It is time again for kumquats and our tree was loaded again this year. It is my husbands "duty" to pick the tree and then from there it is up to me to put them up. I usually just make kumquat jelly (which is absolutely delish) but this year I decided to go a different route. I took the time to make cinnamon kumquats and candied kumquats after finding some good recipes. I am very pleased at both of the recipes that I decided to use and cannot wait to open a jar after letting the flavors enhance after a few weeks.
I have recently learned that the mandarine oranges that I have been buying for my 16month old are treated with chemicals to peel away the pith. WHAT! I am so disappointed, but at least I found this out during the prime of satsuma season. A very close family friend has the most beautiful trees and they are loaded this year. I picked about 3 feed buckets full and went to work. Well, I really wish I did have little mini helpers that could come out like elves (my husband must truly believe they exist) and help me with peeling and removing the pith from all of these satsumas. WOW this has taken F O R E V E R! I am proud to say that I have put up 22 quarts of satsumas for my beautiful son to eat throughout the year, and I no longer have to worry about all of the added chemicals.
This is by far my favorite part of canning, looking at all of my hard work and knowing that we have as close to fresh food as possible available throughout the year. Between canning and my food saver, we will continue to have freshly preserved fruits, vegetable and meats year round. Glad to see that canning is becoming a new hobby for the younger generation. The way our country is right now, it has become very beneficial.
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