January is also the perfect time to get back to canning, taking advantage of fall and winter's bounty to replenish your stored goods.
This month, for instance, is when I usually put up orange marmalade and lemon curd. Both are useful in a wide variety of dishes and desserts, and both have a place in my pantry. Well, the marmalade goes to the pantry, the lemon curd goes to the freezer because it keeps better there.
|There used to be four. I have no willpower.|
This morning, I used the last of 2012's lemon curd to make some lemon pies. Don't they look good?
While we're on the subject of citrus, this is also a great month to start some Limoncello, using fresh lemons. The recipe I like to use is here: Tramie's Kitchen -- Limoncello
I am currently also dealing with the last of fall's pumpkins. We've had soup and pumpkin spice bread since December and are all about bloody well sick of it about now, so I will puree our remaining pumpkins, plop the puree into a Mason Jar and then
|Someday it will look good to me again.|
While I don't anticipate any more calls for pumpkin pie, we may get a wild-hair urge to have some pumpkin bread come October or so, before next year's gourds are ready, so this is a perfect solution.