tag:blogger.com,1999:blog-90421447954383797232024-02-19T03:06:11.862-08:00Canning the Seasons - A Canning BlogCanning the Seasonshttp://www.blogger.com/profile/15577328993522424063noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-9042144795438379723.post-35605765062553250122011-08-15T17:08:00.000-07:002011-08-15T17:18:23.256-07:00Figs Two Ways: Part Two Peach Fig JamAlthough Figs do not grow locally in Massachusetts, I picked up some Black Mission figs at <a href="http://www.idylwildefarm.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Idlywilde</span> Farm </a>here in Acton last week. Of course I couldn't just make one type of jam, so I have posted the two jam runs in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">separate</span> posts. You can see the first recipe, Low-Sugar Ginger Fig Jam <a href="http://canningtheseasons.blogspot.com/2011/08/figs-two-ways-part-one-low-sugar-fig.html">here</a>. Just like my first recipe, I got some inspiration from <a href="http://www.amazon.com/Jams-Jellies-Other-Sweet-Preserves/dp/1558324062">The Joy of Jams, Jellies, and other Sweet Preserves by Linda <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Ziedrich</span></a> for this one, although I <span class="blsp-spelling-error" id="SPELLING_ERROR_3">up'd</span> the ratio of peaches and added some spices!
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<br />Ingredients:
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<br /><ul>
<br /><li>6-8 chopped figs</li>
<br /><li>5 peaches</li>
<br /><li>3 cups sugar</li>
<br /><li>1 tbsp. lemon juice</li>
<br /><li>1/3 cup water</li>
<br /><li>1/2 tsp. cinnamon</li>
<br /><li>1/2 tsp. nutmeg</li></ul>Directions:
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<br /><ol>
<br /><li>Place all of the ingredients in a pan over medium heat </li>
<br /><li>Stir until the sugar dissolves </li>
<br /><li>Raise the heat to medium-high and stir until the jam has thickened (it took me about 10 minutes)</li>
<br /><li>Ladle the jam into sterilized jars, and process for 10 minutes. </li>
<br /><li>Make 4 half-pints</li></ol>
<br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1VnFW2_xzduZGvFd2s79Me9nueNBFoAoil1wVr2o44v5aFCmFj6jhhFBOhD__gcGsgmO_ehl6_ov2qDB89BltJLKSITmeMgW-D3w8BpKpC78W8YqcJqwcnaSDlazkK6b6ER-MTei9-vU/s1600/015.JPG"><img id="BLOGGER_PHOTO_ID_5641239258927748146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1VnFW2_xzduZGvFd2s79Me9nueNBFoAoil1wVr2o44v5aFCmFj6jhhFBOhD__gcGsgmO_ehl6_ov2qDB89BltJLKSITmeMgW-D3w8BpKpC78W8YqcJqwcnaSDlazkK6b6ER-MTei9-vU/s320/015.JPG" border="0" /></a>
<br />Yummy goodness! </p>
<br />Canning the Seasonshttp://www.blogger.com/profile/15577328993522424063noreply@blogger.com1tag:blogger.com,1999:blog-9042144795438379723.post-59577855737707088352011-08-08T17:35:00.000-07:002011-08-08T17:51:49.633-07:00Figs Two Ways: Part One Low-Sugar Fig-Ginger JamAlthough Figs do not grow locally in Massachusetts, I couldn't walk away when I saw some Black Mission figs at <a href="http://www.idylwildefarm.com/">Idlywilde Farm </a>here in Acton. I looked in some of my canning books to try and find a recipe to use since Figs are low in both pectin and acid, and I wanted to be sure I was using a tested recipe.
