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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Recipe redux: three cheese stovetop mac!

Easy three cheese stovetop mac!

It’s warm, it’s sticky, and you don’t want to cook. It’s that time of year when you just don’t feel like it. You’re not in the mood to turn on the stove- nor are you prepared to grill anything & it’s far too hot to have the oven on. We’ve  spent all freakin’ winter cooking! ENOUGH! Or maybe it’s late; no time to defrost anything or go to the store. But you’ve still got mouths to feed (or you’re starving yourself!) & they won’t take no for an answer.

Well I have the solution: three cheese stovetop macaroni.

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Martini pickles, Mr. Bond? Shaken… not stirred.

Martini pickles (yes, really).

A couple of years ago, I made Molotov cocktail pickles with vodka. Before that I made maple whiskey/whiskey pickles & hop pickles. There was also a grilled pickle recipe I made a while back. Maybe I’m kinda known for making odd or unique pickles at this point.

So when the idea struck me for these I don’t think anyone was surprised.

See, in Russia, apparently it’s a thing to serve pickles with vodka. Not only that, but it’s a big process with shots of vodka, dill pickles & a piece of pumpernickel bread. I didn’t know this, which maybe I should considering Jay is part Russian. And very Russian at that: his great-grandfather fought in the Russian Army in the 19-teens.

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Rhubarb jam, the quickest jam you’ll ever make.

The easiest spring preserves to make: strawberry rhubarb!

Back in 2011, the very first jam I ever made was rhubarb jam.

My photos weren’t as good back then… so if you click that link, bear with me.

I was really surprised back then at how easy it was. It was my foray into “jamming.” I had no prior homemade jamming experience at that point and it was definitely a pleasant one. And I was so proud of it. It thickened and came together so quickly, and there was no drama. In that sense it’s kind of like cranberry sauce- it just sort of thickens without any extra effort. It doesn’t have a naturally high pectin content but it still maintains a nice consistency. You can cook it down until it’s thicker, keep it loose or even add pectin if you like… depending on how you like your jams.

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Easy to make citrus “finishing” salt.

DIY citrus salt.

Well, if you’re anything like me, you’ve probably been seeing this all over the place: citrus salt!

I think every blog out there has made it. Or some version of it. Or at least raved about it. Which is partially why I’ve avoided it for so long. I hate jumping on bandwagons, even if they’re damn good bandwagons. Like the cupcake craze. I love me some cupcakes, so what can I say.

But we’re coming into the season of cook outs, and fishing, and bright summery food. It was a rainy day, and I was sitting on the couch daydreaming. And I thought lemon salt would be amazing with grilled fish. Or wait, what about grapefruit salt rimming a glass? Or lime salt with chips & guac? And so then I deigned to make some citrus salt despite it’s popularity.

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Sour cream-y potato salad.

Potato salad with sour cream!

Potato salad is something that goes with cookouts and barbecues like coleslaw goes with pulled pork. Seemingly, you can’t have burgers, hot dogs, corn on the cob & the like without some fresh potato salad.

Being that we bought a brand new grill late last month & had our first cookout, I thought it was time to make something summery.

Potato salad (like macaroni or egg) is so incredibly simple you really don’t even need a recipe- all you need is the basic ingredients. I threw this one together because I didn’t have a lot of mayonnaise, but I had a brand new container of sour cream. However if you’re not familiar with making it, it might seem complex or even daunting, so I thought I’d share my recipe.

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Strawberry jam brioche rolls.

Strawberry jam rolls, brioche-style.

We’re in full-on spring mode now, right? The sun has been out & we’ve been gardening & sprucing up the outdoor areas. And of course there’s tons of sprouts growing in the yard! No more snow on the horizon.

One of the main things that makes me think of spring & summer is jam. Making it, canning it, baking with it. Last year I made a jammy version of strawberry shortcakes, so this year I thought I’d do something new with strawberry jam: a brioche-y type roll filled with it!

Like a jelly roll, but with jam, and individually sized. The dough is incredibly easy to make, the jam can be store-bought or homemade (homemade takes NO TIME at all), and they come together very simply.

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