maple bourbon peach butter: 3 and 1/2 lbs peaches, rinsed, halved, pitted & sliced 1/2 cup + 2 tbsp maple syrup, divided (I like Grade B for the strongest maple flavor) 1/2 cup bourbon 1/2 cup sugar (organic evaporated cane juice) 1/4 cup vinegar (I used homemade peach skin vinegar; this vinegar is just for flavor/tartness, and is not necessary for water-bath safety, so any acidity will do.) mapl bourbon, food porn, bread, canning creation, bourbon peach, jam, peaches, fab food, peach butter
How to Use a Pressure Canner (a mini-series at The Prairie Homestead)
Smoky Chipotle Cherries (i like the idea of this, but i dont use apple pectin so it might be a crapshoot)
Recipe: Meyer Lemon Cherry Chutney
Roasted Leek Confit: "leeks (a winter-hardy crop and are available at most farmer’s market even in the dark days of February), slow-roasted in olive oil. Simplicity itself: leeks, oil, salt, pepper. The roasting and the fat combine to extend the (already pretty impressive) storage time of the leeks, and the flavor? Outrageous." farmers market, canning, butter, food, roast leekconfit, preserv, kitchen, leek recip, leek confit
roasted leek confit. i would like to make this, and then use it on a pizza.
Quick fermented pickles from Tigress (easy to scale to the number of cukes you have)
Blackberries: they get made into treats, including the love potion that is homemade blackberry liqueur. (Recipe: seven pints blackberries, six cups sugar, three liters of vodka. Put in jar, store in cool place for two months. Strain and bottle. Drink while listening to the Rolling Stones.)