The next morning, when I went to taste the sauce, I realized that it didn’t need a single thing. The apples gave it plenty of sweetness, while the pears added a pleasantly grainy texture. The small amount of orange and lemon juice I’d included offered the necessary tang. It was perfect just as it was.
Tag Archives | canning
For the “Unprocessed” challenge this October, I’ve tweaked this Cherry-Apricot Chutney recipe, substituting honey for white sugar and using unsulfured dried apricots instead of sugared dried cherries.
After spending countless hours processing pounds and pounds of peaches and tomatoes, plums and jam, pickles and chutneys… I learned a few things.
Pickled peppers are not only quick and easy to make one jar at a time; they’re also a good choice for a first canning project.
Here’s a canning primer, complete with a bit of canning history, reasons for the current canning resurgence, and even a bit of troubleshooting, should your preserving project go awry.
Sure, it’s grueling, backbreaking, sweaty work, but one day’s effort pays off with a year’s worth of tomatoes.