Sorcha,

I can't say I taste coffee in my original Woody's either, but it's not that unusual of an ingredient in Southern Cooking. Claire seems to use it with success. Maybe more anchovy is needed.

OK, so now I know where you live, and it's far away. Still, the invitation and welcome mat is out...

Yesterday was canning day for my GF. Usually, I'm sent away, but I hung around yesterday. It's not that difficult, but it has to be done right, or you can kill someone (which is not on my "to do" list). With the GF by my side I think I can CAN my next batch! It's quite the process - how does air go out, but not come back in? A sauce recipe I saw called for 1/2" of air space and a 15 minute processing time. The extra 5 minutes can't hurt.

As an aside, our canned backyard pears turned out WONDERFUL! Yes, it can be done in San Francisco!