Home canning - what do you preserve, anyone do lemon marmalade?
I got into home canning about 5 years ago. It took a couple years but I have mastered dilly beans. I keep trying cucumber pickles but so far no luck, still too mushy. However, I can make killer, no-processed-sugar berry jams that friends and family request for the holidays. I love lemon marmelade - especially on toasted english muffins, and would love to make my own but have not found a recipe.
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2 Comments:
I haven't done much canning in the past couple of years but I used to have the canning kettle going all summer. I do still make our family's secret recipe for black catsup. In the past I've made a variety of salsas and jams. Peach jam made without added pectin is a favorite. They made excellent holiday and hostess gifts. I haven't done any kind of pickles but I'm thinking that I would really like to try!
Library Lady at 10:19AM on 09/06/07
Lime marmalade count?
I do so very little canning now, but in my younger days did it all from blackberry jam to canning mr. dks' salmon catch after I smoked it. Canned tiny artichoke hearts when my friend worked for the CA extension service on an artichoke project, and canned gallons of jalapeno carrot pickles when I got 50 lbs of fresh carrots for a buck once. My last adventure was strawberry jam from 8 lbs of frozen berries somebody gave me from her freezer last winter. Oh! And hot pepper jelly! It's never hot enough from the grocery store.
dksbook at 10:56AM on 09/06/07