This month the Beacon Hill Garden House was perfumed with vanilla bean, the ripe peachy plum smells of quince and the sweet tang of cinnamon.
To make sauerkraut mix about a tablespoon of non-iodized salt with a pound of shredded cabbage and massage until the cabbage is soft and there is lots of liquid at the bottom of the bowl. Then pack in a clean jar, make sure all the cabbage is covered with liquid and let set for a few days. When it is krauty enough for you put in the fridge.
Elaine Corets came and brought samples of her quince paste, some delightful quince infused vodka and a wealth of quince knowledge.
Canning Connections is held on the fourth Tuesday of the month at the Garden House. For more information contact Diana at email@example.com.