Every Sunday night, I feature a few photos from the Food in Jars Flickr group here on the blog. These are just a few pretties from the last week. If you’d like to see your photo featured in this site, please head over to Flickr, join the group and start adding your images.
Homemade sriracha sauce from one of my favorite potters (truly, I salivate over her work), Melissa Bridgman. Her blog is here and her Etsy shop is here, should you be in need of a bit of pottery.
A colander of preserves from Gypsy Forest. I love how this looks, almost like the jars had been plucked straight from the trees.
Apricot and amaretto jam from Melissa, The Boastful Baker. If it weren’t for the fact that I’ve already done more than a dozen pints of apricot this year, I might take a stab at this variation.
Mmm. Pickled radishes and carrots. Both of these make incredible pickles. From Flickr user and blogger Ma Vie En Food.
A collection of jam foam from food preservationist, baker and lacto-fermentation lover Rebecca. She blogs at Cakewalk (you should all be reading her site, because it’s incredibly well-written and useful).
Chive blossom vinegar from Flickr user Jax House. It takes me back to the beginning of the canning season, when each jar was fawned over. These days the canning is a bit faster and more furious.
thank you, M! What a nice way to start out my Monday morning! xo
You’re quite welcome!
Thank you, Marisa! Your complement has made my day!
Rebecca, I meant every word!
Thanks Marisa! So excited to be included among these other great pictures and blogs.
B E A UTIFUL! photos, Home canned goods are an artful treasure thats edible and healthy 🙂
Maybe someday I’ll see one of my canned pretties on the “can walk”
Such inspiration – I’d love to post some of my projects someday! Thanks to all for sharing!
Wow. Gorgeous. Put my sad sack ‘canning’ to shame.
These are fantastic photographs, thanks for sharing! All you ladies are talented to have made these edible goodies. I have not done any type of pickling before but want to start. Thanks for the inspiration!
Over from Ada. Love your blog. I am a newcomer to the USA and decided to learn canning as jamming is known to me. Yet so many things are different here and not always all works out. I do enjoy the challenge though. Maybe you care for my blueberry vinegar recipe
Have a wonderful weekend.
Didn’t know where to ask a canning question, so I will ask it here. I have a recipe for pickled peppers and was wondering if I can use the same recipe to can my green beans after blanching them.
4 cups white vinegar, 4 cups wine vinegar, 4 cups water, 4 quarts cut up peppers.
Boil all liquids for 5 minutes. Into each hot jar put 1/2 tsp. salt and 2 cloves of garlic. Stuff in the peppers. Pour liquid mixture over peppers. Process in boiling water bath for 10 minutes.
So, can I just substitute green beans and add dill instead of garlic?
Thanks for your help in this matter, Patricia
From a safety perspective, yes. You can certainly substitute beans for peppers. How it will taste, I have no idea. But certainly give it a shot!
Thank you for your prompt answer. I have a lot of beans coming in and have run out of room in the freezer. You are the best. I will let you know how they come out.
Wow, thanks for the picture shout out. I love this post each week, thrilled to be included.