May is Here…time to start planning my canning and preserving for the spring/summer and fall…

May –
Rhubarb sauce
Rhubarb fresh – chopped and frozen for pies or for making strawberry/rhubarb jam

June –
Strawberry Jam
Strawberry Rhubarb Jam

July –
Blueberry Jam
Apricot Jam
Raspberry Jam
Zucchini Relish

August/September –
Pasta Sauce
Salsa
Red Pepper Jelly
Ketchup and BBQ Sauce
Apple Pie Filling
Pear Apple Ginger Marmalade
Carmalized Onions
Peach and Mango Chutney
Peach Jam
Indian Chutney
Pickled Ginger
Relish
Pickled Green Grape or Cherry Tomatoes

I do small batch preserving – I will post the recipes as I go.
I also use dried apricots to make Jam and I can do that anytime because I use apricots for chicken and salmon recipes, as well as to serve with cheeses on a Charcuterie tray.

Written by Pam