Every Sunday evening, I take a break from showing off my preserves and give the rest of you a chance to shine by featuring a few photos from the Food in Jars Flickr group. Here are a few pretties from the last week or two. If you’d like to see your photo featured here, please head over to Flickr, join the group and add your images.
Pickled peppers from Rebecca at Cakewalk. See the recipe and story behind these peppers here.
Twenty-five quarts of crushed tomatoes (there should be a similar spread of tomatoes in my very near future) from Ma Vie En Food.
Washed okra, ready for pickling from Bridgman Pottery. I do love pickled okra (so much so that I made four pints of it during last night’s hurricane. Someone on Twitter coined the practice of putting up during the storm Hurricanning).
From the description of the photos, from left to right these jars contain, “Sweet Apple Cider Pickled Beets, Dill Pickles, Marinated Red Peppers & Bread n’ Butter Zucchini Coins.” They are the hard work of Jess at Preserving Beauty.
Glowing rose petal jelly made by Aimee. The recipe can be found here.
Raspberry and Razzleberry jam by Mama Urchin. See the story of how she came to possess just so many raspberries here.
An impressively stocked wall of preserves, all made by Jessica. Descriptions of much of what you see there can be found here.
Homemade cola syrup! Perfect for the soda lover who wants a slightly more virtuous approach to their daily tipple. By Krista, who blogged all about it here.
Finally, some really tasty-looking zucchini relish from Flickr user crysluvsjimmy_2much.
Delish! Thanks for the include.
Thanks for including my picture, Marisa! What a great start to my week.
Wow!!!! I love jams and jellies a lot……You have also provided a lot of mouth watering recipes…..I really love them a lot……
Hi, I bought some tomatoes from the farmers market and they said they don’t need lemon juice because their acid levels are perfectly balanced. Should I trust them, or add it anyway? I’m a novice canner!
I made some triple berry jam this weekend and followed your tips. Thanks for all you do!
Unless you want to get into the business of testing the pH levels in those tomatoes on your own, I would add the lemon juice anyway. It’s not as if it hurts anything.
Thanks so much for the link!
What a treat to be included! Thanks for a simply delightful post.
This is always my fave!
Hurricanning! LOL! I did twelve quarts of garlic dills myself yesterday as Irene battered my part of the Adirondack Region. Thanks for the chuckle. –Gina
I am looking for someone who has canned fried sweet peppers.
I’ve not done it before. Sorry I can’t help!