Hey everyone,

Does anyone have a handy link for herbs that flavour up, flavour down, or go
bitter during canning? If not: I read that Sage goes bitter, Bay Leaf
intensifies. Does Garlic or Oregano go bitter? I made Pressure canned
bolognaise and it tasted horrible I must admit, I was very heavy handed on
the herbs.

My vegie patch has been going well, except for the things I really wanted!
Tomatoes, capsicums and Chillies. Its been overcast and rainey for days, we
had no real summer. I have 4 green Tom Thumb tomatoes...very sad. No oven
roastey tomato soup for me!

On the up side, I produced wonderful loads of Fresh peas. Ate my first peas
out of the pod. Dried a nice bagful too. Lovely spring onions, Small
potatoes, Rhubarb and have corn on the cobs. Dried, Mint, Oregano, Onion
and Mushrooms. I have mushrooms growing in bags, dried mushrooms are soo
tasty! At the moment I am canning stocks. (already made chicken) I have
Ham Stock cooling in the fridge to skim the fat off.

Thankyou to the person, who told me about freezing the Leeks. I love using
them. Should I dry the spring onions? Can. small bottles of them, or is it
best to freeze them? Love reading the putting it by post.