This year I want to try to stay on top of canning and food preserving. I primarily can, freeze, and use a dehydrator for summer produce.
Last week I canned six half-pints of rhubarb chutney. I tried a new recipe and it was so good that a few days ago I picked up a dozen samosas from a local Indian sweet shop so we would have something to eat the chutney with. I think it will also taste good with grilled meat or as a condiment on a charcuterie board with meats and cheeses.
What have you been preserving?