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<br />I found the follow recipe in <a href="http://www.amazon.com/Jams-Jellies-Other-Sweet-Preserves/dp/1558324062">The Joy of Jams, Jellies, and other Sweet Preserves by Linda Ziedrich</a>. I love this book, and always find myself glancing through it for ideas.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TRPe6BcTXtmOOepe2UdCSV3FRqYY0sqCfdW7AA3Mqc3m5O8oQ4wEclWRc2F7E2jCFQB-vWwvEtt8RnH4YTpJ1482OmIIkFGgSaJIjcQitqZlUWL4RCv4uvYh7gVhi2QPj7kouwDYHA4/s1600/405.JPG"><img id="BLOGGER_PHOTO_ID_5638648897879246594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TRPe6BcTXtmOOepe2UdCSV3FRqYY0sqCfdW7AA3Mqc3m5O8oQ4wEclWRc2F7E2jCFQB-vWwvEtt8RnH4YTpJ1482OmIIkFGgSaJIjcQitqZlUWL4RCv4uvYh7gVhi2QPj7kouwDYHA4/s320/405.JPG" border="0" /></a>Ingredients:
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<br /><ul>
<br /><li>1 lbs chopped ripe figs (about 12 figs)</li>
<br /><li>1 cup sugar</li>
<br /><li>3 tbsp. lemon juice</li>
<br /><li>1/4 cup chopped crystallized ginger (Yum!!)
<br /></li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-zlS0DXYBLjskrf8-MbvnENRlK4-4iQ60Ri5BMH0LU8BgOit64W_7qyurDStJ71QvHNm0qULkaLVfdDf6DbgrPxbQCoG-nLaIEJhyphenhyphen8NX-YEJQyQNNjCFWQtcnd4HO5dV8qKtg1PmApM/s1600/385.JPG"><img id="BLOGGER_PHOTO_ID_5638648797633260034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 319px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-zlS0DXYBLjskrf8-MbvnENRlK4-4iQ60Ri5BMH0LU8BgOit64W_7qyurDStJ71QvHNm0qULkaLVfdDf6DbgrPxbQCoG-nLaIEJhyphenhyphen8NX-YEJQyQNNjCFWQtcnd4HO5dV8qKtg1PmApM/s320/385.JPG" border="0" /></a> Directions:
<br />
<br /><ol>
<br /><li>Place all of the ingredients in a pan over medium heat</li>
<br /><li>Stir until the sugar dissolves</li>
<br /><li>Raise the heat to medium-high and stir until the jam has thickened (it took me about 5 minutes)</li>
<br /><li>Ladle the jam into sterilized jars, and process for 10 minutes.</li>
<br /><li>Make 2 half-pints</li></ol>
<br /><p>And who doesn't want to slab that on some toast!! </p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg66L-YK5wE-LrutJBpshMtFZlNGC9t5DXf9AP-Z6JNmWViMwLrI7xzoBxETTUxVFwgI31-WjcTwcf4zChgsnk2ic5V_pZGJ3tXgre5tyEqkYumjoGdvMxp7RmGF-jXfbJP7Nj6TzggTU/s1600/398.JPG"><img id="BLOGGER_PHOTO_ID_5638648682351383554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg66L-YK5wE-LrutJBpshMtFZlNGC9t5DXf9AP-Z6JNmWViMwLrI7xzoBxETTUxVFwgI31-WjcTwcf4zChgsnk2ic5V_pZGJ3tXgre5tyEqkYumjoGdvMxp7RmGF-jXfbJP7Nj6TzggTU/s320/398.JPG" border="0" /></a>
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<br />Canning the Seasonshttp://www.blogger.com/profile/15577328993522424063noreply@blogger.com0tag:blogger.com,1999:blog-9042144795438379723.post-46104457559155903262011-07-28T18:20:00.001-07:002011-07-28T18:50:55.435-07:00Spiced Blueberry JamAt the <a href="http://www.abfarmersmarket.org/">farmers market </a>I am a part of here in Acton, we have a fabulous fruit vendor, <a href="http://www.monadnockberries.com/">Monadnock Berries</a>. Without fail, every week I buy their blueberries. They are sweet, juicy, and most weeks don't even make it to be canned. Well this week I bought 2 quarts, and these lovely berries made their way into my Spiced Blueberry Jam, which is an altered version of Ellie Topp and Margaret Howard's found in <a href="http://www.amazon.com/Complete-Book-Small-Batch-Preserving-Year-Round/dp/1554072565">The Complete Book of Small-Batch Preserving</a>.