Very Peary Strawberry Jam

Now that I am back in action with my Jams I thought I would share my latest recipe. Very Peary Strawberry. It turned out great. It is hard not to make jam with strawberries with all the wonderful ones we get right from the local farms. And pears I have a friend who leaves bags on my porch.

I have been hanging on to this post since last year so let us get it up for the coming season already.

Using two fruits in a jam is delightful and sometimes I have a little bit of this or thar fruits. When you bite into  piece of warm bread and butter, P&J or just crackers that nice piece of ruit makes you just go NumNum ! Let's gets started

Now that I put here in the Pacific Northwest things have changed seasonally but not with my canning. I had thought at first that I wouldn't be able to do anything on an electric oven stove but lo and behold I did some Pickled Brussel Sprouts and voila it's a done. 

Commingling your fruit together is a wonderful way to mix up leftovers from anything that you might have can but had some leftovers. Also I have a tendency to freeze a lot of the fruit when it's in season to use later. Well there was some beautiful pairs at the. They are a bit firm but I like the firm because once you've cooked it and water bath did they soften up to the most beautiful texture. You know I love chunky Jam so again ...... let's get started.

Ingredients

• 6 cups of strawberries 
• 3 cups of peaches 
• 1/4 cup of lemon juice 
• 1  cup of sugar dependent upon your taste like less sugar.  And since I'm not using pectin it will be simmering for a while to get to that beautiful gel

As with all our recipes make sure you have your equipment and supplies ready.

Clean and rinse all your fruit. Have a pot ready to cook your fruit in. you want  to chop it into bite size pieces because you will be smushing it during the cooking process. You now get it directly into that pot with some sugar and the lemon and let it warm up. Start with your strawberries when you're chopping because you want to keep the beautiful color of your pears and sometimes they will turn brown or slight yellow once chopped and just left to sit. You could always put them in a bath of water with some lemon. Drain them well when you add them to the pot.

So let's peel and chop our pears peeling is a personal decision I have peeled and not peeled either way it's delicious so chop up your pears

Once you have all your pears in there drop those strawberries on top cover it with the lemon juice and sugar and keep it on a very low flame. It is going to give you a lot of natural juices. Slow and go is the magic for the gel of your jams. While they are simmering you want to smoosh the fruit so they can co mingle enhance that taste. As you've seen in many my other recipes I use a potato smasher to smash the fruit when making my jams. I do love my jams to be chunky I think that when you have a jam you should be able to taste the texture as well as flavor of your fruits.

Most of my jams take approximately an hour and a half to two hours. Marmalades will take you longer to get the gel and need a closer eye to watch on them. Getting the gel for your jams without using a pectin is an art but not anything that we all can't accomplish given patients and time. If you should need to use pectin because you either do not have the time or the patience or just the ability to get your jam to gel that is so fine. Just grab yourself some pectin my advice is to get the Pomona low sugar pectin it is the healthiest and easiest to use and doesn't require 400 cups of sugar for your jam which overpowers the taste and the texture of any delicious Jam.

While you are waiting for your jam to get a nice gel you can make sure you have all your equipment ready to jar your jams. For example you want your jars warmed and ready you want the lids and the twists ready a funnel of sorts to get your damage to your jars a clean cloth and or sponge to wipe the rims of your jars a cotton towel for the counter to keep your warm jars and everything on. And prior to even getting your jam started think about if you want to just label them or write on the top of the jars I love my labels but I do right on the top of my jars in a pinch regardless you need to have them labeled.

Once you know you have the gel you want to make sure by simply using one of two ways to check your gel. Most of my jams will have a shiny gleam on the top almost like when you make a hot chocolate and you get that film on top that usually tells me I do have a good gel. Another great way is to use the freezer simply keep a couple of teaspoons in the freezer with a small plate. 

Once you feel you have the gel take the small plate as well as one of the teaspoons out take a small amount of jam drop it on the plate or keep it on the spoon and see if it forms a nice gel. 

