Wednesday, February 17, 2010

Weekend Fun

The bread had a butt....

That's ok though, because the pizza had plenty of heart.

Carrots carrots carrots. February Can Jam.

I am doing this post because something unfortunate has happened. DD made these carrots a week ago and they are supposed to sit for two weeks, so we tried them after one. Then tragedy struck, she doesn't like them.

But, she doesn't like carrots anyway. So, I'm the one who gets to write this one up. The recipe is from The New Preserves, so we've hit two from the same book now.

Sweet Pickled Carrots
1 pound carrots
1/4 cup water 
3/4 cup cider vinegar
1/2 cup sugar
1 tablespoon canning salt
3/4 teaspoon mustard seed
3/4 teaspoon celery seed
6 whole cloves
1 stick cinnamon

Combine water, vinegar salt and sugar in pan and bring to a boil . Boil  to a boil. In each sterilized jar add 1/4 t mustard seed, 1/4 t celery seed and 2 cloves.  Break the cinnamon stick in three pieces and put one in each jar. Divide the carrots between the jars. Add vinegar mixture leaving 1/2 inch head space, seal and process for 10 minutes.

I love them, they remind me of something else so strongly it's killing me that I can't remember it. We packed the carrots in there pretty tight to begin with, but after processing they loosened up quite a bit.

I think they fit in nicely. We'll have to make more.

Sunday, February 14, 2010

It's Carrot Week and Cranberry Chutney

t's carrot week and I will be posting on Wednesday so we can taste before I post so keep a look out!  I tried a recipe that needs to sit for two weeks, we are going to jump the gun by a week but that should at least give us an idea if it is good!

Now to the task at hand - we had some cranberries I found on clearance.  Woodman LOVES cranberries so I started looking for something a little creative to do with them.  Another wait and see so I will have to post again in two months to let you know how it turned out but the jars were beautiful and we did have a little with some on some bread last night and it was pretty darn good - could use some time to mellow.  Here is the recipe:

Cranberry Chutney

1 lb cranberries
1lb apples peeled, cored and cut into pieces
1oz ginger peeled and grated
zest of one orange
1/2 cinnamon stick
pinch of ground cloves
2 cups sugar
1 1/3 cups of cider or white wine vinegar (I used cider)

Put everything into a saucepan on low until sugar dissolves.  Then simmer for 30 minutes, stirring occasionally.  Place in hot jars and process for 10 minutes in a hot water bath.  Allow to sit in a cool dark place for two months before using.

As you know, patience is not a virtue I have but I am going to try real hard on this - we did have one jar that would not fit in the canner so we tried it and it was pretty good, a little tart.  This made 6 half pints.

Wednesday, February 10, 2010

Oops by Woodman with an addendum by Daisy Driver

Ok, my wife has stated several times that she needs to post, and there is a story she needs to post. I have decided to take the weight of this off of her shoulders and post here what happened.

When we were making our marmalade for the can jam in January DD had also wanted to make wine jelly. We had a couple half bottles of red wine and she thought it would be cool to try to make this interesting sounding jelly.

Boiling, and preparing and canning later she sets the jars to the side to set. The next day we are checking how the marmalade set and it's all a little loose, and the wine jelly is a thing syrup. We decide that we can reboil it all and get the set right.

The next weekend is the next time we have time to mess with this. DD hands me the jars and tells me to pour them all out into one container. I fill that container pretty quick and she gives me another. Then she looks at me and wonders how I filled a two quart jug and a quart jar with 6 pints of jelly.

There was a sneak attack from a quart jar of left-over coffee into the pile of containers of jelly. Standing in the kitchen talking to my wife and checking out the set on the marmalade I had poured a quart of coffee into the wine jelly...... The wine jelly on it's own tasted great.... not so much with a coffee aftertaste, and foretaste, and smell....

So, wine jelly is still on the list, but we have to start all over... which means we need to drink more wine.... I'm starting to see the good side of this.

Oh, and I don't know how the coffee got there, or even really who poured it in. It just sounds better if it was me, I really wasn't paying much attention anyway. I often get distracted working in the kitchen with her.

Addendum - ok, I'm going to have to step and take responsibility - not sure who really poured it in but I KNOW I am the one who got it out.  And why you ask do I have left over coffee in my fridge - take a look in my freezer right now and you will see.  I saved some more coffee later (and put in a more appropriately marked container).  Today I took the left over coffee, added a little sugar (or sweetener) and poured into a 9x13 pan and put in the freezer, use a fork to scrape every couple hours and we will be having delicious granita for dessert.  I'll get Woodman to post pictures later tonight, it is quite yummy, prevents waste and is a very light dessert.