The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
- First Achocha Harvest
- Save That Potato: The Makah Ozette
- Salad Days and Striped Beets
- Fermenting and Storing Kraut in Small Jars, without Pasteurization or Refrigeration
- Goodbye, Scrumptious September
- Finally, Stainless-Steel Mason Jar Bands
- From the New Joy of Pickling: Pickled Sliced Peaches
- Fennel Pollen—Really?
- Canned Cherries for a Flamboyant Dessert
- USDA Approves Steam Canners
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.