Marisa McClellan's Blog, page 7

Cooking with Infants and the Breville Combi Wave™ 3 in 1

This post is sponsored by Breville.

My turquoise countertops don’t lend themselves particularly well to gorgeous appliance photography.

One of the biggest challenges I’ve faced since having twins back in July has been finding the time and space to cook. And I’m not talking about canning or project cooking. Making space to do basic, life sustaining, everyday cooking has been a huge challenge.

I’ve been dealing with this struggle by making huge batches of things (soup for three nights!), leaning heavily on assembly meals (thank you, Trader Joe’s), and now that the boys can be relied on to go to sleep at a semi-regular hour, cooking into the late evening to have something for dinner tomorrow.

I’ve also been on the hunt for tools to help me cook as fast and efficiently as possible. It was during that search that I first heard about the Breville Combi Wave 3 in 1. It’s a microwave, air fryer and convection oven, all in one. As soon as I learned of its existence, I was obsessed with the concept of a single oven that could do so much.

And so, I reached out to the folks at Breville with an idea. What if we teamed up? They could provide me with a Combi Wave and I could spend a month writing about how it helped me find my way in the kitchen again.

Wonder of wonders, they really liked the idea and we were off to the races. I’ve now had the Combi Wave in my kitchen for a little over two weeks and it has become an invaluable tool.

It does a wonderful job reheating leftovers and my morning bowl of oatmeal (I make a big batch of steel cut oats at the start of the week and then reheat a hunk with some milk each morning).

The air fryer feature is super fun (though I haven’t yet explored it as much I plan to). And having an additional oven space to work with was such a boon on Thanksgiving.

The aspect that I’m loving the most right now is the Fast Combi setting. It couples the power of a microwave with browning power of an oven, so that you can cook at speed without sacrificing flavor or texture.

I have already used it to bake both white and sweet potatoes and couldn’t get over what a good job it did (half an hour for sweet potato that’s tender on the inside and crisp on the outside).

Over the course of the next month, I’ll be sharing my experiences with this speedy countertop appliance, both here on the blog and on Instagram (I’ve explored some of these thoughts on Instagram already, using the hashtag #cookingwithinfants, if you want to read more).

What’s more, I’m giving one Combi Wave away over on my Insta, so if the idea of 3 in 1 tool appeals to you, make sure to head over to enter.

And check back on Wednesday, when I’ll be sharing a recipe for my smothered baked potatoes. It’s a recipe I picked up when I was in college and have been making for more than 20 years now. It’s adaptable, customizable, and is a great meal for the busy holiday season.

Disclosure: This post is written in partnership with Breville. They have provided me the Combi Wave 3 in 1 at no cost to me.

Related Posts:Proudly Homemade Antipasto Relish from Ball® Fresh PreservingARM & HAMMER Fruit & Vegetable WashSponsored Post: Plum Dumpling Sauce for Nasoya Vegetable Dumplings

Things to Make for Holiday Gifts

Every year, I pull out preserves, make some snacks, and work up a collection of baked goods to create gifts for neighbors, friends, and Scott’s coworkers. There’s so much joy in giving gifts made with love.

Occasionally, I even take the extra step to prettify my jars and personalize them for the receiver (though I can tell you, that’s not happening this year).

In the decade that I’ve been writing this site, I’ve cataloged a multitude of my favorite seasonal snacks to give away, as well gift guides for fellow canners and cooks to use for inspiration (or perhaps inspire others on behalf of your own canning adventures). Enjoy!

Edible Gifts in Jars

One simple gift is that of homemade granola; it’s perfect for breakfast, tossed into a backpack for the busy student or on-the-go commuter, or just lazy, wholesome snacking. Bake and gift this Salted Maple Walnut Granola, Maple Chia Granola, or Coconut Quinoa Granola to one of the busy bees in your life.

For those who are keen on baked goods, Jan Hagel Cookies, Ginger Spice Delights, or these Salted Rye Cookies make great pairings for all hot drinks poured in this time of year. The Salted Rye Cookies in particular are buttery, sandy, and ideal for dunking. For pastries, try this homemade Rugelach with a batch of applesauce, or this Cranberry Orange Scone Mix.

For people who prefer to tread on the savory side of life, these Handmade Spice Blends would be a lovely, personalized addition to any cabinet. If you’re gifting someone with a sweet tooth and a taste for old-school recipes, a jarful of Rocky Road Candy is guaranteed to please.

