I like papayas. They remind me of the Dominican Republic, where I spent a week two years ago sitting on the beach, drinking rum cocktails, and watching people kite surf. (No kite surfing for me, thanks. I like my neck.) Here in West Philly, where we’re blessed with a large immigrant population, you can find [...]
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Last year, you may recall, I made a lot of applesauce. When I had time, I canned it; when I was lazy, I just stuck it in the freezer. Nine months later, we’ve been eating lots of each. The results? No contest. The canned applesacue is sooooo much better than the frozen. It has excellent texture, a [...] 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 It never would have occurred to me to pickle plums, but my friend Christina convinced me that pickled fruit was both delicious and indispensable. Hence, pickled plums. I made a couple of jars about a month ago and have been waiting until now so that I could taste them before sharing the recipe with all [...] My husband—a native New Englander—insists that the time to eat ice cream is winter, not summer. So, now that there’s a chill in the air, he’s craving frozen treats. Since this is an excuse to pull out yet another gadget from the pantry, I am happy to oblige. Sorbets are basically a frozen purée of fruit [...] Normally, I am a fan of the hot-pack approach to canning fruit, as it helps you fit more fruit into each jar. A recipe in last month’s New York Times, however, convinced me that it’s silly to poach pears separately, since a water-bath canning process will effectively poach the pears for you. I found their [...] Should you be so lucky as to still have access to peaches, and should you decide to can some, may I recommend a) that you drown them in honey and b) that you can the leftover juice/syrup/nectar as a base for delicious cocktails for sometime in the future? Peaches in Honey (for canning) Straight out of the [...] It’s not too late for raspberries! Cherries came and went long ago, but if you happened to freeze some, you can still make a fabulous, sweet-tart jam that tastes like summer. The raspberries melt into a luscious sauce studded with the cherries. It’s by far my favorite jam—the kind you hate to open because the [...] |
  
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Copyright © 2010 Doris and Jilly Cook - All Rights Reserved |
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