THE SEASON O F FESTIVITIES has ended. Except for fields of winter crops like collards, kale, mustard and turnips, the majority are protected from wind and weather with cover crops. What better time to take stock, to look over equipment and decide what needs to be purchased, replaced or upgraded, to ferret out new recipes and to plan the new canning year by product and quantity? This is a most important month. By late spring the canning calendar can keep us so busy we begin to react instead of plan. But just to stay in the groove, here’s a recipe that requires little fresh produce and what is needed can readily be purchased at any grocery store. The recipe is an excellent one to test all the skills you perfected after a first year of learning.