There`s not a lot of mystery in how to dehydrate a melon: Remove rind Cut in even slices Place in dehydrator at 135 until thin, dry and leathery (near brittle but not quite). The process takes 12-18 hours – but is greatly dependant on the thickness of your slices (our quarter-inch slices were pretty close [...]
Archive for August, 2011
A Simple Pasta Lunch for the Heart of Summer
Posted in Baking, Doughs and Pasta on August 30, 2011 | 1 Comment »
There’s a lot of food flying through our kitchen these days and we’ll return to preserving posts tomorrow but it’s important to remember to eat some of this great produce while it’s at the peak of freshness. Here’s a simple lunch that was just fabulous and took less than 10 minutes to prepare which is [...]
Just Because it Fits in a Jar…
Posted in General, Tips, Tricks and Troubleshooting on August 29, 2011 | 24 Comments »
Hey all! I am so excited to see what’s been happening with the growth of the canning community this year. I thought the real buzz around canning and other forms of preserving had peaked last year – and I have wholly been proven wrong. I am absolutely blown away by the amount of preserving that [...]
How to Make Rumtopf (the 2011 Batch Arrives along with Redtopf)
Posted in Alcohol (Preserving with and Making) on August 28, 2011 | 3 Comments »
I meant to measure our Rumtopf container last year and again this year. I imagine it`s somewhere between 1-2 gallons: Rumtopf is an easy preserve to make – the majority of the labor is done by Mother Time. It`s biggest controversy comes from choosing which fruit to add to it – traditional recipes call for [...]
Use Simple Infusions to Extend the Variety in Your Pantry; Vodka-Peach, Apricot Brandy
Posted in Recipes on August 27, 2011 | 15 Comments »
Pur fruit in clean jars. Cover in alcohol. Taste a small amount each day. Strain fruit when done. Eat fruit (at night when the car is put away and you`re ok with a tipple of trouble). Close jar and seal in dark, cool place. Infusions are that simple. Pictured on the left as apricot-infused brandy. [...]
Preserving Brandied Peaches – What to do when a batch goes wrong
Posted in Canning (Waterbath) on August 26, 2011 | 17 Comments »
*&*$ #*(*$ $&($(! *#&*$$(*$. (#(*$ )@*( )()#*$? That was how these went: Sometimes preserving just won’t do what you want it to. And, for me, that generally happens with peaches. Yep, peaches. They seem innocent enough. They practically taunt you with their cuteness and call to you with their sweet demeanor. And some of them [...]
Preserving Plum, Peach and Nectarine Juice (Concentrate or Cordial)
Posted in Canning (Waterbath) on August 25, 2011 | 13 Comments »
I’m a guy. Not always a stereotypical male (I was a jazz-dancing, figure-skating, sequence-wearing kid after all) but I do sometimes fall into the trappings of all things male. When I started focusing on preserving as a way to augment our pantry I fell into a mindset that’s an absolute cliché for the male species [...]
Pear Slices Preserved in a Light Syrup… and Whisky
Posted in Canning (Waterbath) on August 24, 2011 | 9 Comments »
Preserving slices of pears are an easy way to learn the basics of preserving larger pieces of fruit. They don’t require peeling (although many will argue that this will make them more tender), are easy to core and the process is simple. Like most fruit, pears can be preserved in water or other fruit juice. I [...]
Grand Marnier Infused with Blueberries – and Jam
Posted in Canning (Waterbath) on August 23, 2011 | 2 Comments »
When I do large amounts of preserving, it`s nice to do a few simple infusions. They`re super easy, don`t take a lot of time and can yield amazing results. They also provide an ingredient that can then be used for other preserving, such as the sam in this post. Step 1- The Infusion Take 1 [...]
Wild Blueberry Maple Jam / Preserve / Syrup
Posted in Canning (Waterbath) on August 22, 2011 | 23 Comments »
I love the philosophies of jam. By ‘philosophies’ I refer to the hard-line rules (perhaps they are as rigid as ethics) that each of us have around what makes a great jam. Many prioritize the consistency or set of a jam while others may emphasize taste or texture. I am less conventional. I am perfectly [...]
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