I grew up with the understanding that Mason jars were things you filled with jam, beets or mustard pickles. My parents started making tomato sauce when I was in high school and expanded their canning over the last 10 years to include many different ingredients and approaches. I was talking with my Father when he [...]
Archive for May, 2010
Preserving Whole Berries
Posted in Canning (Waterbath) on May 31, 2010 | 13 Comments »
More thoughts on avoiding pectin
Posted in General, Tips, Tricks and Troubleshooting on May 30, 2010 | 6 Comments »
We’ve explained why we avoid adding pectin earlier (the commercial stuff is so tart that the sugar often doubles in a recipe just to accommodate the thickener). I actually choose a runny jam which tastes more like berries than a thick jam which is closer to sugar. Pectin is highest in the skin and seeds [...]
Don’t LEAF me alone (7 days of berries)
Posted in !!!Uncategorized, tagged wellpreserved7daysofberries on May 29, 2010 | 2 Comments »
As part of the CanJam and feeling like virtual hosts, we’ve promised to share 7 days of berries – ideas, inspiration, tricks and the like. We don’t have many photo’s as there’s not a lot of berries around these parts – yet. Things will be radically different in coming weeks as our markets begin to [...]
It`s time for the Tigress Can Jam June Ingredient Reveal
Posted in !!!Uncategorized, tagged wellpreservedscaryberryjune on May 28, 2010 | 27 Comments »
We were thrilled to hear from Tigress that June was our pick for the Tigress Can Jam. More than 100 bloggers started the 12-month challenge in January who are also joined by many non-bloggers and many more since. It`s been an exciting week with a lot of options discussed with Dana, myself and our lovely [...]
Update on Shaeffer the Vizsla
Posted in Schaeffer on May 27, 2010 | 4 Comments »
This is Shaeffer standing at Shaeffer`s Pond (he was named after the pond, but don`t tell him that): It`s been a while since we`ve had an update on Shaeffer and although he loves to eat a lot, he hasn`t had a lot of culinary moments that would tie to our topics of conscious eating, local [...]
Cooking a picnic roast (or any roast) over an open fire
Posted in BBQ, Open Fire and Grilling on May 26, 2010 | 5 Comments »
We shared the theory between of two different types of campfire yesterday and eluded to a third setup. Cooking over hot embers is great in theory and fabulous for steak but if you`ve got to cook a roast you will quickly find a problem – embers won`t last 6 hours (or longer) and flame is [...]
Campfire cooking – how to build a cooking fire
Posted in BBQ, Open Fire and Grilling on May 25, 2010 | Leave a Comment »
We`ve just returned from 3 days in the middle of the woods. A fantastic break in early spring and the isolation of the cabin was wonderful. We did pull out the generator to catch the last episode of LOST; some may think that`s cheating but I thought it was a fitting location to end a [...]
Thinking of buying a pressure canner?
Posted in Preserving Specific Tools and Supplies on May 24, 2010 | 26 Comments »
We’ve had a series of questions about pressure canning lately and thought we’d share a few experiences on choosing a pressure canner. These are based on our experience and using ours for preserving for about 2 years. DO not buy an old one for a “deal.” The safety has improved drastically – even in the [...]
Pickled Fiddleheads…Lessons Learned…
Posted in Canning (Waterbath) on May 23, 2010 | Leave a Comment »
We pickled us some fiddleheads on the weekend after plotting about them earlier in the month. We followed the recipe from Fat of the Land that we had linked to although I added some hot pepper flakes (for heat and colour) and traded shallots for purple onions. Our trick for cleaning them was published earlier [...]
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