Here's a link for Gel Point that as well as a couple of pictures

Okay now that you have a nice gel let your jam sit while you take your warm jars out of the water bath line them up on your towel have your funnel ready to funnel your jams,  your lids and your twists also. Carefully fill your jars until you have approximately a half inch from the top to each jar. Now wipe the rim of every jar so that it's clean for the seal of your lids, place your lids on top of your jars with one of your twists make sure you have twisted taunt not too tight to open. You can place your jars into your water bath and water bath them for 12 minutes. 

Now that the 12 minutes have passed turn the heat off and let your jam sit for 5 minutes then remove your jars and place them back on the towel to cool overnight or for at least 8 hours. Once your jars of cooled you want to remove the twist from your jars and wash your jars clean you should have a nice seal. Press your fingertip lightly on the top lid and it should not flex or give. Let dry your jars off label them and store them for that delicious bread homemade bread and butter and thank you so much for following us. 

Remember you leave any comments or questions or ideas that could make this site even more welcoming to everyone who wants to can preserve or save their own food for future.

Canning 2025 in the PNW

 As most of you know during the summer I took the big plunge of moving up north to Washington. There have been many challenges but my biggest was is that I am all electric no gas. I don't think I ever realized how important gas is to canning. Many women have told me that they do can with electric but I have an electric top with glass it's a sensitive thing. But I just found a two burner propane outdoor camping stove that I will be using for my canning. Problem one solved! 

The weather has been delightfully cold and I have found a few different things that have taken some of my time getting my house organized, finding a mahjong group, getting my quilting and watercolors all set for the snowy season. Thus far Washington especially in my area has not gotten the snow they want except for the skiers are getting everything they want. But all in all this is good for me as I'm from Southern California so I'm used to Sunshine and bare feet.

Well this is a short post just wanted to show you where I'm at now and what I'm doing I'll add a few pictures and get this adventure started. Keep coming back I will post a least once a week if not more. 

Pickled Brussel Sprouts

I have expanded my pickling world to now include even food that well just are not my thing. Now that I am up in the Pacific North West the PNW the variety of veggies to pickle have changed. Not so much that there were not brussels in California the variety of veggies just were so vast that those little brussels just did not interest me. But here we go something new. 

My canning horizon is expanding !

Pickled Brussel Sprouts

                             Ingredients

• 1 pound sliced brussels sprouts (room temperature)
• 1 1/2 cup of apple cider vinegar
• 1 cup water (half cup for super tart
• 1 tablespoon rock/kosher salt
• For each jar you need to sprinkle
• Mustard seed, peppercorns, garlic, and some bay leaf

                                  Directions

Clean and get all the yulk off your brussels. Once cleaned you need to slice the bottom off and remove yulky leaves. Once you have pretty little brussels you will begin to slice them in half.

They should look like little cabbage heads. And once they are cleaned and all the yulk gone they look quite good. 

Combine the vinegar, water and salt into a sauce pan bring that to a rapid boil then turn it off and let it sit.

Yes, I know that this little pot is tiny but when I am experimenting my first batch is small thus the small pot. 

But like all our recipes you use what you have and add what you like! 

Nothing in canning is set in stone ! 

Like in all our recipes you need clean warm canning jars. I used about 5 half pint  for the amount of brussels I got. Have your lids and twist tops ready.

I have jars and more jars and then even more. If you plan on caning please seek out jars anywhere. Stores, garage sales, auction market places. 

They are canning gold !

Get your water bath boiling. You do want it to be at a boil when you place your jars in. My way is that I will leave the jars I plan on using in my water bath in the warm water this way everything from the jar to the water bath is ready. This is why you want room temperature veggies. After all we know what happens when cold meets hot. 

Now is the time to fill your jars. I will sprinkle some peppercorns, mustard seeds and bay leaf in each jar. Crumble your bay leaves you only need a pinch in each jar. With garlic I dry and chop my own for canning but you can chop fresh and put how much you would like I happen to love garlic.

