Detroit Nesties
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
JMCD2010!
I saw that you do canning. I'm in the learning process still. I started last year with applesauce and now have moved on to strawberry jam and pickles (hate the pickles and will try a homemade recipe later in the season).
Do you water bath can or pressure can? I'd love some tips, suggestions on what to water bath, and recipes if you have any to share!
Lovin' Life: M+D 7/06, T 1/08, B 5/10
Getting back to it- my diet and exercise blog
Losing it...Without Losing it
Getting back to it- my diet and exercise blog
Losing it...Without Losing it
Re: JMCD2010!
Butting in: I posted above in our weekend plans that my H borrowed a bunch of my Mom's canning supplies ( she used to make Jam and pickles every year when I was growing up) because he wants to do pickles and pickled bannana pepper rings from our garden.
We're going to attempt the water bath method because we don't have the pressure cooker. My Mom loaned us her "Ball Book of Canning" published by Ball the jar manufacturer. It has tons of recipes and how to's in it. You should look on amazon or ebay to see if they still make it or have an updated version. Seems like a really great resource.
Unrelated question, but I didn't want to have to start a new thread.
Is your new house in the little historic district right in downtown? I love that area. I don't know if I'd really like having such an old house, but they're so cute.
I actually just got into it at the end of last season - my grandma gave me all her old water bath canning supplies - so I'm excited to have a full summer/fall harvest season to can stuff! I did some applesaue and apple butter last year. I was going to try some pumpkin and squash - but wound up using it all before I had time to can it - so I might try again this year.
I'd grown up doing freezer jams with my mom and am going to try canning some jams/preserves. I've never actually canned pickles - we've got a family recipe that's been passed down in my family for refrigerator pickles - I'm not going to mess with a good thing! I made some dill relish this weekend with some of my pickling cucumbers that came out really well. I'm excited that tomatoes have started to come in at my Farmer's Market - that's what I've been the most excited about trying since I got the equipment last year! I've got just a plain canned tomatoes recipe, plus a fire roasted tomato recipe I want to try.
I do a lot of blanching and freezing too to stuff like zucchini, peppers, onions, etc.
I'd be more than happy to share some recipes, along with what I listed, my grandma gave me a few of her tried and true recipes I'd be willing to share!
I love finding other people who do this! I think it's awesome and I love all the fresh produce in the summers!
Jenninic - No, our new house isn't in the historic district. We considered it, but we decided we didn't want to deal with the upkeep it would require. Especialyl since they are such a showpiece downtown. We're in one of the small neighborhoods right by Riley park and the pavillion.