Daily Archives: August 24, 2013

More canning. More cooking.

I had a special request for blueberry jam so I bought one quart of them from Jerry P at the market on Friday. My basic recipe for fruit jams is a 2:2:2 ratio. 2 pounds of berries. 2 cups of sugar. 2 t of lemon juice. In this case it was mostly lime juice.

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It turned into 2 good sized jars and 2 wee jars in no time. I don’t bother with ‘processing’ the jars in a canner – I just keep them in the fridge.

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It’s good. Really good. I don’t think it will last too long.

David had some multi-coloured small tomatoes at the market that looked almost like candy and reminded me of a recipe I’d read earlier in the week on the Smitten Kitchen blog. She called it ‘Burst tomato galette’. Make a butter pastry with a little yogurt and lemon juice in it. Cook the tomatoes whole in a little olive oil until they burst. Add diced zucchini and a little corn. Saute briefly, add green onion, and let cool.

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A galette is basically a little rough formed pie, open on the top. Some descriptions refer to a galette as a rustic tart 🙂

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Baked in a hot over for 40 minutes with a little bit of finely grated cheese on top. The result was incredible.

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The pastry was the best I remember baking. Ever. I think it’s because I used a technique that I’d read about but never tried. Freeze the butter for 20 minutes then grate it into the flour on a box grater. The result was crisp and flakey. I hardly had to mix it with fingers at all before adding the liquid. Definitely the method I’ll use from now on.

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Foraged!

I really had no experience with choke cherries before but people have been saying it’s a banner year.

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I went out to Crooked Slide Park and they’re almost dripping from the trees along the side of the road. The berries are about the size of a blueberry, range in colour from almost black (ripe) to deep red. They are astringent and have a huge seed but the make a great jelly.

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It hardly took any time at all to pick about 5 litres of them.

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It was a fairly simple process. Boil with a little water. Strain off the juice. Reboil the juice with pectin and sugar and bottle. It’s the first time I’ve used pectin in one of my jams this year.

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The result was 4 jars of brilliantly coloured jelly. It will be a nice addition to dark winter days.

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