/ck/ - Food & Cooking

bumping with results of earlier this summer.

>>6712768

>>6712778
are those almonds activated?

>>6712768
>>6712778
What are they?

>>6712799
First is strawberry jam.
Second is snapdragon preserve (dried fruits, rhum and citrus juice)

Pic related is bluberries jam.

>>6712829
bourbon cherries

>>6712842
I really like the colors of the cherries.

>>6712869
Mango chutney

>>6712745
Really, no one else is on?

>>6713072
I'm here, but I don't do any canning.

I am enjoying your pictures though and remembering all the canning I used to do with my mom when I was growing up using all the stuff we grew in the garden every summer.

>>6713082
Ever thought about picking it up for yourself?

>>6713072
Was pear butter with ginger and vanilla.

This is beets in red wine.

>>6713092
I've considered it but I just don't have the motivation. I'd want to plant a decent garden and grow all the shit myself, but I don't have the time or the space in my yard to do it.

>>6712745
what does canning have to do with mason jars?

>>6713106
Are you retarded?

>>6713109
the only retard is the dude "canning" with no fucking cans

>>6713106
Unless you own a commercial grade pressure cooker you won't be using tin cans in a home setting.

The glass jars are reusable and have a two part lid system. The ring is reusable, but the center part (the snap lid) has a one time use rubber seal. With proper technique this ensures that the jars can be sterilized with nothing more then a stock pot of boiling water and some time, ensuring food safety and preservation over a long time.

Last bump for tonight. Back tomorrow with (hopefully) a ludicrous and sufficient amount of cucumbers.

(pic is crushed tomatoes)

>>6713105
I Don't have a yard to have a garden in. I buy the produce at my local farmers market.

>>6713072
I'm here. I'll post pics of my canned stuff tomorrow. I probably have pics for a dozen different things.

>>6713319
Got any recommendations for my questions in OP?

>>6712745
why'd it called canning if you use jars? shouldn't it be called home jarring?

also i make jalapeno sauerkraut

>>6713720
Lacto-fermentation is something I have yet to dabble with.

Feel free to post pictures if you want to show it off ;-)

>>6713728
i would but this years batch won't be ready for a few weeks. they are currently sitting in the attic. last years was awesome. not too hot, just perfect.

Morning bump.

Asian pears in a lemongrass syrup.

>>6712745
>>6713712
According to the Ball Complete Book of Home Preserving (which I highly recommend)-
- 6-7 pickling cucumbers = 1lb, or 3 1/3c sliced cukes

- 1 medium English/field cucumber = 2c sliced or diced

>>6714392
Thanks

No problem. The book I mentioned has conversion (pounds into cups) for almost every fruit and veggie out there. The book has info on both water bath and pressure canning, pickled foods, pie filling, jam/ jelly/ conserves, meat and veggies, EVERYTHING.

>>6714425
My go-to book has been "Saving the Seasons" by Kevin West. It covers all you mentioned except the conversion.

>>6714431
Thank! I'm always looking for canning books to add up my collection. And by collection I mean massive stack next to my bed.

Does anyone know how to get the smell of pickles out of the jars? I've tried white vinegar, but it didn't work

>>6714521
Are you talking glass jars? Glass doesn't really hold scents that well. Run them through the dishwasher.

>>6714521
Never had any issues with mine. Just run them through the dishwasher and dry thoroughly until next use.

Overall view of today's plan...

>>6714592
First up "Canadian" fruit ketchup.

Will post pictures as I get downtime.

>>6714598
>>6714592
Looking forward to it!

>>6714598
1. Peel the tomatoes.
Carve an X into the bottom of the tomatoes.

>>6714919
1b. Dunk the tomatoes into a small pot of boiling water.

>>6714934
1c. Transfer to a bowl of ice water.

>>6714938
1d. The peel should come right off. Repeat with the rest of the tomatoes.

>>6714944
2. Dice the tomatoes and throw into a large soup pot.

>>6714956
3. Same process for the peaches. make a cross on the pointy bottom side.

>>6714960
3b. Dunk into boiling water for about 30 seconds.

>>6714965
3c. Transfer to ice water.

>>6714968
3d. Remove the skins.

>>6714971
4. Dice the peaches and add to the pot.

>>6714976
5. Peel, core and dice the pears. Add to the pot.

I used Forelle pears, but use what you like.

>>6714996
Forgot the image.

