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.)
How to Use a Pressure Canner (a mini-series at The Prairie Homestead)
Stainless-Steel Jam Pan - this is so awesome #pdagrarian
OXO Food Mill - this is a great food mill. #pdagrarian
Smoky Chipotle Cherries (i like the idea of this, but i dont use apple pectin so it might be a crapshoot)
jamie oliver food packaging
DIY Airlock: Fruit and Veggie Ferments
salt & pepper preserved kumquats
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."
roasted leek confit. i would like to make this, and then use it on a pizza.
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.)