Another couple of firsts for me in canning this year. While I've done pickled beets before, I have never canned beets plain. Now that I have my pressure canner, I can do so. I canned 9 pints of beets and then the next day opened a pint to make beet hummus. Very tasty!
Then I dug up yet more carrots from my garden and used those to make a carrot cake jam recipe that I found in a book from the library. The house smelled so amazing when the carrot cake jam was bubbling. It has spices in it as well as coconut, pineapple and pear. Really fantastic on an English muffin with cream cheese.
If I get enough carrots, I may try to do another batch of the carrot cake jam. I think they would make good gifts.
Readers, have you done any preserving lately?