Life is interconnected and so are the topics on this blog. It might be cooking and gardening one day, yoga the next, knitting and sewing, or hiking and then bird watching followed by recycling or composting. They are the parts that bring humble joy to my life of voluntary simplicity in Montana.
Friday, December 13, 2013
Canning Savory Jelly & Mustard
We'd never made savory jelly before. Eaten it and enjoyed it, sure, particularly from Becky's Berries, but we'd never tried our own hand at making it. But, now Matt has the Ball Complete Book of Home Preserving--a belated birthday gift from my mom--and there are so many new recipes to try!
Frankly, I don't know how I lived this long without experiencing the mouthwatering wonder that is garlic jelly. I mean, really, I love garlic everything! How did I not know about this for so long?! We got to use our own homegrown garlic in the recipes, too, which makes my heart happy.
And we made something else new to us--mustard.
So far we've only made one variety, but I can see more if it in our future, too. That was an interesting process and very easy. I, personally, cannot stand regular yellow mustard, but I do like to use more flavorful, brown mustard in cooking, in things like my mustard stir-fry sauce. Ginger-garlic mustard will be perfect for that.