If you are looking for a great resource for canning and preserving, I have included a link to The Texas Real Food Blog. They have so many great articles and resources for canning, pressure canning, preserving food, pickling and more. This article on Home Canning for Beginners. is a great starting point for anyone who wants to learn how to can and preserve food.
Jam, Jelly, Preserves & Butters
Vegetables & Fruit:
Canning Green Beans
Canning Green Beans
Pickling:
Sauces, Salsa & Condiments:
Salsa Verde (Coming Soon)
Home Canned Marinara Sauce (Coming Soon)
Homemade Barbecue Sauce (Coming Soon)
Freezer Preservation:
Dehydrating:
Homemade Staples & Mixes:
6 comments
1) EAT THEM FRESH! Really. That's the best way to enjoy the short season of reine claudes. Some years I've missed out on them just because the season was so short, and they turned bad after the first heavy rain falls.
2) If you want to can them: Even better than jelly in my opinion is a jam of reine claudes. I've seen stores selling it in France quite often, sometimes here in Germany, too. A real "canning" as you would do with cherries doesn't do much to the green gage plume/reine claudes, I think.