Fall Canning: A round-up of simple recipes

Today’s post is filled with simple fall canning projects, and is intended as a nudge toward the canning pot.

My hope is to inspire you to stock one or two of your favourite preserves in the pantry. I’m also sharing my own efforts to date and goals for the next month or so.

If you don’t have a game plan, the early fall months can easily pass you by with little or no canning accomplished, making for a scramble in late fall to put food up while it’s still bountiful – and affordable – in the markets.

As I always say, start small and pace yourself. It’s easy to take on too much, and canning really isn’t a project that should be rushed.

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Preserving with Kids

My home is bustling with excitement today because my parents just flew in from British Columbia for a two week stay.

Our morning table was a babble of voices as we got caught up over a breakfast of baked pears with granola and multiple cups of coffee. It’s wonderful to have the original homesteaders here on my little piece of land. We’re extending summer vacation a bit to visit with them and I won’t be online very much, but I had to tell you about a fun feature we did with popular website Kitchn.

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Cranberry Quince Conserve and a break

We’ve been under fickle skies for the past week.

In the time that it takes to stroll five minutes down my leaf-strewn lane, an afternoon of sunshine is overtaken by clouds. Painted in every colour of grey imaginable, they bring a dreamy rain that slides down the exposed tree trunks and slicks the leaves underfoot. Then, in a moment, rain changes to flurries of snow that never seem to land, only whirl around and around as if lost in the October winds.

The sensation of feeling adrift is a familiar one; being tossed around similarly to those golden-hued leaves abandoned to the tendencies of autumn gales. We have no normalcy these days, I confided to a friend one evening. While many things factor into this unsettling times, a certain upcoming surgery certainly plays a lead role.

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Autumn Pesto Blitz (Oregano-Hazelnut Pesto)

If there is one fall tradition I uphold above all, it is making and freezing pesto. Pumpkin spice lattes we can take or leave, but we simply cannot be without multiple batches of homemade pesto as we head into winter.

I keep an eye on the frost warnings, but generally I harvest my herbs during the last week of September. All the basil is set aside for pesto – and a good bunch of the parsley and oregano, too. We like variety in our pesto; it makes up for the fact that we are decidedly unvaried in our use of the sauce. Yep, you guessed it: pasta. I am the mother of three children, after all.

Pizza closely follows pasta as a vehicle for enjoying homemade pesto. There’s hardly a winter pizza we make that doesn’t take a spoonful of the sauce, like this Brussels Sprout, Walnut & Pesto Pizza. Ohh, la la.

Here’s how my autumn pesto blitz goes down, plus a recipe for a new favourite: Oregano Hazelnut Pesto.

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Our Beer Chronicles: Part 1

If you want to brew your own beer at home, and learn how to do it more or less “properly”, there are innumerable blogs, books, videos, podcasts and conferences that you can use to learn. This is my preferred route, as I like to know what I am doing, and why, and what will go wrong if I don’t do it.

I’ve learned, though, that for some things, it can also be good to just jump in and get some hands on experience – ideally with someone guiding you through the process.  And so that is what I have done with some of my co-workers who have brewed together in the past with reasonably good results.

Based on the “Mild Mannered Ale” we made together a few months ago, which was fantastic, I’d say the recipes and process we followed so far are pretty good, and so we had the itch to give it another go.  I’m reading up in bits an pieces along the way, and figured I’d share about my basic understanding of the process.

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