mis en place
from ball’s complete guide to home preserving: “read a recipe all the way through, even before you go shopping for the ingredients. it’s very important to have all of the ingredients and equipment ready before you start making preserves.” HOW DO THEY KNOW?? it’s like they’re in my kitchen.
still have cherries left over from my cherry pie - and vrylena recommends cherry bounce (cherries in makers mark). also found brandied cherries from playin’ with my food, which reminded me of when i worked on an organic farm in college. the farmer would come around on cold, wet days with a jar of brandied fruit to warm you up. oh, remembered memories. update: i did not, in fact, do...
vrai-lean-uh: Strawberry Jam, Part 2 (or, the One... →
in which i spread my canning fervor to other bloggers! vrai-lean-uh: Hello again and welcome to part 2 of my strawberry jam post! (Part 1) It turns out this post series is weirdly Blueberry Files-focused, because not only did I pick the strawberries with Kate, I made a low-sugar strawberry jam recipe that she covered in a canning class at Whole Foods a…
NO CUMIN. (the spice, y’all. get your mind out of the gutter.)
when filing recipes, does “savory herb jelly” go with the jam + jelly recipes or the herb recipes? oh, my life. (i went with herbs.)
FRIEND: i mean, i’m spending my rent money, but this is what’s important in life (gestures between us and our food). i don’t know that i agree that cheesy hominy was worth risking homelessness for.
i respect a source that contains any sentence starting with, “Fine quality fermented vegetables are also obtained when…” via national center for home food preservation.