Must.stop.reading.this.group

After many years of not preserving anything other than my annual batches
of freezer apricot jam, I have been BI (bad influenced) back into the habit.

Yesterday's effort resulted in four pints of pickled cauliflower, using
the BBB recipe with an added jalapeno pepper. I'll agree with Bob--it
needs something, maybe garlic? It's crunchier than I expected, nice
texture. We'll see how it mellows.

This morning I made seven half pints and four 4 oz. jars of...I'm not
sure whether to call it Concord grape jam or jelly. I prepared the
grapes by mashing an simmering, but then put the resulting mash through
a china cap food mill, resulting in a thicker liquid than jelly but w/o
the skins (ugh!) of jam.

Now I have to figure out which neighbors will share the bounty 'cause i
don't have the chutzpah to take it to my auto mechanic like someone I
know.... (Maybe Christmas baskets with homemade bread?)

;-)
gloria p