Posted in pickles and preserves on Jul 26th, 2012
What do you do with a bunch of yellow plums? Make plum jam! This was my first attempt in making jam without a thickening agent. The recipe from Food In Jars just calls for a mix of stone fruit (I only used plums), sugar, and lemon zest and juice. I only had bottled lemon juice, [...]
Posted in pickles and preserves on Jul 17th, 2012
Okay, so it took me almost three years after my canning class to start canning on my own, but better late than never, right? What helped nudge me was a hardware store opening up nearby that stocks canning supplies, and Marisa’s recently published book, Food in Jars. From the hardware store, I bought the Ball [...]
Posted in pickles and preserves, tips & tricks on Sep 22nd, 2009
A couple weekends back, I took a canning class, taught by Marisa of Food in Jars. She has been teaching canning for several months now, and I was happy to get the opportunity to learn from her. We did a hands-on class in canning tomatoes, and I can tell you that it was easy and [...]
Posted in pickles and preserves on Sep 4th, 2009
Check back in a week, and I’ll let you know how they turned out. Update 9/7/2009: after 3 days, Lipby pronounced them way too sour. I like the garlic aftertaste, but wished the spices would come out more strongly. Mixed 2 teaspoons of sugar in one of the jars; we’ll see if that cuts the [...]