I’m going out on a limb here. In answer to the question about canning chocolate sauce: I’m thinking that the addition of so much sugar renders this much like jam and it could be treated as such. I will add that I have not canned it, have not seen a recipe for canning it but have also never heard that it’s dangerous to can it. How’s that for covering my bases???

My post is late today as I got up to find I had a small window between rain drops. A quick trip to the orchard, the green house, the chicken coop and the bees produced enough spinich, mushrooms, leeks, asparagus and eggs for a stellar fritta.

I have pictures! They will have to do today. I have a keynote address to present tonight and I have yet to write it.

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