Serious Eats: Talk

Okay canners, preservers, picklers, jammers....Let's hear it!

So, this is my second year of canning. I have mastered jam making with hot water bathing. I have also cracked out a few wine jellys, also with a BWB. Today, my farmers market is advertising Red Haven Peaches, corn, banana peppers, blueberries and raspberries.

Here it goes...

~I am going to blanch and freeze corn. No brainer.
~I want to make a nice peach jam. Any sweet ideas or just follow the pectin box?
~Who does banana peppers with garlic, oregano and a vinegar/oil mix? Do you bath them or do the old school of hot jar, hot pack, hot oil, hope to seal?
~What the eff does pickling salt really do? Last year I soaked the peppers in pickling salt and water overnight before we packed them. Does this preserve the texture? They still have a little bite to them and arent a soggy oily mess.
~Apple and pumpkin butters are around the corner. Does the apple have enough acid on its own to be BWB'd after jarring without needing to buy a pressure canner? How about the pumpkin? I don't think pumpkin is very acidic at all...any ideas for that?

I hate the canning websites. Alot of readable words, but I like the straight talk from my SE'ers that have knowledge and skill.

Thanks in advance and enjoy this beautiful weekend!!!

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