You may have noticed that we’ve slowed down at bit here at Doris and Jilly. We have many and varied excuses. Canning season is winding down, and Jilly is (understandably!) devoting her attentions to her new restaurant, The Farmer’s Daughter Bakery and Cafe, in Princeton, Indiana. The other problem is that I, Doris, am supposed [...]
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Did you know that the TSA considers jam to be a “gel or liquid”? Me either. I hope that the security guards at the Indianapolis International Airport are enjoying their raspberry jam. This fall we’ll be trying a new approach to eating: community supported seafood. It’s like a CSA (community supported agriculture), but with fish. Working with sustainable fisheries in Alaska, the folks at Otolith supply their subscribers with a total of approximately 15 pounds of fish. In the summer, you get varieties of salmon; this fall, [...] …in which I demonstrate everything that you need to know about high-acid food canning, in 5 minutes or less. Remember the only-slightly-weird sweet pepper salsa that I canned back at the beginning of September? It’s really not bad—but since it does taste more like gazpacho than true salsa, I couldn’t quite imagine putting it on chips. Hmmm, I thought. What goes well with tomatoes, peppers, onions, and vinegar? Actually: a lot. You could probably [...]
(Thanks to relaxing for the photo, via Flickr.) IgnitePhilly was awesome! Thanks so much to the crew for inviting me, to all of you who came out to pack the room, and to the other presenters for putting on such a great show. There was so much clamour and din at Johnny [...]
If you’ve been missing your regular batch of canning instructions and you live in or near Philadelphia, come on out to Johnny Brenda’s tonight for Ignite Philly. Ignite Philly is a super cool event where 16 different speakers get 5 minutes and 20 slides to share their passions. I’ll be there, [...] Like regular canned pears, only drunk. Brandied Pears 5 pounds ripe, yet firm, pears 1) Put on a pot for a boiling water bath and sterilize your jars. I used 2 quarts and 2 pints. Life will be easier if you use wide-mouth [...] A spectacularly easy peach sorbet, made from homemade canned peaches. Note that this will only work if you canned your peaches in syrup—if you canned them in water, you’ll need to add at least a cup of sugar. Peach Sorbet from Homemade Canned Peaches 2 pints or 1 quart canned peaches in syrup Have you been wondering what I’m going to do with all that stuff I canned and froze this summer? Me, too! In honor of this problem, and my basement full of food, we have a new category of post: Stuff made from preserved foods. We inaugurate this category with a messy throwback: meatballs. Mmmmmm. Meatballs. Meatballs [...] |
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