I admit that this doesn't look really that great. Tastes good, though, and that's pretty much what we're about Chez Hot Water Bath. These are - or will be - marinated mushrooms (sort of) à la Edon Waycott in Preserving the Taste. I tend not to add the amount of herbs Ms. Waycott recommends, preferring a more basic, and hence flexible, pickle. The idea is the same, though, and I highly recommend you get your hands on the book and mix up a batch as soon as possible. Since I'm the only person in my house who will consent to eat mushrooms of any kind for any reason (although they do occasionally eat them without their consent - I have excellent knife skills*) eight or ten half-pint jars will serve me well for the winter as long as have the willpower to refrain from opening one until at least Thanksgiving (that's the end of November for the non-U.S. among us - Hi Uzbekistan!).
The Philadelphia Inquirer recently ran one of what I've come to think of as OHMIGOSH! It's still possible to can at home! articles. I am greatly amused by the breathless tone of these pieces but cannot stop myself from reading. This one is better than most and I recommend a perusal if you've got the time. For one thing, it contains practical advise and recipes. For another, the author manages to avoid reaching for the we're-so-hip-and-retro paintbrush.
This is a holiday weekend here in the U.S., three days when we're to be honoring and thinking about the laborers who sweated and toiled in the building of the nation. Many of us celebrate by heading to the beach or the mountains or staying home with barbecue tongs in hand. For my part, I'm looking at some raspberries that are fairly crying out to be made into jam. It may not be quite what the originators of the observance had in mind, but I promise that I'll be sweating and toiling in its making.
It's good to be back. For the record, bloggy friends, AppleCare was spectacular, if a bit disorganized, in the replacing of our damaged keyboard. Would that I could place a few non-computer issues on their capable shoulders.
* There are entire books revolving around how to hide this or that dreaded ingredient in somesuch more easily acceptable dish. Generally speaking, I don't love the idea of, say, spinach puree in my brownies. That said, there are certain recipes that everyone in this house loves - bigos, for one, and my vegetarian Bolognese sauce - but would fall completely flat without a good healthy half-pound or so of mushrooms. I am unrepentant on this point.