Likewise, for all things sweet and savory, brittle or boozy, check out this previous round-up of sweets and treats. This post includes, to name a few, Pumpkin Seed Brittle, Burnt Sugar Toffee, Oven Toasted Caramel Corn, Roasted Chex Mix, and all sorts of drink mixers for your to bring along to holiday parties (never underestimate the pleasure of homemade syrups and shrubs).

Of course, it can go without saying, but I’ll say it anyway. Any of the preserves on this blog make excellent gifts! Gift the preserves you have an excess of, or whip up a versatile favorite, like this Holiday Berry Jam; for more seasonal inspiration, check out these pear, apple, and cranberry round-ups.

Finally, we’d love to hear what you’re making and giving this season! Feel free to share your links in the comments!

Related Posts:Salted Maple Walnut GranolaHoney-Sweetened Chestnut ButterGifts in Jars From the Archives

Holiday Giving Round-Ups

Hi friends! Holiday shopping season has officially started! While I will always be the first person to tell you that you can make do with what you already have, if you’re on the hunt for dedicated canning supplies or gifts for jar lovers, I am here to help. Over the years, I’ve compiled a number of gift guides designed to help you find the best gear possible. Here are those guides!

Canning Supplies

If you’ve ever explored my equipment tag, you know there are endless options for funnels, spatulas, etc. for canners to try out. I’ve put together numerous lists of my favorite items–most linked to an amazon page for ease of access.

Gift Guide For Small Batch CannersGift Guide: Kitchen Tools for Canners (this contains my favorite instant read thermometer!)Gift Guide: Things For Your Favorite Home Cook Gift Guide: Kitchen UtensilsGift Guide: Things Every Canner Needs A Gift Guide for Canners



Jarware and Houseware

For jars with a bit of seasonal flair, try these Snowflake Jars or Amber Jars. For a more unique and purposeful jar, I favor the EcoJarz To-Go-Jar as a gift for the friend always on the go; it is especially useful for packing a compact lunch for work, the park, or taking the train.

While not canning related, the following gift-guides suit any jar-lover or home cook. If you ever wondered what other purposes could your mason jar serve, then this list is for you.

Stocking Stuffers for Canners and Jar Lovers contains a master link to cozies and lids, as well as supplies to turn your jars into a coffee grinder, citrus juicer, sippy cup, cheese grater, fermentary, sprouting station, and more. Gift Guide for Jar Lovers contains links to straw-friendly lids, funky knit jar cozies, funnels and some of my favorite multipurpose jars







Gift Guide for Travel Mugs and Drinking JarsHoliday Giving: More of My Favorite Things including cute mugs, additional coffee supplies, knives, swanky knife covers, and cutting boards.Gift Guide 2016: For Coffee Lovers Gift Guide 2016: Stocking StuffersFolk Potions for festive jarred salves and skin care

Additionally, you can find even more of my canning essentials in my Amazon shop. Click here to explore!

Related Posts:Gift Guide 2016: Stocking StuffersGift Guide 2016: For the Coffee LoversGift Guide: Gear for the Small Batch Canner

Homemade Gravy for Thanksgiving

Hi friends! I’m still here, taking care of my twins and trying to find my way back to the blog on a semi-regular basis. While I’m working my way back, I thought I’d share this piece that I wrote for Edible Philly a couple years ago. It’s about my family’s Thanksgiving gravy tradition. If you’re looking for a new gravy technique, my recipe is at the end.

I believe that a large measure of the joy of Thanksgiving comes from its comforting familiarity. Like nearly all other celebrating households, my family embraces tradition and prepares a meal that features turkey and stuffing, cranberry sauce and mashed potatoes.

Some years, our orange vegetable is cousin Jeremy’s ginger squash, while other years I make my vanilla orange sweet potatoes. On the topic of green vegetables, we alternate between steamed green beans with butter and toasted almonds and roasted Brussels sprouts (prepped early in the day and then slipped into the oven to roast right when the turkey comes out).

And then there’s the gravy.

In many households, it always on the table but made from a package mix or (horror of horrors) poured from a jar. In my family, the gravy occupies a place of honor and is second only to the turkey in terms of time and attention.

My family’s gravy tradition started in the kitchen of my paternal grandmother. Her name was Edith but everyone called her Bunny. She was the master at cooking for a crowd and it wasn’t at all unusual for her to host 20 or more on Thanksgiving. In order to accommodate all those hungry eaters, she developed a technique for making plenty of flavorful, visually appealing gravy.

She believed that the mistake most people made when preparing gravy was that they used all-purpose flour straight out of the bag as a thickener. But that results in gravy that is pale and tastes strangely uncooked, no matter how long you leave it on the heat.

