{"id":2142,"date":"2014-05-01T13:58:04","date_gmt":"2014-05-01T17:58:04","guid":{"rendered":"http:\/\/www.michellematlack.com\/blog\/?p=2142"},"modified":"2014-05-01T13:58:04","modified_gmt":"2014-05-01T17:58:04","slug":"i-made-jelly","status":"publish","type":"post","link":"https:\/\/www.michellematlack.com\/blog\/2014\/05\/01\/i-made-jelly\/","title":{"rendered":"I made jelly ??"},"content":{"rendered":"

I am REALLY REALLY proud of myself. I made jelly<\/strong> last night. Mason-type jars, two-part lids, boiling-water processed and all! And it set up! And it tastes wonderful! And I’m just so tickled!!<\/p>\n

My grandmother canned like a fiend. She and my grandfather had a small farm — a few acres of fruits and vegetables grown mostly for personal use but they’d sell the surplus at a roadside stand. So everything got canned (my mouth still waters at the memory of her peach-peeling pies).<\/p>\n

\"SAMSUNG\"<\/a>Home canning is something of a lost art these days. I know I am completely intimidated by the idea of poisoning my family and friends. But when I stumbled across a recipe for wine jelly<\/a> over at America’s Test Kitchen Feed, I got to thinking, maybe I **can** do this (no pun intended). So I did a bunch of reading. I bought some jars, a canning kit, the Ball Blue Book. I lurked on the web<\/a>. I identified a bottle of wine<\/a>. And finally, last night, I carved out some time to Make Some Wine Jelly.<\/p>\n

Which allowed me, this morning, to eat some with cornbread:<\/p>\n

\"SAMSUNG\"<\/a> \"SAMSUNG\"<\/a><\/p>\n

I’m imagining this spread on cream cheese on a bagel. Or served with bacon-and-blue-cheese biscuits. Or slathered on a round of warm brie. Oh my — sounds like I need to get baking!<\/p>\n

This was my first batch, so consider this a brag post \ud83d\ude42\u00a0 I am such a newbie at this that I can’t in good conscience tell you HOW to do it, but the DEFINITIVE source for home canning instructions is the USDA Complete Guide to Home Canning<\/a> [this is the 2009 version — not sure if a newer one is available].<\/p>\n","protected":false},"excerpt":{"rendered":"

I am REALLY REALLY proud of myself. I made jelly last night. Mason-type jars, two-part lids, boiling-water processed and all! And it set up! And it tastes wonderful! And I’m just so tickled!! My grandmother canned like a fiend. She and my grandfather had a small farm — a few acres of fruits and vegetables […]<\/p>\n","protected":false},"author":1,"featured_media":2143,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2],"tags":[],"class_list":["post-2142","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.michellematlack.com\/blog\/wp-content\/uploads\/2014\/05\/2014-04-30-20.51.31.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4ImYM-yy","_links":{"self":[{"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/posts\/2142","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/comments?post=2142"}],"version-history":[{"count":11,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/posts\/2142\/revisions"}],"predecessor-version":[{"id":2157,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/posts\/2142\/revisions\/2157"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/media\/2143"}],"wp:attachment":[{"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/media?parent=2142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/categories?post=2142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/tags?post=2142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}