Marisa McClellan's Blog, page 67

Links: Dilled Carrots, Pickled Eggs, and a Winner

I am very happy to report that after nearly a week of being very under the weather, things are starting to look up. I got myself from LA to Santa Cruz on Friday, and my Saturday demo at Chefworks went very well (if you’re in the area, they have half a dozen signed copies of the new book). I spent the rest of the weekend hanging out with my very oldest friend (we first met when he was five and I was just a few hours old), in his charming apartment. That’s his kitchen pictured above. I covet both the build-in and the giant old sink. Now, some links.

Dilled carrot sticks, with a very clever shortcut.
Heritage pickled eggs, and a peek into Christine’s pH testing process.
Pickled ramps and ramp butter (tis the season!).
Shortbread tarts with meyer lemon curd.
Prune, oat, and spelt scones.
Buckwheat walnut cookies.
Tahini beet snack bars.
Falafel scramble (so smart!).
Did you long for that sturdy stainless steel ladle from Villagers that I wrote about a few weeks ago? Ashley at Small Measure currently has a 20% off code for online purchases from Villagers that is good until end of day Wednesday. Use it while it’s still good!
Want to take a canning-centric vacation? Consider signing up for the 2016 Freckled Hen Canning Workshop.
Have you ever wondered about making yogurt in an Instant Pot? Thanks to Cheryl, you can wonder no longer!
We are at the precipice of a sugar shortage! One solution? Can with natural sweeteners!

The winner of last week’s giveaway of Jess Fechtor’s Stir is #45/Lyra Leigh. If you didn’t win, please do try and get your hands on this book. It’s such a good read.

Related Posts:

Giveaway: Paperback Edition of Stir by Jessica Fechtor
Links: Quick Pickles, Creamy Nut Butters, and a Winner
Links: Canning Myths, Co-ops, and a Winner

Homemade Fig Mustard

I’ve been in California for the last week and I’ve spent most of that time sitting on my best friend’s couch, trying to recover from the flu. This was supposed to be the triumphant start to my book tour, but instead I’ve been forced to lay very low.

It’s been a lesson in flexibility and surrender, as well as a reminder that I’ve pushed myself to hard over the last year. However, thanks to a cocktail of antibiotics, anti-inflammatories, decongestants, and Tamiflu, I am starting to feel human again. And so I thought I’d drop in to talk about mustard.

Mustard has long been one of my favorite condiments. I learned to love it when I was very young as an accompaniment to hot dogs and turkey bologna, and as an adult, eat it with cheese, sausage, and cold turkey. And I do so love a toasted cheese sandwich with spicy, flavorful mustard.

The inspiration for this particular mustard came from Louisa Shafia’s wonderful book, The New Persian Kitchen. I revisited my copy earlier this year because Joy and I were featuring the book on Local Mouthful and this mustard practically leapt off the page at me.

I marked it a couple months ago, but finally made it just a few days before I left for this trip (admittedly, I was stockpiling recipes so that I’d have some things to post here while I was away). I ended up tweaking the ingredients a little and streamlining the process.

I increased the amount of acid a bit, both because I wanted the finished flavor to be a bit tangier and because I wanted to ensure that it would be safe for canning. I also opted to use an immersion blender for the pureeing process, rather than transfer the mustard to a blender or food processor. Beyond that, the recipe is all Louisa.

While I haven’t dug into my jars yet, I feel certain that this mustard will be magical on turkey sandwiches. I bet it would also work nicely as a glaze for roasted chicken legs and thighs.

PrintFig Mustard

Yield: Makes 3 half pints

Ingredients

8 ounces dried figs
1 1/2 cups water
1/2 cup yellow mustard seeds
1 cup granulated sugar
1/2 cup freshly squeezed lemon juice
1/2 cup apple cider vinegar
1 tablespoon kosher salt

Instructions

Trim any stems off the figs and cut them in half. Place them in a small saucepan and cover them them with the water. Cover the pot, place it on the stove, and bring it to a boil. Once it boils, reduce the heat to medium-low and simmer for five minutes.
While the figs heat, toast the mustard seeds in a dry skillet for 30 seconds to 1 minute, just until they start to pop. Transfer them to a plate to cool. Once they're cool, grind them in a spice mill or clean coffee grinder add them to the figs.
Add the sugar, lemon juice, vinegar, and salt to the fig and mustard slurry and stir to combine.
Using an immersion blender, puree the contents of the pot until mostly smooth. Cook, stirring constantly for a couple more minutes.
To can, funnel mustard into hot jars. Wipe the rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes.

