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Tuesday, January 31, 2012

Winter canning, booze edition (aka, mead sangria)



So this is just about the easiest thing in the world, but nonetheless, I feel a little accomplished and happy every time I gaze up at the kitchen window ledge to see these ruby beauties soaking up sugar and sunshine.

What I used:
-Mason jar (I am so hip)
-Old garlic jar (uh, really really washed...garlic-cherry mead has about zero appeal to me, I don't know about you...)
-Sugar
-Pears (halved)
-Oranges (a few slices)
-Cranberries
-Raspberries
-Cherry honey mead (there's sweet, and then there's super sweet, and this fall squarely in the super sweet category!)


Unrelated to this, but to the "homestead" in general: we're now renting out our garage.  This brings in slightly more money each month, which can now be put towards getting those raised beds put in...

2 comments:

  1. wait, wait!?! So how long do you leave them there for? Very romantic & resourceful. I love brewing & stewing. Doesn't it kind of make you feel like a witch? (In a good way obvs.)

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  2. http://www.nytimes.com/2010/09/22/dining/22appe.html has a good breakdown of the awesomeness. Basically the alcohol acts as a preserving agent, and it's much easier than traditional canning. I think if this works, I'm going to try some different summer fruits in brandy as Christmas gifts...

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