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freeskiersWhile some of us long to escape the cold, dark stretch of winter for hot tropical beaches, for others, there's nothing quite like whoooooshing down those shimmering sugar alps. If you're fond of freestyle skiing, get ready to slide down the slippery slopes in good company. This passionate, international community shares travel/gear tips, anecdotes, photos, and videos for those who can't get enough of the sweet stuff. Tags: freeskiers, skiing, snow, travel, winter sports
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pantry
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Hi there!
I'm new to canning, etc and new to this community! Yesterday I spent most of the day picking, peeling, and pickling what seemed like quite a more than a peck of pears. They were made with sugar, cinnamon, allspice, and cloves, as well as vinegar (of course). There was one jar whose lid was dented, so after it had been in the fridge for a while, I tried one. It was pretty tasty. More spicy and less sweet than I had anticipated, but quite still good.
The pear pickling recipe which I followed told me to put the whole cloves and allspice in a small cheesecloth. I didn't have one, and when I tried to recycle a teabag, it failed, so I just threw it all in there and cooked it up. As I was spooning the syrup into the jars at the end, I (mostly) tried to avoid the floating spices but didn't entirely. Does this mean that the pears will get spicier as they sit? Will they absorb the flavor more?
I have the same basic question about the chutney that I made. I made it with chipotle chiles and it's good, but pretty spicy. I'm somewhat concerned that it'll get even spicier as it sits, and am considering mixing it with a less-spicy batch and re-canning it. (Is that a feasible possibility?)
Please help a girl out!
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