Notes

Recipe adapted from The New Persian Kitchen by Louisa Shafia.

3.1http://foodinjars.com/2016/04/homemade-fig-mustard/

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Giveaway: Paperback Edition of Stir by Jessica Fechtor

One of my favorite books of 2015 was Jessica Fechtor’s Stir. It is memoir-with-recipes that tells of her brain aneurism at the age of 28, and her grueling but successful recuperation. An avid cook and joyful eater prior to the aneurism, the book is the story of her recovery and the ways in which food brought her back to herself as her wounded brain and body healed.

I read the book is just a day and half last summer, and mentioned it briefly on the blog last fall. Today, the paperback version of Stir came out (complete with a pretty new cover featuring the author!) and when I was offered a chance to give away a copy of that edition, I said yes immediately. After all, I’m always delighted to have a chance to shine a light on work that I love.

I have one copy of this wonderful book to give away. Here’s how to enter.

Leave a comment on this post and tell me something you’ve read recently that you loved.
Comments will close at 11:59 pm eastern time on Saturday, April 9, 2016. A winner will be chosen at random and will be posted to the blog on Sunday, April 10, 2016.
Giveaway open to United States only (so sorry!). Void where prohibited.
One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Avery (the publisher) sent me the copy of the paperback you see here in the hopes that I might post about it and they’re providing the giveaway unit. No additional compensation was provided. 

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Giveaway: Canning Ladle and Paring Knives from Villagers
Giveaway: Round Collection Elite Jam Jars (sponsored by Fillmore Container)
Links: Canning Myths, Co-ops, and a Winner

April Sponsors: Fillmore Container, Harvest Right, Mrs. Wages, Mason Jar Lifestyle

We’re at the start of a new month and so it’s time to thank the people who help support this blog through sponsorship! Please do show them your love if you have a chance.

First up are the lovely people at Fillmore Container. They are a family-owned business based in Lancaster, PA that sells all manner of canning jars, lids, and other preservation gear. Make sure to check out all the new fermentation gear they’re carrying!

New to the sponsorship family is Harvest Right. They make freeze dryers for home use, which is kind of amazing. Previously, it could cost as much as $30,000 to get freeze dryer, but the ones that Harvest Right sells are are 1/10 of that price. I don’t have space for one in my home, but I so wish that I did!

Our friends at Mrs. Wages are back for another season. 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. Sign up for their newsletter for monthly installments of canning goodness.

Mason Jar Lifestyle is a one-stop shopping site for all the jar lovers out there! They’ve got silicone drink lids, fruit infusers, silicone jar seals (great for those times when you want to ensure that your jars aren’t going to leak), copper regular mouth lids (fun for gifts!), and even pin cushion toppers. The season for iced drinks is coming, so perhaps a new extra long stainless steel straw is in order (they’re designed to be the perfect size for quart jars).

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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March Sponsors: Cuppow! Fillmore Container! Hobby Hill Farm Farm! Mason Jar Lifestyle!
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November Sponsors: Cuppow, Fillmore Container, Fermentools, Mrs. Wages, Hobby Hill Farm, & Mason Jar Lifestyle

Cookbooks: The Backyard Homestead Book of Kitchen Know-How

I have been a fan of Andrea Chesman’s work for a very, very long time. The author of more than 20 book, her Pickles & Relishes was one of the first canning books I bought when I was started down this path nearly a decade ago and I consider The Pickled Pantry one of the best volumes on home pickling out there.

I had the good fortune to meet Andrea last year at the IACP annual conference and I was delighted when she told me that she had another book in the works. Called The Backyard Homestead Book of Kitchen Know-How, it is an incredibly comprehensive guide to cooking, canning, home dairy, freezing, curing, fermenting, dehydrating, and more.

The book is divided into three large chunks of information. The first is called Getting the Most from Fresh Food and contains information about setting up your kitchen (including Andrea’s recommendations for the sturdiest and most durable equipment), how to harvest, handle, and cook fresh produce, how to store grains and beans, what to do with eggs, tips on butchering poultry and rabbits, how to make the most of fresh milk, and how to label, store, and use goat, lamb, pork, and beef.

