Hi,

I made four jars of lemon curd last night. I am bringing three.

Regards,

Hi,

I will be arriving with my Mom.

Regards,

The canning exchange was a lot of fun. Thanks to pairs4life and boudreaulicious for organizing! I can't wait to try all the goodies I brought home.

If anyone is interested in my recipes, here's the crabapple jelly:
http://elicooks.wordpress.com/2009/09/2 ... oraging-2/

Crabapple membrillo:
http://elicooks.wordpress.com/2010/10/2 ... membrillo/

And here's the watermelon:
http://www.foodinjars.com/2010/08/water ... ly-recipe/
(Although I had to double the pectin. I did it as-is and it didn't set up, so I just added a second package of pectin, boiled again and jarred again.) I added a few sprigs of orange mint when it was boiling the second time.

For the hot pepper, I didn't have a recipe exactly. I followed the same basic method and proportions as the crabapple jelly, but used about 3/4 regular apples and 1/4 crabapples, then added about 1 jalapeno per 2-3 apples. I also added 1 package of pectin to the whole batch (of 13 1/2 pint jars) when I added the sugar.

What a great day. I look forward to trying these recipes & the contents of the jars.

Hi,

Lemon curd recipe advises lemon peel is optional, I think it is necessary. I think the essential oils in the peel add a lot of flavor as well as abate any off taste from bottled lemon juice.

This was a lick the bowl clean recipe.

Please note this curd should be stored in the dark and used within 3-4 months, if water bath preserved. It can keep for a year when frozen. If it discolors, toss it.

This exchange allows everyone to sample recipes they might like without commiting to a batch. Great idea and thanks for organizing!

Regards,

Is another in the works?

Thanks to everyone for joining in the exchange and bringing such delicious looking jars of goodies! Personally, in addition to the great company and free "shopping" opportunity, I also very much enjoyed my first trip to Brown Sack (best bacon I've had in a fairly bacon-filled year so far and my sip of vanilla shake was memorable.)

Very much looking forward to trying everyone's contributions--my haul of asian pickle spears, peach/rosewater preserves, tomatillos pickled in champagne vinegar with habanero, hot pepper jelly, strawberry sauce, mushroom ketchup and lemon curd are all MUCH anticipated!

I hope we can schedule another exchange--i guess if people chime in that they are interested and have extra jars to trade, we can certainly do it again.

I'm planning to try some Fall canning - apples, marmalades, cranberries. So, yes, I would be interested.

Jyoti

Hi,

February is the ideal time for marmalade when Seville oranges are abundant.

Canning in winter does a real nice job of warming the house, too.

Regards,

Shall we shoot for late March or early April so that we can get our hands on marmalades & cranberry-based products?

i like the idea of shooting for Feb.--then we can do another in early summer (June-ish) and then one in early fall--hit all the vegetable/fruit seasons....

February sounds good to me too.

Jyoti

boudreaulicious wrote:i like the idea of shooting for Feb.--then we can do another in early summer (June-ish) and then one in early fall--hit all the vegetable/fruit seasons....

Ambitious aren't we?

What a great afternoon! Thanks to pairs4life and boudreaulicious for organizing. I can't wait to pop the tops on the delicious looking trades I made. I would be happy to participate in another exchange. It is a great motivation to try new recipes.

~Stephanie

fifille wrote:It is a great motivation to try new recipes.

I agree--we may not be able to sustain interest through all four but, then again, it may build interest as we go!
I like the idea of having something to shoot for

So Feb. sounds like a winner. I'm thinking it will definitely be a welcome break from winter doldrums!

I'd definitely be interested in another exchange in February! (I actually went home Saturday and canned a batch of spiced apples...)

Thanks again for organizing this boudreaulicious and pairs4life, I'm delighted with what I got. Eli, it was very generous of you to bring crabapple membrillo for all, even those who were not participating in the exchange. I already have your pepper jelly open and as per you dad's suggestion, had it on a peanut butter sandwich. Cathy, thank you for bringing your pickles for me to taste, I really want to know how my compare since it's my first time brining. I'll be happy to post recipes if anyone wants them, just ask. On to sauerkraut (under Cathy2's guidance and a pear ginger conserve as a friend just gave me a several pounds of pears. See you all in February or March.

Giving this thread some love.

fifille, we just popped open your gorgeous balsamic onions. These are fantastic.

Would love to have the recipe, heck, forget that, Alistair said we would love to have some more if you can spare them.

Many expressed an interest in having another exchange this winter.

My jars are running way low, but if there's an interest at a minimum I'm interested in coming to see what you did. I will admit I saw picklers at Stanley's last week and thought I should put up more pickles.

I will make at least double what I did last season, for the future. Canned goods, home-roasted coffee,and home-baked bread, have become our go-to gifts to hosts and friends the last couple of months.

Who knew?

Anyone else interested?

I would be interested.

So funny that you posted this. Fifille and Octarine--I believe you were the bestowers of the delicious mushroom catsup that I popped open this weekend. Crazy good stuff!

I would be interested in another event but am very low on product as well. Maybe we should have an actual canning event?

I'm ready for planting season!!!!!!!!!!!!!!

I'm getting excited for another Canning Swap-o-rama.

How about you?

heck yeah!!!

I'm completely up for another one, but I'm still canning. How about October?

Sorry for the Delay.

I had a great time at the First Canning Exchange. The company was stellar and the food was fantastic.