Tag Archives: boiling water bath

Adjust for Elevation, and more: tomatoes!

When it comes to canning tomatoes and tomato-based products, it gets a little trickier. Modern rules set forth by the NCHFP use acid in most tomato-based recipes … with the exception of their age-old recipe for tomato paste. That turn … Continue reading

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Adjust for Elevation, and more: fruit and fruit products!

What I mean by fruit and fruit products is: whole fruits, halves, quarters, other assorted size/shape fruit pieces, canned in either water, syrup or juice. fruit juice relatively un-cooked fruit purees (since cooked fruit purees tend to end up being … Continue reading

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Adjust for Elevation? First, the basics.

What do I mean when I say that you should adjust your recipe for elevation? Most canning recipes are formulated by/written for people living at/near sea level … because–quite simply–a large percentage of the people on this planet live below … Continue reading

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Update on the Voilette Mustard :)

If you remember, back a couple of months ago … I tried my hand at mustard-making for the first time … choosing to start–as I often do–by trying to decipher several elaborate centuries-old recipes for an extremely rare mustard that … Continue reading

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Reduced-Sugar Apple-Sumac Jam

I had about half a can of applesauce leftover from my fruit leather experiment, so I decided to pair it with some of the sumac extract I made a few weeks ago (from the sumac I picked on my 2010 … Continue reading

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Reduced-Sugar Pear Cardamon Jelly … from leftovers?

I told you about dehydrating pears recently … that the pears were packed in pure pear juice … and that I had plans for that juice. Well, today that juice and I had an appointment with destiny I bought two … Continue reading

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The reds and golds of dehydration :)

My dehydrators have been going pretty much full-time for the last week or so, and I’ve noticed a trend. I seem to be drying an awful lot of beta carotene right now. Maybe that’s telling me something about what my … Continue reading

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Moustarde au Violette, aka “Violet Mustard”

When my husband first tried the Moustarde au Violette at Zingerman’s nearly 12 years ago … he became an instant fan. They describe it on their website by saying: Moustarde au violette has been eaten in French grape growing regions … Continue reading

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Defining Fruit Spreads

The terms are often used interchangeably, especially online, so here are the definitions I use when I’m naming one of my own fruit spreads: Jellies are made from fruit juice, or occasionally–in the case of things like pepper or mint … Continue reading

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Maraschino Cherry Juice Jelly

I hate to waste anything food-wise, especially something as wonderful as the juice they pack maraschino cherries in! I may have mentioned here before that maraschino cherries are a childhood favorite, something my grandfather–who was my favorite person on the … Continue reading

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