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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Reader Comments (2)
Just made my 1st batch of "TTK" marmalade. Nothing like the sound of 6 lids snapping down as they seal, Oh Joy! "It worked" is always the feeling no matter how many times I've made jam.
Mine is redder than the jars you brought to the Surfas demo; think it's the variety of blood orange I used, plus I threw in a tangelo for fun. The not enough to fill a jar bit is chilling in the fridge waiting for a cup of tea & an AkMak cracker with "TTK" marm.
We just finished making a few batches of Seville orange marmalade. I've seen a lot of recipes for it, and I'm always amazed at how variable the methods can be. My version always includes a nip of Scotch.