Canning Archive

Pluot Riesling Sangria and Jam

August 23, 2014

Pluots are a lovely plum/apricot hybrid stone fruit that pop up in markets in early to mid summer. More plum than apricot, they come in a wide variety of jeweled colors from black purple to pink to coral to yellow. The intensely sweet fruits hold up well in fruit salads, pies, and sangria. Oh, the sangria. And thus begins my story. Read more ›

Extra Smoky Tomato Jam

October 9, 2013

Tomatoes keep straggling into my kitchen from my fall garden, rather scarred, cracked and water-logged. A week of rain and cool temps have left them a little worse for wear, but they gallantly keep right on producing. In my book, the best way to work with these late season tomatoes is to concentrate their flavors by cooking them down into something thick and rich, like Smoky Tomato Jam. Read more ›

Roasted Salsa Verde

September 23, 2013

Oh, salsa verde, how I love thee. Classic sweet, tangy, spicy green goodness all trapped in a jar. When planning my garden last winter I completely forgot to start a tomatillo plant. Silly me. I won’t make the same mistake next year. Luckily my farmer’s market has these in abundance. Read more ›

Roasted Garden Salsa

September 3, 2013

I am swimming in tomatoes. There are crates of tomatoes stacked like condominiums in my kitchen, boxes and boxes of tomatoes on the floors and counters, fruit lining every surface. Just when I think I’ve processed my last lug, my partner shows up with a new crate from the garden. Damn my tomato obsession! I know I’ll be happy about it in February, but right now, I’m just treading tomato juice. Read more ›

Spicy Pickled Okra

August 26, 2013

I have a vivid memory from when I was a little girl of hiding beneath a long row of plants in my Mother’s garden. It was a very hot day and these tall plants made a good shady place to sit.  Plate-sized leaves floated above my head and huge yellow flowers dotted the foliage.  I felt like Alice in Wonderland, except I was sitting in the okra patch. Read more ›

Seville Blood Orange Marmalade

February 10, 2013

I am the only one in my house that likes marmalade.  But I don’t just like it.  I love it.  I have one shot a year at capturing a little citrus heaven and I don’t want to miss it.  That and I’ve been watching to much Downton Abbey.  That show makes me crave the stuff!  Stephanie A. Meyer of the blog Fresh Tart aptly said that I was a “marmalade dork.”  Le duh.  Besides, everyone needs some sunshine in winter. Read more ›

Roasted Chile Tomatillo Salsa

August 20, 2012

Burn baby, burn.  I really enjoy canning salsa.  There’s nothing better than opening a jar on a cold February day, spooning the spicy condiment onto a bean burrito or pile of scrambled eggs.  That’s what canning is made for – capturing the summer’s goodness in a jar, releasing it in the chilly winter months when your brain and heart need it most.  I could not survive the Minnesota winter any other way.

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Marmalade Madness

February 1, 2012

I have a confession to make.  I do not love marmalade.  I know I should.  I want to.  All that gorgeous fruit in colorful arrays, brightening the cold winter days.  The smell of cooking marmalade is divine.  I love citrus rind in dressings and desserts, risottos and sauces.  But when it comes to spreading it on toast, the bitterness is to much for me.  I love bitter things, just not on my toast. 

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Damson Plum Cheese

October 2, 2011

The Brits are crazy about fruit cheeses.  Most of the recipes you’ll find are from England, Ireland, Australia and New Zealand.  Americans are most familiar with quince paste, which is also popular in Europe and South America, although even that is rather exotic in the USA.  It’s called “cheese” because you can slice it due to its hard-set consistency.  I’ve wanted to make it for quite some time, so after a lot of research and the appearance of Damson plums at my local co-op, I cooked up a batch. Read more ›

Tomato in Two Acts

September 18, 2011

Tomato season is over for Minneapolis with two nights of hard frosts under out belts (three weeks early, I might add).  To celebrate the last of my harvest I made tomato broth and tomato paste from the same batch of tomatoes.  Read more ›

Spicy Ginger Mustard Pickles

Spicy Ginger Mustard Pickles

September 8, 2011

Mustard Pickles remind me of my Great Grandma Kimbler.  She used to make all kinds.  They are a deliciously old-fashioned and frugal concoction, intended to preserve and liven up over abundant produce during the summer.   Read more ›