Canning Beef Stock and Vegetable Soup

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 […]

Canning Onion Confit

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 […]

Tangerine Marmalade

Apparently great minds think alike. Yesterday morning I made a big batch of tangerine marmalade, as, apparently, did the folks at Put Up or Shut Up! The ingredients are pretty similar (there are only so many ways to combine tangerines and sugar), but there’s still plenty of variety in the technique. Pros of their version: […]

Basic Corn Pudding

Our CSA supplies us with a lot of eggs and cheese. Plus, we have a freezer full of corn. Hence, corn pudding.

This version is a slightly altered version of the standby “Corn Pudding with Poblano Peppers” in the 1990s version of Joy of Cooking. Among other things, their recipe omits an oven temperature. I find […]

Turkey in Pipian Sauce

Pipian is a rich, thick kind of green mole—the wonderful sauces that play starring roles in real Mexican food. In Oaxaca, they just call it “mole verde,” but in Puebla, it’s “pipian.” When Americans see “mole,” they usually think of the dark brown version with chiles and a touch of chocolate. While still rich, this […]

Happy Thanksgiving! (and about that stock...)

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 […]

Split Pea Soup in the Pressure Cooker

Split pea may possibly be my absolute favorite winter food. The leaves fall, the rain comes, and it’s time for a big bowl of green goodness. In the past, I’ve made it in the crockpot, but sometimes it ends up tasting a little overcooked—especially if bacon is involved. This version, in the pressure cooker, will […]

Brandied Pears

Like regular canned pears, only drunk.

Brandied Pears

5 pounds ripe, yet firm, pears
Sugar syrup, at your preferred level of sweetness (I like 1 sugar: 2 water)
Several cups brandy

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 […]

Peach Sorbet

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
1 T rum, brandy, or […]

Pickled Plums

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 […]

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