We often have people ask us where do we put together the magic of Cannery. Well we believe in keeping things local which is why we work with Wolf Pack Cannery.
Author Archive for: JulieB
About Julie Burgmeier
This author has yet to write their bio.Meanwhile lets just say that we are proud Julie Burgmeier contributed a whooping 3 entries.
Entries by Julie Burgmeier
I’ve made this at different times with raspberry jam, blackberry jam, apricot jam, dried apricots, fresh apricots (I like apricots), fresh plums, fresh mandarin oranges, canned mandarin oranges, canned pears, and canned fruit cocktail and they all work. I’ve no doubt that there are many other things that would work just as well. So go with what you like, with what you feel, or with whatever happens to be around. Proportionally, I usually use around ½ cup of fruit per lb of meat, and maybe a little less if I’m using jam. Also canned fruit should be added just before thickening as it needs no cooking.
- AddressMount Vernon, WA
I originally bought this teriyaki sauce in the San Juan Islands, WA, and I can say without a doubt it’s the best teriyaki sauce I’ve ever had. I am now spoiled for teriyaki sauces, nowhere else I’ve ever had teriyaki compares to this sauce. It’s so delicious I have to have more! So glad that I can now buy directly from Amazon. Looking forward to using this teriyaki sauce for years to come.
I recently encountered a demo of this product in Washington state and really liked the taste. This product isn’t in the Midwest part of the country yet so the next stop is of course Amazon. If you visit the Washington state area stock up.