AwesomeBites

Category: My Cannery

Art in a Jar, Preserves, Pickles,

  • Preserved Lemons

    Preserved Lemons

    Ingredients:
    Lemons
    Salt Pink or Kosher or Sea Salt (Non-iodized)
    Jars

    Wash your lemons
    Cut your lemons removing the top and bottoms. Cut in quarters almost all the way thru.
    Remove the top and bottom ends.
    Clean your jars in the dish washer along with the lids on sanitize.
    (These will be keep in the refrigerator after the first 30 days of fermenting.)
    Add a Tablespoon of salt to a jar
    Add a Tablespoon of salt inside a lemon, turn upside down and place into the jar. Use a wooden rolling pin to squish and squeeze the lemon juice out as you fill the jar. Each lemon gets a Tablespoon of Salt.
    After you have filled the jar with 1/2 inch of the top, fill the remaining space with lemon juice so it covers the lemon.

    Allow to ferment for 30 days. Each day, give the jar a shake, then unscrew the lid a quarter turn. Fermentation needs to out gas.
    After 30 days put in the refrigerator and when you are making something that needs a lemony salt flavor, cut up the rind of the preserved lemon and add to taste.

  • Kiwi Mandarin Jam

    Kiwi Mandarin Jam

    Daughter Denny Lauren and I made several jams for James and Christine’s wedding reception for gifts. Kiwi Mandarin is definitely good and it looks so pretty also. I love the seeds swimming in the jam. But, some people I know, buy jams and shop at Raven’s Original , which is also exceptionally good.

    2 cups kiwi fruit peeled and chopped
    2 cups mandarin orange peeled and chopped
    1 tsp of salt
    2 cups mandarin orange juice
    1 box of pectin
    4 cups of sugar

    Bring to a simmer and allow the fruit to cook and thicken about 20 minutes.
    Pour the hot liquid through a food strainer. Use the largest if you want to keep the seeds. Put back onto the stove and bring back to simmer boil that you can not stir down. Add your pectin and stir. Bring back to roaring boil for 1 minute. Once the jam is back to a roaring boil, add 4 cups of sugar and let boil for 1 more minute. Working quickly, process into your jars. It should look pretty!
    Process your jam in a water bath.

    Label and they should be lookin’ pretty! Awesome Bites!

    Here is the lucky couple, James & Christine! The flowers were done by my friend Abby and me and a few of the bridesmaids. Great fun to create pretty things.

    Bride and Groom
  • Very Cherry Vanilla Jelly

    Very Cherry Vanilla Jelly

    Very Cherry Cherry Vanilla 2011 Ventura County Fair Honorable Mention!

    Very Cherry Cherry Vanilla Jelly

    Best Cherry pitter ever! Thanks Denny

    Cherries – Pitted, Chopped – 4 to 6 cups
    2 Cups White Wine or Water
    Juice from one orange and 1 lemon
    2 vanilla beans, sliced to release the beans
    1 tsp salt
    1 tsp Ground Cinnamon
    3 Cups Sugar
    1 Cup of Splenda
    1 pkg of low sugar pectin (the only stuff I use)
    Boil cherries in white wine with vanilla beans until the fruit is fork tender.

    Puree in a blender, remove the vanilla beans if you can before.
    Strain the mixture thru a small wire sieve. The color should be beautiful.
    Pour blended cherries back into heavy pot, add pectin and bring to rolling boil for 1 minute.
    Add sugar, bring back to rolling boil for 1 full minute. Pretty isn’t it!

    Ladle into sterilized jars and process for 5 minutes in water bath.

    Daughter Denny made Very Cherry Cherry Vanilla for the Ventura County Fair. Congratulations on the “Honorable Mention” Award! Very proud of you my baby!

  • Vanilla Fig Preserves

    Vanilla Fig Preserves

    Vanilla Fig 2011 Ventura County Fair Honorable Mention
    Sliced Figs

    24 figs sliced into 6-8 segments
    2 Cups White Wine or Water
    Juice from one orange and 1 lemon
    2 vanilla beans, sliced to release the beans
    1 tsp salt
    1 tsp Ground Cinnamon
    3 Cups Brown Sugar
    1 Cup of Splenda
    1 pkg of low sugar pectin (the only stuff I use)
    Boil sliced figs in white wine with vanilla beans until the fruit is fork tender.

