Canning season is off to a great start. With inspiration from a friend who blogs at Creating Nirvana, I set out to turn the majority of 3 cases of strawberries into Strawberry Lemonade and Strawberry Limeade concentrate. I love that Crating Nirvana’s recipe is honey sweetened. One of the keys to canning is to can things you will really use. My daughter loves strawberries and loves lemonade. This year round occasional treat will be a big hit and a much healthier version than I could buy. In the end, I canned about 25 pints. The concentrate is mixed 1:1 with water, so we will have plenty of summer in jars. Some of the berries went into the freezer for smoothies as well.
I have already harvested some of my soft neck garlic and some of the garlic grown in the high tunnel. I decided to pickle this first harvest. I love the flavor, but wish it had not gotten so soft. I think I will try a raw pack next time. No recipe here–just wing it! Pickling brine is a combo of vinegar, water, salt, (if you want) sweetener, and spices to taste.