Right now, my counter has jars lined up — some just out of the canner, still warm, some waiting to be filled. This time of year, the canner doesn’t get put away. It just lives there.
After everything we’ve seen with recalls lately, preserving our own food feels more important than ever. Knowing exactly what’s in the jar — and where it came from — isn’t a small thing anymore.
That’s what this season is for. A few hours now means real, traceable food on your shelf all winter long + some easy meals on those busy winter nights.
Here’s what’s ready to fill your jars and freezer bags this week:
- Tomatoes & Romas — sauce, salsa, whole canned tomatoes. Romas are the classic pick for thick sauce.
- Peppers — roast and freeze, or pickle for a topping you’ll reach for all winter. Add them to your pasta sauces.
- Onions — chop and freeze now so future-you never cry over a cutting board mid-recipe.
- Sweet corn — cut, bag, freeze. Nothing tastes more like July in January.
- Red Haven peaches — the gold standard for canning peaches. Jam, pie filling, or straight in the jar.
- Beans — blanch, cool, bag, done. (Yes, it’s really that easy – freezing directions below)
- Pickles — brine them up while they’re still crisp off the vine.
Whether you can or freeze, we’ve got you covered. Everything’s available now at the Farm Store or our Kalamazoo and Muskegon Farmers Market stands – let’s get your pantry & freezer ready for winter.