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Winter Cooking and Canning

Thursday, February 6, 2025 0:01

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Dan and I think of winter as “soup season.” Our favorite cold weather lunch is soup and grilled cheese on pumpernickel rye.

The soups are always delicious and never the same from day to day. This is because all summer long I put our leftovers into peanut butter jars that I keep in the freezer. I add to them daily and fill the gaps with leftover vegetable water, gravy, etc. To make soup, I defrost a jar and add a pint of homemade bone broth. What’s left goes back into the fridge and is added to the next day. Always a winner.

Evening meals have been a lot of one-pot meals.

gnocchi and meatballs

The gnocchi is made from my goats milk ricotta. I made a gallon of it or so last summer and froze it. The sauce is is canned from garden tomatoes. Sprinkled with a little homemade mozzarella and served with a greenhouse salad, it’s a 75% homegrown meal.

Winter is also when I like to do some of my canning. I used to make and can pizza sauce in winter, but I’ve changed my recipe and no longer have to store tomatoes in the freezer. Now, it’s mostly fruit that I freeze for jams and jellies. My most recent batches were muscadine jelly, blueberry jam, and red raspberry jelly.

Making grape jelly from frozen muscadines

Making blueberry jam from frozen blueberries

Making raspberry jelly from frozen raspberries

The yield was 11 pints of jam and jellies. Even the raspberry jelly turned out dark, even though the berries are such a pretty red.

So, I’m staying warm and being productive too! How about you?

Winter Cooking and Canning © Feb 2025 by Leigh

at https://www.5acresandadream.com

Source: https://www.5acresandadream.com/2025/02/winter-cooking-and-canning.html

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