Writing advice, reviewing advice, and a new pic of Emily Dickinson

After going to St Jacob’s Market last Thursday, I spent the next few days canning up a storm. I made several dozen jars of spicy dill spears, bread and butter pickles, pickled jalapeños, blueberry jam, strawberry vanilla jam, plain strawberry jam, peach plum ginger jam, brandied peaches, and on Wednesday I had another, more successful, go at

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St Jacob’s Market Bounty

I haven’t been to St Jacob’s Market since last October, and I may have over done it. It’s just difficult to resist so much fresh Ontario produce at such great prices. All this stuff on the left? About sixty bucks. I bought, spiralling clockwise from the top, pickling cucumbers, two loaves of olive bread and a pumpernickel

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Bread and Butter Pickles

Cucumbers have been doing really well in my garden. They’re pickling cucumbers, and I finally had enough to can, so yesterday I made bread and butter pickles using this recipe from Simply Recipes. I only had the cucs on ice for 3 hours instead of 4, and I added slightly more chili pepper flakes than the recipe

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Banana jam? Is that a thing?

Dude, it’s totally a thing. I know. I had no idea either. At the beginning of the month Kim came over and we made pickled beets. Yesterday we made banana pistachio jam. I the recipe in Jody Vassallo’s Preserving Basics, which, I admit, I initially bought for the pretty pictures of food. It’s a part of the

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Beet It

Kim wanted to learn how to can, so I invited her over on Thursday and we pickled some beets. The recipe we used was a slightly modified version of beets with fennel found in We Sure Can, which is an excellent recipe book compiled by Sarah B Hood. The most challenging part of canning is finding the

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