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« Great Gift Idea: Mixologist: The Journal of the European Cocktail, Volume 3 | Main | Spiced Pear Sparkler Recipe »

November 25, 2009

Comments

decimal

i love alcohol ~!

Dejan /Lounge Area

Here, in countries around Mediterranean sea, we have great custom of bitter liqueurs. Italy is fond of whole palette of various amaros (Italian bitter liqueurs), and here in Serbia (as well as in Slovenia and Croatia) we have great wormwood-based (together with dozens of other herbs) bitter liqueur "Pelinkovac" - you should definitely try this one!

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I've been trying to succesfully jar or can cranberry relish, but have
found that it has a rather short shelf life. I am wondering what the
best process is to maintain it's taste/texture while also keeping it
from getting moldy. I would like to mail it to family members who
live across the country, but every time I have done so in the past, it
has gone bad by the time it gets there. Would vaccuum sealing the
jars be effective? If so, where would I get equipment to vaccuum seal
the jars? Also, should I be adding some sort of a preservative to
help? And if I did, would it affect the taste or color? (FYI, the
relish is made from cranberries, oranges, nuts, and apples.)

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