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So many odds and ends have been piling up while I’ve been hiding my head under the snow (and an avalanche of manuscripts)! First things first. The winner of the 4-oz jar of apple-carrot chutney is Ruth, a fellow canjammer. Check our her gorgeous Etsy site! I also owe you guys an explanation about that interesting hexagonal [...] (Photo from Chris Campbell’s Flickr photostream) Attention all canjammers! The focus of the February Tigress Can Jam is CARROTS. Got that? Yes, carrots. The Tigress and I made this choice with both excitement and trepidation. The excitement because vegetables are new territory for many water-bath canners; the trepidation because carrots are a low-acid food, and therefore come with certain [...] Libby, over at Cafe Libby, is the lucky winner of the strawberry lemon marmalade (random number 34). But don’t worry: I’ve bought two dozen 4-oz jars just so I can start giving more of these tasty treats away. Stay tuned for February! Herewith begins my contribution to the Tigress Can Jam! If you’ve missed it, the canjam is a yearlong canning challenge. Each month, canjammers will be asked to create a water-bath friendly recipe based on a seasonal ingredient. Tigress started us off gently, with citrus. I assumed—rightly as it turns out!—that this would turn into a [...] A belated Happy New Year to all! I am finally beginning to unfurl from my winter break hibernation. What better way to start the new year, I thought, than with a canning double feature: beef stock AND beef-vegetable soup? As an added bonus, the soup is the perfect vehicle for any number of vegetables that [...] There are some spectacular onion confits and jams floating around the internets right now. This one is an onion and rosemary confiturra from Serious Eats, via The Kitchn, that I heard about through a round-up post on Consider the Pantry (got that?). It’s a luscious combination of red onions, balsamic vinegar, red wine vinegar, white [...] Happy Thanksgiving, everyone! When you’re done eating that turkey, be sure to make a stock. BUT—and this is a big but—unless you have a pressure canner, please don’t attempt to can it. Unlike fruits, tomatoes, and tomatillos, stock is a low acid food, which means that the temperature of boiling water is not enough to [...] 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 [...] …in which I demonstrate everything that you need to know about high-acid food canning, in 5 minutes or less.
(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 [...] |
  
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Copyright © 2010 Doris and Jilly Cook - All Rights Reserved |
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