Thanks to everyone who entered our book giveaway! We consulted random.org to select the winner of a pre-order for the upcoming Food in Jars book coming out in May.
The winner is comment number 90:
March 28, 2012 at 8:11 pm
you are each such an inspiration. i am most excited about a new sunchoke recipe, my cilantro peanut pesto, and classic blackberry jelly.
Congratulations thePotlicker! We are e-mailing you to get your shipping information.
We just pre-ordered our copy of Food in Jars: Preserving in Small Batches Year-Round.
The book description: Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more.
Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter.
Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan’s childhood make for a read as pleasurable as it is delicious; her home-canned food—learned from generations of the original “foodies”—feeds the soul as well as the body in more than 100 recipes.
We use Marisa’s blog Food in Jars for recipes all the time. We are so excited about her new book that we want to pre-order a copy for one of you lucky readers! It is scheduled to come out May 22nd. Fellow food preservationists or those of you just getting started this year, you want a copy of this book. Comment on this post and answer the question: What are you most excited about putting up this year?
Entries must be posted by noon PST on Sunday April 1st. Shipment to US & Canadian addresses only. The winner will be selected using random.org. We will contact you via e-mail, so be sure to include your e-mail address in the comment! This giveaway was not sponsored. We are just genuinely excited about this book.
Filed under canning, food
When we posted about the stuff we brought to the Oly Food Swap, a lot of you wanted to know what we brought home. I finally got around to photographing a lot of the goods.
This lemon curd was at the top of our swap wish list. We recognized those gorgeous tags immediately! You can get them online here. And if you’re looking for a recipe for canning lemon curd, there happens to be one in Put ‘em Up.
Two ounces of dried porcini mushrooms. What a score!
If you haven’t ever tried porcinis, allow me to recommend this recipe for potato gnocchi with tomato porcini sauce.
We have nearly polished off the big hunk of Irish cream fudge we got.
Mmm, salsa verde.
And two jars of this green tomato salsa. I am drawn to all things gingham, but I sampled this stuff and it is amazing.
Almond roca, made by hand.
This nectarine honey is some sort of syrup. Not sure how we’re going to use it, but I’m pretty sure it will be delicious. How can those ingredients go wrong?
I believe the information on this table said this strawberry jam was cooked with bay leaf.
Assorted canned goods. I can’t wait to try that canary melon vanilla syrup!
I know a certain teenager who is going to be eating a lot of applesauce – in smooth and chunky varieties. These giant quart jars are just some of the applesauce we brought home. I know we’ll be swapping again! Go here to find a food swap near you.
We finally got around to making homemade tomato jam, and I think we are in love. I can’t recommend this recipe from Food in Jars enough. Sticky, sweet tomato goodness with a hint of cinnamon and clove. It takes an hour + a half to cook down, but simple to throw together. No blanching, peeling or deseeding required!
My new favorite thing is cheese and crackers with a dab of tomato jam. A tomato jam grilled cheese sandwich ain’t bad, either. And I see some tomato jam glazed tofu experiments in our future. I think we need to make another batch ASAP.
Well, besides going to work.
We tackled 30 pounds of tomatoes. The canning is only picking up momentum around here. And who can blame us when you can get organic tomato “seconds” grown on a nearby farm and picked the same day for $1.50/lb? The farmer even met us at the co-op for the exchange.
We experimented with some different peppers in the salsa we put up. This, of course, only inspires us try homemade hot sauce next.
And while we’re trying out peppers named after other produce, how cute are those Bulgarian carrot peppers? Added to the growing list of “things to grow next year.”
I don’t think I’m going to get to the trio of watermelon canning projects I had hoped for this week, but we’ve got to figure out some good storage solutions for our canned food anyway. Every year I end up crafting some labels for our jars. It’s a little too time intensive for big batches, but we like to have some on hand that you can just slap a ribbon on and give as a proper gift or trade when needed. Really I just do it because it’s fun. It must be the same kid in me who keeps eyeballing the giant, pristine box of crayons at the store (you know, with the built in sharpener).
black pepper cherry jam
cherries in light syrup
Raspberry jam made with Pomona’s Universal Pectin. We’ve been using this a lot since you don’t have to use so much sugar.
Little known fact: if we didn’t name our chickens after characters from Cry-Baby, naming them after characters from The Outsiders was high on the list. Tell me Sodapop, Ponyboy, and Cherry Valance aren’t excellent chicken names? For now we will settle for a reference via golden raspberry jam.
We are so lucky to have organic raspberries that grow 8 minutes from our house.
We splurged on a flat and a half.
Of course we had to get some gold.
Since they sold out before we got to the farm stand AND the market over the weekend, we got up early Monday and bought these. We wanted to make jam and syrup together, so after Jess got home from work we all went out for a slice of pizza and a salad and then “jammed” until 2 am. Turns out one and a half flats is A LOT. I have to make some cute labels, and then you can take a peek.
Now Facebook is telling us Johnson Berry Farms has tayberries for the next four days. We might just have to go back for more.
You can add marmalade to the list of “things I didn’t like as a kid but turns out they are pretty great.” Eh, maybe that list needs a better title, but you get the point. Although, I’m pretty sure that when I was a kid nobody ever gave me marmalade quite like this. Jess found a recipe from Tea & Cookies for Meyer Lemon Vanilla Bean Marmalade, and she knew I would be on board based on the two main ingredients.
Oh my god, look at those lemons!
Preserves this fancy deserve handmade labels, I’m thinking.
And the tiny flecks of vanilla, oh yes. This stuff is as good as it looks.
Since we try not to eat a ton of bread, our favorite use for jams, jellies, and now marmalades is to sweeten up plain yogurt. Although I’m thinking we may have to make some biscuits or scones ASAP.
We learned a valuable lesson while making this. Use old pectin at your own risk. After the first run through we had to open them all up, dump them back in the pot and try, try again. It was kind of a pain, but as they say:
I’m in love with this print from Bold & Noble on Etsy, but before I can buy it I have to buy another print I’ve been coveting for several months.
If you want to try this without the canning, try the recipe it is based on from Bon Appétit. And if you do, please report back!
Filed under canning, food