February 15th, 2010 I shoulda known goats would pick something like…
Carrots for the February Can Jam ingredient.
I promised BarBBQ Bill that I would not stray (too far) from our personal canning resolution of “If we won’t eat it, we’re not going to waste the ingredients or the time to put it up.”
The majority of carrot recipes I found [...]
January 30th, 2010 We received a lovely surprise the other day.
A huge box of fresh pecans in the shell from our wonderful friends in Texas.
Trying to figure out how we could use them up before they went bad, we discovered that pecans freeze very well in the shell – up to four years!
These are ready for the freezer [...]
January 24th, 2010 After making more marmalade for the January Can Jam and finding some jars from last year in the pantry, I’ve devised some ways to use it up in other recipes. I don’t eat much jam on toast and BarBBQ Bill doesn’t care for it at all “straight”.
Make a dipping sauce for egg rolls or a [...]
January 18th, 2010 This month’s ingredient for the Can Jam is…
Citrus!
Despite my fervent prayers to whoever is in charge of Fruit Ripening, my very locally grown oranges are not quite ready for picking (as you can see above). I was really hoping citrus would be the February Flavor of the Month because, by then, my tree might [...]
December 31st, 2009 The challenge: make a homemade barbecue sauce that’s not too sweet, that’s tangy-mustardy like a Memphis-style sauce, and can be put up using a boiling water bath.
I’m almost there.
I despise finding huge amounts of high fructose corn syrup in food, especially as the number one ingredient. Before our preferred brand of store-bought barbecue sauce became [...]