I have so many link's on freezing and drying your herbs and what not for canning. I have found that so many people are doing there best to get back to some of the basics of preserving and saving their food. 

Well do bookmark this page. The beauty of it is we do not advertise anything. No pop up or ending up saying. Wait ! What was I doing?  Where is the page. Your safe here. 

Alright moving on stuff the jars, you can use your fingertip to press the brussels down smoosh them. Look at my jars get them in there as tight as possible. Then pour the warm liquid over the top filling until you have about 1/2 inch head space. To get the air out I use a chop stick and move the brussels around slightly once the liquid is in. 

Now secure the top and with the twist band. Be sure they are tight but not so tight it is hard to take them off. Place the jars into your water bath and keep it at a rapid boil for 12 minutes. Once done turn off the heat and let them sit in there bath for about 10 minutes

 

Now remove them from the water bath set them on a towel on the counter. Let them cool over night or for a least 8 hours. Once cooled remove the twist portion of the lid and wash the jar. Dry the jars and label. You should never store you canned good with the twist on here is a link all about that. 

Well enjoy and please leave any comments or questions below. 

Spicy Lemon Pepper Vinegar

Lemon Pepper Vinegar. Story is I grew these peppers thinking they would be a bit hot and fruity. Well here is the definition of these hot little devils. 

" Hot Lemon chili peppers, botanically classified as Capsicum baccatum, are an heirloom variety that belongs to the Solanaceae or nightshade family. The brightly colored peppers are spicy, ranging 15,000 to 30,000 SHU on the Scoville scale, and are known for their steady burn mixed with intense, fruity flavors"

Prior to ever knowing the heat of these beauties I decided to make a Red Wine Vinegar with them once they had dried out !

The instruction for drying is on this post. But wait you can do this when the peppers are fresh. Why not !

This is super simple the tools you need are mote then likely in your pantry. Get a bottle and you all know I save my bottles.

Tools

• Peppers (Dried or Fresh) 
• Bottle or Container
• Funnell
• Gloves for your hands if using fresh peppers
• Red Wine Vinegar (You can make you own)

Have everything ready. Start by making sure your bottle is clean. Place the amount of peppers into the bottle. After tasting my finish product three would have been more than enough. It was Spicy ! 

So many peppers have so many different effects on flavor. I put a few to many thinking the taste of the Red Wine Vinegar was strong. Well indeed it was but those peppers yikes. Note the tops of my peppers remain. I do this to keep all the seeds inside the pepper.

Alright now grab you Red Wine Vinegar. I will usually use my home made vinegar but as I have just arrived in my new home in the forest I have yet to brew some up.

Alright and now you can pour the vinegar into the bottle. Leave a little room at the top about an inch. This is just for safety. Nothing is going to bubble or change. Once this is done you can seal the bottle with the cap and put in a cool pantry or cupboard for a least three weeks. 

So there you have it. I have used mine for chili's and other recipes that call for Hotter than S***** seasoning. But I have made others here is a link to the Tarragon Vinegar I made. Yumm on fish !

Homemade Chili Powder

Home made Chili Powder who would have imagined it would be so easy. Gather all those beautiful peppers you grew this last season and dry them out. You may have a large selection or just one type pf pepper the amount is not important. 

Once you have gathered your peppers. I have made Cheyenne Powder from the peppers I used to make my own Hot Sauce. This process is a type of fermentation followed by gathering your peppers to dry for powder. I will link at the bottom of this post so you do not get side tracked. 

Here are a few tools you will need to Dry in the Oven

• Peppers
• Food Processor
• Gloves
• Mask or swimming goggles
• Cookie Sheet
• Parchment Paper
• Strainer

You may also use a dehydrator to dry your peppers I will give instructions on this  once we have completed this process. 

****** A Few Cautionary Tips ********

Use gloves to protect your hands. You do not want to rub your eyes or lick those fingers once any pepper residue has gotten on them.

