Canning and Preserving

Just a Little Salt

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I suppose I could categorize this under “who knew”. I make stock all of the time. I use the bones and skin from rotisserie chickens quite often. The other day I found this graphic:stock vs broth

Hmmmm, Since I know that the rotisserie chickens have to be salted, but I don’t add any salt to my stock. Am I actually making stock or broth? Well since as I always say, “They don’t pay me to think anymore”. I am just going to keep calling it stock (especially since anything I use it for needs some salt to be savory). What do you think?

Candied Chilies

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Candied Chilies
Candied Chilies

Recently, I visited a swap meet with a couple of friends. We had a lot of fun and wore ourselves out! My best purchase was at a produce shop. I discovered some lovely jalapeno chiles and tomatillos, a type of green fruit that makes our absolute favorite salsa. Yes, I have posted that recipe here, when we were living in Mexico. I have, sadly, had a very hard time finding them here in Florida. However, last weekend I found about 10 pounds and bought every single one! I also bought about five pounds of beautiful jalapeno chilies: Read the rest of this entry »

Bee Balm

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Bee balm harvest
Bee balm harvest

It is the time of year in my area to change out the crops in the garden. My little gardens have suffered greatly this year because of my accident and the fact that where I have them receives a lot of reflected heat from the side of my house. One plant that seems to love those conditions is my Bee Balm, Monarda. Read the rest of this entry »

My Pineapple Vinegar Update

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Final Fermentation stage of pineapple vinegar
Final Fermentation stage of pineapple vinegar

As I posted before I am in the process of making vinegar from the skin of a pineapple that we lovingly grew. The photo above is the final fermentation stage after the first straining to remove the pieces of fruit.The whitish stuff floating on the top is a form of yeast and is harmless and helpful.

I have a photo below of my final product. Read the rest of this entry »