I hope everyone is having a great Christmas holiday break and not overdoing it too much with the food and drink. I got given a couple of great books to add to my ever growing cookbook collection Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, Brian Polcyn and Thomas Keller; and Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan. So Boxing day will be a nice relaxing day reading my new books, along with recovering from sun burn and overindulgence.
I made up another batch of Garlic Confit and got a video of the jars just as I pulled them from the pressure cooker, the jars are sealed and still under pressure, the boiling stopped as soon as the lids were removed.
