Canning Label Stamp with heart and arrow design
Playing around with some more designs, but so far I have this little guy up in the shop.
I’ll also be attending a canning class this Saturday at The Indie-Pendent!
Slots are still open if you want to join in on the fun.
Call or email Lyn to sign up!



Pickled Garlic!

Being a garlic lover, but having never eaten pickled garlic, I gave the pickled garlic recipe from Canning for a New Generation a try. The recipe was very simple, and these things are seriously addictive. I was skeptical at first, but the pickling mellows the bite, and they don’t give you the garlic breath you would expect.

Get creative with your spices! Anything goes with garlic. I made most of mine with dried oregano, whole peppercorns and red pepper flakes, but did one with cumin and chili powder, and another with old bay. The flavor will improve over the first few days as the cloves pickle in the vinegar and seasonings.
The shelf life is about 12 months with the water bath canning process, but you could make a smaller batch to keep in the fridge for at least 2 months.

If you are someone you know is looking to get into canning, pick up this book!

Spiced Cranberries

Canning for a New Generation was given to me as a gift a while back, and I’m finally getting around to cooking up one of the recipes. In the spirit of the holidays I canned some Spiced Cranberries. I’ve never worked with fresh cranberries it was surprisingly easy. I don’t think I will be buying canned cranberries again anytime soon.

The ingredient list is short and sweet and you can find a full recipe here.

  • 6 cups fresh cranberries (two 12-ounce bags), washed and drained
  • 3 cups sugar
  • 1 cup freshly squeezed orange juice
  • 1/2 cup orange liqueur such as Cointreau, Grand Marnier, or triple sec
  • 1 teaspoon ground cinnamon
  • 1 tsp ground cloves
  • 1/2 teaspoon freshly grated nutmeg

I’m thinking I’ll bring this to Thanksgiving Dinner along with extra for a hostess gift. Perfectly paired with yummy cheeses, or for spreading on that day after turkey sandwich.

Freezer Peaches

I should have posted this earlier, as nectarine and peach season is pretty much over, but you can maybe get your hands on some before the months up.
This one is ridiculously easy.

Get yourself a big bag of peaches and chop them up into small cubes.
Peeling is optional, but if you do decide to rid yours of the skin simply dip them in boiling water for about 30 seconds and then the skin will come right off.
Coat with just enough sugar and lemon juice to get a light syrup.
Pack into jars and freeze.
Perfect for pancakes, ice cream, yogurt or anything else you can dream up. I want to give these a try.

Canning Party!

My first little caning party was with just one other friend, but I would like to do it again with a few more people.
We selected a few recipes and rounded up our provisions (including bottles of wine) and got to canning.
In the end we each had 2 jars or more of each delicious treat.
lemon rosemary green beans, hurry curry cauliflower (this time with bits of candied ginger), pickled red onions and dill pickles.

Pickled Rosemary & Lemon Green Beans

I let these sit for about 2 weeks before opening them. They are delicious and really took the rosemary lemon flavor. Recipe here.

Blueberry Lime Jam

I gobbled up the tiny little jar of jam that I made in the canning class pretty quickly so I got to work on making a batch at home. It was a cinch and required minimal ingredients from the market.

> Squish the berries one layer at a time in a large dish. I used the back of a measuring cup and a pie plate.

> Toss the berries in a pot and add the fruit pectin packet

> Add an obscene amount of sugar, lime juice, and lime zest.

> Lids should be heated in a small pot and jars sterilized in your large pot that you will also use for your water bath. That should all be happening while you make your recipe.

> Stir and Boil. Here the directions say to skim off any foam from the top. Annoying! Thankfully David has the same thoughts about this part of the directions as I do and says we can leave the foam.

> Ladle HOT jam into your sterilized jars. Wipe off the tops, then add your lids and screw bands. You are now ready for a 15 minnute water bath.

>I set my processed jars out on a wooden cutting board and usually within an hour you will hear the lids get sucked in (seal) which makes a little popping noise. We like this sound. It’s the sound of success.
The more precise recipe given to us in class.

Blueberry Lime Jam with Greek Yogurt.
Greek Yogurt with berries and blueberry lime jam

Yogurt is just the beginning of what you can put this deliciousness on.
pancakes, ice cream, biscuits, cream cheese….