>>6714998
6. Peel, core and dice the apples.
Add the vinegar to stop the pears and apple from turning brown (2.5 cups white vinegar)

>>6715000
7. Dice the green pepper and add to the rest.

>>6715005
8. Pulse the onions though a food processor to make sure no large chunk remain. Add to the pot.

>>6715008
9. Add 3 tablespoon salt and 4 cups sugar.

>>6715011
Tony Montana canning

>>6715011
10. As soon as you start to mix in the sugar it will start drawing water out of the fruits and everything will start to float.

Turn on the heat to medium.

>>6715025
11. Grab 1 table spoon pickling spices.
If you have cheese cloth of a mousseline bag use that. I didn't, do I used a tea ball.

>>6715028
12. Stick you spices into the pot.

Allow to stew/reduce for an hour and a half, at least.

Doing this in real time?

>>6715042
Yeah. It's reducing now.

>>6715028
What spices did you use?

>>6715206
mustard, coriander, cardamom, cinnamon, celery and clove

>>6712745
What is the reason for canning if you don't have your own garden?

>>6715528
There are multiple reasons. I can because I live in a small mountain town. Sometimes getting produce at the grocery can be iffy. Hell, in the winter getting down the driveway can be iffy. I can produce so I always have some on hand.

I really need to learn how to do this crap, my grandma used to make pomegranate jelly when I was a child. I loved it, it's still my favorite jelly, but i can't find anyone that makes it around me.

>>6715528
I like the local produce. I pay the local farmers. I can the stuff so i can eat it in winter instead of the bland/underripe/tasteless/expensive imported crap.

>>6715031
13. After reducing.

>>6715559
14. Remove the spices and discard.
Scald 7 half pint jars. Fill with warm fruit ketchup.

>>6715563
15. Process for 10 minutes. Allow to cool fully.
Repeat with 5 more jars.

Total yield : 5 pints (10 ha;f pint jars)

>>6715566
forgot the pic.

>>6715548
It's not really complicated. You need heat, lots of water and a large pot.

>>6715548
You can make pomegranate jelly from store bought juice. You just need pectin, pomegranate juice, lemon juice and white sugar. You don't even have to can it if you want. You can pour it into containers and freeze it.

>>6715701
Oh shit serious? I thought you h ad to can that shit. I'm sure I could get some actual poms, but I could try it with just juice, make life easier

Finally getting around to tackling the cucumber pile... making relish first.

>>6716028
1. In a large bowl combine 2 medium onions, 6 green bell peppers and 2 lbs cucumbers.

I ran the onions and bell peppers in the food processor because I'm lazy but diced teh cucumber.

>>6716035
2. Add 1/2 cup salt.

>>6716039
3. Cover with cold water. Mix well.
Set aside to brine/macerate for 12 hours.

Will be picking this up tomorrow.

I'd like to get a pressure canner, but haven't found the time. I do often make fridge pickled items. Here are some spicy pickled eggs and kielbasa I made. Dilly beans are another one of my favorites.

>>6712745
I have a question for whoever can answer.

I have a really old dirty, grimy, crusted mason jar that once belonged to somebody I cared about.
I'd like to use this jar again to store food inside. But first I'd have to clean it of course.

I'm just wondering what the procedure of cleaning a jar this bad would be?
Remove all the grunge from the inside. Rinse and re-rinse with water. Scrub the inside clean.

But is that it? Do I need to disinfect the jar somehow if I'm going to store food inside? Detergents?
I'm worried that something left over will damage the food I'm going to store in it?

Basically I want to know how to transform a disgusting old glass container into something you'd happily store food in. I want it completely free of smell, or other bad agents that would damage the food.

How does anyone have the bravery to do this stuff? Aren't you scared of botulism?

>>6716368
Write a heart felt letter to the person who gave it to you (presumably your dead grandma?) and put in the jar and throw the jar into the ocean.

Alternatively, put about a tablespoon of bleach in the jar and add enough luke-warm water to the jar is quarter full. Shake the shit out it (with the lid on obviously) and then drink the bleach because fuck you.

>>6716388
i was under the impression that botulism is more of a "meat" thing

>>6716391
what the fuck did I do?

>>6716388
Proper processing (scalding the jars to sterilize them, hot content, roiling boil for sealing the jars) kills the spores. Combined with a high sugar and acid environment (which is all I have posted) you're fine.

