Yes We Can!

7 Oct

Today, like a squirrel gathering nuts, I joined some friends to can for the wintertime. Frozen roasted tomatoes, canned pepper jelly, canned pickles. I probably need some freeze dried ice cream to round out my emergency storage of food. Or I need to start sewing homemade potholders to round out my Brooklyn-made, artisan products made in one’s kitchen.

Hot Pepper Jelly (via Katie)
5 cups sugar
1 1/2 cups cider vinegar
1 green pepper — finely chopped
5 jalapeno peppers — minced
6 ounces liquid fruit pectin
Combine sugar and vinegar in a large pot and bring to a boil. Add
both peppers and return to a boil. Stir in pectin and boil one
minute. Strain liquid into a large bowl. Pour into hot, sterilized jars
and seal.
Yield: 6 half pints.
Spiced (not Spicy) Pickles (via Food and Wine)
3 pounds kirby cucumbers, halved lengthwise
6 whole cloves
4 bay leaves
2 to 3 dried red chiles
2 teaspoons whole black peppercorns
2 tablespoons coriander seeds
2 tablespoons mustard seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
2 cups white vinegar, plus more if needed
1 cup water
10 garlic cloves, coarsely chopped
2 tablespoons kosher salt
2 tablespoons sugar
  1. In one 2-quart heatproof jar or a few smaller jars,pack the cucumbers, cloves, bay leaves, chiles, peppercorns, coriander, mustard, fennel and cumin.
  2. In a small saucepan, combine the vinegar with the water, garlic, salt and sugar. Bring to a boil. Simmer until the salt and sugar dissolve. Ladle the pickling liquid into the jar; if necessary, add more vinegar to cover the cucumbers. Let the pickles cool, then cover with a lid and refrigerate until flavorful, about 3 weeks.

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One Response to “Yes We Can!”

Trackbacks/Pingbacks

  1. Scratched the Itch « brooklynatelier - October 18, 2012

    […] making pickles and pepper jelly, I got the itch to can.  So, I made some Green Tomato Jam with Vanilla and Ginger (with my gobs of […]

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