nogrodsmithy:
Canning fire-roasted sweet red peppers.
nogrodsmithy:
What else does one do the day after Thanksgiving? Make turkey stock of course.
nogrodsmithy:
My first time making sauerkraut. 5 heads of cabbage, averaging 10 pounds each. The crock is not even halfway full.
nogrodsmithy:
Last night I canned 7 quarts, but only these 3 sealed. Did another 7 tonight.
nogrodsmithy:
Making vegetable stock
nogrodsmithy:
Canning tomato sauce
Pictures by Ann:
Onion Relish
Pictures by Ann:
Homemade Canned Pickles
Pictures by Ann:
Homemade Canned Pickles
Pictures by Ann:
Dried Watermelon
Pictures by Ann:
Homemade Salsa
Pictures by Ann:
Canned Roasted Peppers
carlogiov@gnoli:
Moscioli alla tarantina!
sarabernheisel:
Meyer lemon and tangerine marmalade
carlogiov@gnoli:
Chitarrina allo sgombro
sarabernheisel:
We’re jammin
sarabernheisel:
Fig Jam with Balsamic Vinegar & Black Peppercorns
Traveling with Simone:
Memories, memories. Quince preserves/Conserves de coings w/recipe
Melinda Young Stuart:
Steam Canning on the Induction Cooker
