I actually had the whole week off after the Montreal trip off.   (We were supposed to both have it off, until the Great Appendix Caper in February forced the BF to have to give some time back.)     I have been slow in posting because our internet has been on the fritz for

I haven’t done any canning in ages – and still haven’t.   But my mother got two quart sized take out containers of sour cherries right before she was going to leave the state, so she left them with me.    I ended using David Lebovitz’s No Recipe Cherry Jam because I didn’t have enough fruit to

So what do you do when you have a batch of fairly tasteless apples, and you’d rather move on to the much better batch you bought at the farmer’s market?    Make applesauce! This is using the recipe from Canning for a New Generation.   Sadly, it did fall prey to my occasional issue where I only

Due to an ill timed tornado watch on Thursday evening, despite it being a holiday, I got up at my regular work time on the 4th so I could be at Maxwell’s Farm when they open at 8:00.    The above was the fruits (pun intended, hardy har) of my labors.   13 pounds later.     I was

I’ve had quite the preserving week.   The first thing, started during the week because I saw bags of key limes for $1.79 a pop and had to do something with them, is the above key lime pickle.    It’s basically a preserved lemon, but with Indian spices.   It’s percolating away, and should be ready when I