Can the first commenter post the recipe for those brandy-spiced peaches? They sound amazing. This is my second summer of canning, just jams and an indian tomato chutney. I always loved getting jars of jams from both my grandmas. They used that layer of wax to preserve it, which seems to have fallen out of favor, but I always loved peeling off the chunk of wax.
I’ve been making pasta at least weekly for the past couple of years and I always use the rule of 1/2 cup of flour and one egg per person, assuming pasta is the main course. I usually end up working in some more flour as I’m kneading so that it isn’t sticky, but that’s a good general guideline for starting and makes it easy to scale up or down.
I started making jams last summer and this summer I’ve gotten lazy - I no longer do a water bath, but just flip them upside down. If I had a proper canning pot, I’d still do it, but I only have a 7-quart Le Creuset, and it’s a pain to get jars in there. So, hopefully they won’t go moldy. It’s really fun though.
pscheel has not yet posted.
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