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Archive for the ‘Food Preservation’ Category

Are you inspired by all the great handmade gifts our writers have been making? We like to cook things for the ones we love as well! Here’s some handmade recipes for holiday giving!

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Of course, sweets are the mainstay of homemade holidays, but this year I decided to go savory. Every year I grow tomatillos, make pints and pints of salsa verde, and then it sits on the shelf because no one eats it. Naturally, this year I decided I’ll make it in half-pint sizes, and then use it for gifts. I made 20 half-pints. When I went to check for this photo, I was down to 11; I think my husband has been eating it because of the nice small sizes. I used Rick Bayless’ wonderful recipe, and grew everything myself except the limes. By the way, this stuff is great on pizza!Salsa

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Well, Xan has me drooling over her salsa verde.

With the successful zucchini growing season this fall, I (Sincerely, Emily) knew exactly what some people were going to be getting this year for gifts! Zucchini Relish!  I started making this recipe back in the fall of 2009 with a few zucchini from my garden (before the nasty borer got to it!) and more from the farmers market. Now I am thrilled I can use all of my own, homegrown zucchini for the recipe. I have not harvested my horseradish yet, or I would have used that too!) I found the recipe over at Homesteading in Maine and I also have the zucchini relish recipe posted (with permission) over at my blog too.

Zucchini Relish 2We love this relish on sandwiches in place of mayo.

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I have zucchini. This is happiness to me.

The story is, I can’t seem to grow zucchini at all. The dang squash vine borers are horrible. So I out smarted them and planted zucchini in my neighbors garden.

We watched the plant grown and develop beautiful leaves. Watched the flowers open and then the little zucchinis start to develop. In the blink of an eye – shazam – it was time to harvest (you know how sneaky that zucchini can be!)  The plants are loaded and I had to leave town! No kidding. All that waiting. The thrill to watch the zucchini start to develop and grow… and I leave town. My neighbors aren’t interested in eating zucchini, in fact, they have never had it before, but they will pick and shred it for me while I am gone.

So, I promise to bake them zucchini bread. I promise to stir fry some for them. Promise Promise promise. It will be great (I love zucchini!) I picked the zucchini in the above photo the day before I left town. I shredded them and stashed it in the freezer.

I am dreaming of zucchini fritters or poor mans crab cakes. I am dreaming of zucchini in my spaghetti sauce. Oh, I am dreaming of zucchini bread.

How are you preserving your fall harvests? How about your zucchini… How do you preserve that so you can use it later?

Sincerely, Emily

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We welcomed a special guest a few weeks ago for a long weekend of fun and tasty food. I took advantage of the company to make some french toast topped with freshly canned plum jam.

I don’t follow a recipe for my french toast, so i won’t bore you with my notes. Needless to say that local milk, eggs and bread all come together for some fabulous eating!

Do you have brunch plans for this weekend?

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If you’re vinegar, you must respect your mother. She can survive for months in a dark and stuffy bottle, only to come back to life and create magical chemistry to turn cider into tangy and delicious vinegar. The mother of vinegar, much like the SCOBY (symbiotic colony of bacteria and yeast) of Kombucha, the m.o.v. is a skin-like film that develops at the top of a batch of brewing vinegar. It’s weird. It’s amazing. It’s mysterious.

I’m relatively new to vinegar making. I made my first batch by simply leaving some raw cider out, covered with a cloth, to ferment and turn to vinegar (passing by the intoxicating hard cider). This was the best vinegar i’d ever had and i’m hopeful that this new batch made from store-bought cider will be reminiscent of this original wild vinegar.

I’d love to hear from you! Are you an experienced vinegar brewer? Please comment with your experiences or any fun facts about what’s really going on in that translucent mother floating in my mason jar. You can also read more about my vinegar making over at Pocket Pause.

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It seems jamming plums is a popular thing to do with us Dabblers. I was lucky enough to stumble upon a heavily laden plum tree at the edge of a neighbor’s yard. Since they weren’t picking the plums, i picked a pretty peck for myself! Over 15 pounds! I dried the first batch, but as we’re out of jam i felt the need to get the canning supplies out and make some jam!

