Ooooof. Thanks. All the lids I used today were Kerr, but I have plenty of Ball from last year on hand.
I have not made the preserved figs, just jam and the Lebovitz’s chutney. I thought the recipe would be of interest to people with unripe figs.
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Busy day. 100 lb tomatoes made into passata and pressure canned. 1/2 bushel peppers roasted and vacuum sealed. The shelves are starting to look happy again.
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Thatzalottatomatoes! Well done.
100 pounds gave us 36 1 litre jars. When there are 2 of you, it’s very doable.
Those pickled pears look good. Do they stay crunchy? I’ve never done pears before.
Starting this years pepper jelly season.
“Those pickled pears look good.”
Thank you! I haven’t tried them yet, but perhaps I will after the recommended 72 hours.
I love overnight maceration!
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I always stock up on plums, pit them, freeze 8 cups in ziplock bags and make plum butter in the middle of winter. Just defrost them and add the sugar. Works with apricots and strawberries too.
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I do the same with berries and jam: blueberries, raspberry, strawberry - all good for jam any time of the year.
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These plums
Were macerated overnight with aspirations of making shrub, but it wasn’t nearly enough, so i made jam.
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Any favorite recipes/tips for fig jam? I was thinking a savory-sweet chutney with shallots and raisins(?) might be nice, too. I think I have 6-8 cups fresh figs. I also have a quart of garden raspberries I could throw in.
Ideas/advice?
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I love this chutney, one time I misread the recipe and added more red pepper powder, I liked it better. Jam is good too.
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They stayed crunchy, or maybe crisp is a better description. Very nice!
What’s this? It looks like golden goodness! Did I miss something?
It’s linked to a long running thread about my pepper jelly hijinks. This version is made from yellow and orange sweet and hot peppers.
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A small, experimental batch of pickled grape tomatoes, loosely based on a Food In Jars post here. I did not peel my tomatoes.
I put two jars through the water bath process and made two jars of “fridge pickles”. We’ll know in a week or so if we care for them (and if so, I have plenty more tomatoes where these came from).
If anyone has any good canning ideas for small grape tomatoes, I’m all ears.
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