Because it’s not like I don’t have enough to do, I am starting yet again another summer project. I’ve been dabbling in canning over the past year and have found I really enjoy the process and I also really enjoy the end results. I’ve also noticed that The Boy often has some produce that doesn’t sell at the market but won’t last long enough to go in people’s CSA boxes. Therefore it seems only natural that I would expand upon this situation and get more into canning and even sell some of the products as a value-added endeavor.
Here in Wisconsin we have what is referred to as ‘The Pickle Bill’ which basically says that an individual is allowed to gross up to $5,000 dollars selling pickles, jams, jellies, salsas, and chutneys while making them in a home kitchen without an inspection. There are other rules as well including where you can sell them (farmer’s markets, one time community events, NOT off farm directly to consumers which seems strange). You also have to clearly state on each container and with a sign at the market that these were produced in a home kitchen that was not inspected.
So, what does this mean for me? It means I’ve got a summer to can as many things as possible, keep some of it, sell most of it, and hopefully make enough money to fund a trip for The Boy and I this winter (or a new farm animal, I just can’t decide). So I have bought, borrowed, and copied all kinds of canning books in order to fill my arsenal. And I have to say, I am getting antsy. We’ve had a cold, slow start to the season and everything is a few weeks behind. I’ve been chomping at the bit for some asparagus and rhubarb to make into pickles and jelly.
So far the only thing I have canned and sold have been the curried carrot pickles featured above using a recipe from Canning For A New Generation by Liana Krissoff. Overall I have enjoyed the book a lot, and there are so many gorgeous photos. I wish there were more pickle recipes, however the ones she includes are really unique and delicious sounding. (Note, not getting anything out of this review, just bought the book and thought I would pass the information along). These curried carrot pickles are just the right combination of pickle-y, and gentle heat from the curry powder. I have been eating them plain but they would be great in salads, pasta salads, or added to soups or stews right at the end. I was lucky in the fact that our carrots over-wintered well and I could make these carrot pickles in April.
As I go along I will be sure to let you know which recipes worked and which didn’t, and keep you updated on everything I have made thus far. Looking forward to a fun summer of baby goats and canning.