So. I tried my hand recently at canning.
Ya know those handfuls of jalapenos in our garden? Well, there is no way we could eat those suckers before they - or our stomachs - went bad.
Preserve them! I thought. But how?
As it turns out, there are quite a few very interesting blogs out there about modern canning. (Ooooh.) Even the Ball website looks almost hip.
Now. Don't get me wrong. I didn't go crazy or anything. And I'm thinking that the few simple instructions I followed, along with the spicy jalapenos and vinegar brine probably have us clear on that botulism front. But it was fun. And I think the results are awfully pretty.
Please note. I know that botulism is not actually funny. Seriously.
Pineapple Coconut Water
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