I have a culinary arts degree but due to a shellfish allergy I have had to give up cooking professionally.  My current stage is a bit smaller but the audience is no less appreciative!  I love to cook for my family and friends.

I started canning at a very early age, hence the name of the blog, pickled sweet, basically covers the jams, jellies, chutney’s, pickles, and preserved fruits and vegetables that grace my table, year round.

I am grateful that you stopped by, I hope you like what you see and read!

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