Entries in Canning (56)
What struck me about mustard making was not really the simplicity, but the opportunity to turn the by-product—vinegar and white wine soaked garlic and onions—into something else we might consume. I opted for the route I usually travel with odds & ends of spare or wilty veg: soup!
Visit the latest Edible Austin Magazine, either online or in print, for my article on how to make traditional fermented sauerkraut in a quart jar.
Enter to win a free case of Ball Canning jars and a hand-drawn, screen-printed vintage mason jar shirt from ShopHomegrown on Etsy. Entry deadline: November 19, midnight CST.
My Canbassadorship with Washington State’s Fruit Commission yielded a couple lovely stonefruit projects again this year, including a recipe for nectarine salsa.