I am not a fastidious person. This laziness makes canning difficult for me. Once i get going, i’m fine – but i’m frequently daunted by all the cleaning and preparing that is necessary for safe canned goods and often end up just freezing my work instead of processing it – which is really lame when you have a small freezer but plenty of cupboard space. I wasn’t a chicken this time, and put up 10 half pints of plum/blackberry (last year’s frozen berries) jam and half a dozen jars of spicy plum sauce which i think will accompany the rabbits i have in the freezer quite nicely.

I got the plum sauce recipe right out of the Ball Blue Book and scrimcoached the jam recipe. As i cooked down the fruit i perchanced to notice that the coupon found in my pectin box was dated 2008…. finding that odd i looked more closely at the expiration date on the pectin itself: April 2010! Woopsy! I only bought this pectin last year, though i did buy it from the bare and no de-funct grocery store here in Philomath……   Note my lack of fastidiousness. Luckily, the jam tastes and jelled just fine- so i think i’m in the clear. I used about 2 cups sugar to 5 pounds chopped plums and berries with a splash of lemon juice and a package of pectin. I can’t wait for toast this Winter spread on homemade bread and raw butter. No baking this time of year, it’s too darned hot!

What’s been filling your canning jars so far this Summer?

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I live in Oregon. Come the end of Summer, i will be surrounded by blackberries. Along the road, in the yard, in the neighbor’s yard, along the river: blackberries! It’s hard not to pick and pick and pick and fill the freezer with bags of berries. It is hard to use them all up, at least for me since i don’t cook many sweet things. So, after last year’s harvest i ended up with a few bags of berries chillin’ in the freezer until just a few weeks ago. I needed to make some room for the cuts of ram meat i was bringing home, so i defrosted one of the bags of blackberries for snacking.

Defrosted blackberries do not have much taste.

What to do?! I decided to make some syrup! I do not have a food mill, so i squished the soft berries through my pasta strainer and poured the juice into a small pot. Since i have no animals currently, I threw away the berry chunks and later wished i’d saved them to try and make vinegar (anyone have experience doing that???) I have no experience making syrup, so i scrim coached: Berry juice, a tiny bit of sugar, a hint of cinnamon and some time i simmered until the juice had reduced quite a bit. The resultant syrup wasn’t exactly syrup, but it was certainly thicker than juice and was GREAT over oatmeal, yogurt and goat’s milk ice cream.

I think i’ll actually PLAN on making syrup this year… but will need a recipe. And a food mill. Who has a great recipe, that hopefully doesn’t include more sugar than fruit? I just can’t handle much sugar.

If you have a berry great syrup recipe, please share!

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How many of you have ever bought (pasteurized) whipping cream for some random project, shoved it in the fridge, and forgotten about it for a while? I certainly have. Now, I’ve fed my share of soured cream and spoiled dairy to the chickens, but I’ve also found that as long as the cream is simply soured (broken down, by lactic acid forming bacteria) I can still use it.

Now, keep in mind this is a post about what I have done, not what you should do.

So. Soured cream is not quite the same as sour cream. Well, actually it is, but while soured cream is soured by bacteria that won’t harm us, it can also have additional creepy crawlies growing in it if it’s been exposed to other sources of bacteria. Sour cream is cream that has had either lactic acid, or additional harmless lactose-eating bacteria added to give it a consistent and safe sourness.

Theoretically, soured cream was once regular cream, and assuming it was pasteurized (I don’t suggest doing this with raw milk) all of the harmful creepy crawlies were killed off in the process. After that, the cream was likely poured into a sanitized container and sealed. Assuming this container stays free of harmful creepy crawlies, it’s likely that the cream will stay fresh for quite long until it finally succumbs to the lactose-eating bacteria that is still present. I’ve been known to use slightly soured cream to make a particularly tasty topping for fresh fruit, and I’ve baked into bread, but there is one use for soured cream that surpasses all others…

Last summer I had ordered several containers of cream in anticipation of a big project, and unfortunately the project for which they were intended was forgotten… as were the containers of cream (I think they were behind a few other projects in the fridge, including the pickled radishes). By the time I discovered them, I found that I’d let over $12 of cream go to waste! Grrr…

After a brief brainstorming and a few google searches I had the perfect remedy, and it wasn’t feeding it to the chickens. Are you ready for this?

Salted Caramel Sauce!

