Last Wednesday night, just before we slipped out of town to escape the weekend of Pope-centric festivities taking over Philadelphia, I spent the evening canning (as I often do just before a trip). I canned up a roasted sungold sauce and processed some fermented hot sauce (heating it does kill all the beneficial bacteria, but I just don’t have the fridge space for half a gallon of sauce). I’ll have both those recipes for you guys this week. Now, links!
- Preserving fruit and a chocolate applesauce cake.
- Pickled squash with cilantro.
- Mirabelle plum jam.
- Making sauce with fruit that has been used to make fermented soda.
- Prickly pear syrup, anyone?
- Plum, vanilla and thyme jam.
- Chard stalk hummus (a brilliant way to use up those unloved stalked!).
- Jalapeno cheddar biscuits, cut with a mason jar ring.
- Mango passionfruit jam.
- The scientific reason why adding acid helps your jam set up.
- The folks that brought us the reCAP have a new Kickstarter on offer!
Time for winners! This week, I have two giveaways to wrap up. First is the T-Fal Clipso Pressure Cooker giveaway that I posted on Monday. The winner there is #25/Jo-Ann (congratulations!).
Second up is the $100 gift certificate from The Home Depot, that was offered in conjunction with the release of all those Can-It-Forward videos last Tuesday. The winner there is #70/Nikki A. Hooray!
Thanks to all of you who took the time to enter!
Congratulations to both winners
Hey, can you tell me what brand that nice looking stockpot on the back burner of your stove is? Is that what you use for water bath canning?
That is a 12 quart Cuisinart stockpot. It works great as a boiling water bath for pints or smaller. It’s a tiny bit too short for quart jars.
Awesome. Thanks for the info!
thanks so much for the chocolate applesauce cake link. I laughed a lot reading that post. Yet another great example of voice to share with students.
Holy mother of jam! Thanks for the great links 🙂
Holy moly roasted sungold sauce! I have a bunch sitting on my counter that didn’t sell at market this week, so I gotta use them up – can’t wait for the recipe!
I was wondering about canning bananas, I found a recipe and after they sat I noticed a seperation from fruit and liquid are they safe to eat.