thoughts from New England

Canning and Jamming October 23, 2006

Filed under: canning,eat & drink,food,jam,yum-o — tim @ 5:12 pm


Originally uploaded by bakebakebake.

I finally got around to jamming and canning. Once I got all the gear I needed at Dan & Whit’s in Norwich, I was good to go. I washed everything and then sterilized it in the giant pot of water, then turned my attention to the jam. I told you all I was going to make Pineapple Habenero Jam, but you didn’t believe me!
The jam was fairly easy, and even though I didn’t follow all the directions exactly (I didn’t process everything in a blender, I diced it by hand), I think it’ll come out great. I didn’t know how many jars I’d be able to fill, but I thought it’d be about 7. Turns out I filled 9 easily — the other 2 jars I simply filled and refrigerated. The other 7 (that’s how many I sterilized and that’s how many can fit in the pot at once) were filled and then canned using the good ol’ water bath method. They sealed right up after 10 minutes and once they cooled I moved them into storage. They aren’t as “jam-like” as I’d like them to be, they’re rather gooey and more jelly-like, but that’s ok. They’ll make a great smear for chicken or pork, not to mention a great topper to mix with cream cheese! The ones we tried from the fridge today was great — I think the other sealed ones will solidify with time. I am very excited and I will be making more things to can very soon!

Speaking of things I made, the beer I made from the Mr. Beer kit is ready — and wow is it good. I am pretty impressed with it! Next time I will do the real deal, but this is a start in the right direction. It’s mostly front-heavy with its taste and lacking in a body; the flavor is crisp and bright, almost cidery (which is good).

There’s something wonderful about rediscovering these old traditions; some people take up knitting or crocheting, I do canning, preserving and gardening.


Maple Cayenne Sauce October 13, 2006

Filed under: cooking,eat & drink,food,garden,yum-o — tim @ 1:06 pm

It’s been a cooking day here in the kitchen, and this is what I’ve been up to today:

Maple Cayenne Sauce
probably about 50 cayenne peppers, tops n bottoms cut off

1/2 c+ white vinegar

1/2 c+ apple cider vinegar

2 tbsp Kosher salt

soy sauce

2 cloves garlic

2 small carrots, chopped into small chunks
1 tsbp maple syrup

put peppers into a small pot, cover with the first cup (1/2 c white & 1/2 c apple cider) of vinegar and the salt. Simmer over medium high heat, adding vinegar if necessary to always keep the peppers submerged until the peppers have reached a mashed consistency. Remove from heat and strain, reserving remaining vinegar.

Dump peppers into food processor (I used a Magic Bullet so you may want to start with a food processor and then go to a blender) and add soy sauce, carrots,  maple syrup and garlic. Process until smooth, then add reserved vinegar to reach desired consistency. If you want it even smoother than you can make it with the reserved vinegar, add white vinegar until desired consistency is reached. Pour into jar or squeeze bottle and refrigerate.

Pic to come!


Cilantro Jalapeno Hummus October 3, 2006

Filed under: eat & drink,food,Recipes,yum-o — tim @ 1:25 am


I’ve been wanting to make hummus in the worst way possible for the last 2 weeks, I finally did it yesterday, and I did it in a flavor I wanted to boot! I improvised based on a few recipes I saw online and kind of put them together to get this; mostly because one recipe didn’t call for tahini (what?) and others didn’t call for enough spices. Recipe after the jump.



pepto-bismol ice cream August 27, 2006

Filed under: cooking,yum-o — tim @ 3:26 am

While I’ve been dilly-dallying around making things like “chicken salad”, this guy has been cranking out a smooth post-nightcap treat that I only wish I had thought of first.

pepto-bismol ice cream


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