With my friend's plane delayed due to weather everywhere in the country but where she was, I pulled out my newly purchased little cabbage and thin sliced it all to death, tossed it in a bowl with some kosher salt, and began squeezin'. Before she even texted her plane was on the ground, I had it all souped up and stuck in a quart jar to ferment on my counter. Behold! The Kraut!
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Small-Batch Fresh Sauerkraut
Canning for a New Generation by Lianna Krissoff |
The next day, there was much movie watching (Potter!) and frozen yogurt eating (Lulu's!) and such but at the end of the day, there were pretty things in jars once again.
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| Zesty Red Onion Jelly and Sparkling Hot Pepper Jelly |
The leftovers that did not make the jar have not lasted long in the refrigerator either. The pictures do not do these beautiful preserves justice!
My husband and children love hot pepper jelly on crackers, toast, spoons, fingers...so making that was a no-brainer. I snagged the recipe from Ellie Topp and Margaret Howard's Small-Batch Preserving. There are other recipes I want to try but when you fail to pick up the proper quantity of liquid pectin, you make what you can! Zesty Red Onion Jelly, in this iteration, came from the trusty and reliable Ball Complete Book of Home Preserving.
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