One of the more successful plants in our garden this year was habanero peppers. The problem with habaneros is, they are hot. I mean really hot. I've never seen a salsa recipe that calls for more than 1 at a time. So as I was leafing through my new book, I came across a recipe for raspberry habanero jam. I decided that would be my first attempt at solo canning.
I made it earlier today, and I have to say it's good. It isn't very spicy, but it tastes very fresh. Next time I will cut more slits in the habanero, so more spiciness gets into the jam.
After my success with the jam, I decided to try a recipe for marinated lemon cucumbers. I haven't tried them yet, but how can cucumbers marinated in vinaigrette be bad??
If you have any desire to begin preserving food, I urge you to buy this book. It will open whole new world of small batch canning!