I’ve had quite the preserving week. The first thing, started during the week because I saw bags of key limes for $1.79 a pop and had to do something with them, is the above key lime pickle. It’s basically a preserved lemon, but with Indian spices. It’s percolating away, and should be ready when I […]
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So this year, our CSA is growing rhubarb. I’ve done strawberry rhubarb crisp, and a killer rhubarb coffee cake, so where do you go next? Jam! The above is a Vanilla Balsamic Rhubarb Jam, and for once, it actually made more than the recipe said, so I had a small jar’s worth to sample, and
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These are the Ginger Pear Preserves from The Ball Complete Book of Home Preserving. The little bit I was able to sample was delicious. The problem? This is half the yield I was told I was going to get. So I’m short for my Christmas presents. (I’ll be supplementing something older for one lucky person.)
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We drew names for Christmas this year (big family blow out – my out of state siblings and families are coming in, as well as my aunt and cousin from New Mexico). I did still want to make something for everyone, so I settled on jam. And since the Heavenly Fig Jam I made earlier
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Yeah, I’m a little behind on the blogging, what with the combination of my mother’s breast cancer surgery (she’s fine, thank God) last week, and an unexpected funeral, and the associated, er, festivities over last weekend. On Surgery Day (10/15), after I got my mother home and on the couch with tea, I came home
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So what do you do when the CSA gives you a pound of green tomatoes? Pickle them! You’ll notice a bit of orange – a couple had started to turn a bit toward ripeness by the time I got to them, but were definitely still of green tomato consistency, so I just cut them up
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My first canning of the summer season isn’t really seasonal, but had a definite purpose. In my quest for new and interesting sandwich ideas for dinner over the winter, I hit upon fig preserves as an idea for a sandwich spread. Do you know how expensive fig preserves are? And how much the BF ended
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I managed to get back on the canning horse this weekend. These are Spiced Cranberries from Canning for a New Generation. They smelled absolutely divine cooking. But, the best part of this project was being able to use my new canner all the way through. I made eight jars, and actually prepped an additional one
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Well, I had my first full on canning disaster. I was really excited to use my new canner that my mother bought me for Christmas (in action above – it’s so nice and big!). I got it filled up with jars, and those sterilized, and I also got to use the new jar lifter I
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This weekend’s contribution to the pantry was Vanilla-Maple Applesauce, which used up nearly all the rest of the apples I had from the CSA. What little I was able to sample was pretty darn good, though I think I’d add cinnamon and nutmeg if I made this again.
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