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This is a blog about home canning—or "putting up" as one might say where I'm from—and it will cover jams and other fruit preserves, pickles and briny things, canned vegetables (above all tomatoes) and the complement of condiments that includes relishes, sauces, salsas and those related preparations that result when you chunk bits of seasonal produce and preserve them in a syrup either piquant or sweet.

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Sunday
Mar282010

A Preserver's Breakfast

DateSunday, March 28, 2010 | | | Comment1 Comment

Quince jelly infused with rose geranium: it's only gotten better since I put it up in December. It offers gentle encouragement to the ailing.

Hatch chiles from the freezer plus the last of last year's Windrose Farm garlic for an omelet. Both have antimicrobial effects. Will they cure my common cold?

Washing dishes before that happiest prerogative of the infirm—the afternoon nap.

Reader Comments (1)

That jelly looks fantastic and jewel like!

March 29, 2010 | Unregistered Commentertalia

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