I’ve been frantically eating the pepper relish, apple butter, and sweet and dill pickles that we put up last year to make room for these year’s harvest. We’ve just about finished the tomato sauce and paste as well. They were great to have in the freezer to spread on pizza dough and for making spaghetti sauce. The peaches we blanched and froze have been delicious in the peach tarts I’ve made. I’ve been experimenting with a couple of recipes, making various custards and adding fresh cheese to the mix.
Here’s a recent article from the New York Times to get your imagination going with all the things that can go into a sterilized jar.