For those of you who are new to home canning, Dill Pickles are, in my opinion, the easiest pickles to make. The brine is simple, the method is simple and there’s not much that can go wrong. But a few tips and tricks will definitely help so read on if you’re thinking of making the pickle plunge.
When the late summer harvest is starting to pile up around you, Eggplant Antipasto is a delicious topping for bread or crackers that features local produce and can be preserved so it lasts all winter. This recipe is a winner, even to those who think they don’t like eggplant.
This unusual mixture of caramel corn and cheese popcorn is all the rage. My friend Marilyn told me she had some at Garret Popcorn in Chicago and they served it warm. I was surprised to learn that the popular mix actually originated in Minnesota and there have been lawsuits over the use of the title Chicago Mix Popcorn. I doubt I’ll get sued.
If you’ve got an abundant harvest of hot peppers, making your own Hot Pepper Jelly is a popular and tasty way to preserve those beautiful red peppers. You can make little jars and give them as gifts, and if preserved properly they will store for ages in your pantry.
I have no idea why people make this around Christmas but it seems lots of people do and everyone has their own version. Some people call this Bits and Bites. No matter what the season or what you call it, Nuts and Bolts is a tasty mix of toasted cereals, pretzels, crackers and nuts, perfect for snacking.