What are you canning now?

[Peep_Show]

Sounds like it would be great on rye toast!

 

[jomoncon]

This intrigues me since boiling a couple bottles of beer sounds SO much easier than picking, pitting, chopping cherries for cherry jam that I usually make.  If this stuff tastes any good, I could whip up a batch in no time.  Did you add any acid to the beer/sugar/pectin mixture?  Is it acidic enough to just hot water bath can it?  What do you eat it with/on?

The recipe I used did not call for any additional acid. In looking at a lot of different recipes, some called for for additional acid, 1 tablespoon for 24 oz. beer, but most, including Paul Virant, did not. I left it out and did a BWB for 5 minutes.

And I like the taste of it. I think the taste is dependent upon the type of beer chosen. A heavier beer, like a stout, would yield a heavier taste. The one I made has a light, honey-like flavor and would be appropriate on almost anything: cheese & crackers, PB&J, biscuits.

 

[3goodeggs]

I love bock beers. the darker the the better.
I made onion jelly -or relish... I am not sure what it would be called because there was no pectin, but I imagine Beer jelly and some onion jelly, cheeses, and some hearty crackers would be fantastic

it would be supper.

We'd just sit around eating and making happy sounds..

 

[wyoDreamer]

I want to try a Caramelized Onion Jam recipe I saw once. I will have to dig that out and give it a go. How badly does the onion smell stick in the kitchen for onion jelly?

 

[3goodeggs]

I think I used Vadalia, and they don't have as bad of an odor as the red or Spanish. The big whites are good too. I mix them with apple.
Or, maybe I get desensitized after making it and only visitors and the dogs can tell.

 

[Raech]

So I have a question, just went to farmer's market with my oldest. Got serrano peppers, green bells and tomatoes. I would like to make more salsa but i have never used serranos, only jalapenos. How much hotter are they? I made to recipes of salsa and left all the seeds in, one with 1/2 the seeds in and one with no seeds, all jalapenos. How much warmer is it going to be with the serranos and should i take the seeds out?

 

[hennible]

I don't find serranos much hotter if hotter at all... It always depends on the individual crop any way. You might want to grab a glass of milk and give the pepper a tiny taste. Also wether they are ripe or green will alter the heat.
But this comes from someone who makes salsa with habenaro peppers so....

 

[Raech]

I don't find serranos much hotter if hotter at all... It always depends on the individual crop any way. You might want to grab a glass of milk and give the pepper a tiny taste. Also wether they are ripe or green will alter the heat.
But this comes from someone who makes salsa with habenaro peppers so....

They are green in color, so does that mean they won't be hotter? There is one red pepper in the bag.

 

[Happy Chooks]

I've used serrano peppers, both green and red, and I don't notice them any hotter than jalapenos.

 

[hennible]

Ripe peppers have a bit more sugar so they taste a bit less hot than green ones