Krissoff
