BethNH's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title | Date | Rating
Food in Jars: Preserving in Small Batches Year-Round
By Marisa McClellan
Running Press - 2012
Grainy White Wine Mustard : page 112
Making and canning my own mustard!
This mustard is made with both yellow and brown mustard seeds, spices, and white wine. I kept having to put off making it because the mustard seeds needed to be soaked for 12 hours or so.
The mustard smelled delicious while cooking and thickened quickly. I was surprised at how easy it was to make. Although the recipe stated it made 3 half pint jars, I filled 5 of them.
I won't open the jars for at least a week to taste a jar and I'll edit my review then. I'm hoping to give the rest of the jars as Christmas presents.
useful (1)
Rosemary Salt : page 218
What a great idea for preserving some of the bounty from the garden!
Sea salt and chopped rosemary leaves are mixed and then baked in a low oven to dry the leaves and prevent the salt from clumping. The rosemary infused salt is then stored in half pint canning jars which are perfect for gift giving or adding to one's spice shelf.
This will be perfect rubbed over roasted or grilled chicken.
useful (2)