Monthly Archives: September 2012

Canning marathon and tips.

Summer is drawing to a close, and I’ve canned my fair share this year. Tomato jam, peach bbq sauce, so much fig jam. Not to mention cherry, cherry blueberry, grapefruit mint, strawberry, mullberry, relish, pickles, and much more. Last night, I canned all this stuff.

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Wow. I have problems. It’s not really normal for me to can this much in a week, but so much amazing food wad donated that I couldn’t bear to see it go bad. Sigh. But, even if you don’t have problems like me, you can still preserve food. You could:

Freeze something

Oven dry some tomatoes or peppers (250 oven for 4-6 hours, with a little olive oil, till visibly dried)

Make pesto with any leftover herbs, some nuts and oil. Really any combination that sounds good, food process and eat up!

Make fridge pickles. Half vinegar, half water, spices and some veggies. Get creative! Store in the fridge for a month or so.

Or let me know, and I can consult!

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Fig jam

Well, I guess fig season is in full swing. I collected about 4 pounds with the help of Tamara and Brittany, my cousins. And, Trader Joe decided to throw away almost an entire garbage bag of both green and black figs. So, jam it would be. Fortunately, I love fig jam.

I actually made 3 batches this weekend, one with some sour ale that accidentally got shoved to the back of the fridge. The beer flavor compliments the fig flavor well. I have 2 more batches on the counter, one green fig with white balsamic and one black fig with regular balsamic. Should be lovely. Here’s the recipe.

4 pounds figs, chopped
4 cups sugar
2 lemons, squeezed

I mascerated this overnight with all the ingredients, and it worked really well. It cooked down pretty quickly, and so pretty!

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Cook for maybe 30 minutes, till thickened. Can them up and enjoy!

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