October Canning Connections – Quince Rules!

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.

We made vanilla pear jam, quince slices in a chai tea syrup, a fragrant thick quince butter and sauerkraut.

A big thanks to City Fruit for the quince connection and Angie, blogger and photographer, for her great pictures.  Check out her blog to see more of her work.

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 ankataa@yahoo.com.

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