The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
- Late-Harvest Treat: Haw Jelly
- For Winter Pies: Home-Canned ClearJel Filling
- A Better Boiling-Water Canner?
- Dietary Propaganda, Hoover Style
- Kohlrabi Kraut Again, with Sea Vegetable
- Can Pickles Cure the Flu?
- La Cuisine Rose
- A Handmade Pickle Weight, Pickle Seasoning, and a Cookbook Giveaway
- Tasting Pickles for the Good Food Awards
- What to Do with All Those Eggplants
Tag Archives: peppers
When my faithful correspondent Sheila offered to send me seeds of a pepper variety called hinkelhatz, I didn’t bother to ask what a hinkelhatz pepper was. Every pepper variety, I figure, is worth trying at least once. As I laid … Continue reading
Following my post on thick salsa made from baked sliced tomatoes, a reader asked about making fermented salsa. I grimaced as I considered how easily tomatoes rot. Cutting them up and leaving them to ferment would be asking for trouble, … Continue reading
For a primer on both pickling with vinegar and water-bath canning, see my recent post at the website Eating Rules.