I be canning

Yes, I know...I've taken another break.

Lots happened in the past few weeks, gobbling up my time like a four month-old kitten gobbles up tinned food. Most of what's kept me busy hasn't been foodish, but some has.

What you see is a sampling of this year's canning adventures. I'll probably blog one or two recipes, but here what's come out of my kitchen (recipe linked, where available):

Blueberry-peach jam

Canned Tomatoes

Chili Sauce

Hot Dill Pickles

Hot Dog Relish

Jardiniere

Peach Jam

Roasted Tomato Chipotle Ketchup

Tomato Ketchup

Tomato Salsa

cheers!

jasmine

I'm a quill for hire!

In a pickle

Well, yes.

I could be speaking of the current Parliamentary-constitutional issue that's before us. For those Canadians who, a few weeks ago, wished for some excitement in our political sphere, I think you'll find that things have gotten a wee bit peppier on The Hill.

And I know I'm not the only one who's heard the occasional "prorogue" as "perogy," summoning a former GG, the late The Rt. Hon. Ray Hnatyshyn, in hopes for a recipe or two.

Perhaps that will be the next post...

But for now, I'm writing about pickles. Cucumber pickles, to be accurate.

I must admit that I'm a bit of a sour pickle addict I come by it honestly as My Dear Little Cardamummy is also one. And I must admit that prior to this past summer, I've never made pickles. My Dear Little Cardamummy decided years ago (20, I believe) to make cucumber pickles...without a recipe. And as with so many adventures, she doesn't experiment in small batches. No. She made many, many, many jars of pickles. In fact, she opened the last jar this year. No. It didn't keep.

So this year we made pickles. Well...I made pickles. She wasn't up to standing near a stove of vinegar so I wound up replenishing her pantry (and stocking mine). Thanks to our lovely and gracious Dana, I was pointed here to answer my canning questions...and this is where I found the ketchup recipe I was quite happy with.

Admittedly, I was a little trepedacious about pickle-making. I remember watching a Good Eats episode about the process...complete with a special pickle crock whose lid resembled a giant slice of lotus root, and days of scumming and skimming. Umm...No. For this first adventure, I just wanted something relatively low maintenance: boil, spice, pour and store. The other things was I wanted sour, crunchy dills. Mum's pickles (the ones that were good...the ones from years ago) were on the softer side and although vinegary, not really dilly. As I was bound and determined to follow instruction of someone who actually knows what they're doing, I found this recipe for Kosher dill-style pickles after a brief poke through the canning site.

After I read through the recipe and a quick trip to the farmer's market for little pickling cucumbers and fresh dill, I set to work in her kitchen. Remember: she has all the canning equipment. My word it was easy. Really easy. So easy I thought I'd done something wrong or missed something or lost a section of the printout. But no. It really was that easy.

The hard part was letting the jars of sour, crunchy jadey goodness sit for two months.

Two whole months.

Now I have wonderful self control....Mum on the other hand needs to be reminded why she needs to stay away from the jars. Often. Like, daily.

Earlier last month we cracked the first jar open. Wow. They were sour ( I used pickling vinegar at seven per cent acidity, instead the normal vinegar that's at five per cent). They were crunchy (because I tipped and tailed the cukes) and they were dilly. I know my mum has already gone through one one-litre jar...I have a bout four pickles left in my first jar. I also know that next year, I'll have to do a double batch, probably for each of us...

cheers!
jasmine

Playing ketchup

If you ever have dinner with my parents, you'll inevitably be asked "do you want ketchup?"

It doesn't matter if you are having hamburger or roast turkey, the question will be asked by My Dear Little Cardamummy. If your plate arrives without ketchup, my father will ask my Mum why she didn't give you any ketchup.

Quite honestly, I think they substitute "ketchup" for any sort of flavouring condiment: mustard, pickles, barbecue sauces, gravy, (etc). But they do seem to go through an awful lot of squeezy bottle ketchup. An awful lot.

I've never had anything but store-bought squeezy bottle ketchup, either in squeezy bottles or in little packets. I'm not a big fan--far too sweet for my liking.

When I went on my canning and preserve-making spree this year--and asked our lovely Dana for some advice. She pointed me to homecanning.com's pages for advice and recipes. And there, while perusing, I found a recipe for tomato ketchup.
Well...it was tomato season...so why not? As per my other canning adventures, I made a half-batch of ketchup.

It's a very easy process, in line with making tomato sauce--different spicing of course. Unlike storebought ketchups, this one is thickend the old fashioned way...by reducing the volume insted of using thickeners such as cornstarch.

My word...it takes a long time. And it's quite messy. Well, no...ketchup isn't messy, I'm messy. I suppose it's a good thing I didn't take my camera over...no evidence as to the reddish-orange splotches and spills all over my mum's nice white tiles.

Even my mother was getting tired of waiting. Her seemingly unending aria of "Is it done yet? Is it done yet?" came in through the doorway. I turned it into a duet, with my counterpoint of "No, it's not. No, it's not."

The diva she is (hey, I had to get it from somewhere) made the declarative statement while stomping her little feet "This takes too long and it's not worth it."

I looked at her and said "Let's see how it tastes." She harrumphed.

Well...a week later we tried it.

"Oh! This is so much better than what we get in the store. I'm glad we did this," was my Mum's response.

"It needs more sugar, " declared my (diabetic) father.

It is good ketchup. It's not too sweet and you can taste the cloves and allspice (and the hot chilli pepper I tossed in). It has pizzazz and personality. In fact I call it "the good ketchup," to be used only when it can show itself off and not just for any old hamburger or Milk Calendar Recipe.

I'll be using it judiciously this year--next year I'll make a whole batch.
cheers!
jasmine