Low sugar or low acid things (like green beans, asperagus, meat and fish) require a pressure canner to process safely. Most cases of botulism are from these types of products.

>>6716058
bruh pickled eggs are the best
Try pickling them with beets, it makes them taste amazing

>>6716487
I'm really sorry. Please disregard.

Except the letter part. That might something nice to do and could give you some closure if you need it.

Apologies, again, for my grumpy shitpost.

Bump

>>6716368
Depends what the crud is made from... Glass is non-porous, so really scrubbing with a non-abrasive cloth and a few runs through the dishwashers should take care of most things.

However, if there's scratches inside or the crud was from motor oil or such, I wouldn't re-use it.

>>6716042
4. Now that everything had time to make friends in the salt bath. drain everything. Press down on the vegetables to extract as much water as you can.

I've canned a few jams and such but we've always had trouble finding good quantities of less-than-expensive and better-than-shit cans. Where do you get your jars/lids? Online or some local place? Any recommendations?

>>6717764
I get them from Canadian Tire (a hardware store). I've found that they are consistent about having the Bernadin jars I like in store at a good price (between 9$ and 11$ per case of 12 depending on size).

>>6717754
5. Add 5-6 cups sugar.

>>6717806
6. Add spices (2 teaspoon turmeric, 2 teaspoon mustard seeds, 1 teaspoon celery seeds)

>>6717811
7. Add 4 cups white vinegar.

>>6717817
8. Stir to combine. Turn the heat on to a medium-low and allow to reduce for 1-2 hours.

>>6717806
Is this a sweet relish?

Love the pics, keep it up!

>>6717872
5 cups of sugar I sure hope it's sweet ;-)

It's reducing now. Will update when it's on to the next steps.

>>6715528
Around here the farmers will offer big batched of things( usually bruises sub par stuff) for cheap. Specifically for canning.

>>6717821
9. Once reduced it will look like this.

>>6718267
Totally optional, but you can add a few drops of green food coloring at this point to bring back the green of the vegetables vs the yellow of the turmeric.

>>6718277
10. Scald 7 half pint jars. Distribute the relish into the jar.

>>6718284
11. Process for 10 minutes then allow to cool fully.

>>6718267
Hey relishanon,
Was this >>6714392 info accurate and/or helpful?

>>6718295
yeah, the 2 pints the recipe called for turned to be 2 lbs of small pickling cucumber, so roughly what you had posted.

>>6718306
Oh good. I don't want to post info that is inaccurate or wrong.

Taking a break, back later to turn the rest of those cucumbers into pickles.

>>6718402
Allright, pickle time.

>>6719002
Wash and brush the cucumbers. Remove both ends. Slice thinly (I used a mandoline). Dice the red and green bell peppers and 4 onions and add to the bowl.

>>6719006
Add 1/2 cup salt.

>>6719009
wtf....

>>6719009
Add water to cover the vegetables. Then crack a tray of ice or two over them.

>>6719017
Put something over the whole mess then weigh it down (here using a full jug of vinegar as a weight).

Leave to brine for 2 hours, turning over the layers once in a while.

>>6719015
the salt brining get the vegetables to give up some of their water. Helps with texture.

Brining done.Getting my processing pot back to a boil then will post the last batch of pics.

>>6719019
Here is after the two hours. I was able to switch my plate after 30 minutes to get better compression.

>>6719672
In a large pot, combine 5 cups vinegar, 5 cups sugar, 2 tea spoon mustard seeds, 2 teaspoon celery seed, 1/2 teaspoon cloves and 1/2 teaspoon turmeric.

>>6719677
Remove the weight from the vegetables. Drain the brine. Rinse twice with clear water and drain well.

>>6719681
Scald 7 jars. Stuff the vegetables into the jar. Depending on how much water you got out of them your yield might be 7 or 8 pints.

>>6719685
Cover with the vinegar pickling liquid,

>>6719690
Process for 10 minutes then allow to cool fully.

(And yes, I totally lost the light for this)

Clean-up mostly done. here's the overall result. All the ingredients shown in >>6714592 were used up except 5 cucumbers and 4 peaches (I devoured those peaches. Peaches in season are orgasmic).

>>6719690
>>6719694
>>6719975
Good shit, miroki

>>6719975
Awesome stuff

Last bump.

Nice. I'll post some jam pics when I get back.

Pineapple coconut jam

Honey Kiwi

Strawberry and blueberry pie filling.

