Marisa McClellan's Blog, page 55

Upcoming Events: Fante’s! Terrain! Morris Arboretum!

Friends! It’s hard to believe, but I have just nine events left in 2016. Help me make this final handful of classes, demos, and gatherings fun and successful! Mark your calendars, tell your friends, and come out and say hi!

Saturday, October 8 (South Philadelphia)

You’ll find me at Fante’s in the Italian Market from 11 am to 3 pm. I’ll be demonstrating how to make pear vanilla jam (a fresh demo starts every hour on the hour) and will have samples for tasting. I’ll also be signing books and answering canning questions. If you’ve never been to Fante’s, it’s an independently owned kitchenwares store that it very much worth a visit.

Saturday, October 15 (Glen Mills, PA)

I’m teaching a canning class at Terrain at Styer’s. This gorgeous shop and garden center is a fabulous place to visit during the fall (so many gourds and pumpkins). In this class, we’ll collaboratively make a large batch of Pear Jam with Cinnamon and Vanilla and everyone will go home with a small jar. $25. Sign up here.

Sunday, October 16 (Chestnut Hill, PA)

The Bloomfield Farm at the Morris Arboretum is having their Fall Farm Day and I will be there from 12 noon to 4 pm demonstrating how to make honey sweetened jams and signing books.

Saturday, October 29 (Chestnut Hill, PA)

I’ll be back at the Morris Arboretum, this time for a canning class! In this morning workshop, I’ll show you how to make honey sweetened jams that are set with Pomona’s Pectin. Everyone who takes this class will go home with a small jar of the jam we made in class, along with a packet of information so that they can go home and do it themselves! 10:30 am to 12:30 pm. $40-45. Sign up here.

Thursday, November 3 (Exeter, PA)

I’m returning to the Reading area for a autumn-themed canning demonstration at the Exeter Community Library. I’ll be making honey-sweetened Cranberry Apple Jam and will have books available for sale and signature. 6-8 pm. Free.

Saturday, November 5 (Lawrence Township, NJ)

Fellow food writer Tenaya Darlington and I will be at Cherry Grove Farm for their annual Cow Parade Festival. I’ll do a short canning demo, and Tenaya will pair some of my preserves with the cheeses they make at Cherry Grove. We’ll both also have books on hand for sale and signature. Time TBD.

Tuesday, November 15 (Philadelphia)

I’m teaming up with the crew from Urban Farmer for a night of preserve-inspired menu items. More details to come! 6-9 pm.

Wednesday, November 16 (Glassboro, NJ)

My last library demo of the year is at the Glassboro branch of the Gloucester County Library. I’ll show you how to make a naturally sweetened autumn-themed preserve and will have books on hand for sale and signature. 7 to 8:30 pm. Free.

Thursday, December 1 (Easton, PA)

My final class of the year is at the Easton Public Market. We’ll make apple preserves and everyone will go home with a small jar of the preserves made in class. 7 to 9 pm. $30. Sign up here.

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Upcoming Events: Fayetteville, Atlanta, and Nashville!
Upcoming Events: July and August 2016
Upcoming Events: May Classes, Demos and More!

Giveaway: Halloween-themed Jar Gear from Mason Jar Lifestyle

Happy October, friends! To kick off the season of spooky, I’ve got a fun giveaway for you guys from our friends at Mason Jar Lifestyle (they’re a regular site sponsor). These lids, straw toppers, straws, and straw holders are the perfect way to get into the fun of Halloween in a way that’s reusable and sustainable!

Here’s what the winner of the giveaway will get:

Four sets of these Halloween-themed lid inserts. They come in four different styles and you’ll get a pack of each.
Two three-packs of straw lids. The first set is in a fun cobweb design and the second comes in a ghost design (the straw hole is the ghost’s mouth!).
A four-pack of these medium stainless steel straws.
A straw sleeve, perfect for keeping your reusable straws clean and ready-to-use, even when you’re dashing around town.

