Had a good peach crop this year (we get peaches about 1 year in 3 due to late frosts, etc). So in addition to canning a few quarts of peach halves I did peach salsa and peach chutney. Both are delish, though I'd make the salsa spicier next time!

I'm branching out into shelled beans, I canned some white beans with kielbasa and I think I'm going to try canning some baked beans, I"m trying desperately to make freezer space before beef is slaughtered.

Annie

Had some strawberries and a few raspberries in the freezer. I still have jam from last year so I made berry syrup for pancakes.

Rose, my family loves the fruit syrups, or more appropriately, the fruit sauces since I leave pieces of the fruit in the syrup. We have raspberry, strawberry, blueberry and peach. I ought to make some more peach, it's my favorite, on gingerbread waffles, yum.

I think you'll like those a lot, and I like the pink rings that match the red toned berries!

Annie

I thought I had replied to this thread a while ago… booberry, I’ve made lots of candied jalapenoes, salsa, green salsa, and blackberry jelly this year, but none of that is new for me. I can’t think of a new trial for me this year.

Rose, those pink rings are adorable on the syrups! They’d be pretty as gifts. For some reason, I love to make jams, jellies, and syrups. My current syrups are elderberry, elderberry flower, and blackberry. I wasn’t sure how the elderflower syrup would be best served so I tried it in a fruit smoothie and loved it. :)

Our new thing was pickled okra, some of it in vinegar and some fermented. I prefer the vinegar one