If instead, you toast that flour until it smells nutty and is as golden as good honey, your gravy will have a glorious brown color and taste full and round.

When I was eight years old, my family moved to a state away from Bunny’s dining table and my father because the chief gravy maker in my life. He borrowed much of her gravy making ways, but began the practice of making his own stock with the odd bits that typically come inside the bird (for all her culinary expertise, she dearly loved the convenience of a bouillon cube or two) and increased the volume even more.

These days, on an average year, he makes at least a gallon of gravy. His philosophy is that there should be enough to top every bite of turkey and perhaps even outlive the bird. There have been times when there was so much gravy that even after his expectations were met, a full quart container went into the freezer and still the dog got a generous scoop on her dinner for weeks.

One year, a family friend joined us for Thanksgiving. As the pitcher of gravy was being passed (when you have gravy in such quantities, a boat just doesn’t do), it slipped from his hands and spilled. He grabbed a teaspoon and began to bail gravy back into the pitcher, while babbling apologies.

None of us understood his extreme distress until he expressed that he was afraid he’d spilled all the gravy that was to be had. We explained that there was at least three quarts more on the stove and he settled down to enjoy his meal once more. That friend joined us for many more Thanksgiving gatherings, always taking great pleasure in the abundant gravy.

I live across the country from my parents now and don’t always make it home for Thanksgiving. But I still make gravy.

Like my father and grandmother before me, I brown my flour. However, instead of spending an hour tending a pan on the stove top, I spread it out on a rimmed baking sheet and bake it, stirring every fifteen minutes or so.

I always make my own stock as well, but often make it a week or more in advance so that it’s one less thing to do on Thanksgiving day. I make it with turkey wings and backs that I roast and then simmer with onion, celery, carrots, garlic, and salt.

Once the flour is toasted and the stock is made, the work of the gravy making is nearly done. If I’m roasting my own turkey, I pull pan drippings to use as the fat for the gravy base. If I’m making gravy off-site to transport to an event, I use butter. Once the roux is bubbling, I start whisking in the stock. Then it’s a matter of alternating the stock and toasted flour until you’ve reached the volume and consistency you want. Just before serving, I add some of the flavorful turkey drippings.

It’s gravy worthy of a celebration!

PrintHomemade Gravy for Thanksgiving

Prep Time:

Cook Time:

Yield: makes 1 quart

Ingredients

3 tablespoons butter or turkey drippings
1 cup toasted and sifted flour
3 cups turkey stock
1 tablespoon salt
2 teaspoons poultry seasoning
1/2 teaspoon ground black pepper

Instructions

In a saucepan large enough to accommodate the amount of gravy you’re making, melt the butter or heat the turkey drippings. Add 1/4 cup of the toasted flour and whisk it into the fat. When the flour mixture bubbles and spreads, add 3 cups of stock and whisk it in.
Let the stock and flour mix bubble together. The mixture will be quite thin. Now, dust the flour on top of the growing gravy one tablespoon at a time and whisk it in. It will look lumpy at first, but as you whisk vigorously, it dissolve. Add the flour until it reaches your desired consistency.
Season with the salt, poultry seasoning, and black pepper. Serve with turkey.
To toast the flour, spread it out on a rimmed cookie sheet. Place in 325°F oven and bake for 45 to 60 minutes. Gently stir every fifteen minutes until the flour is golden brown. It will seem a little smoky, but that’s just part of the process.3.1https://foodinjars.com/recipe/homemade-gravy-for-thanksgiving/
Related Posts:

Thanksgiving Prep: Fork You Makes Gravy
Cranberry Orange Compote
A Gravy Story in the Fall Issue of Edible Philly

Cranberry Options for Thanksgiving and Beyond

Cranberries reach their peak in late autumn; their brief season is something to be cherished. I take the opportunity to put up whatever I can, for as long as I can – not just in November.

Be it a classic cranberry jelly or whole berries baked into cakes, cranberries are ideal to add some color and contrast throughout the winter months. Their notoriously tart flavor can be tamed with a sweeter fruit coupling, brightened by citrus, jazzed up by spices, or warmly contrasted with earthy combinations like lentils and mushrooms.

Moreover, the cranberry preserve can always be trusted to set up, as it is packed with naturally occurring pectin and acid, and thus is a great base with which to get creative.

This isn’t the first cranberry round-up I’ve posted,
but I hope the more I share, the more they will be enjoyed beyond the Thanksgiving
table. Explore the cranberry preserves I’ve posted in the past, and experiment
with your own in the present!