To enter this fun giveaway, use the widget below.

a Rafflecopter giveaway



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Links: Salsa, Freezing Basil, and Winners

I am home again (how many times have I typed those words over the last six months?). It has been such a pleasure to be out in the world so much this year, but I am now looking forward towards entering my more introverted season. I’m hoping to revive my sourdough starter, get a batch of kombucha bubbling away, and finally get my next book idea out of my brain and down on paper. Until then, a few links.

Many parts of the country have a fall strawberry season. If you’re one of the lucky ones, make some strawberry vanilla jam.
Need autumn jam ideas? The fall edition of Lindsay’s That’s My Jam e-book is available!
Fig vanilla bean jam.
Kevin West’s damson plum butter.
On preserving Concord grapes.
Roasted chipotle salsa.
Fire roasted salsa.
A traditional pasta sauce process (charming, though I don’t recommend skipping the processing step as they do).
Fried shishito peppers (I was there when Alana made these and I can confirm their deliciousness).
Six ways to freeze basil.
Saving heirloom fruit in Italy.
An interview with me on the Vegetable Gardening podcast (warning! It autoplays!).

The most recent giveaway for which there are winners is the one I hosted a couple of weeks ago with Emily Press (remember those fabulous labels!). The winners (as selected by the Rafflecopter randomizer) are Karapeers, Jennife, and Marilyn O. More tasty giveaways coming up soon!

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October Sponsors: Cuppow, Fillmore Container, EcoJarz, and More!

I can’t quite believe it, but October is here and that means that it’s time to thank the people and businesses that help keep this site afloat. Tell them you appreciate their support of my work with a purchase or a social follow!

In the top spot our friends at Cuppow. They are the creator of the original mason jar travel mug topper and the BNTO, a small plastic cup that transforms a canning jar into a snack or lunch box. Parents and kids love their EIO set, with its grippy silicone sleeve and a lid that makes for easy sipping.

Lancaster, PA-based and family-owned Fillmore Container are next! They sell all manner of canning jars, lids, and other preservation gear. They just added a line of swing top bottles to their inventory, which are the perfect thing for kombucha, hot sauce, and infused simple syrups!

After some time away, our friends over at EcoJarz are as a sponsor. They make an array of products designed to fit on top of mason jars, and they just a kit for fermenters to their stock. It contains a wide-mouth stainless steel ring, a wide-mouth stainless steel lid with a silicone gasket and grommet, an airlock, and a fermenting guide.

iLids is a Seattle-based small business that makes both storage and drink lids in both regular and wide mouth sizes for mason jars. Their storage lids are water tight and the drink lids can accommodate a straw. Best of all, their lids come in a whole bunch of different colors, so there’s something for everyone!

MightyNest is an amazing resource for non-toxic, natural, and organic products for homes and families. I’m a big fan of the MightyFix, their monthly product subscription program. For a limited time, new members can subscribe and get their first month for just $5 (normally, it’s $10/month). Click here for more information.

Our friends at Mrs. Wages are on the roster again this month. They make pectin, vinegar, and more canning mixes than I can count. Their website is an incredible preserving resource and I can’t say enough good things about their salsa mix. If you need a little help getting your produce into jars, remember to seek out their products!

Orchard Road makes mason jars, lids, and rings for home canners. Their jars are sold in packs of six and come in sturdy boxes that can be used for storage. Orchard Road’s physical distribution is limited, but their online store is open for business, so you can now order them straight from the source.

Mason Jar Lifestyle is a one-stop shopping site for all the jar lovers out there. They sell all manner of mason jar accessories and adaptors. If you’re in the market for lids, straws, and cozies to transform your mason jars into travel mugs, make sure to check them out!

If your company or small business is interested in becoming a sponsor, you can find more details here. I offer discounts for multiple month purchases and am always happy to work with your budget. Leave a comment on this post or drop me a note to learn more!

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August Sponsors: Cuppow, iLids, Mason Jar reCAP, Fillmore Container, and More!
August Sponsors: Cuppow, Fillmore Container, Mrs. Wages, Orchard Road, Punk Domestics, and Mason Jar Lifestyle
June Sponsors: Cuppow, EcoJarz, Fillmore Container, Mrs. Wages, Mason Jar Lifestyle

IMUSA, Goya, and Chicken, Bean, and Kale Stew

Years ago, when Scott and I were first married, we’d often go down to visit his mom in suburban Virginia for Thanksgiving. Near to her apartment was an international supermarket that I found impossibly tempting and so often on the night before the holiday, we’d find ourselves taking a recreational wander up and down the aisles.

