bloviatrix Posted September 20 Share Posted September 20 (edited) Other than a small batch of gooseberry jam earlier in the summer, I haven’t really done any preserves this summer. But Terhune had greengage plums and I had some sour cherries in the freezer so I made some Greengage plum, sour cherry, ginger jam inspired by Christine Ferber. I love the sound of pinging jars. Edited September 20 by bloviatrix 4 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted September 20 Share Posted September 20 N likes that sound too. 1 Quote Link to comment Share on other sites More sharing options...
maison rustique Posted September 21 Share Posted September 21 I'm so envious. I'm terrified of canning. I have taken 2 classes and I'm still terrified. I think if I had someone to do it with (someone to confirm that I wasn't going to poison everyone), I'd do it. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted September 21 Share Posted September 21 Quote Link to comment Share on other sites More sharing options...
small h Posted September 21 Share Posted September 21 2 hours ago, maison rustique said: I'm terrified of canning. I just think it seems like a huge pain in the ass (it probably isn't, but it seems that way to me). So I ferment things instead. 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted September 21 Share Posted September 21 1 hour ago, small h said: I just think it seems like a huge pain in the ass (it probably isn't, but it seems that way to me). So I ferment things instead. I mean, for small quantities (which is all I deal with), I think refrigerator jams are just fine. Sorta like pickling. 2 Quote Link to comment Share on other sites More sharing options...
small h Posted September 21 Share Posted September 21 Hmmm. Maybe I will try a refrigerator jam. As soon as I finish the jam that's already in there. I'll let you know in 2028. 1 Quote Link to comment Share on other sites More sharing options...
voyager Posted September 21 Share Posted September 21 (edited) 28 minutes ago, MitchW said: I mean, for small quantities (which is all I deal with)... Amen. Small quantities are the way to go with any seemingly complicated project. My M-I-L told me that I would never be able to make poteca since you had to put all the leaves in the dining room table, cover it with a freshly laundered and ironed sheet and work with an immense quantity of sweet dough. I used the kitchen table with a dish towel and rivaled hers and her mother's, while not turning out enough to feed a village. Edited September 21 by voyager Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted September 22 Author Share Posted September 22 11 hours ago, maison rustique said: I'm so envious. I'm terrified of canning. I have taken 2 classes and I'm still terrified. I think if I had someone to do it with (someone to confirm that I wasn't going to poison everyone), I'd do it. I was terrified for years as well. But at some point I decided to try my hand at it and 17 years later I have yet to kill anyone. 1 Quote Link to comment Share on other sites More sharing options...
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