I’ve just started learning about preserving and canning this year. So far, I’ve made a couple of jams, pickles and relishes. I thought they came out pretty good! I felt particularly rewarded when my parents came to visit and they couldn’t get enough of them.
Next on my list of things to teach myself is pressure canning and complex preserving.
I made a half batch, substituting pepperconi peppers for the jalapenos, which I couldn’t get at my local grocery. I also skipped the dill, since I don’t care for dill.
The week of waiting was up today and oh my oh my, are these ever super delish!
Definately a five-chicken rating!
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Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite