In past years when it comes to my gardening and preserving goals I tend to just wing it. Whatever canning recipe sounds good I’ll try. Whatever new plant or seed looks colorful and fun I’ll grow it. Unfortunately this leaves me by the end of the growing season with canned goods I will never use and produce that’s not very practical for our needs.
This year I want to have a plan in place to eliminate the guess work. In a journal I have written a carefully researched list of herbs that I want grow for their medicinal and culinary purposes. I have also thoughtfully picked out the veggies/fruits I will need for the preserving recipes I want to try and I have listed the goods I want to get preserved
This is a VERY high achieving list. I am realistic in saying I probably will not do all of this this year but it is a goal of mine and now I will have a place to look for inspiration when I need motivation.
Okey Doke! Here we go!
I spent a while researching these herbs, plants and flowers and what they are used for. Many make good companion plants to certain veggies in the garden so I will most likely add those plants to the garden beds to enrich the soil and to aid its companion buddy.
- Yarrow (can be invasive so it will have it’s own bed)
- Anise Hyssop
- Garlic
- Chives (Companion for Carrots) (I grow now)
- Aloe Vera
- Lemon Verbena
- Dill
- Chervil
- Horseradish Companion for Potatoes)
- Artemisia
- Tarragon (Companion for Eggplant and Peppers)
- Borage
- Calendula
- Caraway (Companion for Peas)
- Bachelor Button
- Chamomile (Companion for Cabbages and Onions)
- Cilantro
- Lemongrass
- Dianthus Clove Pink
- Purple Cone Flower (Echinacea)
- Fennel
- Sweet Woodruff
- Lavender (I grow now)
- Lemon Balm (I grow now)
- Mint (I grow now)
- Catnip (grows wild around here)
- Basil (annual that I start from seed)
- Oregano
- Parsley (I grow now)
- Anise
- Purslane (Grows wild here and considered a weed)
- Rosemary
- Sage (I grow now)
- Dandelion (Also a common weed)
- Thyme
- Nasturtium
- Valerian
- Violet (Grows wild here)
- Pansy
- Eucalyptus
For our vegetable garden I selected plants based on what I needed for my canning recipes and what I would use fresh.
- Asparagus (will not produce until year 3)
- Strawberries (will produce better the second year)
- Rhubarb (will plant this year and harvest will begin next year)
- Corn
- Popcorn
- Sweet Peppers
- Banana Peppers
- Eggplant
- Onions (My #1 priority every year for storage)
- Snap Bean Bush – Purple, yellow and green
- Snap Bean Pole
- Dry Beans
- Peas
- Spinach
- Lettuce
- Cabbage
- Swiss Chard
- Beets
- Radish
- Carrots
- Cucumbers
- Pumpkins
- Gourds
- Winter Squash
- Zucchini
- Yellow Squash
- Cantaloupes
- Water Melon
- Sunflowers
- Tomatoes
- Celery
- Broccoli
- Potatoes
- Jalapenos
- Yellow Tomatoes
- Paste Tomatoes
And finally the preserving list. It’s even longer than the other two. I know, I know. It’s a lofty goal but it’s something I will try my best at accomplishing. And if I get it all done we won’t have to go to the grocery store until Spring. (Just kidding).
- Strawberry Jam
- Grape Jelly
- Black Raspberry Jam
- Red Raspberry Jam
- Blackberry Jam
- Cherry Jam
- Peach Jam
- Pear Jelly
- Apple Jelly
- Honeyed Yellow Tomato Butter
- Canned Cherries in Syrup
- Canned Cherry Pie Filling Sweet
- Canned Cherry Pie Filling Sour
- Basil Banana Pepper Jelly
- Apples in Syrup
- Grape Juice
- Pear Juice
- Tart Cherry Juice
- Pickled Beets
- Canned Beets
- Vegetable Stock
- Vegetable Soup
- Tomato Sauce
- Blackberry, Red Raspberry, Peach, Cherry Cordials
- Chili Sauce (Two different kinds)
- Bread and Butter Pickles
- Frozen Corn
- Frozen Peppers
- Frozen Beet Greens/Chard
- Make my own pectin out of green apples
- Sweet Pickle Relish
- Dill Pickle Relish
- Red Root Relish
- Ketchup
- Red Hot Sauce
- BBQ Sauce
- Lemon Sage Wine Mustard
- Dilly Deans
- Pickled Roasted Red Peppers
- Pickled Hot Peppers
- Spiced Red Cabbage
- Sweet Crisp Pickles
- Crushed Tomatoes
- Whole Tomatoes Packed in Water
- Canned Green Beans
- Frozen Peas
- Frozen Winter Squash and some stored whole
- Chili
- Pear Juice
- Tart Cherry Juice
I will also be drying the herbs and many fruits and veggies in our 2 dehydrators.
What I haven’t mentioned is that we have 3 apple, 2 sweet cherry, 1 sour cherry, 2 pear, 2 peach and 1 apricot (1 died) and a hazelnut (1 of these died also). Plus blackberry, red raspberry, black raspberry, and blueberry bushes.
So these are the goals. Am I missing anything? Am I nuts? We will find out! -MM
The Professional Domestic 
Love your post. Wow, what a list. I’m very impressed at your planning. I’ve been a winger in the past too but l do love a to-do-list, you have inspired me to get a little more organised. Happy Gardening.
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Thanks Chantal! We will see how far I get. Do you do your own preserving?
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Hey, Hope you enjoy your new tool. I’m still not really confident in my preserving, and have only tackled Tomato/Pasta sauces, I have a great preserved beetroot and radish but that is my extent. I have done a Preserving Class and would recommend it to everyone, I learnt so much. I have also just done my first lot of Zucchini chips in my new dehydrator l received for christmas, they were so yummy l almost ate them all myself so this should be a hit I’m sure. Looking forward to watching your progress.
Happy Gardening.
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