Canning

Preserves, pickles, jams, jellies, chutneys and relishes

Sep 14

Piquant Red Cabbage and Apple Relish

Fall has started, everywhere except Houston where it is still hot and swampy, and it’s time to start breaking out the Autumnal recipes. Since my experiment with Hatch Chile Relish went well the other week and there is none left, I went on a supermarket trip looking for seasonal, ‘cheap’ vegetables to make other relishes …

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Sep 06

A Spicy Hatch Chile Pepper Relish

Relishes and chutneys seem to be all but forgotten in the modern kitchen. With the abundance of fruit and vegetables available all year round, there really isn’t the same need to preserve the harvest as it was in previous generations. This year because because of writing the blog, I have been more aware of what …

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Jul 21

Simmered Grape Pulp + Cheese Cloth = Homemade Grape Jelly

Recently I picked about 15 – 20 pounds of wild Mustang Grapes near my house and generated 15 Cups of Grape Pulp after boiling down the whole grapes and straining the mixture through a colander to separate the juice and pulp from the skins and seeds. I was prepared to make three batches of Homemade …

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Jul 15

Easy To Make Homemade Wild Grape Jam

Recently I found the mother lode of wild grapes growing near my home in Katy, TX. Since the wild Mustang Grapes (Vitis mustangensis) are not suitable for eating fresh (too acidic), I knew that I was going to be canning homemade grape jam. In the post Homemade Garden Grape Jam, Welch’s Take Note!, I detailed …

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Jun 29

Homemade Garden Grape Jam, Welch’s Take Note!

Of all the jams, preserves and marmalade that I attempt in the kitchen, the one that provides me with the most personal sense of accomplishment is the Garden Grape Jam. The reason is very simple, whereas all of the other fruits are source from east Texas, the grapes used in making this jam come entirely …

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