tag:blogger.com,1999:blog-9213091601065275584.post3463222946578881728..comments2023-10-22T03:20:58.649-07:00Comments on Strongrrl: Life, with muscle: Pickle loveStrongrrlhttp://www.blogger.com/profile/03609622826471238263noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-9213091601065275584.post-23767971799524187802010-09-09T11:30:54.758-07:002010-09-09T11:30:54.758-07:00I've canned ginger-peach jam, garden salsa and...I've canned ginger-peach jam, garden salsa and most recently grape jam. We picked nearly 13 lbs of concords & muscadines from the grapevines that are growing around our back porch. I used a recipe that I found at epicurious.com; with just grapes, sugar and lemon juice (though I added a bit of powdered ginger for a little flair). I didn't want to use surejel or pectin & it turned out nicely though it took a really long time to cook down. I'd plan to do more canning so I can become more confident with it. Your pickles look amazing - if they taste as good as they look they must be divine!Lesliehttps://www.blogger.com/profile/08652303932965545516noreply@blogger.comtag:blogger.com,1999:blog-9213091601065275584.post-60899637076207862272010-08-16T05:58:00.971-07:002010-08-16T05:58:00.971-07:00I make pepper sauce, which is sort of picked: you ...I make pepper sauce, which is sort of picked: you cover the peppers (washed and stems removed) with vinegar, add a good amount of salt, and blend to a thin mush. Bring to boil, simmer 20 minutes, blend again and bottle. I usually add some dried ancho and chipotle peppers to the fresh (normally red Fresno peppers for me, but ripe jalapeños would be nice if I had a garden---and I'm dying to try it with those tiny green Thai chilis).LeisureGuyhttps://www.blogger.com/profile/05962143066390145440noreply@blogger.com