I’d typically pick up a flat of fruit and an assortment of inexpensive spices as we zigzagged the the store. When we arrived at the section with Goya-branded beans, tomatoes, and other canned goods, my mother-in-law Joan would stop and say enthusiastically in her thick New York accent, “Goya makes a good product!”

She made that comment frequently enough that it has become something Scott and I say every time we encounter Goya goods. Thing is, she was right. They do make a good product. Which is why, when I got an email asking if I would participate in a promotion with IMUSA and Goya Foods in honor of Hispanic Heritage Month, I said yes without a second thought.

They sent me a bunch of IMUSA gear and a box bursting with Goya products. After a day spent admiring all the goodies, I used the bulk of the ingredients to cook up dinner (this was before I left for this most recent trip). It ended up being an easy, highly satisfying, and tasty dinner that I will recreate someday in the future.

In addition to sending me an assortment of gear, the folks from IMUSA and Goya want to share some of the Hispanic Heritage Month goodness with one of my readers. One lucky person will get an IMUSA Tortilla Warmer and a Goya Cookbook. Here’s how to enter.

Leave a comment on this post and tell me what you’ve been cooking recently.
Comments will close at 11:59 pm eastern time on Saturday, October 8, 2016. Winners will be chosen at random and will be posted to the blog on Sunday, October 9, 2016.
Giveaway open to United States residents only.
One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: I received a box of ingredients and tools to use in the creation of this post. I did not receive any additional compensation. All opinions expressed are my own. 

PrintChicken, Beans, and Kale Stew

Ingredients

1 1/2 cups quinoa
2 tablespoons olive oil
1 large onion, diced
3-4 garlic cloves, minced
1 pound boneless, skinless chicken breasts, cubed
1 8-ounce can Goya tomato sauce
1 15-ounce can Goya black beans, drained and rinsed
1 15-ounce can Goya chick peas, drained and rinsed
1 26-ounce can diced tomatoes
1 bundle of kale, rinsed, stripped from the stems, and chopped
salt and pepper to taste

Instructions

Combine the quinoa in a medium pot with 3 cups of water. Bring to a boil and reduce heat to medium. Cook for 15-20 minutes at a low simmer, until the quinoa is fluffy and tender.
While the quinoa cooks, heat the olive oil in a large pot or caldero until it shimmers. Add the diced onion and cook for 5-6 minutes, until they start to brown. Add the garlic and stir to combine.
Add the chicken and cook until it begins to brown on the edges. Once the chicken develops a little color, add the tomato sauce, beans, and diced tomatoes and stir to combine.
Add the kale to the pot and stir it into the mix. Simmer the stew for 25-30 minutes, until the sauce thickens and the chicken is fully cooked.
Serve the stew in bowls over healthy scoops of quinoa. 3.1http://foodinjars.com/2016/09/chicken-bean-kale-stew/

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Sponsored Post: Oval Stainless Steel Food Container from the MightyFix

I have always loved a good lunch box. When I was very young, I had a snazzy metal Strawberry Shortcake lunchbox with a matching thermos. In middle school, I graduated to a reusable nylon lunch bag with our school name and mascot printed on the side. During my office job years, I had one of those neoprene lunch totes that claimed to keep food cool for hours.

Working from home these days, I don’t often find myself in need of a container for my lunch, but that doesn’t stop me from loving them and pining for a new model on occasion.

Enter the Oval Stainless Steel Food Container with Clamp Lid that the folks from MightyNest sent me as part of their MightyFix. They simply understand just how much joy a new lunch container can bring (particularly in September, when we all crave back to school items no matter how long we’ve been out of school).

The container is durable and endlessly reusable. I used it to hold my travel snacks on a recent plane trip and it weathered time in my backpack like a champ. The clamp lid- is non-toxic and non-leaching, it’s dishwasher safe, and it’s resistant to stains and corrosion.

