So I noticed on the saffron packet there is an expiration. What happens to saffron when it expires? No longer imparts pigment? I guess I also ask because the expiration is "2013" which is not particularly helpful.
i'm not sure about that. i imagine a baller like matt goes through quite a bit. me ... not so much. but a friend had brought some back from iran and i stuck it in my cupboard for a special occasion ... fast forward a couple of years and i find it and decide to use it in a very plain rice dish. stayed very plain. very little color and almost no flavor. generally, i find most expiration dates vastly overstate the facts, but that's not to say stuff stays around forever.
Need some direction on interesting pickling recipes, especially mixed veg. and other "different ideas". I'm looking to develop accompaniments for cheese boards and want something I can make in house.
the ball books are actually quite good. and theres a good book called putting food by. linda amendt's blue ribbon preserves. those are the ones i turn to most often. i've heard good things about "the preservation kitchen" but i haven't cooked from it.