I was quite pleased with this year’s preserves. I tried many new things, including canning and lacto-fermenting. I really enjoyed the fermenting process, and the pickles I made were delicious! I’m definitely learning a lot through this food journey, and I am excited for next year.
1. Frozen Parsley:
2. Canned Salsa: (via simple recipes).
3. Canned Spaghetti sauce:
4. Canned Blackberry jam:
5. Fermented carrots: (via the nourishing gourmet). *note: I didn’t use whey.
6. Fermented Dill pickles: