Although not quite as thick as its jar-from-the-store cousin, this pizza sauce from Simply in Season makes up for it in taste.
Basic Tomato Sauce
September 7, 2010 By 3 Comments
How to Peel Tomatoes
September 6, 2010 By 5 Comments
As you can probably guess from the title, it will be a week of canning posts here at The Local Cook! On Labor Day I had a marathon canning session. I made basic tomato sauce, pizza sauce, salsa, bruschetta preserve, and zucchini relish.
Vinegared Red Onions
March 15, 2010 By 2 Comments
Carrot Marmalade – Can Jam Challenge
February 18, 2010 By 4 Comments
For this month’s Can Jam Challenge, we were to make something that featured carrots. I looked through my books and decided that I would give marmalade another go. After all, this is supposed to be a learning experience, and I thought I might learn something if I tried again.
Hot Pepper Jelly
December 26, 2009 By 1 Comment
In the Sausage and Apples post, I mentioned that I had made Hot Pepper Jelly at my CSA’s canning class. I forgot to post it at the time (actually, not sure I had started the blog then), so I’m including the info here. This is a bit larger recipe than the one included in Simply in Season, but we did it as a group. If you’re going to can, I highly recommend doing it with a friend or several–it’s much more fun!
Jalapeno Jelly—Amy Sherman’s recipe
1 lb jalapeno/mixed peppers
2 cups cider vinegar, divided (use half in food processor with peppers, half in cooking pot)
6 cups sugar 2 pouches liquid pectin (buy at Meijers in 2 pouch boxes)
Wash and drain the peppers. Remove the seeds, and puree in food processor with 1 cup vinegar.
Combine puree, 1 cup vinegar and sugar in a stockpot.
Bring to a boil, stir constantly for ten minutes.
Stir in liquid pectin, return to a boil.
Boil hard for 1 minute. Remove from heat. Skim any foam. Ladle hot jelly into prepared jars, leaving ¼-inch head space. Adjust caps. Process 10 minutes in a boiling water bath. Alternatively, refrigerate jelly for up to a month.
NOTE from Anja (our CSA owner): I’m sure you are as shocked as I was initially upon reading how much sugar goes into this recipe; however, to make hot peppers into a sweet/sour jelly, you’re going to need at lot of sugar! Think of this as a holiday treat: pour it over a block of cream cheese to serve with crackers for a party, or tie a red ribbon around the half-pint jars, and give as a Christmas present. I haven’t met anyone yet who didn’t love this jelly!
Pickled Green Beans / Dilly Beans / Canning 101
August 27, 2009 By 2 Comments
My first foray into canning: success!
Last year I took a canning class at my CSA. It was so fun that I went out and bought a water bath canner, which is basically a large pot with a rack. I received several canning/food preservation books from my mom for Christmas so I scoured them and one common recipe was Dilly Beans. I have never eaten dilly beans, but they sound good and I have a TON of green beans so I figured I’d give it a shot.
Remember what I said earlier about no rules? Well, the recipe I actually used was from The Busy Person’s Guide to Preserving Food . But I’m posting it here because it’s almost identical to the Pickled Green Beans recipe in Simply in Season. It’s just a smaller yield which is great for beginner canners.
Here’s what I did, step by step:
Step 1: Fill large canner with water up to the fill line. Fill large stock pot with water and boil four pint jars in it plus the lids. Turn both burners on high.
Step 2: Gather ingredients. Snap off the ends of the green beans and rinse. Put 2 1/2 cups vinegar, 2 1/2 cups of water, and 1/4 cup of salt in a saucepan and bring to a boil.
Step 3: Remove jars from the boiling water and stuff as full as possible with green beans. To each jar add a clove of garlic, a head of dill, and 1/4 tsp of cayenne pepper. Add the liquid to each jar, leaving 1/4 inch of headspace. Wipe the tops and add the lid and screw top (being careful to not screw the top down too hard).
Step 4: Wait around for the canner to boil.
Step 5: Add the jars to the boiling water. Lower the rack. Wait around for it to boil again. Tell husband it will only be a few more minutes. When it starts to boil, set the timer for 5 minutes. Then remove from the water and put on a towel. Jump up and down for joy when you hear the “pop” noise which means they sealed.
This post linked to Kitchen Tip Tuesdays
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