 MightyNest is offering Food In Jars readers a special $5/month rate for the first month of their subscription. That means that if you sign up for MightyFix today, you’ll pay just $5 for the first month and you’ll receive a stainless steel food storage container as your first fix. The fix will arrive at your door within a week or so!

To sign up: head this way. Offer expires Septmeber 31, 2016! (MightyFix is currently available to US customers with free shipping. Canadian and Australian MightyFixes ship for a small fee. Full shipping details here.)

(And if that link isn’t working for you, you can also use the code FIJCONTAINERFIX at check out.)

 Oh, and one more thing. MightyNest is currently sponsoring a giveaway over at Eating Rules as part of October Unprocessed. The prizes include my favorite popcorn maker, and copies of Preserving by the Pint. Go get yourself entered!

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Mary’s Maine Bars & Bake a Difference with OXO For Cookies for Kids’ Cancer

I met Shianne on the first day of 6th grade. She had impressively high bangs (as was the fashion in 1991), had a delicately pretty face, and walked with a limp. Her family had moved to the area over the summer and though all of us were new to middle school, she was new to everything.

We became friends in those first weeks of school and I learned that she loved the New Kids on the Block (also all the rage in 1991) and had a younger sister the same age as mine. Once Shianne started to trust me, she shared the reason for her limp. When she was a baby, she had developed bone cancer. In order to save her life, they’d amputated her leg.

As an 11 year old, the hardest thing that I’d dealt with in life had been a little teasing from other kids. It was incredibly tough for me to fully grasp all that Shianne had lived through. Still, the thing she most wanted was to be normal and have a life like other kids. And so that’s what we did.

We put on make-up for the school dances together, and gossiped about the boys on whom we crushed. We were cabin-mates at outdoor school and worked on the school paper together. At slumber parties, when our group of friends were all snuggled in our sleeping bags on the floor, there would be Shianne’s prosthetic leg on the floor next to her. It was an entirely normal middle school existence, until sometime near the start of 7th grade, when Shianne’s cancer came back.

She started missing large stretches of school for treatment and recovery, but came whenever she felt strong enough. She lost her hair and came to school bald, but with make-up meticulously in place.

Unlike her earlier bout with cancer, this second round did not end in remission. Shianne was treated endlessly, but the cancer was stronger. She died in the fall of 1994, just as she should have been starting high school with the rest of us.

I often find myself thinking about her. I wish I’d gotten to know her for longer and I wonder what her life would have been like had she lived.

Recently, the folks at OXO put out the call, looking for bloggers to participate in an campaign for Cookies for Kids’ Cancer to help raise both awareness and fund for childhood cancer research. They were also offering to donate $100 for every blog post written. Having been witness to Shianne’s experience, I volunteered to participate.

They offered up a few different recipes from Dorie Greenspan’s upcoming book, Dorie’s Cookies, along with the gear necessary to make the cookies. I opted to make Mary’s Maine Bars, which are a tender, molasses-rich bar cookie.

To ease the baking process, folks at OXO sent over a pair of their relatively new Good Grips Glass Baking Dishes with Lid (2 quart and 3 quart), as well as a clever Brownie Spatula and their Illuminating Digital Hand Mixer.

The baking dishes are made from BPA-free borosilicate glass, which allows them to withstand significant temperature changes. The handles are easy to grab and the lids make it possible to prep, stash in the fridge or freezer, and then go into the oven (obviously, you remove the lids before baking).

The OXO On Illuminating Digital Hand Mixer is the best hand mixer I’ve ever used (though, to be fair, the one I was using previously was from 1999). It has a simple-to-use digital control that allows you to change speed smoothly and the illuminated headlight means you can always see what’s happening in the bowl.

The recipe for Mary’s Maine Bars is after the jump. They’re perfect for sharing with friends, and are a good way to temper bittersweet memories.

