Category: canning

2014 canning round-up!

Canning round-up 2014 - Cupcake Rehab dot com

Spring is here, summer is coming in a few weeks. Which means I’m sure that most of you “canners” (or preservers, or dabblers) have started making your lists for spring/summer 2014, or even started canning already. If you even make lists at all- which I usually don’t, but I’m trying to be  more organized this year. I haven’t really stopped canning all year, myself, between apples & pears in the fall, & all the winter citrus fruits, then the rhubarb. But this is really the time to start to prepare for the canning boom… pickled cucumbers, carrots, zucchini, & berry jams & jellies, oh my.

So this year I thought I’d do a little preparation post slash canning round-up, and what better to feature in the post than some of my vintage jar collection & my 1945 Kerr Home Canning book!

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Sad news, pickled asparagus & such.

Before I start getting into recipes, I’m sorry to say it’s been a difficult few days for us- Jay’s grandma Dotty passed away on Saturday. We’re all really torn up, we adored her. She was an amazing cook & an amazing grandma. She wasn’t my grandma by blood but I couldn’t have loved her more if she was. What a beautiful soul, inside & out (as you can see). I’m sorry that I won’t be making her her much-requested apricot or strawberry sugar-free jam this year… she’ll be missed terribly.

My heart hurts.

Grandma Dorothy Liff October 2, 1923 - March 29, 2014.Dorothy Liff ¤ October 2, 1923 – March 29, 2014

 

This recipe was written up last week, ready to go, & Grandma Dotty was big into cooking (which I’ll be writing more about very soon). She’d have wanted to hear more about all my recipes, or what I was making, so here it is. There’s no segue into this… and I feel weird doing so… but away we go.

We’re all patiently waiting for spring, right? I mean it technically IS spring. But we’re all waiting for it to get more spring-y. So spring veggies are a good sign, no? Now, let me just say: I don’t like asparagus. Not one bit. That said, it’s everywhere in the springtime, rearing its weird little pointy kinda flowery little  heads all over the place.

Pickled asparagus recipe!

Meh.

I don’t even like the way it smells.

Makin' some pickled asparagus!

My mother & Jay LOVE asparagus. LOVE it. I don’t have the foggiest clue why really. It’s not attractive in the least. And like I said; the smell? No thanks.

Unlike broccoli… which I plan on pickling soon as well. Broccoli has a nice, fresh smell. And it’s delicious.

Did I get sidetracked?

An easy pickled asparagus recipe!

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Rockin’ Moroccan cranberry sauce (with preserved lemon).

Right about now, all across America, folks are flipping out while planning their Thanksgiving dinners. There are tons of phone calls being made… who’s sitting next to who, who isn’t speaking to whom, which cousin is bringing the potatoes au gratin, who’s making the pie, is Aunt Linda making her rice dish this year, which niece is allergic to gluten, what cranberry sauce should we have, etc.

So I thought I’d complicate your life a little more. Let me throw a(nother) possibility into the ring for you guys:

Moroccan-style cranberry sauce with cumin, cardamom & preserved lemon!

When I say this is Moroccan, I don’t really mean it. It’s not a traditional Moroccan dish at all. I’m only saying that because of the use of preserved lemon. The rest of it isn’t terribly ethnic or unique. Although, it is somewhat unique given the fact that at this time of year most cranberry sauces are fairly traditional. But really I’m just being an asshole American: coming up with a clever name at the expense of another culture. So let’s say it’s Moroccan-style, okay?

But… there is some cumin & cardamom in there too! So its definitely not your grandma’s cranberry sauce.

Moroccan-style cranberry sauce with cumin, cardamom & preserved lemon!

I came up with this idea after seeing Local Kitchen add preserved lemon to plum jam. Genius! I thought about it & realized it would be an amazing addition to cranberry sauce; especially seeing as how cranberry & lemon go hand in hand like… I don’t know. Things that hold hands.

ANYWAY…

Then I decided to add some cumin. Then the cardamom popped out of the cabinet. And the rest was history!

Moroccan-style cranberry sauce made with cumin, cardamom & preserved lemons. Not your grandma's cranberry sauce!

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Garden’s last hurrah: nectarine basil preserves (+ a salsa).

