Interesting, I’ve had no such issues so far. The few batches I’ve made, I loosely followed the recipe but mostly eyeballed the amount, and it’s always come out tasty. I’ve yet to try this round, though

Just brine, and some peppercorn and mustard seed

PSA for everyone canning at home: Apparently, pickled garlic can still develop botulism after being water-bath canned, so it’s recommended to keep it in the fridge and eat it quickly. I learned this from several recipes after making it, and probably wouldn’t try it again for that reason

I did a mixture of these 3 recipes,

• https://curlygirlkitchen.com/lemon-marmalade/#recipe

• https://www.alphafoodie.com/simple-ginger-marmalade-ginger-jam/#wprm-recipe-container-33888

• https://untoldrecipesbynosheen.com/spiced-citrus-ginger-marmalade/#recipe

I’ll try to do a write-up, but was mostly flying by the seat of my pants…

5 large (about the size of my hand) pieces of ginger 2 lemons 1/2 navel orange 2.5 cups sugar 1 packet gelatin Cloves, star anise, turmeric

Cut ginger into slices and simmer for 30 minutes. Drain, but save the cooking water as ginger tea, with a bit of sugar added. The last 10 minutes, I added some cloves and star anise to the simmering pot, but the flavour wasn’t really noticeable in the final product, so may want to try adding them sooner. Then puree the boiled ginger in a blender - could probably skip this step if chopped small enough, but I don’t really like chewy pieces in my jam

Cut 1/4" off the ends of the lemons, then quarter them, and slice as thinly as possible, removing seeds as you go (I used the lemons whole, pith and all, surprisingly it wasn’t too bitter at all).

Peel 1/2 orange with a peeler and cut the peel into small pieces. Remove the pith, quarter and slice the orange thinly (I didn’t use the pith this time because it is so much thicker)

Simmer the lemons, orange, ginger, sugar and a pinch of turmeric for 45 minutes. I started with 2 cups of sugar and 30 minutes cooking time, but it just wasn’t thickening up, so I added another 1/2 cup of sugar, gelatin, and cooked for another 15 mins and it turned out nice and thick.

Made 3.5 jars total

Good luck!

Thank you! I’ve just made a lemmy.world account. @[email protected]

That’s great, thank you!

Yup, I think that’s a great idea! Will look into having more of a wiki/FAQ

Pretty bursty when there’s a new post, but quiet otherwise

That’s a great idea, thanks!

That’s a great point! Here in Canada I’m already nearing the end of my caching season. Maybe we’ll hear some stories from Texas soon!

Unfortunately I don’t have anywhere near the time, or content ideas, for that to be sustainable. I’ll keep the posting times in mind though, that’s a good idea!

[email protected]

Thank you! I’m glad someone is enjoying the content

Geocaching! Yes, it’s a very niche hobby that I’m obsessed with, but I really miss the discussions in that subreddit…

[email protected] is still mostly me shouting into the void, although it’s been getting better lately. It’d be awesome to hear other people’s stories, if they’re out there!

I am trying hard to get [email protected] going, although I’m not a mod myself. Subscriber numbers are growing, but it’s still rare that someone else posts. I just try to keep plugging away at a sustainable pace. Luckily I have a repository of pictures and stories to share, which dates back several years

Lol, I guess it does look like that too!

I can do my best, although it might be a bit difficult to reconstruct! I made up the pumpkin-apple mix a few weeks ago, actually, and had it sitting in my freezer until I finally got around to finishing this.

• 16oz can pumpkin puree • 1-2 apples (chopped small, then pureed) • 2 tbsp peanut butter (heated up before adding to the above) – I thought about adding more, but found this amount surprisingly noticeable already • store-bought pre-mixed pumpkin pie spice: contains cinnamon, ginger, nutmeg, allspice and cloves