Joy’s last jar of marmalade. Good thing citrus season approaches!
Steamy apple pie filling, made by Angela. This one thing that’s still on my to-do list for this year. Must get some apples!
Christina at My Homespun Home tackles rendering leaf fat into usable lard. It looks so gorgeous and creamy.
Ooo. Pumpkin maple spread, made by Hannah. Check the recipe on her blog, Home Baked (though remember, because pumpkin is a low acid food, spreads like this cannot be canned by any method).
Finally, some very photogenic juneberry aigre-doux from Erielle. So pretty. You should also make sure to check out her blog, Fancy Toast. It is delightful.
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The winner of the FreshTECH Jam and Jelly Maker is Pat (commenter #26). She says:
I mainly use the stovetop for my canning/jamming efforts, though my favorite apple butter recipe that uses NO added sugar, just some Italian prune plums to sweeten, is dynamite when cooked down in the crockpot. After it’s sufficiently thickened, it goes into the hot water bath so there again I’m using the stovetop. So, I’ll need to learn more about this new method, and would love to be a winner of one! Thanks for the opportunity.
Pat, your apple butter sounds fabulous! Thanks for all the great comments you’ve left on the blog!
Wow Marisa, thank you so much for sharing the picture and link to my blog (the second picture of mine you’ve shared! As a relative newbie on the food blogging bandwagon, that seriously just made my entire week)!
The lard was really, truly incredible in pie crust and I’m not sure if I can ever go back to just butter. Also, for frying potatoes? SO GOOD.
Christina, you are so welcome!
Thanks for including my pumpkin maple spread!
I have to admit that I have never canned in the sense of boiling jars after sealing. No-one really seems to bother in the UK – as long as the jars are sterile the food keeps a long time and I’ve never heard of anyone suffering the effects of botulism.
I squealed out loud when I saw my marmalade picture! Thank you so much for featuring it on your blog. In the California “winter,” when I’m up to my ears in citrus, I always carve out a few hours here or there to make batch after batch of marmalade. Perhaps this year I will experiment with a few of Elizabeth Field’s recipes… they certainly look delicious!