Don't these pickles look amazing? I spent a decade living in Brooklyn, so I think I assumed that artisanal pickle making would be second nature to me. I was so wrong. Though I followed the recipe to the letter (sort of; I couldn't find the cucumbers suggested in the book, and was warned against substitutions) something went wrong. One setback was in my water bath, wherein only one of my jars sealed properly. The rest I put into the refrigerator, with plans to eat them in the coming weeks. My kids love pickles, so I think this shouldn't be a problem. After a week of letting them cure, I opened a jar, tasted one pickle, then pulled the rest out and put them in the pig food bucket. They were not delicious, but rather tasted of bad vinegar.
Food in Jars.
My final Pete Tong moment was with the aforementioned green gage jam, which is so unbelievably sweet and cloying that even I can't eat it. I used a type of sugar that read "Jam Sugar" on the bag, and the crystals were gigantic. Since I don't know one type of sugar from the next I figured it was the right kind, but I think as its so chunky I could've used half the amount called for in the recipe.
Before I abandon canning completely, I still have a lot of beets, french beans and cabbage that I need to do something with. Pickled beets with ginger, dilly beans and kimchi are all on my wish list of foods to make.
The Homemade Pantry, was pretty foolproof. The problem with the pop tarts is that, like so many delicious things made from scratch, they take too long to make relative to how long it takes to eat them. Fortunately, pop tarts are already a food I no longer buy. But its good to know how to make them, and how to make lots of other basic but delicious stuff like butter, fruit roll ups and "car snacks", aka yummy cereal bars.
The truth about the pop tarts is that only one of my kids actually really likes them, and its not the one shown here. Which just means more for me.