using iPhoto to remove color cast

Non stamping related today, but this iPhoto tip rocked my world, so I thought I’d share because I know pictures (albeit of cards or kids) are important to so many of us.

I am taking an online photography class right now. I’ve been waiting ever since Jenn told me about it for 3 years to take the class, and finally my calendar coincided with the class schedule.  Very excited.

While the class is about photography and taking beautiful pictures – not editing beautiful pictures – I’m still learning a ton in the editing arena from other women in the class.

I posted the photo on the left for critique regarding composition amongst my class peers. Because I had mentioned iPhoto in my upload for the class, one of the peer/student comments was to try the eyedropper tool in iPhoto editing to remove the yellow color cast. One click. Can you hear the angels singing?

You simply click on the eyedropper and then click on something in the photo that should be white.

This is probably old, old news to many of you Mac lovers, and if you don’t use a Mac, you could care less, but I’ve been using Mac exclusively for 3 years, and I had no idea it was just. that. easy.

Thanks for letting me squeal a bit. Card to share tomorrow. Promise.

And because someone will inevitably ask, and because I do not mind sharing… We’ve been making these for 4-5 years. (When I say *we*, I mean hubby.) These are so easy that he frequently does one or two jars at a time when we don’t have enough peppers for the full 4 pints. Here is the recipe:

Pickled Jalapeno Peppers

5 cups distilled vinegar
1 cup water
2 pounds fresh peppers
a few baby carrots
1/4 teaspoon pickling salt per pint jar of peppers

Simmer vinegar and water on stove or in microwave. Make a tiny slit in each pepper with paring knife. Pack peppers and a few random baby carrots (or carrot slivers) in hot pint jars. Put 1/4 tsp of pickling salt in each jar and pour simmered brine over the peppers. Apply seals and lids to jars. Drop jars in boiling water bath for 10 minutes. Do not over-salt or over-process the jars, both of these things will lead to soggy peppers. Yield: 4 pints. Enjoy.

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