Slow Cooker Blueberry Lavender Butter. A common misconception about slow cookers is that they only make stews and soups, but you would be surprised at the things I’ve made in mine; lasagna, granola, fish, stuffed acorn squash, even play dough! This fruit butter is a great example of an unconventional slow cooker recipe. Blueberry and lavender are a wonderful flavor combination and the texture of the fruit butter is lovely. It's velvety, smooth and creamy, and the perfect addition to your breakfast table. Try it on toast, scones, waffles, etc.
Ingredients 8 cups pureed fresh blueberries 1 T dried lavender Zest of 1 lemon 1 1/2 – 2 C sugar 1 bouquet garni bag (or use cheesecloth and string to make your own) Tools Slow cooker Large stockpot or canning pot Jars, rims, lids Directions Place pureed blueberries in slow cooker and turn to low. BAM! Bacon Jam Recipe. Lavender Jelly, How To Make Lavender Jelly, Lavender Jelly Recipes, Lavender Recipes, Jelly Questions.
Pickled Okra Recipe at Epicurious. Sterilize jars and lids: Wash jars, screw bands, and lids in hot, soapy water, then rinse well. Dry screw bands. Put jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered with lid, and boil 10 minutes. Heat lids in water to cover in a small saucepan until thermometer registers 180°F (do not let boil). Keep jars and lids submerged in hot water, covered, until ready to use. Make pickled okra: Drain jars upside down on a clean kitchen towel 1 minute. Bring remaining ingredients to a boil in a 2-quart nonreactive saucepan, stirring until sugar and salt are dissolved.
Seal and process jars: Wipe off rims of filled jars with a clean damp kitchen towel, then firmly screw on lids with screw bands. Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. Let pickled okra stand in jars at least 1 day for flavors to develop. Making and Canning Broccoli Soup. CanningUSA.COM - A great place to learn home canning! Tomato Jam. I used to have a fantastic coworker named John. He was calm in the face of chaos, had a buoyant sense of humor and knew how not to take things too seriously. And, his wife Amy just happened to be my kitchen soulmate.
You’ve got to love a coworker who comes attached to good people. Amy was the first person to introduce to me tomato jam and now I can’t go back to a life without it. She gifted me a jar last summer, with the recipe attached and I will be forever grateful. I use it in place of ketchup (with turkey burgers), as well as in places where ketchup wouldn’t dare to tread (try it with a soft, stinky cheese. It will change your life). For those of you who are accustomed to preserving tomatoes, you’ll notice that this recipe does not call for you to peel these tomatoes. Ingredients 5 pounds tomatoes, finely chopped 3 1/2 cups sugar 8 tablespoons lime juice 2 teaspoons freshly grated ginger 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1 tablespoon salt 1 tablespoon red chili flakes.
Fig Jam « Messy and Picky. So I'm pretty crazy about figs. Fortunately, or unfortunately, Messy is not a big fan of raw figs. BUT, we've reached a common ground on fig jam. Now that stuff is just delicious and everyone agrees. I foraged for figs all over Philly (Center City, Queen Village, South Philly, Old City, West Philly) and I enlisted the help of friend, Philly's own canning expert and now newly married Marisa McClellan of FoodInJars.com. If you're unfamiliar with jarring/canning and want to learn more about it, I implore you to head on over to FoodInJars.com and take a good read, you'll thank me later (but probably not now as I'm about to show you the behind the scenes of making something that's currently just out of season).
I headed over to ForkYou HQ with just under 4 lbs of figs. Yeah, that's right – I foraged 4lbs of delicious brown figs right off the streets of The City of Brotherly Love. Into the big orange pot it went and half the weight of the figs in sugar was added to the mix. Canning. I love canning. No, I really do. It is something that wish for all of my friends to try. It is an amazing feeling when you open a jar in December that you packed back in July and the contents are yummy. Summer in a jar.
Most of my friends assume that it is some sort of voodoo or magic that is involved in canning and preserving food. However, there are just a few steps that require just a teeny weeny bit of science and some love. The most basic method for canning is the Boiling-water method. 1. 2. Wipe the rim of the jar so that you can create a tight seal. 3. 4. Once you get the hang of this you can start playing around and finding new and exciting recipes. 29 Delicious Ways to Preserve the Harvest - Planet Green.
A gift of pears becomes caramel pear preserves. Last week, I received a charming email from a nice woman who wrote to tell me how much her family has enjoyed this blog. Letters like this just thrill me. I still am surprised, amazed, grateful and downright shocked you all come here to read about what I’m cooking. Turned out Wendy and her family were coming to visit DC from Pulaski, Tennessee, and hoped they could bring me some pears from their 100 year old trees.
Wendy and I exchanged emails and then had a wonderful (hilarious) telephone conversation. She was standing on a ladder picking pears and cows were circling the tree, evidently hoping for some windfall fruit. A few days later, I met them all – Danny and Wendy and their two delightful kids, Carleigh and Noah – on Capital Hill. We met for excellent pizza by the slice at Spike Mendelson’s new spot We The Pizza . After lunch, we went to their truck where they unloaded a huge basket of pears and four gorgeous Berkshire pork bellies. The pears were like nothing I’d ever seen. Canning/Preserving Bloggers. Food Posters From the Past are Recipes for the Present. Food Posters From the Past are Recipes for the Present.