tag:blogger.com,1999:blog-5453096061256722343.post8375154513746556940..comments2023-12-29T09:51:17.929-08:00Comments on Magpie Eats....gluten free: More Food Preservation FunMagpie Imahttp://www.blogger.com/profile/09567892262171400521noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5453096061256722343.post-83317152534904455732009-08-31T08:36:07.219-07:002009-08-31T08:36:07.219-07:00That looks awesome! I dehydrated quite a few apri...That looks awesome! I dehydrated quite a few apricots this year (but nowhere near 22 lbs! Way to go!), and use most of them in Moroccan and Lebanese dishes over the winter, but this chutney looks really yummy - I will have to try it out!Angelahttps://www.blogger.com/profile/12294113362182501855noreply@blogger.comtag:blogger.com,1999:blog-5453096061256722343.post-42073874383613749342009-08-06T17:26:23.320-07:002009-08-06T17:26:23.320-07:00I'm not sure if yours is the same "Small ...I'm not sure if yours is the same "Small Batch" book as mine, but I love the peach-pepperoncini relish in that one...and I just love small batches, too. <br /><br />Today I'm working on a micro-batch (like maybe two pints) of roast tomato sauce, using my red Stupices and yellow Persimmon tomatoes. I'm roasting them separately and will pack them in layers (http://www.grist.org/article/2009-07-23-summer-tomato-bounty/).<br /><br />Tomorrow, when I can the sauce, I'm also going to make a batch of basil jelly...we have so much basil this year! I've also just started a jar of brandied fruit...equal parts fruit and sugar, covered with brandy or kirsch. I'm not sure what I'll do with it all when it's done, but I've wanted to do a jar for years and I scored a beautiful lidded jar from the jar guy a couple weeks ago.Chrishttps://www.blogger.com/profile/18036043116763464418noreply@blogger.com