RecipeMuncher

Original Post Date: 8/20/2009 – My wife, Columbus Foodie, will tell anyone willing to listen that for all my faults, I’m one HELL of a cannin’ fool.  I’ve singlehandedly canned all manner of jams, preserves, and now jellies since we’ve gotten into the whole food preservation thing.  Heck, right now I’ve got a tub of stinky little four-inch lovelies — pickling cukes — fermenting on the basement landing, where the temperature remains a comfortable 66 to 70 degrees (per (...)