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The boyfriend and I just started to get into canning and today we canned some figs in honey syrup. They're the loveliest   But being a newb, I broke a couple rules: I halved the recipe because buying 10 lbs of figs is expensive. Also, I didn't realize that bottled lemon juice was better in this instance and I used fresh squeezed. I DID add about a teaspoon extra to each can, though. What are the chances that I'm going to die of botulism? We had extra juice at the end and made some fig honey syrup which mostly just tastes like honey, but whatever. It will be delicious on pancakes. Next I want to can chutney, but I'm not sure what kind... snail goat fucked around with this message at 08:01 on Sep 23, 2011 |
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Sep 23, 2011 07:59
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| # ¿ Apr 27, 2024 00:13 |
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