Photos

Photo post

Been so busy haven't posted anything.  Here are some pics with recipes to follow

Caramelized onion relish

http://www.sbcanning.com/2010/11/carmelized-onion-this-is-prize-winner.html?m=1

Blueberry Infusion and Jam

http://wellpreserved.ca/wild-blueberry-maple-jam-preserve-syrup/

http://wellpreserved.ca/grand-marnier-infused-with-blueberries-and-jam/

Cherrypalooza results

So I think I am done with cherries...maybe...don't tell my husband! A few notes, I love the oxo cherry pitter!!! I paid 15$, probably too much, locally but was worth it!!  You would probably get a better deal online although I used some buy1 get1 half off at Fred Meyers.  I got a cool zester, an oxo measuring cup that has slanted measurements (I will post a pic later) and a candy thermometer. 

We ended up with about 5lbs frozen and I did the following recipes.  I am having issues getting hyper links.

Brown Sugar Rainier Cherry Jam

Ancho cherry jam from Put Em Up fruit book

Cherry preserves with port wine

Sour cherry jam

http://www.foodinjars.com/2010/06/small-batch-canning-and-sour-cherry-jam/

Pickled sweet cherries

http://www.foodinjars.com/2010/08/pickled-sweet-cherries/

Slow cooker cherry butter

http://localkitchenblog.com/2012/06/30/heatwave-preserving-crock-pot-cherry-butter/

Bzzz Agent here

So I signed up to be a Bzzzz Agent at www.bzzagent.com

Basically they send me products and coupons to try, review and refer products to my friends.  In the past I have tried Cover Girl, Strivectin, Green Mountain Coffee and more.

Right now I have two campaigns going on.  

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And

Private selection trials for gourmet foods.  

I will post more are I try these and let you know what I think!!

Playing with Pomona's Universal Pectine

I won a new canning cook book off of one of my favorite canning blogs: Www.sbcanning.com.  The blogger is super supportive and knowledgable.  She has answered all of my questions and helped guide me through some mess ups, i.e. the pickled cherry debacle which I haven't blogged yet.

Anyhow I had a new copy of Preserving with Pamona's-Preserve Intensely Flavored Jams and Jellies -- Without All the Sugar by Allison Duffy and the partners at Pamona's Universal Pectin.  I am a huge fan of less sugar because a. I don't think we need as much as we eat and b. I have ulcerative colitis and at times sugar aggravates my issues.  I was really excited to finally start using this pectin.

The other huge reason I am a fan if this pectin is because it is the only one that is gluten and corn free.  My monkey has a corn allergy so I cook a lot of my own condiments to avoid HFC, corn syrups and other corn derivatives you find in processed foods.  Pomona's pectin is made from exclusively citrus peels and is activated by a calcium powder that is mixed with water.

The first recipe I attempted was underwhelming but I didn't let that discourage me.  When I was at my fave fruit/veggie stand and saw some figs I knew I needed to get some to try the Balsamic Fig Jam.  It has been years since I have has figs.  I think I was 16 and working at Sabatino's Pizzeria in Ocean City, NJ.  One of the owners, Sally, was given a bucket full of these unique fruits.

This recipe is sweeter then last with a little kick of heat from the cayenne pepper.  The result is a sticky ruby brown  jam that is great on bread with butter or maybe paired with some goat cheese or possibly bleu cheese.  It might even be am interesting twist to try it on a PB and J sandwich!

Gel polish removal...

Or science experiment?

Tart Cherry Jam

I keep reading about these fabulous tart cherries all my fellow preservers keep talking about so as I posted earlier I busted on down to the Rogue Valley Growers Market and bought me some tart cherries or pie cherries as the seller called them.

The tart cherries were smaller and reminded me more of red grapes then the big, black bing cherries I am used to. And they were not cheap and I can be pretty miserly!  

After agonizing for half a day about what to do with my find, pie or jam or savory compote or pie or preserves...ADD brain...oh look a squirrel.  I finalized my plans.  Sour Cherry Jam from one of my first canning cookbooks Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellan.

So while my prednisone hopped up 3 year old was running circles around the kitchen, another story for another time, I pitted the cherries by hand.  It wasn't hard but time consuming.  I have a cherry pitter but these I just did by hand while watching Pawn Stars.   

After taking a break to do some dishes and help get the monkey to bed I finally was ready to jam.  Pretty easy recipe except cherries always foam up on me.  I hate the look if foam in the jar but it is too friggin time consuming to sit there and try to get it all out but I can't bring myself to use butter because it just seems wrong. 

I cut the recipe down and ended up with 3 half pints and enough left over for a 4oz jar but I was out of those so I popped it in the fridge.  The little snippets I tasted were amazing and different from the cherry recipes I have done previously.  Can't wait to try it with some Greek yogurt!

Tart Cherry Jam

Marisa McClennan's Food In Jars

Ingredients

• 4 pounds of pitted and mashed sour cherries, which should yield about six cups of jammable fruit
• 3 cups sugar
• 1 packet liquid pectin (that's half a box)

Instructions

1. Put three pint jars or six half pints (or some combintion thereof) in your canning pot and bring to a boil.
2. Combine fruit and sugar in a heavy, non-reactive pot. Bring to a boil and let bubble for a good twenty minutes, occasionally skimming the foam from the surface of the fruit as it develops. Add the pectin and boil for another five minutes. You want to cook it until it looks like boiling sugar - thick and viscous.
3. Kill the heat, fill your jars, wipe rims, apply the lids and rings and process in the hot water bath for 10 minutes. Remove jars from water and let cool on the countertop. When the jars are cool (I typically wait until overnight), remove the rings and test the seal by picking the jar up by the lid. If it stays put, your jars are good to store indefinitely.
4. I love the flavor of sour cherries, so I didn't add a drop of extra flavor to this jam. However, you are welcome to spice things up with cinnamon, nutmeg, cardamom, vanilla or orange (or anything else).