I love spending a Saturday morning in the kitchen- a wonderful beginning to the 2020 canning season.
To make three 500 ml or four 750 ml jars
Saturday, May 30, 2020
The 2020 Canning Season Begins! Pickled asparagus- Batch recipe
This recipe is based on a similar one from BATCH, an amazing preserving book which includes preserving, fermenting, dehydrating recipes... I love that the stalks I don't use for this recipe are used to make asparagus relish. Perfect! Everything was canned...
I love spending a Saturday morning in the kitchen- a wonderful beginning to the 2020 canning season.
To make three 500 ml or four 750 ml jars
I love spending a Saturday morning in the kitchen- a wonderful beginning to the 2020 canning season.
To make three 500 ml or four 750 ml jars
Saturday, April 25, 2020
Fabulous Tomato Jam
This is a new one for my pantry and it's delicious. The recipe is from Marissa Maclenan of Food in Jars fame. This jam is a little sweet, a little spicy and tastes somewhat like ketchup and but so much better... My son used it as a base for a chicken wings baste and sauce- delicious...
Summer 2019 provided prodigious quantities of heirloom tomatoes in my garden. This jam is perfect for using up those tomatoes. Happy to be eating "my" tomatoes well into the winter as part of a cheese board, right beside the meats or as a topping for sandwiches, burgers or sausages.
This recipe makes about five 250ml jars, depending on the thickness of the jam and the type of tomato you use.
Ingredients
5 lbs tomatoes, finely chopped (the food processor works especially well)
3 1/2 cups sugar
8 tbsp bottled lemon juice
2 tsp freshly grated ginger
1 tsp cinnamon
1/2 tsp ground cloves
1 tbsp salt
1/2 tbsp red chili flakes (or more, to taste)
1 lemon, quartered and added to simmering jam
Directions:
Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, cook at a low boil until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat. Or, I bring the tomatoes to a boil, then lower to low and allow to slowly simmer for about ten hours. Low and slow with a stir once in a while.
When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.
Summer 2019 provided prodigious quantities of heirloom tomatoes in my garden. This jam is perfect for using up those tomatoes. Happy to be eating "my" tomatoes well into the winter as part of a cheese board, right beside the meats or as a topping for sandwiches, burgers or sausages.
This recipe makes about five 250ml jars, depending on the thickness of the jam and the type of tomato you use.
Ingredients
5 lbs tomatoes, finely chopped (the food processor works especially well)
3 1/2 cups sugar
8 tbsp bottled lemon juice
2 tsp freshly grated ginger
1 tsp cinnamon
1/2 tsp ground cloves
1 tbsp salt
1/2 tbsp red chili flakes (or more, to taste)
1 lemon, quartered and added to simmering jam
Directions:
Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, cook at a low boil until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat. Or, I bring the tomatoes to a boil, then lower to low and allow to slowly simmer for about ten hours. Low and slow with a stir once in a while.
When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.
Tuesday, February 18, 2020
Hainanese Chicken Rice - and a variation :-)
I enjoyed my first taste of Hainanese chicken in Vancouver about ten years ago. I don't remember the name of the restaurant but I do remember the great taste of this chicken dish. It was really nice to enjoy it at home.
This dish is easy to prepare. You can easily multitask - while your chicken is cooking, it helps to prepare the ingredients for your dipping sauce and rice. Both of these are usually assembled after the chicken is done because they require the chicken broth, but you can get started washing and soaking the rice, chopping the garlic and ginger. In this recipe, all of the poaching broth is reserved -- some is used in the rice, a small amount is used in the chili sauce, and the remainder is saved to be heated and served as a simple soup to accompany the chicken. This broth is delicious...
To serve six.
This dish is easy to prepare. You can easily multitask - while your chicken is cooking, it helps to prepare the ingredients for your dipping sauce and rice. Both of these are usually assembled after the chicken is done because they require the chicken broth, but you can get started washing and soaking the rice, chopping the garlic and ginger. In this recipe, all of the poaching broth is reserved -- some is used in the rice, a small amount is used in the chili sauce, and the remainder is saved to be heated and served as a simple soup to accompany the chicken. This broth is delicious...
To serve six.
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