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Remember my pink sauerkraut experiment? It worked! And it’s delicious! And it made 2 1/2 quarts! Fortunately, sauerkraut cans well, so it’s now safely tucked away in jars. It will also keep well for months in the refrigerator if you have enough space. Pink Sauerkraut (can be canned) 5, 10, or 15 pounds of red cabbage This is a slightly tweaked version of the Ball Blue Book classic. My grandmother used to make a corn relish that was a little more on the sweet and sour side. What I like about this one is that it’s only sour enough to make water-bath canning OK, but not so sour that you can’t [...] Like a lot of wanna-be foodies, I joined the sweet red pepper revolution in the 1990s and never looked back. Unfortunately, my CSA didn’t get the message and gives me 2 or 3 green peppers a week. They’re big, too—sometimes as much as a pound each. Sure, they’re nice on kabobs with pineapple, but what [...] My problem with homemade canned tomato salsa is that it always ends up tasting cooked—but not in a good way—from the canning process. It’s as if you made a batch of pico de gallo, boiled it for 20 minutes, then chilled it and served it. Nothin’ but nasty. I’ve eventually come to the conclusion that [...] Roasted tomatoes are delectable little gems. Once you have them, you can use them in sauces, salsa, or just as a topping for bread: Voila! Bruschetta! Freezing is the easiest way to preserve their flavor, but if you have limited freezer space, canning is a good option. There is, however, a catch. I’ve looked and looked [...] As you might have guessed given my giant pile of tomatoes, my next few posts will be all about things you can do with them: roasted tomatoes, roasted tomato salsa, tomato sauce, and mixed pepper sales. But first, let’s do the basics. How do you can tomatoes? Tomatoes are an interesting case because they straddle the [...] |
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Copyright © 2012 Doris and Jilly Cook - All Rights Reserved |
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