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Dilly Pickled Onion Slices on Punk Domestics

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    I have attempted to share safe preserving methods however you alone are responsible for your health & safety in your own kitchen or location. Be aware of current safety recommendations. Please see "Full Disclaimer" page for suggested preserving resources.

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    International Food Blogger Conference 2011 NOLA

    « Bread & Butter-style Pickled Jicama | Main | Even Pugs Love Rhubarb »

    I'm getting my Master Food Preserver Certification!

     You probably don't know me in person, but you don't have to know me to see how excited I am to be in class this week. I'm in the historic and oh-so-pretty little town of St George, Utah achieving a goal I've had for many years: to become certified as a Master Food Preserver! 

    Here I am, holding the fresh apricots that my classroom partner Debbie and I processed using the hot-pack method. Aren't they lovely?

    I've canned a ton of apricots over the years. I've canned Goldstrikes and Perfections...Moorparks and Tomcots...and I'm pretty sure I've never met an apricot I didn't like.

    I've put 
    them in my favorite jam from childhood (Apricot-Pineapple Preserves), great bastes for meat (Dried Apricot Conserve) and even infused vodka with 'em, but I don't think I've ever gotten more satisfaction from the simple act of putting an apricot into a Mason jar and processing it in a boiling water bath as I did today.  

    I can't wait to go back to school tomorrow!


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