It’s September, and the weather is changing. My little herb garden is still growing, but it’s struggling. I know it’s short-lived: the temperatures are dipping down into the 50′s at night, and they’re starting to show the signs that it’s too cold for them. So I’m using every last bit that I can. Making sauces & throwing in extra basil, making cilantro rice, and making rosemary-herbed chicken. Because before I know it, I’ll be drying them all for use over the winter.

When I was a kid, this time of year used to depress me. Back at school for weeks already, time in the pool getting cut drastically short (or disappearing altogether), the weather changing, etc. As an adult I find it doesn’t anymore… sure, I miss the summer. But after long, swelteringly hot days where my face feels like it’s melting off, I look forward to the coolness of the fall. The quietness. The changing leaves. The awesome fall TV lineup. The ability to bake a cake & not have it be too hot to breathe or have the frosting form nothing but a sad, pathetic puddle of sugary mush.

I definitely always miss my garden once the fall weather moves in. Using dried herbs just isn’t the same. And I miss all the fresh produce, too.

But right now… it’s still just warm enough, and it’s all still fresh.

Beautiful, fresh Washington State nectarines.I mean, come on… really now… they’re insanely beautiful!

I made the following recipes after receiving a second massive box from the Washington State Stone Fruit Commission. You might remember that the last time it was a huge box of beautiful peaches. This time, it was half ‘Sweet Dream’ peaches, half ‘Honey Royale’ nectarines (shown above); grown in an orchard right outside Yakima, Washington. They were so stunningly picture perfect, I couldn’t help but snap some photos before they were gobbled up. The nectarines were so big & perfect they almost looked like apples! Just gorgeous. I swear, I have never seen such beautiful fruit before. Not even at farmer’s markets, or gourmet food stores. The fruits I’ve received from them have been some of the best produce I’ve ever had.

So of course, after I took photos… a few of them got eaten fresh. And my parents took some. Gave a few to lucky neighbors.

And the piles of fruit that were left were all for me to play around with!

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Freshly minted.

Fresh mint! Turn it into jelly in less than 15 minutes!

One of the best parts of having a garden in the summer is the fresh herbs. I use my cilantro in tacos, salsa, guacamole & jasmine rice while the green coriander seeds go into pickles, I use the basil & oregano on fresh pizza, Caprese salad or in tomato sauce as well as drying some, the dill goes into pickles & gets dried for winter soups & sauces, the tarragon goes into flavored vinegar & gets dried, same goes for the sage, etc. Everything gets used, ultimately, whether it gets used fresh… or dried.

Mint is excellent when used fresh. It’s awesome in water or lemonade, or as a garnish on ice creams/sorbets. But if you’re growing mint & not making homemade mint jelly, you’re seriously missing out. Even if you don’t like it you probably know someone who loves to smear it on lamb chops or a leg of lamb, so gift it to them.

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Millions of peaches, peaches for me.

A big ol' box of Washington State peaches!

Please tell me I’m not the only one who thinks of that Presidents of the United States of America song when I see peaches… please… someone… anyone? I sing it to myself in the supermarket. At the farmer’s market. Anywhere I see peaches. And I distinctly remember the video; specifically seeing it on MTV at my aunt & uncle’s house when I was in 9th grade. I believe that was when Jenny McCarthy was the host of Singled Out, not to mention when the show was actually popular.

Damn I’m old.

I don’t mind being “old”, though. Not really. I mean, let’s face it… 32 isn’t really old. I’m being facetious here. But either way, old people are my favorite kinds of people, so I don’t care about “getting old.” I’d rather spend my time knitting, baking & listening to Wingy Manone or Dean Martin with the Golden Girls than hanging out with a bunch of gum-snapping Justin Bieber or Taylor Swift fans ANY DAY.

