Leena Cooks n Cans: Seasonal Guide to Canning!

January 24th, 2011

I was canning BEFORE it was cool. Does that make me cool now? Or just well-fed?

This whole week is the 4th birthday of Leena Eats This Blog! I have been sharing my food thoughts with y’all for 4 entire years,two countries and three major cities. Hot damn–that calls for some celebrating!

To kick off Leena Eats This Birthday Week, I thought it might be fun to review over all the tastiness of the past four years, starting with a true passion of mine, home canning. I started canning in 2005, only a year before I started this blog, and to date have published 17 recipes on this blog and participated in one, year long can jam (read more about that here).

So here is my 4 year birthday gift to you–my seasonal guide to canning, including all of my recipes, and a few from fellow bloggers that I find drool worthy. If you’d like to can all year round, or just would like to preserve your favorite season’s fruit, this guide’s for you. Enjoy!

Check out the guide after the jump.

Citrus is a great fruit to can in winter--like this blood orange port marmalade.

Winter (December, January, February)

*My recipes

Mango chutney with dates and raisins

Blood Orange Port Marmalade

Carrot Chutney with Caramelized Shallots

*Other blogger winter recipes

Cranberry Mustard from Mother’s Kitchen

Tangerine Jalapeno Jam from Oh Briggsy

Spicy Pickled Carrots, Onions and Jalapeno from Knit & Nosh

I can always tell the seasons are changing when strawberries start to pop up in the farmers market. Last year, I tried out a Strawberry rhubarb rosemary jam to celebrate.

Spring (March, April, May)

*My recipes

Onion Apple Ale Relish

Strawberry Rhubarb Rosemary Jam

Spiced Rhubarb Jam

*Other blogger Spring recipes

Onion Thyme Jam from Market Life SF

Dilly Beans from Thinking Out Loud

Rhubarb and Ginger Chutney from InnBrooklyn