#preserving

This afternoon I made sassafras syrup by combining three cups of my sassafras tea with three cups of sugar. I brought it to a boil and then simmered it until I was happy with the thickness. I combined 4 TB syrup with 8oz club soda to make sassafras soda. It was like a yummy cross between root beer and ginger ale.

fruit-in-jars 101 by Stacy Nguyen

"What is jam? What makes something authentically jam? Can bacon really be made into jam?

It was all very Existentialist.

The answer to those questions is a bit complicated and non-definitive. The U.S. FDA has defined jam and jelly in very specific and mathematical terms (such-and-such percentage of juice to fruit to water to sugar = jam/jelly); it also uses jam and preserve interchangeably, for the most part. While interesting, the FDA’s definitions did not matter much to me because the FDA wasn’t really using the terms in the way that we usually use the terms. Also, the FDA wasn’t comprehensive in its definitions. It didn’t tackle other fruit spreads like marmalades or curds, for instance.

The more I looked into, the more I thought, dude, this information would make a good infographic."

Spent yesterday digging up invasive wild garlic (Allium vineale) from around the yard. I chopped them up and threw them in the dehydrator to make dried garlic powder and dried “chives”

Also, I was trying to shake out some water but had way to much fun playing with them 😆

[Video ID: A white person’s hand shaking a bunch of wild garlic in front of the camera. It makes a thwapping sound]

Perceive them.... my many children, soon to be sauced. They long for this I think