Coming home from our weekend away, we found a bag of rhubarb hanging from our fence. It was a welcome surprise, though I have no idea who left it for us and can’t thank them properly. I was too tired to think about making jam or anything else from it at the time, so I simply sliced it and froze it for use later on this year.
I even put some into a jar with brandy to steep for a while. I’m thinking rhubarb brandy will be quite yummy in a month or so. It’s not exactly my normal method of preservation but freezing and putting fruit into alcohol are certainly more than acceptable. All these little bits of preservation and unexpected windfalls allow me to put up food for our winter stores and allow me to Eat Local Because I Can.
What are you preserving for your winter pantry needs?