Pineapple jalapeño syrp

Bump

Helped a friend move and he gave me like 30 mason jars. Probably gonna get into preserves soon!

Any forgiving recipes you guys can suggest?

>>6722247

Check out-

Sbcanning.com
Punkdomestics.com
Freshpreserving.com

>>6722259
>http://www.sbcanning.com/2015/06/peacharita-jam.html
Alcoholic jams are a thing?

This is the start of something beautiful.

>>6722281
Yes, you can add alcohol to canned food. But you would have to eat ALOT to get a buzz.

>>6722316
Yeah, I figured.

I'm just a sucker for novelty.

>>6722247
>all the jars are narrow mouthed
Son of a mother...

>>6722537
Eh. They'll still work. But I personally prefer wide mouth jars.

>>6722281
Yup. A delicious thing.

>>6722537
I prefer regular (70mm) jars, so it's a matter of preference really.

Bump

Anyone else have any experience canning pie filling?

Strawberries are on sale, what do?

I'm going to make cherry pancake syrup tonight!
Stay tuned canning friends, for pics and a recipe!

>>6719975
Good stuff OP, you really got the pickling shit down!
I just finished pickling some homegrown cherries.
1 jar with star anise, 1 jar with coriander seeds, 1 jar with cloves, 1 jar with cinnamon and 5 jars without spice to test how the different spices affect the taste.

>>6725937
Pictures from snapchat and too lazy to take new ones. Language is danish.
Also first time pickling cherries so I'm pretty excited to try them at some point

>>6725940
>>6725644
Also made some cherry syrup with the leftover pickling juice. Looking forward to mixing it with some vanilla icecream

>>6725940
>>6725937
Recipe please!
I made som picketed cherries recently. I used white cherries, white balsamic vinegar, yellow raisins, and yellow curry. The are truly amazing. One of my favorite home canned products (and I can a lot).

>>6725980
There is unfortunately nothing special about the recipe, since it's mainly for preserving the cherries. (We had so many this year)
2.5 kg cherries
700 g sugar
1 l water
juice of 2.5 lemon
250 ml vinegar
1 vanilla stick (not sure if that's the word?)
1 tbsp vanilla sugar
Also they are mainly meant for dessert (rice pudding for christmas in particular and ice cream)
Sounds like you're doing something a lot more savory? I'd like another recipe since I still have a shitload of cherries left with no other use than eating straight off the tree

>>6725996
What is the white stuff?

>>6726249
looks like rice pudding

>>6725447
Jam is the obvious answer.

>>6712797
Can't you see? This is a picture of almonds mid activated

>>6725943
Nice

>>6726249
>>6726254
Yes, it is rice pudding,
Traditional dessert for christmas here in Denmark Don't know if it's the same in other places. We hide an almond somewhere in it and whoever finds it gets a present

>>6725644
Ok I didn't get the pancake syrup done last night, but I PROMISE I will post pics and info this evening, my dear canning friends.
Pic related, but not my own.

>>6728461
God bless it...

Here is the pic

One more bump to get me through to the evening.

This was a really neat thread.

I don't have any images, but a few weeks ago I asked on /ck/ about what to do with a bunch of over sized zucchini, and I ended up pickling six of the bastards. Tried to make garlic dill spears, but they didn't have enough dill, so they just taste garlicky.

>>6729013
I remember you. My suggestion was large pickle slices; large enough to cover a hamburger.

>>6728461
It'S the evening....

>>6729322
Well, the sun ain't down yet. At least where I am.

>>6729341
It's 22h30 here,

>>6729363
Just now coming up on 9:00PM mt. The sun is just setting.
Pic is juice ready for syrup. Sour cherry (7 cups) and blueberry (4 cups).

>>6729429
The white stuff is clear-jel; a modified corn starch.

>>6729429
Looks pretty good! I'm assuming it's sugar at the bottom of the red one?
The syrup I made yesterday had turned to a solid block of cherry sugar over night so Ive poured over some cognac in a hope to make it edible, looks promising

>>6729066
I ended up not doing that because I couldn't keep slices consistently thin and I don't have a mandolin. It is a good idea. though.

>>6729475
Actually that's just pure juice with sediment settled to the bottom. I let my juice settle over night in a half gallon jar.

>>6729487
That makes sense. Consistent, thin slices would have been the key to good pickles.

