Tag Archives | guest post

How to Create Homemade Honey Candy

Happy Friday! Our regular contributor Alex Jones is dropping in with a recipe for homemade honey candy. These are perfect for soothing a sore throat or any time you need a virtuous sweet treat. If you’re in the Philly area, there’s also an opportunity to learn to make these candies in person this Sunday. Details at the bottom of the post! -Marisa

Ingredients for homemade honey candy

Since I don’t have kids and I live in a multi-unit building that’s not conducive to trick-or-treating, I don’t typically think of Halloween as a time to stockpile candy. (Wait till the day after when it’s on sale — that’s the real trick).

But this time of year is when I start thinking about preparing for winter — making fire cider, stockpiling local root veggies that will last me through the end of the year, planting garlic.

And thanks to a fellow member of my Philly food community, I have a recipe to share with you that’s great for this time of year, whether you’re looking to make some naturally sweet candies or prepare for winter cold season.

Continue Reading →

Comments { 16 }

Red Currants, Dry Canning, and Family Traditions

Regular Food in Jars contributor Alex Jones is back with another post from her canning trenches. This time, she’s sharing her experience trying dry canning (aka open kettle canning) with her Canadian relatives. -Marisa

As I’m sure is the case with many of you readers, I first learned to can thanks to recipes and tips here on Food In Jars.

Marisa’s enthusiasm, knowledge, and clear, well-researched recipes and instructions have always made it easy to understand the principles of safe and delicious canning. Ever since then, I’ve felt confident in putting up seasonal produce and even developing or tweaking recipes of my own, knowing that they were based on safe, tested, well-researched information. And I’d never known anyone who practiced home preserving any other way.

That is, until I paid a visit to family in Quebec earlier this month.

Continue Reading →

Comments { 16 }

Guest Post: Five Canning and Preserving Survival Tips by Lynne Curry

Today’s guest post comes to us from cookbook author and seasoned canner Lynne Curry. She’s dropping in to share some of her hard won canning wisdom with those who are just getting started, or who simply need to be reminded how to stay sane during the height of the preserving season. Enjoy! -Marisa

The strawberries and cherries have already come and gone for many of us, and the stone fruit avalanche is well under way. And that’s just the fruits! Before you know it, we’ll all be swimming in green beans and tomatoes, racing to pack them into jars.

As a longtime food preserver, I’ve had moments–even small-batch canning–when things nearly got out of hand. With the washing and sanitizing of jars, the peeling and cutting of fruits and vegetables and timing the steady boil in the canner, it’s a lot to manage!

Happily, I’ve adopted five practices from my professional life as a chef and recipe developer that keep me organized and productive from batch to batch over the entire growing season.

Continue Reading →

Comments { 12 }

Quick Pickled Balsamic Strawberries

Today’s guest post comes to us from Erin Urquhart, blogger at Putting Up With Erin. She’s stopped by to share her recipe for Quick Pickled Balsamic Strawberries. Welcome to Food in Jars, Erin! 

baskets of strawberries for quick pickled balsamic strawberries

Strawberries are like gold at my farmers market. I’ve been known to spend as much as twenty minutes in line, waiting to get my hands on some locally-grown strawberries (and I have my suspicions that many of you have done the same).

Like locally grown heirloom tomatoes, strawberries are at their peak for a limited amount of time. It takes time and dedication to wait out the other shoppers in order to get the best pick, particularly if you want to have enough to can. I like to put up at least a dozen jars of various strawberry preserves and pickles to get me through the year. They take time and energy, but they’re always worth it.

fresh thyme for quick pickled balsamic strawberries

In years past I’ve played with canned strawberries, pickled green strawberries, strawberry jam , and strawberry whole grain mustard. With only a week left to get my quick-pickled entry in for the Mastery Challenge, I decided to spice it up a bit and try quick pickled balsamic strawberries.

