Check out this awesome video from CAA Member Brook Hurst Stephens of Learn to Preserve. Be sure to turn the volume up on your computer.
Now that we’re well into the holidays, are y’all starting to use up what you put up this Summer? We hope you’ve got full cupboards to see you through the Winter. Check out this fine pantry, stocked by Peggy, aka jopegs1.
Thank you for contributing to our Flickr pool, Peggy!
Today from our Flickr pool, we have another magnificent photo from Melinda, also know as mystuart. Melinda has also graciously shared her thoughts on the photo above:
2011 was the first winter I’ve tried making marmalade and I was happy with the results. I made several batches over the course of a few weeks, trying various recipies, mostly from old cookbooks devoted to preserving foods and with good tips (and photos) via Flickr from my English friend, cosygreeneyes. Here’s one basic recipe that I worked from. Although many recipes tell you to discard the white pithy interior from the skin, using at least half of it benefits the gel process. Use your own judgment — a moderate amount. I find that the recommended “stand overnight” part of the process contributes to a definite gel. Commercial pectin should NOT be necessary.
– Melinda Stuart
(Thanks for asking, Rachel! You’re welcome, Melinda — Rachel )
(recipe from “”Canning, Preserving and Jelly Making,” by Janet M. Hill, 1943. pg. 120.)
1 dozen fresh juicy oranges (many people recommend Seville, but any good sweet oranges work)
Wash fruit well. Cut into quarters, removing seeds and cores; cut into eighths and slice finely by hand or use food processor. (Some say the seeds help the gel; you can save them in a cheesecloth bag and boil with fruit, then remove and discard.) Measure fruit and add equal quantity of water. Let stand overnight. Next day boil for 20 minutes. Let stand for another 24 hours. Measure, and add equal amount of sugar, “cup for cup.”
Cook 30 minutes in fairly shallow pan, stirring constantly with wooden spoon. Ladle into clean canning jars (8 or 16 oz. size), and proceed as canning directions state. I process for 14 minutes in a hot water bath. Remove with lifter and let cool completely. Test for vacuum seal and store for coming weeks! Enjoy!
Thanks for your story, Melinda!
This week’s featured photo is by long-time CAA contributor, Melissa-Ann. She made a sugar plum sauce, and shares the recipe on her blog, Melissa Made. She shares lots of other photos there, too — check them out!
Thanks for sharing again, Melissa-Ann.
This week, we’re featuring a photo from another new contributor, allfourburners. She made Hot Inferno Pepper Jelly, adapted from the Ball Complete Book of Home Preserving and blogs her recipe here. Check out that blog post for information on Can Jam, which could provide some canning and preserving motivation to take you through the Winter months!
Thanks for sharing with us, allfourburners!
In the US, we’re still in the thick of tomato season, and this week’s image celebrates this delightful time! Beegirl211, who writes at The Burbs and the Bees, shared her photo of her Tomato Basil Jam. Her farming friend tipped her off to this recipe from Better Homes and Gardens Special Interest Publication 2012: Canning. The jam recipe’s also available in full and online here.
Thank you, beegirl211 — we look forward to seeing more of you online!
If you’ve got a bumper crop of carrots, here’s a fun idea: carrot jalapeno relish. It’s the subject of this week’s featured photo by |erin|. She found the recipe in Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen, and shared a picture of her final product with our Flickr pool.
Thank you for sharing, Erin!
This week, we’re featuring a new contributor to our Flickr pool — Bertha Crowley. It’s her first Summer of canning, and she’s produced an amazing array of small batch jams. If you click through the image above, you can see all the kinds she’s made this year. She still plans to make “apple sauce and/or butter, more salsa, tomato sauce & pickles before produce season is over!”
Fabulous work, Bertha! Thank you for sharing with us and we look forward to seeing more.
We’re getting some great new additions to the CAA Flickr Photo pool lately! This week, we have Peach Lavender Jam from SaraBClever. Sara’s also blogged about the jam creation, over at Three Clever Sisters. Check it out for ideas on how to use those summer peaches.
Thank you for posting and sharing your pictures, Sara!