Notes about Recipes in this book

• Strawberry rhubarb crisp

  • Barb_N on June 14, 2020

    The flavor was spot on, I heartily approved of the allspice and cinnamon in the topping. The fruit base was very soupy, most likely due to the use of honey as a sweetener. Next time I have rhubarb and strawberries, I’ll macerate them with sugar & maybe a bit of flour for thickener.

• Basil-blackberry crumble

  • radishseed on September 07, 2020

    Interesting flavors. This recipe doesn't indicate what size of pan to use, but I think an 8" x 8" is probably intended. I used a pan that was too big, and it was very thin with sparse topping. I also would go lighter on the basil, maybe a tablespoon? I'm not sure how much a "large handful" is, but I think mine was too large. I sprinkled some pine nuts on top, and that plus the light sweetening and strong basil flavor made a dessert toeing the line between savory and sweet.

• Family secret tomato sauce

  • Christine on August 28, 2012

    This was my first attempt at canning tomato sauce. I can't honestly say it's the "perfect" recipe that I will now make every summer, but it is pretty good. I had to look up instructions on how to actually make the tomato puree, but other than that it was a good introduction to the canning process. I know there are a lot of safety rules when it comes to canning tomato products and I have read in many places that it is a big no-no to mess with tested canning recipes. So, now that I've gotten my feet wet and am no longer intimidated by the process, I'll probably keep my eyes open for for different recipes to try with my next batch of tomatoes. This one has an interesting mix of seasonings and a nice deep, red color. If you're looking for a homemade sauce recipe that doesn't taste exactly like what you can buy at the store, give this one a try.

  • Barb_N on July 26, 2014

    This, too was my first foray into canning. Unlike 'the old days' I did it by myself not realizing that the huge quantities were going to make a lot of work. I also foolishly made each of the recipes that build on this base- barbecue sauce, chutney etc After that exhausting experience it's a wonder I ever canned again. Now I make small batch and make sure it is something our family eats. You need a village if you plan to make these recipes in all their steps.

• Barbecue relish

  • Barb_N on July 26, 2014

    This starts with Family secret tomato sauce and leads to Sweet and sour sauce and Chutney. I don't remember if she suggests making all of these step by step, canning each along the way or if that was my misguided idea but it was a huge amount of work. Unfortunately making it did not make it enter our menu repertoire. It was good but I threw most of it away unused.

• Sweet and sour sauce

  • Barb_N on July 26, 2014

    This is easy to make if you have already made the Family secret tomato sauce or the next step- Barbecue relish. Perhaps canning those then later making this or the chutney is most practical. Unless you have an army of workers don't can these all at once.

• Chutney

  • Barb_N on July 26, 2014

    This is step 4 after starting with tomato puree. A nice conceit, but I have made much better chutneys. I prefer a straight tomato chutney OR a fruit chutney not a mix of both.