I have often wondered the same thing! These look beautiful-and declicious! I was looking for some canning recipes yesterday and found one for brandied peaches. I'll be trying that out...
rebecca, i almost made those! they sounded like the perfect thing to combat a sharp, winter wind.
Sarah c.p.t., I'm not being falsely modest by saying that canning is very simple. If you follow recipes for baking and cooking (which I know you do), then canning isn't much different than what you already know. If you're interested in inexpensive canning (i.e. not spending money on a squeezo or pressure cooker unless you find one at a garage sale somewhere), all you really need is canning jars and lids (and you can re-use at least once most store jam jars for your own jam), a large stockpot, a thermometer, boiling water, and The Ball Blue Book (or another simple book on canning).
An expensive pressure cooker is only needed for low-acidity foods (e.g. green beans), and a stockpot can be used for jams, butters, and jellies; most fruits and sauces, relishes, pickles, tomatoes, etc., etc.
Check out Freecycle, too. It seems as if during spring cleaning, people are always getting rid of canning supplies, and you could even post a request for some.
(John is as blessed as I am because we've got one another.)
Arlan, Here's my trick. Take ten pictures of peaches next to the window, and then pick the most golden two.
I have often wondered the same thing! These look beautiful-and declicious! I was looking for some canning recipes yesterday and found one for brandied peaches. I'll be trying that out...
ReplyDeletebeing a city girl, i have no idea how you do this to peaches, or any fruit or vegetable...but i am so amazed, impressed and inspired.
ReplyDeletejohn is a blessed man, no doubt.
How do you decide to take the shot crooked so it looks a zillion times better?
ReplyDeleterebecca,
ReplyDeletei almost made those! they sounded like the perfect thing to combat a sharp, winter wind.
Sarah c.p.t.,
I'm not being falsely modest by saying that canning is very simple. If you follow recipes for baking and cooking (which I know you do), then canning isn't much different than what you already know. If you're interested in inexpensive canning (i.e. not spending money on a squeezo or pressure cooker unless you find one at a garage sale somewhere), all you really need is canning jars and lids (and you can re-use at least once most store jam jars for your own jam), a large stockpot, a thermometer, boiling water, and The Ball Blue Book (or another simple book on canning).
An expensive pressure cooker is only needed for low-acidity foods (e.g. green beans), and a stockpot can be used for jams, butters, and jellies; most fruits and sauces, relishes, pickles, tomatoes, etc., etc.
Check out Freecycle, too. It seems as if during spring cleaning, people are always getting rid of canning supplies, and you could even post a request for some.
(John is as blessed as I am because we've got one another.)
Arlan,
Here's my trick. Take ten pictures of peaches next to the window, and then pick the most golden two.
ARE canning jars and lids...
ReplyDelete(got to make those subjects and verbs agreeable to each other)