Chili Peppers contain a compound called capsaicin. This compound can cause a burning sensation in the nose and lungs. When this compound comes in contact with your mucous membranes, it causes irritation and inflammation. This can cause you to cough, choke, wheeze and make breathing difficult. In sever cases it can cause lung damage. Be extra cautious when opening an oven when drying peppers. Keep the fan on over the oven.

I hope this does not stop you. I have had to learn the hard way these little tips but believe you do not want to breath it. I have and it is not fun. Just remember do not rush use your head and stay ventilated when making anything with peppers. 

Alright gather all your tools. Clean your peppers and remove the stems. You do not have to cut the top off just if there is a blemish on your peppers. 

 With your glove's, goggles and mask have your  food processor ready and start to chop the peppers and put them into the food processor seeds and all. You just want to chop them not pulverize them. 

Once chopped you will spread them onto a cookie sheet lined with parchment paper. Pop them into a 140 degree oven and keep the oven a crack open to let the air circulate and not create any moisture. Turn the cookie sheet every 20 minute's until dried. This could take up to 4 hours. 

 Here is a picture of the how much is on my cookie  sheet. 

Once your seeds and stuff have dried all that is needed is to crush them. I sometimes will use an old coffee grinder turn spice maker for this step. 

But my go to is my Mortar and Pestle I do all the time. Here is a picture mine is granite I got when I went to Santa Fe for a cooing class.  I love it. 

With Chili Powder you can keep seeds crushed but not pulverized. I like mine a bit finer texture when they are super hot peppers. This way I can be a bit more cautious. A pepper seed can be a blast of heat but alone on your tongue yikes.

So for this the Coffee Grinder works best. 

Beautiful is it not ! Creating your own spices are endless. I also have many posts on freezing and dehydrating so many of your herbs and things you grow in your own garden. 

Make your own Tabasco Sauce 

Making and Freezing Herb Butters

One thing that I have found that comes out so wonderful is a good Herb Butter. As a go to and to have on hand for so many recipes as well as a party platter. (charcuterie fancy pant's definition) 

This recipe can be used for any butter to be mixed with any herb. It is simple, freezes well and great to have on hand.

Ingredients

• 2 cubes unsalted butter
• One Bushel of fresh dill
• Parchment paper

The process is easy. You will start by taking some unsalted butter and bring it to room temperature. I will use 2 cubes this makes one cup of butter. We are going to finally chop approximately one cup of fresh dill. Fresh is best for this recipe because the dry will become soft and mushy which can change the color and texture of your butter.

Whip this mixture together in a small bowl with a mixer or by hand. I say mixer because we all have so many different types of them. I have a old school hand mixer. My Kitchen Aid is a tool I use for big jobs and baking.

For this I will do it by hand with a spatula.

* I do not add garlic or salt to this or any of my herb butters 

Once you have your mixture completely mixed you will want to have you parchment paper ready. Lay your parchment paper flat on the surface/counter. You can secure the corners with anything to hold it in place. The first pictures shows my mixture being placed on the parchment paper.

This second shot shows the butter mixture rolled up ready to go. Give your self enough parchment paper to roll it twice to prevent and freezer burn.

And finally the ends are closed I just use a rubber band. Anything will do cooking twine, rubber band, tie wrap.

Now you can put it in the freezer for up to 3 or more months. When you are ready to use it remove it from the freezer and slice it. I use it for so many things. 

I have put some tips below this post. 

This buttery post is so wonderful for so many things in the kitchen you will do as a creator of deliciousness. For all of you who I do know have a herb garden or impulse buy of basil at TJ's. During the summer season we do grow so many herb for preventative reason in the garden as well as for cooking and medicinal reasons. 

Those fresh herb can be turned into flavorful butters to use through out the year. Anything from Party Trays . After you freeze your butters they can be cut into slices return to the freezer for an easy way to add to cooking for soups, fish, chicken or fresh Bread. The ideas are endless as you will find with so many of my recipes and DIY idea's. Enjoy!