Beautiful fresh peaches.. turned into a vanilla brandied peach jam!A quick wash & dry does a lot to make them even more beautiful…

 

And let’s face it: some of my favorite pastimes used to be considered old fashioned. It used to be (and not that long ago) that baking pies or making jam were outdated concepts. That “home-y” domestic stuff was something that was relegated to history books or old WWII propaganda posters. It was old fashioned. It was for old ladies. It wasn’t cool for a while there to have anything to do with the kitchen. It was the in thing to act as if you couldn’t even boil water or stored sweaters in your stove. Blame Carrie Bradshaw, blame whoever you want, but it was a fact. Women who stayed home & liked to be domestic were once frowned upon, looked at as boring or even worse, dubbed “ambition-less.” That sucks. I’m just glad things have changed. I’m glad there are people like Erica from P.S. I Made This who show that you can be quirky, crafty & love to cook but also be cool, & have a wicked sense of fashion. Not to mention that a career can be made from it! Whoda thunk it. Move over, Martha, there’s more of us.

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Blueberry cream pie for Dad, plus a bonus jam.

This is my dad. Well, it’s him in the 1970′s, anyway.

Mein papa, 1970's.

My dad likes food.

My grandpa Butch liked food too, but he was my maternal grandpa, so there was no blood relation between them. However, between the two of them, I think that’s where I inherited my love of eating, my ability to eat more food in one sitting than a truck driver twice my height & weight, and also… my ability to inhale food as if it was the last meal on earth. Honestly, I eat faster than anyone on the planet. Everyone yells at me, tells me not to rush, to enjoy it. AND I’M NOT RUSHING. I DO ENJOY EVERY DAMN BITE. I JUST EAT FAST. Get over it. I once had someone ask me if my parents were in the military, because they knew someone who grew up in a strict military house where meals were timed. No. My parents were not insane drill sergeants, and neither of them were in the military. I just friggin’ fast, okay? Sheesh.

Anyway…

Other things I get from my dad: my height (I’m 5’9″ or 5’10″, somewhere in there), my stubbornness, and I’m sure my mother could tell you many more.

My dad also likes blueberry pie (I did not inherit this).

Pie prep!

Blueberry cream pie for Father's Day! The only baking involved is the crust.

For Christmas, a guy Jay works with went and picked up a bunch of pies from this place out on Long Island called Briermere Farms. They’re known for their pies, and they’re pretty incredible I have to say. Even though the only one I’ve had so far is the chocolate cream, I’ve seen how they look & visually they look… well… they look like pies you want to dive into headfirst, basically. And the fact that they’re all natural, homemade & don’t contain nasty preservatives or fake stuff? Even better. From the website:

All of our pies, bread, muffins, cookies, cakes, jam, and jelly are made right here on our farm from scratch. There are no pre-prepared ingredients or fillings bought for use. Most of the fresh fruit used in our bakery is grown right here on our farm.

But anyway, this guy drove all the way out there with a list of pies that other guys ordered, and picked them all up, just because the pies are that good. I’m talking like 30-something pies. They’re that big of a deal. So Jay ordered us a chocolate cream pie for dessert, as well as blueberry cream pie just for my dad, since he’s such a big blueberry pie fan.

And it definitely lived up to the hype. Even Jay liked it- and he hates berries more than I do. So I thought, gee, when Father’s Day comes around next spring, I should try & duplicate that pie.

Blueberry cream pie!

And so Father’s Day is here. And who better to look to when recreating a fantastic, cream-filled pie than Paula Deen? I mean, really.

So I found Paula’s version of the blueberry cream tart, and I decided it seemed pretty damn good. Now I’m not sure if it tastes anything like the one from Briermere Farms, but my dad sure likes it. I adapted it slightly from Paula’s original recipe. And looking at this pie, I take back what I said about not being a pie person. I make a pretty awesome looking pie!

And I guess we won’t have to order this particular pie from Briermere Farms anymore.

Easy & delicious blueberry cream pie. Perfect for Father's Day or a summertime barbecue.

BLUEBERRY CREAM PIE (adapted from Paula Deen’s Blueberry Tart recipe)

Ingredients:

  • 1 9-inch deep-dish pie crust
  • 8 ounces cream cheese, room temperature
  • 1 cup confectioners sugar
  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 pint (8 oz. or roughly one cup) fresh blueberries (I used Driscoll’s*)
  • One 21-ounce can blueberry pie filling (or equivalent amount of homemade blueberry pie filling)

Directions:

  1. Preheat your oven to 350° F.
  2. Make your pie crust, and press it into your pie dish, poking holes in the bottom and sides with a fork. Bake for 10-12 minutes (or as directed on the package if using frozen) until golden, then remove and let cool completely.
  3. Beat the cream cheese with the confectioners sugar. Beat the heavy cream with the granulated sugar until it forms soft peaks, then fold the whipped cream into the cream cheese mixture. Add the vanilla. Fold in the fresh blueberries gently.
  4. Spoon the cream mixture into the cooled pie shell and top with blueberry pie filling. Refrigerate until well chilled.
  5. Serve to your dad & tell him to enjoy!
 *I used Driscoll’s berries because I really liked what I read about them over at Food in Jars.

