I got back from a whirlwind weekend in Boston late last night (which is why this links post is a tiny bit late). I was there for the Eat Boutique Spring Pop Up Market at Fringe and I had a delightful time. I made many batches of Honey Sweetened Strawberry Jam and Mustardy Rhubarb Chutney from the new book, signed lots of books, and chatted with so many lovely people who came out to say hi.
I also got lots of quality time in with Maggie and her crew from Eat Boutique (they still have a few of my Food in Jars Favorites boxes in stock!), finally met the guys from Cuppow in person, and had dinner with Janet and some of her family (during which I got to eat some of the best fried chicken of my life). It was a good weekend. Now, links!
- Joel at Well Preserved has been running a series about pressure canning and canners recently that’s a good read for anyone thinking of making a purchase and getting into low acid canning.
- Spicy kumquat relish. I spotted some kumquats at Whole Foods this weekend, so they’re still available. The season ends soon though, so get ’em while you can.
- Homemade biscuits, stuffed with nuggets of frozen jam before baking.
- Chocolate blueberry jam. This one is on the list for July when the local blues are abundant.
- Leite’s Culinaria has had a run of pickle pieces up lately. This giganza batch of pickled zucchini looks good, as do these Israeli pickles.
- If you’re in the spring canning slump, how about a batch of dried apricot and pineapple jam. It will satisfy your canning yen just fine.
- Applesauce drop cookies. I have it in mind to make these with less sugar and butter instead of shortening. I’ll let you know how they turn out.
- Cocoa hazelnut granola bars with dried figs. I have a bag of hazelnuts in the freezer that are screaming to be made into this.
In other news, my new book has been getting some very nice mentions across the internet. If you write something about the new book, please do let me know. If you make something and share it on Instagram, make sure to tag me so that I can link it up as well! Here are a few of the latest.
- On West of the Loop, Emily made the pickled hakurei turnips.
- The Preserved Life tackled the quick pickled strawberries (and served them with shredded duck confit!).
- Megan from A Sweet Spoonful also made the pickled strawberries and tweaked the recipe ever so slightly to adjust it to her tastes!
- Over Mother Nature News, Robin Shreeves shares her reactions to the new book.
- Preserving by the Pint has also been getting some love on Instagram. Anna made the caramelized meyer lemon syrup and both Alex and PossumBambi tackled the spicy mango salsa.
The winner of last week’s giveaway is #147/Purlewe. I hope you all enjoyed the salt-focused recipes, as well. I highly recommend them both. I ate those garlicky cucumbers all darned week and they were so good. And the kimchi is nearly finished. I can’t wait.
I’ll have another giveaway up later today, so check back in a bit!