Award Winning! — 8/4/11 — SFPantry

My babies are home now, after coming before a highly qualified panel of judges who scrutinized their colors, textures, flavors, aromas, and overall appearance.

I’m glad I brought them.  They did very well.  Most important, the feedback from the judges is invaluable in improving them and in the concoction of new recipes.

I’ll be reposting these award winning recipes.  If there were recommendations made for improvements, I’ll improve them as well.

If you haven’t canned anything before, might I suggest you start with the dill pickle recipe from my blog?  The step-by-step instructions make this an easy first project.  Don’t worry — it’s easier than you think!

One comment before I link it up for you.  This was canned right after the fair last year.  So my jar of dill pickles (click link for recipe and step-by-step instructions) was almost one year old when it was ribboned.  I think the key for longevity is the grape leaves.  Don’t stress if you don’t have grape leaves.  Just eat them a little sooner . . .

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