The second part of the book is called simple Food Preservation, and it offers detail on cold storage, freezing, canning (both boiling water and pressure), drying, pickling, the making of fruit preserves, culturing milk, and curing meats and sausages. I particularly like her essay on pages 227 and 228 entitled, “Strong Opinions about Pectin.” I have similarly strong opinions on the topic.

Part three is called Homestead Cooking and is a treasury of recipes, preparations, and suggestions for how to cook, bake, simmer, and stew the fruits of your homestead into appealing meals and treats. What I most like about this section is that Andrea repeatedly encourages her readers to use these recipes as nothing more than a starting place and that they are there to be adapted and personalized depending on the ingredients you have.

Andrea has poured her years of culinary experience into this book. It’s one that any home cook looking to stretch seasonal produce and make the most of the food coming forth from their homestead, garden, or farmers market. I highly recommend it!

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Giveaway: Canning Ladle and Paring Knives from Villagers

Two years ago, during the book tour for Preserving by the Pint, I spent just over a day in Asheville, NC (I so wish it could have been longer!). While there, I had the good fortune to do a canning demo and book signing at a urban homestead supply shop called Villagers.

This wonderful business, founded by former Philadelphian Natalie Pollard, is a terrific resource for anyone looking to get both tools and knowledge necessary to can, ferment, garden, keep chickens, and more. I knew immediately that if I lived in Asheville, I’d be a regular customer.

Recently, a member of Natalie’s staff got in touch, asking if I might like to feature one or two tools from the shop on the blog as part of a giveaway. I said yes immediately, because I believe that more people should know about the goodness that is Villagers (truly, I meant to write a post two years ago to tell you about this magical space).

Soon after, I received a carefully wrapped package that contained a pair of sturdy Opinel paring knives and the best canning ladle I’ve ever held (it fills a half pint jar perfectly). These little knives have already gone into heavy rotation and the ladle is now the favorite tool in my kitchen for scooping soups and filling jars.

One lucky winner will get the same pairing of knives and ladle. Enter the giveaway using the Rafflecopter form below!

a Rafflecopter giveaway



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Cookbooks: Beyond Canning by Autumn Giles

Links: Beyond Canning, Compound Butters, and Winners

Happy Easter, friends! I hope you’ve all had a wonderful weekend. We’ve had a busy one, cleaning out Scott’s mom’s apartment and making space in our little apartment for some of her things. It’s also my last weekend at home before I hit the road for my west coast book tour, so I’ve been trying to squeeze in some errands before I leave. It’s been busy! Now, links!

Love these gochugaru preserved lemons from Beyond Canning that Kaela posted.
I’ve also got this banana chocolate butter on my to-make list. Autumn’s got so many great recipes in that book of hers!
Okay, one more from Beyond Canning. Rangpur lime marmalade.
Pretty quick pickles.
Last week’s Living Homegrown podcast was all full of useful canning tips!
These chickpeas with cilantro lime dressing speak to me.
Compound butters. Tasty and nice to look at.
I love Hank Shaw’s thoughts on a full freezer and when enough is plenty.
Elevated garden beds.
I know we’re now past the egg-dyeing point, but I still think it’s amazing the colors you can get from vegetables.
Tips on getting clustery, bark-like granola.
Date oatmeal bars.

The winners in last week’s Jam Jar giveaway (sponsored by Fillmore Container) are #247/Nickolina, #301/Kathy, and #506/Katie Cleveland. I’ll be in touch with the winners soon!

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Meyer Lemon Lavender Jam

Oh friends. I meant to post this recipe weeks ago, but with the intensity and chaos of life lately, it got lost in the shuffle. We’re getting late in the season for Meyer lemons, but if you’re motivated, you should be able to find a few for this jam. If you’re in Philly, know that Sue’s Produce has them (for $4 a pound, but still).

I made my first whole fruit citrus jam a few years ago, and continue to love it as an alternative to marmalade. You get all the zippy tang and flavor, without the hours of chopping and mincing (though if you love marmalade for it’s texture, this is no substitute).

To prep, you wash and trim the fruit. Layer it in a pot large enough to hold the fruit in a single layer and run enough water in to just cover the fruit. Set the pot on the stove, put a lid on it, and simmer the fruit for about 20 minutes, until the lemons are tender, but not falling apart.

Once they’re cool, you cut the fruit in half, scoop out the seeds over a sieve, puree the fruit, and cook it down with sugar and flavorings. In this case, I infused the fruit with some dried lavender, but I’ve been pondering a batch spiked with chiles.

