It’s been something of a rough week over here at Food in Jars HQ (plus, there’s the general heaviness of today’s date). I got home from Nashville on Wednesday afternoon, just barely recovered from food poisoning and promptly came down with a cold. I think my non-stop summer is starting to catch up with me. I’ve got just one last trip to get through (California! I’m headed your way later this week!), and then things will quiet down a bit. As much as I love the teaching, demonstrations, and book signings, I’m ready for a break!
- Easy garlic dills.
- Sweet fridge pickles.
- Muscadine jam.
- Canning crushed tomatoes.
- Slow cooker tomato pie.
- Jam filled doughnuts.
- Jam and almond cream tarts.
- Concord grape cornmeal cake.
- Forget conventional wisdom and salt your bean water.
- Debunking canning myths.
The winner of the Fillmore Container giveaway is Jessica A. Stay tuned, another giveaway coming up tomorrow!
Hope you feel better soon, sounds like you’ve earned a well-deserved rest!
HOW did you know that at this exact moment, I was searching your site for muscadine recipes?!
i am very curious about the tape that you’re using to label your jars – what is it? i tend to label my lids with Sharpies, but that doesn’t always last, surprisingly, and your tape solution seems much more readable. thanks!
It’s green painter’s tape!
We use green Pantera tape too!
excellent – thanks! (for some reason, i never realized it came in any color other than blue.)
Have question about garlic. If you use whole vs quartered if we can use less and get same flavor
You get a stronger flavor if you chop or mash your garlic cloves. But I don’t know if it’s the same if you use less.
Question about water added to garlic dill pickles…is there a recipe without adding water?
If you don’t use any water, your pickles may end up being inedibly strong.
be well! Food poisoning is horrible.
Whatever that jam is in your photo, it looks delicious.
(and thanks for the tomato pie love!!)
Fantastic use of all these tomatoes I just picked. We love tomato soup in the winter and this recipe is great. I used fresh herbs and put them in the first boil and they went through the mill to get out the large pieces. Thank you for sharing this great recipe.