All Four Burners

Can It Up: November

Posted on 01 November 2013

I’m in some denial that it’s already November. This means that 1. today is the start of the holiday shopping season (unless you’re like me and hand-make your gifts throughout the year) and B. this weekend marks the end of Daylight Saving Time. Boo hoo.

October marked my renewed love affair with pears, especially of the Warren variety. See how we preserved with pears.

What goodness will November bring?

Let’s Can It Up!

• First, review the Can It Up ground rules.
• During the month of November (that means up to November 30th), please either link your post to this post using the tool below; email me your post or photo; post your post or photo in the Comments section of this post; or tweet your post or a photo using our hashtag #CanItUp. Or you can do all four! I will do a round-up on December 1st.
• Please mention Can It Up and link back to this post.
• To include your photo in the monthly roundup post, email it to me by November 30th. It must be at least 670 pixels wide and oriented horizontally (i.e. landscape).
• Don’t forget that your preserve must be water-bath canned. Read up on water-bath canning.

November’s selected ingredient is quince! Quince may be tough to find (I always have good luck at Whole Foods) — and they may be ugly — but their flavor after cooking is luscious and totally worth it.

P.S. If you have any questions/feedback/whatever, email me at allfourburners {{at}} gmail {{dot}} com.