I had some of my meagre crop of jalapeños left that needed to be used. I love pepper jelly with a smear of brie on a cracker. It was time to make Golden Pepper Jelly. Continue reading Golden Pepper Jelly
She Who Must Be Obeyed makes the best relish. We don’t buy relish in the store anymore as hers is so good. A second plus is that it is made with zucchini. As anyone who grows zucchini knows, it is a good thing to have another good zucchini recipe. Continue reading Zucchini Mustard Relish
I had a good crop of raspberries, strawberries and haskaps this year. I wanted some jam but which kind to make? As there is just myself and She Who Must Be Obeyed, making a batch of each would be way too much jam. I had a look around the Bernardin Canning site and found a recipe for Bumbleberry Jam that uses raspberries, strawberries and blueberries. Necessity being the mother of invention, I substituted haskap berries for the blueberries. Continue reading Mountain Berry Jam
This is fresh fruit time of year in British Columbia. I got some wonderful Okanagan peaches from a fruit stand while travelling. Of course, they are great fresh but I bought enough to do some preserving. I had seen the Bernardin Peach Pie Filling in their excellent canning book and I love peach pie and cobbler. Canning some of the peaches would let me have pie and cobblers this winter. It had to be done! Continue reading Bernardin Peach Pie Filling
We have pulled the tomato plants out and let as many of the green ones ripen inside as are going to get there. That leaves us with lots of green tomatoes and indicates the time to make another batch of Green Tomato Mincemeat. Continue reading Green Tomato Mincemeat
It is harvest time and one of the best things about fresh tomatoes is they make the best salsa. So, I made a batch of She Who Must Be Obeyed’s favourite salsa. It is always a good thing to be nice to the woman you love! Continue reading Summer Harvest Salsa
In my prior post, I made Crab Apple Jelly the old fashioned way without commercial pectin. However, it is a finicky way to make the jelly and requires some precision with temperatures and cooking. So I thought I would try making a batch with commercial pectin and compare the results. Continue reading Crab Apple Jelly (Bernardin Pectin)
I have a crab apple tree. It produces crab apple prolifically. I have a sweet tooth. Crab Apple Jelly is a natural.
I have always used an old fashioned long boil to make my jelly. However, using commercial pectin is easier and more fool proof. Being a fool, I wondered about trying the commercial pectin method. So, I did both. This post is the old long boil method with no commercial pectin added. Continue reading Crab Apple Jelly (The Old Way)
I love this time of year. Fresh tomatoes and peppers are available, many of them from my own garden. Of course, it is time to can Salsa. Continue reading Two Salsas! It Is Time For Canning.
Strawberries ripen a bit later here in the mountains but I think they taste better. So, I had fresh local strawberries and it was time for this years jam. Continue reading Strawberry Jam, You Should Really Make Your Own