The applications for a jam like this vary. I’ve had great success pairing it with fresh, creamy cheeses like ricotta or farmers. If you leave it a little bit runny, a drizzle into a bowl of yogurt, fruit, and granola is terrific. It can also be used to lend acid and sweetness to stir-fried chicken or shrimp. Heck, if you left the lavender out, I can see it being a delicious dipping sauce for homemade chicken fingers.

On the beverage side, you could stir a spoonful into a mug of hot water when your throat is scratchy. Or use some in a hot toddy in place of honey. There are just so many options.

PrintMeyer Lemon Lavender Jam

Yield: makes 6 pints, or 12 half pints

Ingredients

4 pounds meyer lemons (preferrably organic, since you're using the whole fruit)
1 tablespoon culinary grade dried lavender, bundled in a length of cheesecloth or tucked into a tea ball
water
4 cups granulated cane sugar

Instructions

Wash the lemons well and trim off the ends. Arrange them in a single layer in the bottom of a large pan that has a lid. Cover the fruit with water, tuck in the bundle of lavender amidst the fruit, and set the pot on the stove over high heat.
Bring it to a boil and reduce the heat to medium. Let the lemons simmer for approximately 20 minutes. They're done when they're tender but not falling apart. Let them cool completely (I often let them sit overnight), taking care to reserve the water (it will be the liquid component in our jam.
Once the lemons are cool, remove the lavender bundle and set a fine mesh sieve over a bowl. Using a paring knife, cut each lemon in half over the sieve and wiggle the seeds out.
You want to catch the seeds in the sieve and have the juice run through to the bowl. You may end up with a goodly amount of pulp in the sieve as well. Work the pulp around in the sieve to push it through.
When all the lemons are cut in half and deseeded, heap them in a blender container (if you have a small blender, work in two batches). Measure out six cups of cooking water (add some fresh, if you don't have enough) and add it to the fruit.
Blend until you have a mostly smooth lemon puree. Pour it into a low, wide pan and add the sugar.
Bring to a boil over high heat and reduce to medium-high.
Cook, stirring regularly, until the jam thickens and sheets off the back of your spoon or spatula. You can tell it's nearly completion when it hisses and spits when you stir. My batch took a little over half an hour of vigorous boiling to achieve set, but times will vary.
When jam is finished cooking, remove pot from heat.
Funnel jam into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for ten minutes.
When time is up, remove jars from canner and let them cool on a folded kitchen towel.3.1http://foodinjars.com/2016/03/meyer-lemon-lavender-jam/

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Giveaway: Round Collection Elite Jam Jars (sponsored by Fillmore Container)

Happy March 22, everyone! For most of you, this is just another ordinary Tuesday, but for me, it’s the official publication day for my new book-baby, Naturally Sweet Food in Jars (I know, it’s been shipping for the last two weeks. But now, there’s no denying it. The book is out there).

In celebration, I’ve teamed up with my friends at Fillmore Container for a little pub day giveaway. I’m hosting a giveaway over here and they’re also hosting another giveaway over on their blog (along with a sneak peek at one of the recipes from the new book).

Last week, when I gave away that giant bundle of Ball Canning gear, many of you mentioned how happy you were to see that they’d brought back the classic, rounded half pint jam jar. These fruit embossed jars are often a favorite with long-time canners and it was popular demand that’s brought them back into production.

I had a feeling that these jars would tickle your collective fancy and so when Fillmore asked me what I thought my giveaway should include, I just knew that these were the ones to feature.

These round jam jars hold 8 ounces and are the perfect vessel for jams, relishes, chutneys, and truly any preserve that you want to dress up a little bit more. This week, I have three boxes of these jars to give away to three winners (each box contains four jars). Over on the Fillmore Container blog, one lucky winner will get a copy of my new book, 2 cases of Orchard Road (both pints and half pints), a case of fruited jam jars, 2 Storage iLIDS, 2 reCap Flip Caps, 2 Packs of Pomona’s Pectin. It’s quite a prize package!

Here’s how to enter my end of the giveaway:

Leave a comment on this post and tell me what your favorite preserve of 2015 was.
Comments will close at 11:59 pm eastern time on Saturday, March 26, 2016. A winner will be chosen at random and will be posted to the blog on Sunday, March 27, 2016.
Giveaway open to United States only (so sorry!). Void where prohibited.
One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Click here to enter the Fillmore Container giveaway! 

