Here is a very easy recipe for making pickled peppers. The peppers may be eaten a day or two after canning, but are better if you wait a month or more.
Pickled Mixed Peppers Read More »
Here is a very easy recipe for making pickled peppers. The peppers may be eaten a day or two after canning, but are better if you wait a month or more.
Quince are an under appreciated fruit. Cooks know them as the last fruit to be harvested in the Fall, and the real indication that winter in Seattle is on its way. My grandmother use to include them in other jams and jellies because of their high pectin content. But they are also make lovely jam
Quince are an under appreciated fruit. Cooks know them as the last fruit to be harvested in the Fall, and the real indication that winter in Seattle is on its way. My grandmother use to include them in other jams and jellies because of their high pectin content. But they are also make lovely jam
Fantastic on bread but also great with hard sheep’s milk cheeses, fig jam is an easy introduction to jam making. This recipe uses 6 pounds of figs only because that is the amount I had on hand. Scale as needed. Check out this post for more details about the jam making process. GREEN FIG JAM
Fantastic on bread but also great with hard sheep’s milk cheeses, fig jam is an easy introduction to jam making. This recipe uses 6 pounds of figs only because that is the amount I had on hand. Scale as needed. Check out this post for more details about the jam making process. GREEN FIG JAM
Here is a useful recipe for using extra Summer herbs when they are plentiful and cheap. This recipe is based on one found in the book The Unprejudiced Palette by Angelo Pellegrini (which is a colorful read, by the way). It is very easy and economical to make and the final product adds a burst
Vinegar with Summer Herbs Read More »
Here is a useful recipe for using extra Summer herbs when they are plentiful and cheap. This recipe is based on one found in the book The Unprejudiced Palette by Angelo Pellegrini (which is a colorful read, by the way). It is very easy and economical to make and the final product adds a burst
This recipe is from Jeremy Brown, local fisherman, who was in charge of the Slow Foods Seattle Tuna Canning Class in January 2012. At that demonstration, half pint glass jars with screw top lids were used.
Canned albacore tuna Read More »
This recipe is from Jeremy Brown, local fisherman, who was in charge of the Slow Foods Seattle Tuna Canning Class in January 2012. At that demonstration, half pint glass jars with screw top lids were used.
Pickling is a great way to put aside asparagus during the spring season to be enjoyed all year long. This recipe gives a pickle with a mild dill flavor, great in a bloody mary or on a relish plate. Note that the amount of brine below is enough to make about 4 pint jars of
Pickling is a great way to put aside asparagus during the spring season to be enjoyed all year long. This recipe gives a pickle with a mild dill flavor, great in a bloody mary or on a relish plate. Note that the amount of brine below is enough to make about 4 pint jars of
In many of my recipes, you will see one of the ingredients called for is dried orange peel. Please don’t spend a lot of time looking to find this in a spice store. Dried orange peel is a homemade ingredient, and one that is very handy to keep around. I first started drying orange peel
In many of my recipes, you will see one of the ingredients called for is dried orange peel. Please don’t spend a lot of time looking to find this in a spice store. Dried orange peel is a homemade ingredient, and one that is very handy to keep around. I first started drying orange peel
