Jam And Preserve Recipes
I first started my love affair (my family might say obsession) with canning and preserving in 2008 when my editor at Planet Green
asked me to do a post on it. I was a bit reluctant, because I was
concerned about poisoning people via the internet if I didn't get it
right. After a bit of reading, I realized that home canning is about as
safe and easy as making dinner.
I didn't can much this summer because I was in France,
so I missed the berry season, meaning no strawberry jam in February,
but now that September is here, I'm in full swing. Last year, if a fruit
or vegetable stopped in front of me long enough, I preserved it. I
ended up with about 400 jars of jams, pickles, relishes, chutneys and
mustards. My only disaster was the 32 jars of green olives which, one
year later, are still so bitter as to be inedible. In fact, my job this
weekend is to finally empty all those jars so I can preserve my
tomatoes.
Jam And Preserve Recipes
Jam And Preserve Recipes
Jam And Preserve Recipes
Jam And Preserve Recipes
Jam And Preserve Recipes
Jam And Preserve Recipes
Jam And Preserve Recipes
Jam And Preserve Recipes
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