PrintMary’s Maine Bars

Recipe from Dorie’s Cookies by Dorie Greenspan

When Mary Dodd, my wonderful recipe tester, returned from a family trip to Maine, she cooked everything Maine, from lobsters to chowders to blueberry muffins, for weeks afterward, if not earning herself honorary citizenship in the Pine Tree State, then at least making the rest of us believe she was a Down Easter. Of the things she cooked and baked, this recipe turned up most often, bringing happiness with it. Mary’s first taste of the bars was in Portland, where they were called Little Cranberry Island Gingerbread. It must be some kind of Maine magic, but the combination of molasses and a hefty dose of cinnamon and cloves but no ginger, tricks you into believing you’re eating old-fashioned gingerbread.

I’m the suggestible type, so when Mary told me the recipe was from Maine, the first thing I wanted with it was blueberries. Turns out that folding some blueberries into the dough is as good as you’d think it would be. Serving the bars with whipped cream and Blueberry Syrup is also good. In fact, the full flavors of molasses and spice invite other matches. Try spooning some Mixed Citrus Curd over the bars or go deep and swirl spiced apple butter through the dough; see Playing Around.

A word on the measuring trick: Whenever you’ve got something sticky like molasses (or honey or corn syrup) in a recipe, measure it in a glass measuring cup that you’ve buttered or oiled; the butter or oil slicks the way for the sticky stuff to just slither out. And when you’ve got oil in the recipe — as you do here — measure the oil first and pour it out, then mea- sure the molasses — it’ll slide out of the cup, leaving almost no residue.

Ingredients

1½ cups (204 grams) all-purpose flour
1½ cups (204 grams) whole wheat flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
¾ teaspoon ground cloves
1 cup (200 grams) sugar
¾ cup (180 ml) unsulfured molasses
½ cup (120 ml) flavorless oil, such as canola
1 large egg, at room temperature
¼ cup (60 ml) buttermilk, at room temperature
Sanding or granulated sugar, for sprinkling

Instructions

Center a rack in the oven and preheat it to 350 degrees F. Generously butter a 9-x-13-inch baking pan or coat it with baking spray. Line it with a piece of parchment paper.
Whisk both flours, the baking soda, salt and spices together.
Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the sugar, molasses, oil and egg together until smooth. Add half of the dry ingredients and pulse the mixer to start blending them in, then beat on low speed only until the flour disappears into the dough. Pour in the buttermilk and mix to combine. Add the remainder of the dry ingredients and, still working on low, beat until incorporated. You’ll have a smooth, heavy, sticky dough. Scrape the dough into the pan, using a knife or offset spatula to get it into the corners and to even the top as best you can. Sprinkle with sugar.
Bake for 26 to 30 minutes, rotating the pan after 15 minutes, or until the top is dry and a tester inserted into the center comes out clean. Transfer the pan to a rack.
After 10 minutes, run a blunt table knife around the edges of the pan, invert the Maine bars onto a rack, peel away the paper, turn it over onto another rack and let cool. When you’re ready, cut it into 20 bars (about 1¾ x 3¼ inches).

Notes

Maine Blueberry Bars.
Once the dough is mixed, gently stir in 1 cup fresh blueberries. Or, if you’re making this in any season but summer, use 1 cup dried blueberries that you’ve soaked in very hot tap water for about 10 minutes, drained and patted dry.

Maine Apple Butter Bars.
Once the dough is spread evenly in the pan, dot the top with spoonfuls of apple butter (spiced or plain) — you’ll need about ¼ cup — and use a blunt table knife to swirl it into the dough to create a nicely marbled surface.

Storing
Wrap the bars well, and they will be fine at room temperature for at least 4 days; wrapped airtight, they can be frozen for up to 2 months.

Recipe reprinted with permission.

3.1http://foodinjars.com/2016/09/marys-maine-bars-bake-difference-oxo-cookies-kids-cancer/

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Zucchini Butter with Fresh Herbs

Long-cooked zucchini butter is the perfect way to reduce large amounts of zucchini into a flavorful spread.

Many years ago, I published this recipe for zucchini butter on a food-centric website that I ran as part of my last job. Sadly, they pulled that old site down recently, which left me with broken links and no way to share the goodness of zucchini butter when asked (the recipe is also in Preserving by the Pint, but not everyone has that book at their fingertips).

I learned to cook zucchini like this from my friend Lucy. At the time, she worked as a flower gardener at a historical home in Virginia. On stormy days, the outdoor staff would gather in their little kitchen and cook up produce from the garden.

