The last four days have been an absolute whirlwind. The highlights including a fig dinner* on Thursday night that was the best meal I’ve had in months (I may need to get out more), the chance to see many lovely friends and acquaintances at Eat, Write, Retreat, and a trip to a lovely old estate on the Delaware River to witness the marriage of a friend.
- One question I get asked a lot at my canning classes is, “What’s the difference between jam and jelly?” Tracy from Sugarcrafter has written a terrific post for Foodie Fanatic that defines the difference between the various preserves.
- I don’t know why Ball isn’t shouting this from the rooftops, but their newer lids are now BPA-free. This is great news!
- The lilac season is over in my area, but I’m keeping this lilac honey in mind for next year.
- Gorgeous homemade hot sauce.
- As someone who deeply believes in the power of the small batch, I really loved the piece that Emma Christensen wrote about why she brews in 1-gallon batches.
- A useful post that offers a number of tips for (freezer) preserving spring greens.
- Good news for home canners! Canned peaches are just as nutritious as fresh.
- Love this entirely DIY carbonated water set-up on Wonderland Kitchen.
- Culinaria Eugenius offers the low-down on elderflowers and elderberries.
Many thanks to everyone who took the time to enter this week’s Dry Herb Jar giveaway, sponsored by Ball! The lucky winner is commenter #114, which is Elizabeth G. She said, “I keep my spices in the container they come in. My spices would look so cute in these!”
Elizabeth, I hope your spices look just as cute as you were hoping! Congratulations!
*In the interest of full disclosure, I was a guest at the fig dinner, which was hosted by California Figs.