Monthly Archives: November 2010
Canning can take some of the pressure off of holiday entertaining because the jars can be prepared and stored at a convenient time until needed. There is little easier than opening a jar of Christmas Pepper Jelly, pouring it over … Continue reading
Pectin is used in the making of jam, preserves and jelly (I’ll refer to them all as jam) for primarily one reason, the speed of cooking to reach a jelling state. It is about a fifteen minute process between putting the ingredients … Continue reading
As the canning season gets long in the tooth less and less of the specialized ingredients are available in local stores. Ordering is always an option but an expensive one unless purchasing in bulk. here is one of two … Continue reading
I have just completed the biggest Farmers’ Market of the season and now can relax a bit. This week I’ll be able to add a few more recipes for the holiday times.
I promised this and it took an extra day to get it to my liking. But here is a new and exciting way to enjoy those reheated turkey slices that never seems to go away. As a matter of fact, I’m planning to … Continue reading
When I was much younger my favorite dining out supper was Duck (Canard) a l’Orange. Done to perfection little can compete but as heart disease sources became known and common knowledge less and less duck was on menus. For awhile when I … Continue reading
I’ve been working on this for a few days. Finally it’s perfected and is delicious. Nearly black with specks of red, yellow and green, it is a bit off the beaten pepper jelly path, but frankly, its hands down better. It’s … Continue reading