For me, 2015 was a big year of canning. I made countless batches of jams and jellies, fermented pickles, fresh-pack tomatoes in their own juices, a few batches of applesauce, and other things that are happily at-home in my basement pantry.
So, what I guess I just revealed to you is this: If the zombie apocalypse comes and in the event that anything happens to me (i.e., let's hope Darryl rescues me from a zombie hoard and we ride off into the sunset together on his motorcycle), my house is a good location to raid for food.
I give away a lot of my canned goods as gifts to friends and family. One of my favorites that I selfishly held on to was a batch of bourbon and black pepper orange marmalade. I had a craving to do something that involved more than just spreading the marmalade on toasted English muffins with butter—which is amazing, by the way. Chinese food came to mind, so I thought a savory application, orange chicken with some steamed vegetables, would be good to try.