Happy pi day! I still have a quart of apple pie filling hanging out, so today seemed like the perfect day to make use of it. I added some cornstarch, more sugar (I don’t have ice cream and the last batch wasn’t particularly sweet), and a bit of lemon and ginger (for extra zest) to this batch, and baked at 400° for 50 minutes. The crust was store-bought, sorry! I am terrible at crusts. Maybe I’ll work on that this year.
Speaking of hanging out, I also have a few jars of jams and jellies from last year’s extravaganza. Some were even missing date stamps, so it’s nice to have the old blog to look back to as a reference.
What remains in 2022:
- Rhubarb jam. I made bunches, and I think we just got tired of it after awhile, so there are still 6 half-pint jars left, but we’ve been back at it again.
- Tomato jam. 2 pints left of a jam I really enjoyed, but I made it hoping to bring to dinner parties that never happened and the jars are too big for me to open and finish before they go bad.
- Pear jam. A half-pint and a 4oz jar. It’s so good, I’ve been afraid to finish it. Now I need to.
- Yellow plum jam. 2 4oz jars left. Same problem as above.
- Marigold jelly. 3 4oz jars. I made this hoping to put it on oatmeal, but I ended up never eating any oatmeal (or pancakes!) all winter. Now it’s finally warming up, and I’m tempted to just eat it like jello.
- Pickled cherries. 1 pint jar left. We were slow to use up all the cherries because they were so good and made everything, even simple sparkling water, fancy. They will be eaten soon.
How do I want to proceed with canning and preserving in 2022? Well, I’ll probably continue with putting up my shares, but I might go with a different CSA this year. I’ll probably also avoid putting myself on such a strict schedule. It rarely went as planned. Plus I promised some non-food posts, and I will try to put myself to that.
So, can more, post less, post different.
Rhubarb Season 