Disclosure: Fillmore Container is the sponsor of this giveaway. They provided the jam jars you see pictured above, and are also providing the ones for the giveaway, both at no cost to me. They are a Food in Jars sponsor, so they contribute to the upkeep and maintenance of this site. All opinions expressed here are entirely my own. 

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Naturally Sweet Food in Jars Book Tour – West Coast Edition

Friends! My new book officially comes out tomorrow (though in reality, it’s been shipping for the last two weeks), and so I thought it was high time to walk through the details for the first installment my west coast book tour (I’ll be doing a second swing in September). It starts on April 6 and runs through April 20. Please do sign up for the classes, mark your calendars for the free events, and come out to say hi!

Wednesday, April 6 (Los Angeles)

I’ll be in Santa Monica, at the Gourmandise School of Sweets and Savories, for a farmers market walk, with a canning demo and tasting to follow. We’ll meet at 9 am at 3rd Street and Arizona. This event is free, but requires registration in advance.

Saturday, April 9 (Santa Cruz)

I’ll be at Chefworks (1527 Pacific Avenue) from 1-4 pm, demonstrating recipes from the new book and signing any books purchases. This event is free.

Monday, April 11 (Half Moon Bay)

Come see me at the New Leaf Community Market in Half Moon Bay (150 San Mateo Road) starting at 6 pm for a canning demo and book signing. No pre-registration is required and it’s a free event.

Tuesday, April 12 (San Francisco)

I’ll be at 18 Reasons (3674 18th Street), co-teaching a canning class with the delightful Shakirah Simley, Canner-in-Residence for the Bi-Rite Family of Businesses. We’ll make two recipes from my new book, and there will be a goodly amount of hands on involvement. The class starts at 6:30 pm and costs $55-65. Register here.

Wednesday, April 13 (San Francisco)

I’ll be at Omnivore Books (3885 Cesar Chavez Street) at 6:30 pm, demoing a half batch of strawberry cocoa jam, and signing books. There will be samples and they will be delicious.

Thursday, April 14 (Berkeley)

Join me for a Meet and Greet at Books Inc. (1491 Shattuck Avenue) in Berkeley. We’ll have jam samples for tasting and I’ll be available from 3:30 until 5:30 to answer all canning questions.

Friday, April 15 (SW Portland)

Come out for a demo-style class at The Cakery (6306 SW Capitol Highway), from 6:30 to 7:30 pm. The $30 cost of the event includes a copy of Naturally Sweet Food in Jars. Sign up by calling 503-546-3737.

Saturday, April 16 (Beaverton)

You’ll find me at the Beaverton Farmers Market (12375 SW 5th Street) from 10 am to 1 pm. I’ll be demoing continually and will have books on hand for sale and signature.

Saturday, April 16 (SE Portland)

Later that same day, join me for a hands-on natural sweeteners canning class at Portland Homestead Supply from 3-5 pm. The class costs $45 and you can register here.

Sunday, April 17 (Eugene)

At 11 am, you’ll find me at Down to Earth’s Olive Street (532 Olive Street) location for a canning demo and book signing. It’s a free event and a good time will be had by all.

Sunday, April 17 (Portland)

That evening at 7:30 pm, I’ll be at the main location of Powell’s Books (it’s something of a dream come true), having a conversation with fellow food writer Ivy Manning. There will be a book signing to follow. More details here.

Monday, April 18 (Abbotsford, BC)

Next, a leap to the north. I’ll be teaching a canning class at Lepp Farm Market (33955 Clayburn Road) from 7 to 9:30 pm. This class costs $77 (which includes a copy of the book) and you can register here.

Tuesday, April 19 (Seattle)

I’m returning to The Pantry at Delancey (1417 NW 70th Street) for a canning class focused on natural sweeteners. We’ll make four recipes from the book, and everyone will go home with a jar or two of freshly made preserves. The class is from 6:30 to 9:30 pm and costs $85. Register here.

Wednesday, April 20 (Seattle)

I’ll be at the Book Larder (4252 Fremont Ave. N) in Seattle from 6:30-8 pm demonstrating a half batch of the strawberry cocoa jam from the new the book and signing as many copies as I can. The event is free, but they ask that you RSVP using the form at the bottom of this page.

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