“The time has come, the Walrus said, to evaluate your stock of home-canned goods from last year.”
(First drafts of Carroll’s poems always needed a bit of smoothing out.) But seriously, I recently checked over our stash of all I’d canned last year. 2010 was the first time I’d canned more than a few batches of things. Most were spontaneous recipes, spurred on by compelling blog posts or a surplus of fruits. It was interesting to keep track of what we ate and what languished on the shelf. Apparently we’re not big on pickled veggies. Other things, however, took me by surprise. Break out the rhubarb chutney and man! we’ll eat that stuff.
The jams have been popular as well. It doesn’t hurt that there’s still a few school-age children still hauling pb&j’s 5 days a week. There are still a few jars of jam gathering dust out there, so I made a few sour cream cakes recently to utilize these. This cake is incredibly versatile, keeps well for three or four days, and is great for breakfast, teatime, or dessert. My first iteration used applesauce, the second, jam. Either way the sauce is swirled through the batter. I also made a lovely vanilla bean cake with this. All variations follow.