I can’t put my finger on why, but over the last few months I’ve become completely enamoured of the idea of canning things. Maybe it’s the danger (get it wrong and you could inflict the plague upon your family!), maybe it’s the promise of preparedness for any situation (no, I won’t share my canned peaches, neighbour who laughed at my zombie contingency plan), or maybe it’s just my deep-seated desire to leave everything behind and join the Country Women’s Association (vegan lamington, ladies?). Whatever the cause, I’ve been super excited to see some Vegan MoFo-ers sharing my enthusiasm for all things fermented and preserved this year.
This apple thokku, or Indian cooked apple chutney, is a perfect candidate for canning- if you can keep yourself from eating it all immediately, that is. Check out Rithika’s great chutney theme at Vegan on the Prowl for some more inspiration!
And if you’re wondering what to do with all this canned food, besides looking at it and congratulating yourself for your self-sufficiency, it’s Tami at Vegan Appetite to the rescue. In addition to some handy tips for canning novices, she’s offering up some recipes using your own preserved produce. First up are these barley, beans and greens-stuffed peppers using home-canned Cajun tomatoes and harissa.
Cooked too much in a MoFo frenzy? You know what to do! Can it, and enjoy the flavours of MoFo all year round!