Category Archives: Canning and Preservation
October 2, 2013 by suchandsuchfarm
One thing we learned from our garden this year is that we planted waaaaay too many cherry tomatoes. It got to a point that if we needed to punish them, we sent them out to pick cherry tomatoes. Forget water boarding… come to cherry tomato hell. Ok, maybe it wasn’t that bad but it was very tedious and we were left with plenty of spare cherry tomatoes after our restaurant deliveries. What do we do with all of these suckers? You can’t really sauce them, we don’t have freezer space to freeze them but there is one more solution… to shrink ray them! Or, you know, dehydrate them. I really love sun-dried tomatoes but I don’t have the time (or the daylight) to do that, so the next best thing is to fake and bake. No tanning goggles necessary!Advertisements
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July 26, 2013 by suchandsuchfarm
I’m not gonna lie to you, friends. Sometimes I get in a canning rut. I look at a pile of peppers and think… this is boring. But I need to can. But I know I’m not going to want two gallons of pickled jalapenos. I mean, I love nachos and all but do I love them enough to make two gallons worth of jalapeno pepper toppings? Maybe for football Sunday. But we’re not sports people, per say. We don’t follow the sports balls. Maybe we could invite all of our friends over and have a nacho party. But 1) I don’t think we have enough friends to warrant a nacho party and 2) can adults even have a nacho party? Maybe if there’s an e-vite. That would be legit. But I digress. Basically, I don’t want a boring old pickled peppers canning recipe. If I’m going to slave over a hot stove for a few hours, it better be worth it. And lemme tell you friends, this here pickled peppers with shallots and thyme is worth it. And it sounds fancy.
July 2, 2013 by suchandsuchfarm
I’ve already confessed to you my love of strawberries and canning season with my strawberry shrub recipe. With strawberries still in season, I’m trying to preserve as much as I can. I started out with your classic strawberry jam but as soon as word got out that I made homemade strawberry jam, it was gone. Seriously… how can a gallon of strawberry jam disappear in a week? I asked the boys where it went to and they convinced me that we must have some sort of strawberry jam starved honey badger in our neck of the woods that unlocks our kitchen door and goes through our pantry at night. I’m sure that’s what it was. Anyway, I decided to kick it up a notch with my next batch of jam. A twist on the classic, if you will. A sweet jam that will bite you back. Introducing, the strawberry chipotle jam! Or as I call it, “Sweet, Spicy and Everything Nice-y Strawberry Jam!”
June 17, 2013 by suchandsuchfarm
Strawberry season is here! You know it’s summertime when strawberries are ripe for the picking. And although we’re not growing our own this year, we’re looking forward to starting our own strawberry patch next year. I feel like they’re one of the most versatile foods known to mankind. Alright.. maybe that’s a stretch but you can do so much with them when it comes to preserving. Is it bad that I went to the market to buy strawberries just so I could preserve them for later? Did I also mention that I love canning season? I love canning/preserving so much that I actually refer summertime to “canning season.” You know, like fall time, wintertime, springtime, canning time. My first canning adventure this year wasn’t a jam or jelly but a strawberry shrub. What the hell is a strawberry shrub anyway?