WHAT ARE YOU CANNING TODAY?

The way I make it, BOTH :D But you can always adjust the pepper content to make it as spicy as you want.
 
Only 24 pounds of cherries? We would probably just snack on those. :lau

Actually I like to just can them up in a light syrup and have them around to eat as/with desserts throughout the year. Cherries and other fruits are easy to water bath can.
 
My personal favorite barbecue sauce, it is very tangy and sticky with just a nice hint of sweetness. I forget the original recipe, but this is what I tweaked and came up with. The original was too sweet, so I altered it to my taste. You can do the same. Have fun tweaking :D

Honey Cider Barbecue Sauce
--------------------------
3/4 cup honey
1/3 cup brown sugar
1 cup Apple Cider Vinegar
1/2 cup apple cider
1 tablespoon tomato paste
1 teaspoon garlic, minced or garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper
1 teaspoon fresh black pepper
1 teaspoon lemon juice
Salt to taste

Combine into a medium saucepan, and bring to a boil. Reduce heat and simmer until you have about 1 1/2 cups of sauce.
 
That sounds yum.

I made BBQ sauce last year out of apricots someone picked from their tree. They were tasteless raw but got very flavorful when cooked. I wish I had written the recipe down because I seriously winged it.
 
Cooking a tasteless fruit down with a crock pot on low often concentrates the sugars and the flavor. I have made some good peach and pear butters this way. ;)
 
I re canned a # 10 can of Marion Blackberry jam yesterday. It made 6 pints. Not bad considering the #10 can only cost a couple bucks.

I think today I am starting chicken stock. I saved the feet from my meat birds. Should those go in as well? Do I need to peel them first? I never got the "socks" off while processing.

g
 
You must log in or register to reply here.

Latest posts

Sister Sites

BackYardChickens.com
BackYardHerds.com
TheEasyGarden.com
Back
Top