<br /><br /><br /><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnIVVVhoi9xMxFMff6hTdP4CBshl_GgWsKmIQAE7_sjCIGxQ07zAi2wejE-MH-0ypCsOe1tNPW83VqZ9SsDhynSyQQkRS8jz0Mk3NcObd2zqpfEL-2DYeDNMp_-XMZBAROLZOPJ3NImgY/s1600/Blueberry+%25283%2529.JPG"><img id="BLOGGER_PHOTO_ID_5634580356673841906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnIVVVhoi9xMxFMff6hTdP4CBshl_GgWsKmIQAE7_sjCIGxQ07zAi2wejE-MH-0ypCsOe1tNPW83VqZ9SsDhynSyQQkRS8jz0Mk3NcObd2zqpfEL-2DYeDNMp_-XMZBAROLZOPJ3NImgY/s320/Blueberry+%25283%2529.JPG" border="0" /></a><br />Ingredients: </p><br /><ul><br /><li>5 cups of fresh, local blueberries</li><br /><li>2 cups of granulated sugar</li><br /><li>1/2 cup of local honey</li><br /><li>1 tsp of ground nutmeg (grate fresh nutmeg if available!)</li><br /><li>1 tsp of cinnamon </li><br /><li>1 tbsp of lemon juice</li><br /><li>1 cup of water</li><br /><li>2 pouches of <a href="http://www.freshpreservingstore.com/detail/TCL+1440071200">Ball No Sugar pectin </a></li></ul><br /><p></p><br /><p>For this batch, I was lucky to have whole cinnamon that I picked up at a market in Nevis, where I just recently enjoyed my honeymoon! The smell when grated was heavenly!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Oa5cFrIJZSGGvty0ANF1rr3IrKQgC0cJiotuAoS_rnNiD2OoDvxUIsB83VPUyRhw29jMLeMAnpPbolHH13feYBTr04YNJmnmgTfik7H7tkcoIfXTPfmPCyoRRD6oPzYavMGNCd4kovA/s1600/004.JPG"><img id="BLOGGER_PHOTO_ID_5634580264013029026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 318px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Oa5cFrIJZSGGvty0ANF1rr3IrKQgC0cJiotuAoS_rnNiD2OoDvxUIsB83VPUyRhw29jMLeMAnpPbolHH13feYBTr04YNJmnmgTfik7H7tkcoIfXTPfmPCyoRRD6oPzYavMGNCd4kovA/s320/004.JPG" border="0" /></a> </p>Directions:<br /><br /><ol><br /><li>Grate your nutmeg (and cinnamon if you have some!)</li><br /><li>Place the cleaned blueberries, sugar, honey, lemon juice, water, nutmeg and cinnamon in a non-reactive saucepan</li><br /><li>Bring the mixture to a full boil and boil for a couple minutes</li><br /><li>Add the pectin and let it boil for another 3 minutes</li><br /><li>Ladle into your hot, sterile jars</li><br /><li>Process them for 10 minutes</li><br /><li>Enjoy!</li></ol><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuG0v_goOPOJpMLMcqslhklkvwQQbk5bEvgR94zV__ozCJuGjx3MWq78CXsmsPRlp3GTREhRWnokvTZMbweCn_Uxj6jaJoJqPLm_3Jxt7a7X1NhpgWPinX2LGtHXs2NmcYz3Ic9Gu6aw/s1600/Blueberry.JPG"><img id="BLOGGER_PHOTO_ID_5634580189266370610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 233px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuG0v_goOPOJpMLMcqslhklkvwQQbk5bEvgR94zV__ozCJuGjx3MWq78CXsmsPRlp3GTREhRWnokvTZMbweCn_Uxj6jaJoJqPLm_3Jxt7a7X1NhpgWPinX2LGtHXs2NmcYz3Ic9Gu6aw/s320/Blueberry.JPG" border="0" /></a>Canning the Seasonshttp://www.blogger.com/profile/15577328993522424063noreply@blogger.com1tag:blogger.com,1999:blog-9042144795438379723.post-40528458562346406152011-07-26T18:25:00.000-07:002011-07-27T11:54:40.484-07:00Peach Lavender Honey JamWell summer is officially here. The blueberries are out, the corn is being picked, and the peaches are finally starting to ripen. This weekend I grabbed my first stash of utility peaches from <a href="http://www.blogger.com/www.carlsonorchards.com">Carlson Orchards </a>in Harvard, MA. I also noticed the lavender in my garden was in full bloom, so what to do besides make some Peach Lavender Honey Jam?!!?