Oh friends, I can’t tell you how much fun I’m already having with the Food in Jars Mastery Challenge. I’m floored by how many people are participating and it’s been so fun to see all the marmalades you’ve been making!
I’m a bit later than usual with these links and winners. Hopefully you’ll enjoy them nonetheless.
- Strawberry jam (for the southern hemisphere folks)
- Marmalade from an indoor orange tree in Ontario.
- Simple sauerkraut.
- January giardiniera.
- Five spice pickled fennel.
- Habanero sugar carrots.
- Jalapeno dill pickled eggs.
- On using up that pickle brine.
- Persimmon nut bread.
- Jam-filled kolaches.
- Sheet-pan spinach quiche (I do love a sheet pan brunch dish).
- Classic trifle (a very jam-loving dessert).
- A German pretzel for the new year.
- New canning classes in Atlanta!
It was so much fun to read about your canning goals last week in the giveaway of the smooth-sided and mini jars from Ball Canning. Here are the winners.
Woohoo I am so excited to receive these jars and use them for my next projects! foodinjars.com rocks!
No worries.
I ordered jars and they came on Friday.
Congratulations to the lucky winners
Congrats to the winners! What is the photo at the top of the page?
Those are juiced lemons and blood oranges.
I recently made a couple batches of pickled veggies from your Food in Jars books. I love it and am getting super excited to get my garden going this spring so I can make more!
My question has to do with adding sugar to the brine. Do I have to? I know many palates prefer the sweet with the sour, but I’ve never been much of sweet-pickle person. Do you add it just for flavor, or does it serve another purpose as well?
It’s just a flavor element. You don’t have to add sugar if you don’t want.