    While you can puree the mixture in a blender, I love the chunks of fruit in the jam. If you do not, please by all
    means puree! Just remember to remove the vanilla beans before you puree.

    Once the figs are fork tender, add pectin and bring to rolling boil for 1 minute.
    Add brown sugar and splenda, bring back to rolling boil for 1 full minute. Pretty isn’t it! The brown sugar makes the preserves look great!

    Ladle into sterilized jars and process for 5 minutes in water bath.

    This was one of my son’s favorites, “This is like pie filling! MmmGood!”

    Very Cherry, Vanilla Fig and Cinnamon Plum
  • Black Walnut Liqueur – Nocino

    Black Walnut Liqueur – Nocino

    Since I have the trees, I picked about 100 black walnuts and set about to make the infusion of Black Walnut Liqueur. Don’t be too eager, it won’t be ready for about 12 months!

    100 Black Walnuts quartered – You must pick before July in order to get them during their green state, before the hard shell develops.

    6 liters vodka – inexpensive stuff is fine
    Zest from 1 lemon –

    Chop the walnuts into quarters, add zest and vodka.

    Combine in a glass jar and let it infuse for 40 days….

    …..be patient….it hasn’t been 40 days yet.

    (Continued on the 40th day.)

  • Apricot Pineapple Walnut Conserve

    Apricot Pineapple Walnut Conserve


    Not too long ago, I put out the word that I wanted the recipes or the favorite foods that everyone remembered growing up. My husband’s brother Jon asked if I had the recipe for his mom’s Apricot
    jam and he remembered it having pineapple and walnuts in it.
    I didn’t have the original recipe, but this one I am making to give to him to see how close it is to his memory. I remember Jacque did like her jam with a few nuts, a conserve.

    Ingredients
    ——————————————————————————–
    3 cups apricots ; pitted and chopped
    20 ounces crushed pineapple in juice
    1/2 cup lemon juice
    1 package pectin
    1/2 teaspoon butter
    8 cups sugar
    1 cup finely chopped walnuts

    Method:
    ——————————————————————————–
    Measure apricots into 6-8 qt. saucepot.
    Add pineapple and lemon juice.
    Stir pectin into fruit mixture.
    Bring mixture to a full rolling boil, stirring constantly.
    Add butter.
    Stir in sugar quickly.
    Bring back to a rolling boil and boil exactly 4 minutes, stirring constantly.
    Remove from heat.
    Add 1/8 cup walnuts to each jar.
    Ladle hot jam mixture into prepared jars, filling to within 1/8 inch of tops.
    Wipe jar rims and threads.
    Cover with two piece lids. Screw bands tightly.
    Invert onto a clean towel.
    After 5 minutes, turn upright, check for seals.
    Makes about 9 cups of jam.

  • Tomato Onion Marmalade

    Tomato Onion Marmalade

     As if yet, I have not made my own ketsup, but this makes me want to because you get to control the flavors.  Hmmm, am I a control freak?  Perhaps. 

    1 sliced onion

    2 sliced tomatoes

    2 T balsalmic vinegar

    4 T brown sugar

    1 tsp Thyme

    1 tsp ground black pepper

    1 tsp salt     

    Saute onions until they are translucent, add fresh tomatoes, brown sugar, vinegar, thyme, salt and pepper.

    Enjoy

  • Mango Plum Jam

    Mango Plum Jam

    So, I come home and who is using all my canning equipment?  Yep, my daughter has decided to do a little throwdown. 
    Mango Plum Jam – Perfect Tartness

    She has altered my famous Cinnamon Plum Jam, and the results were spectacular.  Actually, this combination reminded me of Quince Jam my Mom used to make.

