Users trade their own canning and homemade-condiment projects
5 Sep 19 1:03 PM · 5d ago · 20 comments · 1 source · development 5 of 5
Throughout the thread, commenters describe their own preserving projects — crabapple sauce, rhubarb chutney, pickled jalapeños, plum jam, scratch-made mayo and dressings — several framing it in terms of Canadian pride and 'victory gardening'.
“Feeling fiercely patriotic 🇨🇦 these days. Victory gardening.”
jgnat.bsky.socialAndrew Clark (qandrew.bsky.social) Original posterfoarp.bsky.social Commenterjgnat.bsky.social Commenterdesert-chickens.bsky.social Commenter
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What people said 24 voices · best of 31 · verbatim
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My late husband had a vertigo disorder and couldn’t have salt. I made EVERYTHING from scratch - mayo, mustard, dressings, ketchup, bbq sauce, cocktail sauce, curries, etc, etc. Once you start making your own, especially salad dressing, you realize how disgusting store bought stuff is.
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Immersion blender is the best tool for mayo. I also make ketchups, chutneys, salad dressings, flavoured vinegars, romesco sauce, clarified butter, etc...
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Q
Wow. That innocuous post on making my own Dijon mustard got a lot of interactions. Thanks for all the encouragement. I should have clarified my preference to home processing instead of mass industrial processing…
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I am old. I have an old hardcover copy of the Ball canning book. I will not be parted from it. Wolf River apples for pie filling, today.
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At home, one uses whole ingredients without chemical additives, preservatives, excess sugar and salt. Much better for human consumption.
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Unless you're eating the straight seeds, garlic, etc etc, you are eating processed food. The processing is exactly what turns it from ingredients into a delicious paste, regardless of it's done in a factory or your kitchen.
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I bet it's great. I got addicted when working in Paris to French mustard, but when I buy it in the states it isn't as good. Fresh is better. Share your recipe?
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Haha... True, but we process most of our food. Better to process it yourself if possible, so like he says, he knows every single ingredient in it.
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Slap a label on them and tell me how much I owe you. I will pay for express delivery. I love, LOve, LOVe, LOVE mustard!
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What a great idea! I never thought of making mustard. Will you share your recipe or is it Top Secret.
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You just described the process by which you made the mustard. It is by definition, ‘processed food’.
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mustard is the epitome of processed food
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I’m in the USA, but I concur. I do raise process and store the bulk of what we eat. Small garden, small greenhouse and small hydroponics net me a lot of excess produce. I love making a meal and noting that I raised everything.
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Since July 15, 2009, Unilever-owned Amora's Dijon mustard is no longer manufactured and packaged in the town of Dijon, but in the neighbouring town of Chevigny-Saint-Sauveur.
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I think he meant "ultra-processed". It is a puzzle to me that commercial dill pickles contain emulsifiers.
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Once I started making salad dressing I never went back to buying it. So many delicious recipes.
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I was with you until the last sentence. You made your own processed food, that's all you did.
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Just canned a batch of beets from Québec. Get it local when in season! 😀
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Thanks for this link. I was just wondering how I could learn to can.
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It does not. I prefer horseradish as a separate condiment.
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Two of my favorite words together; ‘more’ and ‘garlic.’
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it happens. I didn't mean to blow this up. sorry
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How strong is it compared with Colman's?
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So many mentioning word processed, as if it’s mystery 😭 Peeps, if not for the discovery of a fire, our brains would still be the lizard’s size.
All 5 developments of Homemade Dijon mustard post sparks Bluesky canning swap and… →
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