Easy & delicious blueberry cream pie.

I’m sure you could probably use a cookie crust, like graham cracker, and there wouldn’t be any baking at all! You can totally make your own blueberry pie filling, and on the same note you can use a frozen pie crust if you prefer.

Yes, there are people who will tell you not to, yes there are people who’ll rip you a new one for not making your own everything… but do what’s best for you. If it’s your first pie, then take baby steps. Pie crust can be rough for a beginner (it took me a long time to get a handle on it and I still suck at fancy crusts!). Of course, this is an easy pie to start with if you’re new to pie-making: there’s relatively little to do, not a lot of baking involved, and not too much prep.

And not for nothing, I think this idea would work really well with cherries, too, and probably even raspberries.

Fresh blueberries for blueberry cream pie (and blueberry basil jam!)

And if you’re like me and you buy more fresh blueberries than you need, you can make a simple little jam, too.

I decided to create something a bit more unique than your average blueberry jam, however. An added Father’s Day bonus for dad, if you will. My friend Chrisie made blueberry basil preserves last year & ever since then I’ve been dying to do that myself. It sounded so different, like it wouldn’t work. But yet the smell of the blueberries cooking with the basil totally made sense. It’s a genius idea, really, even more so than my raspberry-jalapeño-cilantro jam.

So what I did was I took Love and Olive Oil’s recipe for blueberry basil preserves and used Food in Jar’s recipe for small-batch blueberry ginger jam and kind of made a Frankenstein monster of blueberry recipe jamminess.

Blueberry basil preserves.

SMALL-BATCH BLUEBERRY BASIL PRESERVES

Makes about 12 ounces; either one half- pint (8 oz.) + one 4 oz jar or three 4 oz. jars

Ingredients:

  • 1 dry pint fresh blueberries, washed & dried (again, I used Driscoll’s)
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 4-5 large basil leaves, washed & torn

Directions:

  1. Smash your blueberries a bit and place them in a bowl with the sugar. In a mortar & pestle, bruise the torn basil leaves slightly and add to the blueberries & sugar. Toss together & let sit for one hour.
  2. Meanwhile, sterilize two 8 oz. jars or one pint jar, and put the lids in hot water to soften the seal.
  3. When ready, put the fruit mixture into a medium saucepan. Bring to a boil and cook for 15-25 minutes or until it passes the plate test/reaches 220° F. This might take longer or maybe even less time; it will depend on the weather, how much liquid is in the berries, the ripeness, your stove, the type of pan you use, etc.
  4. Pour into warm prepared jar(s). Wipe rims, place lids & bands, and process in a boiling water canner for 10 minutes.

If you’re umfamiliar with term “the plate test“, you have no idea what I mean when I say “sterilize your jars“, then click those links, and if you’re totally new to the canning thing but you desperately wanna start… then go read my post Canning for Dummies.

Blueberries are like little bombs of pectin, so I’m not sure why people always want to add more pectin to blueberry jams. They don’t need it! Let them cook down on their own. Oh, and wear a dark-colored apron when you make this. Blueberries like to attack sometimes.

Blueberry basil preserves.

4-ingredient blueberry basil preserves.

I can’t speak on the taste, but it sure looked pretty. And that pool of clear blueberry “liquid” is actually gelled, & wrinkles when pushed, so the preserves aren’t as loose-set as they appear. I tried to show in the photos that there are indeed basil leaves in there, but those suckers were hard to find. You’ll have to trust me.

Happy Father’s Day to all the awesome dad’s out there. Enjoy your day!

 Sources & credits: Longaberger black 11″ pie plate, Sur La Table marble rolling pin, vintage silverware, Ball® 8-ounce jars can be purchased at freshpreserving.com.