At year's end - A Year in Preserving

Nearly a year ago I decided to write about preserving food. Ensuring that I made as much of seasonality as I could. I have blogged about many of my experiments and regular preserves but there are a few more which, through time or technological constraints, I have been unable to report on. Green tomato ketchup, Chipotle Ketchup, Preserved Lemons and Cranberry sauce (which is really a jam) were a few of those who did not receive a blog to themselves.
The question which I must ask myself now is:" Has my view on seasonality or preservation of gluts changed at all?" I think that the answer is a very non-committal "sort of". The reason for this is actually in the fact that most people see the preservation of good things not as a way of extending natural seasons but as a way to add value. I buy salmon at £17 / kilo and turn it into Smoked salmon of such quality that it would probably retail at £40 / kilo.
There are many positives that come from this sense of luxury is that i have nbeen able to give away much of mt stash of preserved goods as presents. My Brother and his partner recieved a hamper of good things including 400gms of smoked salmon!
I am already preparing next year's theme but you will have to wait couple of days for that. I leave 2019 with a photo of just some of the bounty of the year.

Some of this year's bounty.