>>6715528
Having leftovers or buying too much produce will never be a problem again. Spend one day making enough food to feed an army base, and then can it so it can last for half a year easily. It's more of a hassle than freezing, but you have way more storage and you don't have to bother with thawing, just crack that shit open and it's ready to go.

Exhibit: A bunch of veggies that were going to spoil in March + miscellaneous spices + standard canning staples = a delicious condiment for hamburgers, hot dogs, bratwurst, and related meats.

Nice thread op.

This is probably the best place to ask this without making a new thread, so... how do I pickle fresh peppers (mostly jalapeños) in a way that they get watery crispy, like store bought? I've done it a few times and while they taste great the texture is always mushy. I follow the same steps for pickling other things but I only have this problem with peppers.

>>6729727
Try lacto fermenting them.

>>6729772
Dammit!

Pic is blueberry pancake syrup.

Sour cherry pancake syrup.

Tomorrow I'll post a recipe.

>>6729782
do want

>>6729782
Nice!

OP- I'm making some blackberry syrup right now. Do you add any thickener at all? Or just cook down to desired consistency? Do you add sweetener at the end? Any salt? Any lemon?

Your pics and interest (and hours in the day! Holy Shit!) are amazing.

>>6730534
>Do you add any thickener at all? Or just cook down to desired consistency?
I add clear-jel, which is a modified corn starch; for my pancake syrup. For regular syrup I just add sugar.
>Do you add sweetener at the end? Any salt? Any lemon?
Sugar and lemon at the beginning for the pancake syrup, and at the end for regular syrup.

>Your pics and interest (and hours in the day! Holy Shit!) are amazing.
Thanks. My hours are kinda funky right now because if the heat. I generally get up early, take a break between 5-7, then keep going again until about 10. Our home does not have air condition (common in our area), so I take a break during the hottest part of the day.

I'll be posting recipes soon, I have a few things to take care of first.

>>6730584
Thanks very much.

We found we liked the blackberry syrup and seltzer water very much.

>>6730620
I market my regular syrup as 'cocktail syrup' because they do so well in mixed drinks. I make pineapple jalapeño, blackberry cinnamon and strawberry basil to name a few.

Pancake syrup recipes-
1/2

I'm going to post two different recipes; one using clear-jel and one using corn syrup. These recipes can be doubled or trippled and you can use the juice of most fruit (berries, stone fruit and strawberries turn out best).

This first recipe is from the Ball Blue Book of Home Preserving.

Strawberry Pancake Syrup

10 cups strawberries, stemmed and crushed
3 cups water, divided
1 strip 2" lemon peel
21/2 cups sugar
31/2 cups corn syrup
2 tablespoons bottled lemon juice

In a large pot, combine strawberries, 11/2 cups of the water and lemon peel. Boil gently for 5 minutes. Transfer to a dampened jelly bag (or a fine mesh sieve) set over a deep bowl. Let drip, undisturbed, for at least two hours. Do not squeeze the fruit, that will result I a cloudy product. In a clean large pot, combine sugar and remaining 11/2 cups water. Bring to a boil over med-high heat, stirring to dissolve the sugar, and cook until temperature reaches 230 degrees F. Add strawberry juice and corn syrup. Increase heat to high, boil for 5 minutes, stirring occasionally. Remove from heat and stir in lemon juice.
Ladle into hot jars and leave 1/4 inch headspace. Remove air bubbles and adjust headspace. Wipe rim and place lids and bands on jars. Tighten bands finger tight. Place jars in canner, bring to a boil and process for 20 minutes. Turn off heat and allow the canner to sit for 5 minutes. Pull jars and set one tool. Do not move them for 24 hours.

Yields six 8 oz jars

Please note that this is not the recipe I use. I posted it because corn syrup is much easier to locate than clear-jel.

Pancake Syrup Recipe
2/2

This is the recipe that I use. I think it yields a superior pancake syrup. This recipe uses a product called Clear-Jel. It is readily available over the Internet, and it is not expensive. This is NOT the same product as Sure-Jel, which is found in most groceries. Clear-Jel is a modified corn starch, Sure-Jel is pectin. They are not interchangeable.
I split this recipe into two parts. The first part is about how to juice the blueberries. If you are starting with pre made juice, skip to part two.

This recipe is adapted from UC Extension Blueberry Sauce.

