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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This weekend’s canning adventure was Apple Rhubarb Chutney from the Ball Complete Book of Home Preserving. I used Twenty Oz and Wagener apples from the CSA. It smelled absolutely divine while cooking. I think chutney is a bit of a misnomer – there’s no truly savory component. I’m thinking it’ll go well with oatmeal, so
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So, what do you do when the CSA gives you three pounds of red onions? Make red onion marmalade! The recipe is from Canning for a New Generation (I’m beginning to think I need to give that book credit as a book read, with the amount of time I’ve spent consulting it this year). I
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Monday’s canning adventure (yes, I’m a little late to the post) was Plum Cardamom Jam from Liana Krissoff’s Canning for a New Generation. I had the above, plus a nearly full half pint jar to sample. It’s really good jam. Like eat out of the jar with a spoon good. It’s not overly sweet, and
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I happened to have taken Monday off, and since my hurricane clean up consisted of bringing my potted plants back out from the garage, I had a nice free day. (A note on Irene: we were extremely lucky here in Portland – I got off with a filthy car. BF is originally from Bennington, VT,
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So, what’s a girl to do a on a Monday night when the BF is working and she may or may not (turned out to be may) be coming down with summer cold? Make pickled jalapenos, of course! The recipe is from Ellie Topp and Margaret Howard’s The Complete Book of Small-Batch Preserving, and I
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