And although we still have a little while to go before berries start showing up- it's really never too early to start planning for jam. Never ever. And even then? There are still a million other things that do so well in jars.
Canning Across America and Food in Jars are without a doubt my two favorite canning resources. I'm totally totally smitten with Baked Eggs in Half Pint Jars. I've been dreaming about them since Tuesday.
- Strawberry, Balsamic, and Black Pepper Jam from Melissa Made is really for real. I've never been a huge fan of strawberry jam (too many chunks!) but I'm all sorts of excited about this one.
- Sticking with the pepper theme- Salt and Pepper Cashew Butter from Edible Perspective sounds kind of perfect. I made my own almond butter a few months ago and really loved it. Cashews are kind of dreamy.
- Langdon Cook blogs about Christina's recipe for Pickled Fiddleheads, which is likely the recipe that I'll use for my own. Christina has lots of dishes with fiddleheads happening at Nettletown right now, so if you're curious and in Seattle- get your butt in there!
- I've been wanting to experiment with preserving lemons for a while now. Food in Jars has a short and sweet write up. Lemons and salt, loves. That's all.
I've been meeting so many people lately who are getting into canning. It's so inspiring and I love hearing about it. What are you excited about canning this spring and summer?