This past week was another intense seven day stretch, filled with classes, workshops, demos, deadlines, and finishing off a round of editing on the next book (it’ll bounce my way again in about a month, but I get a little time off for now). You might have noticed that posting was mighty slim around these parts last week. Happily, this week is shaping up to be a bit less frenetic and next week, I’m headed out for nearly a week of vacation! Let there be good times ahead!
- Julie from Dinner with Julie makes a small batch of blackberry apricot jam with foraged berries, just to make Dory Greenspan’s Beurre & Sel Jammers. Sounds heavenly.
- Maybe this will be the year that I get my act together and make a batch of sriracha sauce.
- How not to die from botulism, in a handy infographic.
- Swoony pictures of fresh figs that are destined for jam.
- The Kitchn tackles the pectin question.
- Plum cordial. Just the thing to make on these end of summer days.
- Blueberry jam made three different ways. There’s something for everyone!
- Alana is back on the lunchbox beat with a giveaway from Mighty Nest and pumpkin snack bar recipe.
- Why garlic turns green.
- Useful tips on canning salsa from Canadian food preservers, Joel and Dana of Well Preserved.
- Linda Ziedrich has been blogging about pickle-making lately. She’s touched on using fresh dill heads and causes for soft pickles.
- I’ve not made my annual batch of dilly beans lately, but I’m hoping to do it this week and plan on taking some spice cues from Kaela because her Indian Green Beans look amazing.
- Rebecca from Cakewalk gets her hands on some tart cherries and shows off the cover of her new preserving book that’s coming out this fall.
As always, many thanks to everyone who took the time to enter the Mrs. Wages tomato mix basket giveaway last week. The winner is #338/Jordan Watts. Congratulations Jordan, I hope you find these mixes useful!
I’ll be back tomorrow afternoon with another giveaway, so make sure to check back then!
I’m happy to see you using organic lemon juice in your canning – was this your big tomato event? I always recommend organic produce in canning and prefer it myself. Hadn’t seen or used organic lemon juice, however. How much to make equivalent to the traditional bottled lemon juices? The National Center for Home Food Preservation, I know, has prescribed amounts based on one brand (Realemon)? Thanks, Marisa
Lyn, this was my big tomato event. As far as the lemon juice goes, the extension agent here in PA told me that the acidity of the organic bottled lemon juice is the same as the traditional stuff and so can be used in equal measure.