Preserving- A change in thinking.

[Durgan]

I'm in Regina now. But I started out in the Maritimes. Love your take on food preserving though. We've gone the route of having a cold room full of food we wouldn't normally eat. One problem is we could use a jar or two of something (say pickled beets), but a full recipe is anywhere from 6 - 10 jars of something! Depending what it is. That is frustrating.

I simply enjoy the juices, and always have one or two jars going at one time. I even mix the juices in the drinking glass sometimes. New think!

[gottadance]

Yes, definitely not good to spend/waste time canning stuff you won't eat - better to give it away. I made tons of apple butter this fall with the purpose of giving a bunch of it away at Xmas - but I'm still surprised by how many jars I've already gone through! I do love my apple butter. I have a little bit of peach butter - just a jar or two. I had pickled a few jars of beets - I think I have one or two left. I LOVE pickled beets.

Have a bunch of peaches in a very light sugar sauce I canned. Made some apple salsa and peach salsa - that'll go quickly because I love salsa. I froze some apples in apple juice to use for apple strudel. I froze tons of grated apple in one cup portions because I make a couple of versions of apple bread a month (choc chip, walnut, plain). Froze some zucchini for zucchini bread.

I have a big pumpkin I'm going to cut up right after Thanksgiving - I'll roast and freeze some; boil and mash some for pumpkin bread/pie. Have lots of frozen leeks and onions for soups/casseroles.