I keep thinking about last year this time, when Preserving by the Pint was just coming out and I was preparing to fling myself out into the world. This year, I’m nearing a book deadline and so instead of heading out into the world, I’m spending April turning inward in order to get the work done. It’s interesting to have a job with two such defined and oppositional modes of being. Now, links!
- Making sauerkraut, three gallons at a time.
- Next time I’m with my mother and sister, I’m making this thai-style squash salad. .
- Canning hot pepper jam, with frozen peppers.
- I loved this piece on how one pot of soup continues to morph and change through a week of eating.
- Janet made the buckwheat crackers from Flavor Flours and lo, they were good.
- A useful video defining canning terms over at Manning Canning.
- Chocolate olive oil cake.
- Celery radish pickles.
- Quick pickled rhubarb with particularly beautiful pictures.
- I could stare forever at this old canning pamphlet turned gif.
The winners in last week’s Purple Blossom uCap from Spice Ratchet are #46/Alba, #98/Amy, and #263/Evelyn. Enjoy!
Love the never ending soup! I’m writing a soup and salad recipe ebook at the moment and I have been doing some serious soup testing…