Showing posts from September, 2011

Foraging and Canning Rose Hip Jam

Lunchtime lingers so easily when it is filled with good company and wild rose hips. After seeing bushes loaded with beautiful orange-red berries around our office in Seattle, my new office crush and I learned that the bushes were wild roses, aka dog rose, and the berries were the infamous rose hip best known in my life experience as a dried tart, sweet fruity tea. Historically, however, rose hips were celebrated as an accessible form of vitamin c-- it is said that just a few small berries contain as much as an orange! With a gathering vessel and sunny day at our disposal the rose hip soon became our friend and her thorns our foe. 5 pounds of fruit and about 30 or 45 minutes later we headed back to work. Keep a keen eye for abandoned lots around the city and you might see hanging fruit ripe for the picking at sidewalk access.

Behold the beauty:

A bit of google work turns up many resources, most famously/notably a Rose Hip Jelly blog post from Langdon Cook, a renowned local foodie and fo…

Canning Crunchy Dill Pickles

Some days you gotta leave the city, scoot away, even if it's just to a smaller town 30 miles away. On a jaunt to Snohomish where antique stores overrun the main strip, my beau and I noticed the market for Stocker Farms was open and made a mental note to swing by on our way out. A surprise car show, loud music, and two "antiques" later (a chinois for jelly-making and an old canning/preserving book), we left while the sun was still gracing us with it's autumnal glow through golden-tinged trees. A stop at the market proved bounteous in the cucumber department as well.

Pulling the recipe for crunchy dill pickles from the book of Blue Ribbon Preserves, I started the brining process of the cucumbers on Sunday night. This was basically a two-day pickle recipe; you brine for 24 hours, rinse, then pour the boiled syrup of vinegar, spices and sugar over the pickles and let them soak submerged in the mixture for another 24 hours. That's where I was last night, having a big…

Canning Pickled Nectarines

What's that you ask? Fruit pickles? Yes! I've recently been cued in to the tradition of pickling fruits that fell out of fashion some years ago and is making a resurgence among the home-canning crowd. Serious Eats provided the recipe which only took about 45 minutes to an hour to complete, beginning to end. I might have sneaked a little taste after the nectarines were blanched in brine and managing restraint from that point forward was a challenge. This batch of sweet pickles will be a tasty treat this winter.

I ended up with a large amount of brine leftover, making me think I should have split the nectarine slices into a fourth jar. Instead I am keeping the sweetened, fruity vinegar bottled in the refrigerator to use on salads and other delights.
Have you been canning too? Please tell!

Canning Rhubarb Ketchup and Happiness

It doesn't look pretty but is delicious! Tart, spiced, savory and sweet.
Roasted down 4.5 pounds of rhubarb with garlic and red onion, later sieving it and simmering with spices, vinegar and sugar, then bam! Flavor burst! Thanks to The River Cottage Preserves Handbookfor the tasty recipe and the reminder that ketchup isn't just for tomatoes.

Planning a trip home to Utah to be with my family! Can't wait. First weekend of Oct.Kitty cuddles at sunrise.Riding my bike to work all week. Kitchen canning.A sunset drive in the convertible (Sunbeam) that he rebuilt with heated seats and a wool lap blanket? Omg, yes please. He is so dreamy...Pork Buns from Yummy House Bakery. They've reopened after remodeling!Awesome new coworker.Dog socks. Kitten Mittens. Cat hats! Narwhal shawl? Jaguar Jodhpurs? Get real Mandy.Spinning yarn from Jacob sheep's wool.Sitting in the grass in a backyard, literally just out the door. Not 4 stories down and across the street to a park, just a few s…