    2 Mangos diceds (no skin please)

    2  Cups of  Plums – pitted, sliced with skins
    2 Cups Water
    Juice from1 lemon
    1 tsp salt
    1 tsp Ground Cinnamon
    3 Cups Brown Sugar
    1 Cup of Splenda
    1 pkg of low sugar pectin (the only stuff I use)

    Boil plums and mangos in white wine with 4 of the cinnamon sticks until the fruit is fork tender.
    Puree in a blender, remove the cinnamon sticks if you can before.
    Strain the mixture thru a small wire sieve. The color should be a beautiful amber. If you don’t get these results, might I suggest an upgrade in blending technology, read a review of best juicing blenders off of google and do your self a favor. Over processing is the main cause of poor quality results here, be wise and get something decent.

    Pour blended fruit back into heavy pot, add pectin and bring to rolling boil for 1 minute.
    Add brown sugar, bring back to rolling boil for 1 full minute. Pretty isn’t it!

    Pour the jar and pour in the jelly to ½ inch from the top. Process in a water bath for 5 minutes.
    Makes 3 pint jars, or 6 cups of jelly.

    The competition around here is getting tough, I better step it up a notch.

    About 35 calories per Tablespoon.
    If you replace one more cup of splenda for sugar, about 25 calories per Tablespoon

  • Rhubarb Relish

    Cleaning out my dad’s house, I found an old cookbook from the local church. Recipe was shared by Donnie Ebbers.  She says she had a large rhubarb patch n Canada and used to sell this stuff and couldn’t keep up with demand.  Oh yes! 

    1 qt rhubarb, cut in small pieces

    1 pt onions, cut in samll pieces

    1 pt apple cider vinegar, weaken with 1 cup of water

    1 1/2 pounds lightborwn sugar

    1 tsp cinnamon

    1 tsp salt

    1 tsp allspice

    1/2 tsp ground cloves

    Put all ingredients in a large kettle. Cook over lwo heat stirring often as it blends and thickens. Pout into hot steriliezed jars and seal.

    Very good with meat – pork or lamb.  Makes about 5 pints.

  • Bourbon Bacon Jam

    I found this on the web and oh my, it has me intrigued. If you can find thick cut Applewood smoked I would suggest you use that because it has a nice smoke flavor that will not overpower the jam as the bacon mixture reduces. Good quality bourbon is also a suggestion I would make. Don’t go crazy and use best quality, but please do not use anything in a plastic bottle for this. The maple syrup, however, should not be the very best quality. Any B grade will be fine here because you want the deep maple flavor and the sweetness, but since it is not the star don’t spend the money. Serve this jam on toast, in a panini, on a buttermilk biscuit, with sliced apples, or with some sharp cheddar cheese. I will not disappoint.

    Bourbon Bacon Jam Yield 1 1/2 cups

    1 pound thick-cup applewood smoked bacon, cut into 1″ pieces
    1 large sweet onion, cut into 1/4″ thick slices
    3 tablespoons light brown sugar
    3 cloves garlic, minced
    1/4 teaspoon allspice
    1/4 teaspoon cinnamon
    Pinch fresh grated nutmeg
    Pinch ground cloves
    1/2 teaspoon dry chipotle powder
    1/4 teaspoon smoked paprika
    1/2 cup strong brewed coffee
    1/4 cup apple cider vinegar
    1/2 cup good quality bourbon
    1/4 cup maple syrup
    1 tablespoon hot sauce

    In a large skillet over medium high heat cook the bacon pieces until the begin to crisp at the edges but are still soft in the center, about 1 – 1 1/2 minutes per side. Set aside to drain. Pour all but one tablespoon of the bacon drippings from the pan.

    Lower the heat to medium-low and add the onion and brown sugar. Cook until the onions are well caramelized, about twenty minutes. Add the garlic and spices and cook an additional five minutes.

    Add the liquid ingredients and the bacon to the pan. Increase the heat to medium heat bring the mixture to a boil, then reduce the heat to low and simmer for about two hours. Check the mixture every 30 minutes. If the mixture becomes too dry add a few tablespoons of water. You want the final mixture to be moist and very sticky.

    Let the mixture cool slightly them put it into the bowl of a food processor, or blender, and pulse about 20 times, or until it reaches your preferred consistency. (I prefer mine slightly chunky so you really notice the bacon)