September 6th, 2010 It’s been a busy and bountiful summer. I’ve canned the usual – pickles, beets, salsa, tomatoes, etc. but nothing new or interesting until now.
Thanks to some inspiration from my niece (amongst the empty canning jars she returned was one with a peach salsa label on it – and a note “This was really good!” Hint, [...]
March 19th, 2010 The Can Jam ingredient for March was Alliums (onions, garlic, leeks, and such). Another tough choice. What could I possibly make?
For some reason, I started thinking about the local hot dog stand we used to go to when I was a kid and the onion relish they served. I found a recipe that sounded pretty [...]
December 31st, 2009 The challenge: make a homemade barbecue sauce that’s not too sweet, that’s tangy-mustardy like a Memphis-style sauce, and can be put up using a boiling water bath.
I’m almost there.
I despise finding huge amounts of high fructose corn syrup in food, especially as the number one ingredient. Before our preferred brand of store-bought barbecue sauce became [...]
August 2nd, 2009 We picked a mess of beets yesterday. Some were as large as a baseball. We grow the Red Ace variety, which does very well for us and they stay very tender – even when they look like baseballs!
Time to do some canning.
First, cut off the greens. Leave a couple of inches of stems attached.
Wash them [...]
July 26th, 2009 BarBBQ Bill is out of dill pickles. This is a crisis situation.
I picked a few pickling cucumbers this morning (they are not setting well thanks to this cool, rainy weather. The bees don’t like cool, rainy weather either, so they’re not out there pollinating the flowers). After picking, I put them in a picnic cooler [...]
