Showing posts with label Preserves. Show all posts
Showing posts with label Preserves. Show all posts

Sunday, November 16, 2014

Canning Without a Pressure Canner Results

Results of canning without a pressure canner.

Wednesday, November 5, 2014

Canning Pumpkin Sweet Apples

My beautiful heirloom Pumpkin Sweet Apple Tree is loaded with fruit again this year. See how to can delicious pumpkin sweet apples.

Wednesday, December 19, 2012

Preserves in Action: Fried Eggs, Avocado, and Tomato Jam

I love it when people get creative with other people's recipes...

The jar situation in my fridge is way out of hand (though I did finish off two jars of jam last week!) and so it’s time to redouble my efforts to press my preserves into action in new and creative ways.
This particular meal was inspired by a sandwich that my friend Sara posted on her blog, The Cozy Herbivore. Her verision was inspired by a sandwich that the Luck Old Souls truck serves on Sundays at the Headhouse Square Farmers market. I’ve never ordered it there, but I thought that the combination of eggs and jam seemed like a very good idea.


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Tuesday, December 18, 2012

Preserves in Action: Hanukkah Edition

Don't forget about rugelach

Hanukkah took me by surprise this year. It started last Saturday night, which felt impossibly early to me (I still wake up most days thinking it’s November, so I’m woefully out of sync). The days since have passed in a blurry haze of deadlines, gift wrapping, and holiday parties. Though I’ve struggled to wrap my hands around this holiday of miracles and illumination, I’ve somehow still managed to light my menorah (two nights out of six so far) make a couple of appropriately celebratory foods. They both just happen to involve preserves.

The first thing I made was a batch of rugelach. These cookies are eaten all year long, but are particularly traditional around Hanukkah. The dough is made with butter, cream cheese, flour and just a bit of sugar. After some time in the fridge to chill, you roll out the dough, spread it with fruit jam, and spread chopped walnuts and raisins over top. The round of dough is sliced into wedges, rolled, chilled (ideally, at least. I rarely have room in my fridge to chill a sheet pan) and baked. They are divine and when I make them, I feel connected to all the women in my family who rolled these same cookies long before I was born.


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