Preservation & Canning

When I think of pickling I think of a big production where there are pounds of the desired ingredient to be pickled. Several hours and multiple quarts later you are …
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The radishes are coming in faster than I will eat them and there is a big batch behind these so I’ll have plenty. You know I love pickles so I …
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Nothing give cranberries a worse name than the tinned stuff that comes out at this time of year.  Wobbly, gloppy, insipid glop. If more time was spent in the simple …
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I’ve got just about the last of the ripe chilies in, and while I like’em fresh, I also want to have some for later.

Sambal is Malaysian for Sauce – …
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The Jalapenos have mostly ripened all at once. I can’t use them all fresh and I do love pickled Jalapenos, so that’s what I did, canning three pints. These should be …
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The Romas are finally starting to come in, but there is not enough for a huge batch of sauce. I did however find a recipe for Marinara that only calls of …
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Last week I was tucking into some bibimbap (a lovely light Korean dish heavy on vegetables) for lunch and the ingredient that struck me the most was the pickled ginger carrots. Crisp, cool, …
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The other day while I was smoking some pork butts for BBQ I had some time on my hands as well as about 5 lbs of cucumbers. I’ve made sweet pickles, …
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As I mentioned I have a whole bunch of cucumbers to use up. And I just picked another 2.5 lbs!

This time I’ve made sweet relish – (from Balls Blue …
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