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First edition book owners, download the new index for free by clicking here.
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.
Canning, Fermentation, Small-Batch Canning ;)
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.
Canning, Fruit, Preserved Foods: Sweet, Recipes, Small-Batch Canning, Summer 
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.
Canning, Cookbooks, Giveaways, Small-Batch Canning ;)
I’ve found a new answer to the adage ‘when life gives you lemons…’; I say make jelly.
Copyright © 2009, Kate Payne unless otherwise noted. All rights reserved.
