My first ever guest post is live over at my pal Burton’s blog. Please check it out and take a few minutes to read his stuff. I promise you’ll learn something interesting!
It’s summer time in Memphis, which means that my house has seen us buying the air, grabbing a beer, and getting the water bath canner boiling. Four years ago, I decided that I wanted to learn how to make dill pickles. My Mema has always made what I consider to be the gold standard of pickles–salty with a hint of garlic and so vinegary they make your eyes squint. She passed her recipe down to me, and after a few early mistakes, I have at least come close to her perfect pickle. I will also be making dilly beans, pickled jalapeños and rosemary pickled cherry tomatoes.
Lest you think our house has only smelt like vinegar this summer, we’ve also been peeling, hulling, chopping and crushing our way to jam. The half pints of strawberry jam are finished, paving the way for peaches, blueberries and blackberries. With the help of a friend with a raised burner stove, we’ve bust…
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