<br /><img class="gl_spell" alt="Check Spelling" src="http://www.blogger.com/img/blank.gif" border="0" /><br />Ingredients:<br /><br /><ul><br /><li>3 lbs of local, fresh, sweet, juicy peaches (aka 1/2 peck or so, or 12 medium peaches)</li><br /><li>1 cup of water</li><br /><li>2 large handfuls, or 3/4 cup of fresh lavender (or less if you want less of a lavender taste)</li><br /><li>3 Tbsp lemon juice</li><br /><li>Zest of one lemon</li><br /><li>3/4 cup of local honey</li><br /><li>1 pack of <a href="http://www.freshpreservingstore.com/detail/TCL%201440071265">Ball No Sugar Pectin </a></li></ul><br /><p>Directions:</p><br /><p>1. Boil some water, and blanch the peaches for a minute or so till the peel starts to come up at the X you cut into the peach.<br /></p><img id="BLOGGER_PHOTO_ID_5633839812379957922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgywQGmj4U0-667OEEG_XPKJdgBvsf0KkFpxmry1Qczf5l90kRyT3n1PZWXZEsied3FDJCvNO9FRjmIEbveJ7k20ErLeEX7yE12zgZuAIwEY9C8TZnJQw1mxj0hrjBjsGpeRELg0Ewb1lQ/s200/401.JPG" border="0" />2. Remove the peaches from the boiling water and let them cool!<br /><br /><img id="BLOGGER_PHOTO_ID_5633840834432578450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPSVjjNIutuwkJc-n0sH4sAF2F3ZNtqdI21-yOarlhE_nqV1YG5_7Y1WmJP76-vo9qjpyf8fOAbBg4aReegxA8wk44C2p4JnDcDZPTHODBjvW2H3BlcxhlfCMmeCklK3-hgqMv_1odrA/s200/417.JPG" border="0" /><br />3. While the peaches are cooling, boil a cup of water in a kettle. Take the lavender and put it in a cheese cloth bag (I use the same ones I use to make jellies). Put the lavender bag into a small bowl, and pour the cup of boiling water over the bag and allow it to steep for at least 15 minutes.<br /><br /><img id="BLOGGER_PHOTO_ID_5633841368953540370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 197px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHY1KIyWL_mzUavarENgLTQ_J6cPj5Up40vyuQJzndmKtbLSfpNNma9wbmdmXWw0Zs-uLIgQwxe42rGqTbgPfOxYOoWunhs_-yGaWlLkn4uiVn8TaBXJDxYAHHMWbZdb1rQ3elPW-QtTY/s200/398.JPG" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5633841041676366866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcuni3ZxdJ4plZ-8gMQVXW7g1LYRROmGCUtcX1Pg59Om__tm8-54S1z4NnfrAGnbfWNs8Tg2npdDZc3xJGYPWwqlDrGVBSz42JacN66vYsNMv9FHrpjeIoNNvz-Eb_0AjqXc6XGVtceMQ/s200/406.JPG" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5633841781553348754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnS9FLhm75SXEHALBjp16xGICNX0Juav3XESw5MAyx7LzZZ_jul-YvSqfxgvZUmbUXp9JbHWCmJAPrcTEelzeSXfPq4RVkezZqX_Bfp0Ts63L6MqC85xEGeEek21FFwmxX-UYMK6IgfG0/s200/407.JPG" border="0" /><br />4. After the peaches have cooled, peel and chop them up<br />5. Combine the peaches, lavender water, lemon juice, and zest in a saucepan. Bring the mixture to a boil, reduce the heat, and allow it to simmer for 15 minutes. The peaches should break down, and the mixture should thicken.<br />6. Add the No Sugar Pectin, and return to a boil, stirring constantly<br />7. Add the honey, and allow the mixture to simmer for another 15 minutes<br />8. Ladle into sterile jars and process for 10 minutes<br />9. Enjoy!!<br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5633842010102800754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRiVyxCSaM-ZJUdfqIOcy-zVrvRQyQ2vzNQMBLcO_u-Cz0H8gzcA8SplgugON8pl2n-ru25nmNczSHTX8WTC3-odlEnKtwkzPl3vfhKiZggDMm6RmKPcg5nN6J90SIXbQe3i2h3mtzHU/s200/420.JPG" border="0" />Canning the Seasonshttp://www.blogger.com/profile/15577328993522424063noreply@blogger.com1