What I love the most about quick-fridge pickling is that it affords you a bit more adventure in your recipes due to modern refrigeration. Even better, because these berries never take a trip through a boiling water bath canner, they hold their texture and shape nicely.

slivered strawberries for quick pickled balsamic strawberries

A familiar combination for strawberry jam, the acid in the balsamic vinegar is a perfect compliment to the sweet berries. There’s no need to buy an uber fancy balsamic vinegar for this recipe. Get something that you’d buy for making quick vinaigrettes.

mustard, thyme and balsamic brine for quick pickled balsamic strawberries

I used a $7 commercially produced organic balsamic vinegar that I picked up from the local food co-op. And because I wanted the pickles to have even more flavor and interest, I decided to get funky by substituting soy sauce for salt, and adding fresh thyme leaves and whole mustard seed to the mix.

quick pickled balsamic strawberries in their jars

The result: a sweet and tangy pickled strawberry backed by the depth of the balsamic vinegar. Enjoy this balsamic strawberry pickle as a mid-day snack with ricotta cheese, cracked black pepper, and some citrus zest, OR simply add a spoonful of pickles to a light field greens salad.

Continue Reading →

Comments { 14 }

Guest Post: Transforming Your Jamming Fails

9-sieve-and-berries

We’ve all been there.

Staring with glazed and uncomprehending eyes at a dozen pints of our favorite “jelly” sitting on the counter: a jelly that never jelled.

How could this have happened?

We followed the recipe to the letter. We didn’t fall into the “a little less sugar won’t hurt” trap. Our choice of pectin was impeccable. We gave up most of a Saturday, standing over a pot of boiling, staining fruit that spattered our bare arms with specks of magma while our friends hit the beach or the bar.

The seal is tight; there’s nothing wrong with the preserves inside. Still, the truth is staring us in the face: our jam or jelly didn’t get the message it wasn’t supposed to turn out like maple syrup. After all, it wasn’t pancakes you wanted to eat it with; it was toast, darn it!

10-jelly-sheeting-spoon

Well, buck up, canners! Here’s what to do next:

  1. File this one under the “A rose by any other name smells as sweet” category! Did you think you were making marmalade? Surely you meant ‘marinade’! Through bitter experience, I’ve discovered that runny preserves work marvelously well as meaty accompanists. Use the old standbys as your guide: citrus and cranberry paired with poultry, for instance, or apple or rhubarb with pork. One of my family’s favorite recipes, the cheekily-titled “Becky’s Breasts” is basically runny cranberry sauce whisked up in equal parts with bottled Italian dressing. Souse your chicken with the above, leave in the fridge a few hours, bake, and serve!

2. Skip the sugar! Planning on whipping up the weekly apple crisp for supper? Be my guest, but why not sub in some of that failed jam or jelly as a sweetener? Some favorite failures: strawberry-rhubarb, raspberry un-jelly, and the blueberry-peach jam experiment that wound up tasting like cough syrup, but was vastly improved in its fruit crisp setting. Mix and match!

3. Your favorite neighborhood watering hole. Didn’t think that’s where you worked, did you? Now look at all of that black currant syrup you just put up. Are you going to throw out all that work, or are you going to go out shopping for some vodka and soda water and throw yourself a party? Doesn’t that feel better?

Life is a lot like canning, friends. Some relationships are going to jell beautifully, while others may require some serious adjustments in outlook. Canning pros like Marisa will tell you that it’s those willing to be flexible who enjoy the most delicious success.

Elizabeth Peirce writes books about how busy people can grow, prepare and preserve their own food. Exhausted parents get extra empathy and free pep talks at her blog, C.O.O.K. (creativeorganiconlinekitchen.com), along with recipes, how-to’s, and book links.

Comments { 3 }

Guest Post: Aged Persian Garlic Pickles from Stefanie Kulhanek

Ingredients 1

Today’s guest post comes to us from Stefanie Kulhanek. She is an ecologist and science educator living in Montreal, Canada who currently works at the Montreal botanical gardens and Biodome. She has done extensive work with local non-profit organisations promoting urban agriculture and community composting in both Montreal and Toronto.

Stefanie first began canning and preserving 8 years ago as a way to deal with surplus from her garden. Since then she had attended various courses and workshops on the topic and loves to experiment with new recipes. Her other hobbies include winemaking, foraging for wild edibles, growing mushrooms and even cultivating Bonsai trees from native species.