Blueberry Pancake Syrup

5 cups fresh or thawed blueberries
1 cup sugar
2 teaspoons bottled lemon juice
2 1/2 tablespoons Clear -Jel
1/3 cup water

In a large pot, add blueberries and 1/2 cup water, so the blueberries do not scorch. Boil for 10 minutes, then simmer for 20 minutes. Lightly stir the blueberries so you can extract as much juice as possible. Remove from heat. Using a fine mesh strainer or a dampened jelly bag, strain the juice for at least two hours.

In a larg pot measure out two cups juice and add sugar and lemon juice. In a separate bowl combine the water and clear-Jel and stir until smooth. Bring juice mix to a boil, stirring to dissolve the sugar. Once at a boil, add the clear-Jel water mixture and stir to combine. Continue stirring for one minute and remove from heat. Ladel into hot jars and leave 1/4 inch head space. Remove air bubbles, adjust head space. Wipe rims, add lid and rings, screw down finger tight. Place in water bath and boil for 15 minutes.

>>6731186
* yields two 8 oz jars

This recipe is easily doubled and trippled.

Bump

Some dills and some spicy bread and butter

>>6732362
Nice.

>>6732362
Beautiful stuff op.

How many pounds of cucumbers did it end up being?

>>6732554
I don't know. It was one pick off of 20 plants. It was a lot. It made about 16 quarts, I suppose. I sure wish I had an outdoor kitchen set up. It's such a drag on a hot day to do it inside!

>>6732648
My longtime dream has been an outdoor kitchen. I've seen a few "canning kitchens" in Mennonite country, that's what I want. It's basically a separate building that is just a large kitchen. That way you can put up food in the summer without heating up the house.

>>6732709
Summer kitchens are one thing I am sad were trimmed out in modern houses.

>>6732709
>>6733667

All I really need is just a big propane stand (or two). My deck is right off the kitchen, and it would be easy to make a workspace.

But, yes, a summer kitchen would be SWEET.

Anyone can their own bbq sauce?

>>6734144

Yeah, I've done that. It makes a great gift.

>>6734156
I've seen a few recipes, but they are for large quantities. I don't want to make a huge batch only to find I like a store bought brand much better.

>>6734166

So just divide the recipe down and make a smaller batch--just cut the amounts in half (or quarter, or whatever)

Also if you just want to taste it to see if you like it there's no reason at all to "can" it. Just simmer the ingredients in a saucepan and taste. You don't need to commit to canning a large batch just to try it out.

>>6734178
Canning recipes can be tricky. Often it is not advisable to half or double recipes because of canning safety.
And of course I could make it, taste it, then can it; but that is a waste of time, money and resources.

>>6734191
Seriously? Why would it change if proportions are kept the same?

>>6734240
Acidity, among other things.

>>6734245
Are you able to point me in the direction to learn more about this? If a recipe calls for x, y and z and you use exactly half (or double) of everything, I don;t understand, scientifically, how it would change anything.

>>6734144
I can variations of this one with great results.

Just found this link, I thought I would share, especially for the lurkers that might be interested in trying canning.

http://www.simplebites.net/40-preserving-links-beginner-tips-pro-tricks-and-canning-with-honey/

This is a list of 40 links to canning info pages.

>>6712745
Good on you OP, you not fag, this shit is a great hobby and sounds like you are good to your family I'm sure they'll love it

>>6735288
Thanks. Tomorrow is the family reunion, so we'll see how it goes.

>>6735270
This is awesome! Thanks!

>>6735400
Have fun at your reunion!

>>6737102
Thanks! They were very happy.

>>6716368
This question is still open.

>>6737943
See >>6717751

Curried white cherries

2 cups yellow cherries, pitted and halved
1/2 cup yellow raisins, packed (no hard or dark raisins)
3/4 cup white balsamic vinegar
1 tablespoon yellow curry

Stem, wash, put and halve cherries. Mix all ingredients together. Place into jars, leaving 1" head space. Process in a boiling bath for 15 minutes.

>>6738077
Makes four 8 oz jars

>>6738077
This is one of my favorite canning recipes. It is sooo hard not to finish a jar in one setting.

>>6738088
What do you use them with?

>>6725996
Vanilla pod, because it grows as part of an orchid.

>>6739284
I would guess with cheese and crackers

>>6739284
I eat it with a spoon.
But it also makes an excellent base for curry chicken salad. Just add mayo and shredded chicken.

>>6739395
interesting.

Come on fellow canners, let's see some recipes!

>>6739861
Still waiting!

Final bump