Home made and home canned apple sauce!
When last I posted it was regarding an appearance on a local show to discuss canning and preserving. Two weeks before the end of the year. Comments on the show’s facebook page had suggested there was some skepticism on this being an appropriate time of the year to discuss these topics and I responded that you could can all year. I gave some suggestions on the show (you can listen here if you missed them) but I am going to go one better with this post. I came across a Winter Seasonal Produce guide put out by a site called Taste of Home. I am going to use this post to link to at least one preservation recipe for every state that does not have a dormant growing season at this time of year. Please feel free to add more ideas in the comments! If you see the same item listed more than once, click through because each link will be a different recipe. Not all the recipes will be for canning because while that may be the most familiar form of food preservation it is not the only form. There will also be some fermentation and other techniques strewn through.
I have tried to use a variety of web sites and I believe I have managed to link at least once to the ones I turn to most often. If you would like more resources, check my books or blogs pages. (Check back as I will be updating them over the next week too.) If you want to spend some time pouring through web pages, look at the recipe collection curated by Punk Domestics or the monthly Can Jam posts from 2010 compiled by Tigress at Tigress in a Jam and Tigress in a Pickle. (On both sites you will find links to the monthly round-ups on the main page in between the recipe and archive links.)
What if your state has a dormant growing season at this time of year? It is possible that you might have access to a year round farmers market. There are so many guides out there so google may be your best bet to finding one. And what if you do not but still want to try to buy as direct as possible? Try Local Harvest. They were the way I found the citrus grove in Florida I order from every winter. And if none of these food acquisition options work for you maybe this list will provide, at least, a starting point for preservation planning for the growing season where you live. I think I may have a brand new list of recipes to try myself.
“BWC” after a recipe indicates it is for canning in a boiling water bath canner. “PC” indicates the recipe is for pressure canning. Please note- a pressure canner is not the same as a pressure cooker. There are also devices sold as “pressure cooker/ canners.” These are not the same either. If you are in doubt, visit the National Center for Home Food Preservation. If you are still in doubt, you should probably skip pressure canning. “O” indicates a different method is used, such as fermentation
I will start my canning season off tomorrow with kumquats, cranberries and pearl onions. I started a small batch (~1 pound of cabbage) of sauerkraut fermenting today. Check back later in the week to see which recipes I used!
Ready? Here we go:
Alabama – Rutabaga (BWC)
Alaska – Dormant. However, and maybe someone from Alaska can help me out here, while Alaskan produce may be dormant in the winter there is still game for hunting I believe. Alaskans are a resourceful bunch and I know they still have community canneries around (one of the delicacies my family looks forward to receiving from our relatives in Alaska at this time of year is canned Salmon, which I believe gets canned in the summer, and is produced in metal cans, not jars, from the town cannery) so maybe we will get some good info in the comments. In the mean time, check out the information on Preserving Alaska’s Bounty from the University of Alaska, Fairbanks.
Arizona – Pecans (BWC or PC)
Arkansas – Dormant
California – If you can put up with the threat of earthquakes, there is no doubt that California is the place to be in the winter for fresh produce. There are so many items to choose from so I will do more than one recipe for California.
Bell Pepper, Celery, Carrots, Carrots and Cauliflower (O- refrigerator); Horseradish (O, refrigerator); Persimmon (BWC); Lemon and Pink Grapefruit Marmalade (BWC)
Colorado – Dormant
Connecticut – Pears (BWC)
Delaware – Mushrooms (BWC)
Florida – not quite as plentiful as California, but still plenty of options. I started canning when I lived in Miami and always looked forward to u-pick tomatoes on Knaus Berry Farm, followed by one of their amazing strawberry shakes. Again, there is so much, and it is different enough from California, I will do multiple recipes.
Georgia – Beets (BWC)
Hawaii – Does anyone in Hawaii want me to move in and do some preserving?
Strawberries and Limes (BWC); Strawberries again (BWC); Get everything you can from those Strawberries! (O- shrub); Oranges (O- liquer)
Idaho – Potato (PC)
Illinois – Dormant
Indiana – Dormant
Iowa – Kohlrabi (O- Miso)
Kansas – Dormant
Kentucky – Dormant
Louisiana – I am starting to regret not being more acclimated to warm climates! Again, multiple recipes for you lucky people.
Kumquat (BWC); Okra (BWC); Satsumas- but are they the plums (BWC) or citrus (BWC)?; Snap Peas (O- refrigerator)
Maine – Cranberries (BWC)
Maryland – Sweet Potato (PC)
Massachusetts — Dormant
Michigan — Dormant
Minnesota — Dormant
Mississippi – Turnip (O- Fermentation)
Missouri – Pumpkin (BWC)
Montana — Dormant
Nebraska — Dormant
Nevada – Apples (BWC)
New Hampshire — Dormant
New Jersey — Dormant. This actually surprised me because I am from NJ and I know how much produce the little state everyone thinks of as stinky churns out on a regular basis.
New Mexico – Radishes (BWC)
New York – Carrots (BWC)
North Carolina – Peanuts (PC)
North Dakota – Cabbage (O- Fermentation)
Ohio – Cauliflower (BWC)
Oklahoma – Brussels Sprouts (BWC)
Oregon – Hazelnuts (O- spread) Admittedly, the listed shelf life is a bit shorter on this product than the others, but if you have access to fresh hazelnuts how can you not make it? And you can always can some hazelnuts (see pecans above) and make more later!
Pennsylvania – Turnip (O- Fermentation)
Rhode Island – Ginger (O- refrigerator pickle) Please note- even thought the ginger is pickled in vinegar in this recipe, rice wine vinegar is not of suitable strength for creating shelf stable canned pickles.
South Carolina – Apples
South Dakota — Dormant
Tennessee — Dormant
Utah — Dormant
Vermont — Dormant
Virginia – Spinach (O- freezing)
Washington – Garlic (BWC)
West Virginia – Swiss Chard (O- refrigerator pickle)
Wisconsin — Dormant
Wyoming – Kale (O- dehydration)