I know, right? Soured cream doesn’t seem like the kind of thing to end up in a delicious ice cream topping, or drizzled over fresh strawberries, but it was a very successful experiment indeed.

Basically when making any caramel sauce, you bring sugar to the caramelization point (or sugar and water, depending on your method) and then you cut the caramelized sugar with a liquid – most often cream. The caramelization point is approximately 320º, and there are few harmful creepy crawlies that can live when exposed to temperatures half that temperature, so using soured dairy to cut caramel is (in my very unscientific experience) fairly safe.

I set about making “wet” caramel, which means you begin heating the sugar after moistening it with a bit of water. When it his 320º, instead of adding cream, I added the soured cream. It boiled and frothed and got super gooey and sticky and I was convinced I had ruined it, but sure enough after I stirred and stirred and stirred I was left with a thick and gloriously tasty caramel sauce that everyone should try at some point.

So tonight I decided I needed caramel sauce for a recipe I was working on, but we were out of cream altogether… but what did I find in the back of the refrigerator this time? An unopened container of sour cream! Divine intervention, that was.

I substituted sour cream for the soured cream that would have substituted for the fresh cream and within 20 minutes I was trying desperately to slap my own hand away from a cooling batch of delicious caramel. Seriously. I couldn’t stop licking the bowl. I was like a little kid. I’m still considering going back into the kitchen to see if I missed any spots…

Anyway, I wanted to share this recipe. I feel like it’s pretty indispensable when it comes to folks with sweet tooths. I think next time I may try it with buttermilk to see if there’s a difference in taste; will it be more butterscotchy? Hmmm…

Not-for-the-chickens Creamy Caramel Sauce 

The Players:
1 1/2 cups sugar
1/3 cup water
1 1/4 cups sour cream, soured cream, heavy whipping cream – at room temperature, or slightly warmed
3/4 teaspoon vanilla
1/2 teaspoon salt (sea salt, fleur de sel, whatever you choose – make it flavorful, though)

- Measure everything out ahead of time. Trust me. You’ll want your cream on hand precisely when you need it – not ten seconds later.

- Place sugar and water in a medium sauce pan and stir to moisten the sugar and distribute the water. Heat this mixture over medium to medium-high heat, without stirring. I know you’ll want to stir it, but seriously, don’t. Agitation can cause the sugar to crystalize and then you’ll end up with a weird, chunky, sticky mess.

- If you’re concerned about crystallization, you can brush the sides of your pan down on the inside with water occasionally to keep sugar crystals from forming along the edge. I don’t usually do this, and I’ve only had it crystalize once… and I stirred it… A lot.

- Once the sugar begins to boil, place a candy thermometer in the mixture and slowly raise the temperature to approximately 320º, which is the point that sugar caramelizes.

- As soon as the sugar reaches the caramelization stage, slowly pour the cream into the sauce pan. The mixture will get super grouchy and sputter and boil and bubble. Using a wooden spoon or a metal whisk, stir quickly to incorporate the two liquids as they hit a mean temperature. If you get a big ol’ clod of thick caramel in the middle, remove the pan from the heat and work to scrape and scumble the clod around until it breaks up and begins to rejoin the rest of the liquid. If your sauce ends up kind of lumpy, fret not. Simply run it through a medium-fine mesh sieve (or even a colander would work) and it’ll turn out just fine.

- After the two liquids are combined fairly well, return the mixture to a boil just for a minute or so and then remove from heat.

- Add the vanilla and salt last, stir and then pour into containers. Keep the sauce refrigerated (though theoretically you could can it in a pressure cooker – or in a hot water bath if you’re daring and playing by ‘old school’ rules. Sugar is a pretty good preservative. Still, I don’t particularly condone the canning of dairy products via hot water bath!)

The sauce will thicken over the next few hours into a fantastic drizzley, sweet, sticky goo that is perfect for icecream, fruit, yogurt, bundt cakes… and spoons. I prefer spoons. :)

Want to read more from Tanglewood Farm? Check out Emily’s blog over at A Pinch of Something Nice where she writes about her experiences with her gardens and her livestock, her insatiable sweet tooth, her quest to become a cottage foods bakery and her adventures in leasing a small 19th century cottage and orchard in SE Michigan.

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