What’d Ya Put Up Last Week?
In our second installment of eat local later, we ask, how are you already preparing for the leaner times? It is very possible to eat local year round, even around here, but to do it, requires at least some preservation like canning or freezing. Need some ideas on how to preserve your harvest? Check out the overview we published last year. It covers the basic methods, letting you find the one that works best for your conditions and needs.
This Local Family, we put got a deal on blackberries in Urbana, a gallon’s worth, and most of them went into the freezer shortly after we got home. Nothing easier than freezing berries. Just lay them on a tray for the fastest cooling possible, wait a day or so, and then pack in ziplocks (squeezing as much air out as possible).
What have you put up?
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so far, juneberry jam and pickled sour cherries.
I’ve been too much of a grasshopper these days, so I’ve been slow in putting up. I did make a large batch strawberry jam and froze a half flat strawberries. Last night, I made a batch of green tomato quick pickles, but they’ll be gone within the week. You remind me that I need to channel my inner ant.
I’ve canned 7-1/2 pints of strawberry marmalade & 4-1/2 pints of spiced brandied cherries. Thinking about pickling cucumbers, but this year’s bounty from CSA is not that large.
I have cherry, strawberry rhubarb, blueberry and blackraspberry plum peserves in the freezer. I have made pickled daikon, kimchee (almost gone and have cabbage for more), bread & Butter pickles, pickled chilis. I have made some applesauce with the new apples. Saturday I put up Kosher Dill Pickles.