cooking

I can't help it. I love to experiment with recipes. But when it comes to canning, experimentation is not always a good idea. For safety sake, my canning recipes are usually just very minimal tweaks to recipes that I trust. When my second batch of fruit from Washington State Stone Fruit arrived last week I made low sugar nectarine preserves from one of my pal Sean Timberlake's recipes. Sean is the brains behind the do-it-yourself site Punk Domestics  and a canning expert. I also made a combination peach and nectarine butter from another recipe I'd used in the past.  I�m always eager for opportunities to adapt recipes and put my own spin on them and when it came to these recipes I was inspired to use some samples of bitters and an amaro from Greenbar Distillery . While it's typical to use them in cocktails, I asked Sean about the safety of using these ingredients as well as a bit of spice in canning. Here�s what he said, �Adding a small amount of alcohol or spice