During one of those cooking sessions, an Italian vegetable gardener taught her to slow cook zucchini with herbs until it melted into a spreadable, succulent paste. I’ve never been more grateful for a second-hand cooking lesson, as this humble little butter is intensely delicious. I like to spread it on toast or toss it with warm pasta.

PrintZucchini Butter

Ingredients

3 tablespoons olive oil
1 tablespoon butter
5 garlic cloves, gently smashed
2 large zucchini, cut into a 1/2 inch cubes (about 2 pounds)
5-6 springs of thyme (rosemary is also good here)
1/2 teaspoon finely milled sea salt
1/4 teaspoon freshly ground black pepper

Instructions

Place a large skillet over medium heat. Place the olive oil and butter and allow them to melt together. Roughly chop the smashed garlic and add it to the pan. Add the zucchini cubes.
Cook for 15-20 minutes, until the zucchini has begun to soften. Strip the thyme leaves off their stems and add them to the pan.
Reduce the heat and continue to cook, stirring often. The goal is to cook the liquid out of the zucchini and melt it into a flavorful, spreadable paste. If at any point, the zucchini starts to brown and stick, add a splash of liquid (water is fine, though if you have an open bottle, a little white wine is also delicious) and reduce the heat a bit more.
Total cooking time should be right around an hour.
Once cooked, divide the spread between two half pint jars. It will keep up to 2 weeks in the fridge or a year in the freezer.3.1http://foodinjars.com/2016/09/zucchini-butter/

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Giveaway: Fabric Labels from Emily Press

I will confess right now that I’m something of a imperfect jar labeler. I am meticulous about getting labels on to my jars the moment they are cool and clean, but those labels often consist of a scrawl across the lid of the jar with a Sharpie. In my more careful moments, I cut lengths of green painters and scribble the name and date on the preserve.

These labels serve my purpose well enough, but they’re not nearly nice enough for those times when I want to share my preserves with neighbors or tuck a few jars into gift baskets or boxes.

Recently, the nice folks from Emily Press Labels reached out to see if I might like to try their fabric canning labels on my mason jars. These beautifully printed, sturdy labels are exactly what I need to elevate my packaging game.

These sweet oval labels come in a variety of colors and designs. Each set comes with 36 labels and you can have them made so that they all the same thing, or you can designate two different names and styles.

I opted to have mine made so that they displayed the names of two my favorite preserves for gift giving. Thought I’m still out on the road right now, I’m hoping that I’ll be able to get a few more tomatoes when I get home, so that I can make up some more tomato jam and put these labels to work.

Thanks to the folks at Emily Press, three of my blog readers will get a chance to try out some labels as well. I’m giving away three $30 vouchers, good for anything on the Emily Press website (though I think you all should make sure to check out the fabric canning labels!). Use the widget below to enter!

a Rafflecopter giveaway



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Spicy Peach Barbecue Sauce on Freshly Preserved Ideas

This Spicy Peach Barbecue Sauce is the perfect way to put up imperfect, end-of-season peaches (or use some of the ones you stashed in the freezer at the height of the season).

Friends, it’s a bittersweet moment. It’s time to share the final recipe I made as part of my summer partnership with Ball Canning. Our goal was to spread the word about the many pleasures of home canning and I do we managed to do it deliciously.

Today’s recipe is for Spicy Peach Barbecue Sauce and you’ll find the recipe over on Freshly Preserving Ideas, Ball Canning’s snazzy Tumblr. Now, I realize that peach season is over in many parts of the world and is rapidly hurtling to a close in other regions. If you can still get peaches, you should make this sauce. If fresh peaches are but a memory, it will also work nicely with frozen peaches. Just make sure start the cooking process with the frozen fruit, rather than letting them defrost first.

If you missed them, the other recipes I cooked up for this partnership were Blackberry Lavender Jam, Garlicky Pickled Green Beans, Heirloom Tomato Chutney, and Sweet Cherry Compote with Rosemary and Lemon.

Disclosure: I am a paid ambassador for Ball Canning. They compensated me for the development of this recipe! 

 

 

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