Garlic bulbs

Last fall I was first introduced to the fascinating food item know as Seer Torshi; a unique garlic pickle of Persian origin, which is often aged for seven years or more. I was attending a workshop given by a friend on the topic of unusual foods that she’d discovered while traveling. Amongst the various goodies I sampled at the event, Seer Torshi impressed me the most!

When raw garlic cloves are immersed in plain white vinegar for a very long time, a rather magical transformation occurs. The cloves turn from crisp white to ivory, sometimes with hints of blue-green (see the note at the end of the post), eventually fading to a light brown that deepens with age. After several years the cloves become very tender, mild and almost fruity, while both the garlic and its brine take on a deep mahogany colour – reminiscent of balsamic vinegar.

ingredients 2

Seer Torshi is mainly served as an appetizer, much like olives or a fine cheese and is rarely added to recipes. In fact, given its lengthy aging time and supposed medicinal qualities, this pickled garlic is considered a real delicacy and it’s definitely quite addictive.

I was lucky enough to leave the workshop with what remained of an 8-year old jar and a determination to make a batch myself. After doing some research I learned that, while traditional Seer Torshi requires only minimal preparation but lots of patience, there are also several short-cuts that can be taken to reduce aging time substantially. I decided to try my hand at both methods, based on the recipes below.

Fermentation

Method 1: Old school Seer Torshi (makes 1 pint)

4-6 heads of garlic, or enough to tightly pack a 1 pint mason jar
1 cup distilled white vinegar
1 tablespoon salt
1 tablespoon honey

  • Split garlic heads into individual cloves but don’t peel them, otherwise they’ll turn to mush as they age. Try to choose similar sized cloves and pack them tightly into a pre-sterilized 1 pint mason jar.
  • Add the honey and salt to the vinegar and stir to dissolve. Then fill the jar with the vinegar mixture leaving about 1 inch of headspace. You may need to put something sterile on top of the garlic to ensure it stays immersed.
  • Place the lid on the jar but don’t seal it too tightly. The garlic should actually undergo a short fermentation and the gas will need to be released by loosening the cap about twice a day for the first week or so. Alternatively use a jar fitted with an airlock.
  • After the fermentation subsides, the garlic should have softened and no longer float. You can then remove the weight, top up with vinegar and re-seal the jar. It should be stored in a cool, dark spot for a minimum of 1 year but ideally for 7!

blue garlic

Method 2: “Quick and dirty” Seer Torshi (1 pint batch)

4-6 heads of garlic, or enough to tightly pack a 1 pint mason jar
2 cups distilled white vinegar
1 tablespoon salt
1 tablespoon honey
3 tablespoons balsamic vinegar

  • Split garlic heads into individual cloves but do not peel them.
  • Add garlic and white vinegar to a stainless steel pot and heat uncovered on medium-high until simmering. Add salt and honey and simmer for an additional 5 minutes.
  • Remove from heat and allow to cool. The garlic cloves will have soften somewhat but should still be fairly firm with their skins intact.
  • Pack the garlic cloves into pre-sterilized 1 pint mason jar. Add 3 tablespoons of balsamic vinegar and then fill the jar with the cooled white vinegar mixture, leaving about an inch of headspace.
  • Unlike the traditional method, this garlic pickle should not ferment. Also as that garlic is pre-cooked, it tends to sink in the brine and shouldn’t need to be weighed down. I imagine you could process the jar at this point to seal it – I didn’t bother. Store in a cool, dark spot for a minimum or 3 months or up to 1 year.

garlic in different states

A note on garlic turning blue-green

Under certain conditions, garlic may develop a blue-green hue especially when exposed to certain acids or fats. This is the result of various reactions between the sulphur compounds and enzymes than naturally occur in garlic and the fat or acid it’s exposed to. It doesn’t effect the safety or even the flavour of the food but can be a bit unappealing to some.

When making Seer Torshi using the traditional methods, some degree of blueing is likely. The extent however, will depend on anything from the age of the garlic to the chemistry of the soil in which it was grown. In any case there’s no need for alarm, as the colour will eventually fade to brown. If using the quick method the garlic shouldn’t turn blue as boiling destroys the enzymes responsible for the colour change.

Comments { 12 }