This month’s challenge in the Food in Jars Mastery Challenge is Salt Preserving. I have never attempted to do any salt preserving so this was a real eye-opener. I had no idea how many things you could preserve with salt that were not meat. Last weekend, I started some salt preserved Meyer lemons from Marissa’s book, Preserving by the Pint. After a week, I decided to add some more salt and lemons to the jar since there was a considerable amount of room left in the jar after the lemons had been sitting in the jar for a week. They are just such a beautiful sunny color in the middle of winter! #fijchallenge
I’m going to concentrate the rest of this month on creating some herb flavored salts. I also opened a jar of marmalade from last month’s challenge and made some amazing orange marmalade rolls (forgot to take a photo)!!
In quilting progress, I have completed a quilt for my guild’s Color Challenge. Every year my guild and our sister guild pick a topic for our challenge quilt. They are placed on display at the Mid-Atlantic Quilt Festival in February in Hampton, VA. This year’s topic was Color. We were to choose one color, and along with black and white (no gray, unless that was your color), creating a quilt that measures 22×28 inches. I had picked up the embroidery pattern (Birdie Batter Crock from Meetinghouse Designs) last year at a local show and decided to use it as my center after enlarging it. I designed the borders to bring the quilt size to 22×28 inches. Then I practiced some big stitch hand quilting with no. 8 thread. I have some more quilting I would like to do but I ran out of time. I’ll have to wait until I get it back to add more quilting.