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!
Entries in Small-Batch Canning (21)
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.
This no-sugar sweet treat is the perfect end to a summer’s night. Have lots of peaches? Waterbath can them and enjoy local peaches mid-winter.
Super-fab prize pack including a book giveaway and a free Ball canner pot and utensil kit. Enter by midnight CST on July 5, 2012.
I’ve found a new answer to the adage ‘when life gives you lemons…’; I say make jelly.