Jams and Jellies

For a recipe to liven up any meal, try this Spiced Cranberry Jam. It uses orange, lemon, ginger, cinnamon, and cloves, but could handle a number of other additives. Use vanilla beans or nutmeg to work with sweeter meals, or pack some heat with cayenne pepper for a warm and tangy condiment. Play around to find the combo that works for you.  

While I encourage you to experiment with the Spiced Cranberry Jam, I humbly recommend this Pear Cranberry Jam be left as is—the marriage between tart cranberries, sweet pear, and zesty lemon makes for a harmonious jam to star on any holiday cheeseboard. I’ve also got a low-sugar version if you’re looking for something a little tarter. 

For another fall favorite combination, try this Apple Cranberry Jam. It’s a sweet but simple spread (look further below for these flavors coming together in a compote).

If your freezer is laden with frozen fruit that needs to be used, have a go at a Cranberry Raspberry Jam, Cranberry Blueberry Jam, or this mixed fruit Holiday Berry Jam; all three allow the cranberry to rise to the occasion, perking up frozen fruit that has seen stronger flavors and better days, without compromising on texture. Stir these into rice pudding or oatmeal to add a splash of flavor and color.

Still, if nostalgia is your driving force for canning (and you plan to eat this next-day), instead of processing this classic Cranberry Jelly, check out my method of using a cleaned can to mold a batch of freshly made jelly into its iconic canned shape.

Compotes and Marmalade

I’m particularly smitten with this recipe, originally destined to be chutney. This Cranberry Marmalade combines whole pieces of orange, minced apple, dried apricots, and of course, cranberries. Flavored with honey and cardamom, the result is a warm treat ideal for topping off brie, yogurt, or French toast! 

Take another route with adventurer, blogger, and home canner, Heather Francis, who shared her Cranberry Blueberry Compote with me (and the rest of the Food in Jars community!) With hints of almond and rum, this compote is certain to be a crowd pleaser.

For something slightly less textured, my Small Batch Apple Cranberry Compote, cooked until the cranberries pop and the apple chunks have softened, has a wonderful mouth-feel and taste. 

Likewise, this Cranberry Orange Compote is deeply fragrant orange zest and pieces. It lays more on the bright than the sweet, but is naturally sweetened with honey to round out the flavor.

Sauces and Butters

Cranberry sauces and butters are smoother than their
jam, compote, and marmalade kin. While I’ve sworn off commercial cranberry
products years ago, sometimes I still favor a more even texture. If, like me,
you think cranberry skins can be unnecessarily tough, be sure to run your
cranberry sauces through a food mill when they’re finished cooking for to
achieve uniformity.

For the smoothest of smooth, attempt a Cranberry Apple Butter it requires extended time and dedication, but results in a smooth and versatile butter that is tangy and sweet. Use it at thanksgiving or to dress up latkes during the holidays.

Find sweet-tart harmony in this fall inspired Honey Maple Cranberry Sauce, flavored with lemon zest, cinnamon sticks, apple cider or juice, honey, and maple syrup. For a recipe that favors tartness over sweetness, try this Cranberry Quince Sauce instead of your usual thanksgiving go-to.

Think beyond the table and try this Cranberry Caramel Sauce; it highlights the tang of the cranberry against a sweet, buttery base; this caramel would be a welcomed surprise guest on ice cream, goat cheese, or anything cold, creamy, and in need of a bit of acid and sweetness. 

In The Kitchen

Cranberries are delightful in fizzy water or a boozy infusion. My Spiced Cranberry Shrub is a combo of cranberries, apple cider vinegar, sugar, cinnamon, cloves, peppercorns, and star anise. Pair this with your favorite carbonated water and whiskey and indulge.

If you want a more visibly festive cocktail, these whole Pickled Cranberries can be used in place of a shrub. Pickled cranberries may seem outside the box, but I found them to be sharp and versatile—the many ways I used them are detailed in the corresponding post.

If you’d rather bake with cranberries than drink them, this Cranberry Banana Snack Cake is homey, not too sweet, and a great way to use up that half a bag of cranberries that you didn’t get around to.

For a subtly spicy, sweet baked good, bring this Cranberry Bread to brunch; relying on orange juice for moisture and to provide contrast to the cranberries and pecans, it pairs perfectly with a round of mimosas.

Any of the jams and sauces above would pop in these Jammy Oatmeal Pecan Bar Cookies or in thumbprint cookies. However, if you have dried cranberries on hand, try these Granola Cookies to shake up your mid-morning snack. Likewise, my Cranberry Orange Scone Mix in a Jar makes a great gift, or use it yourself to brighten up a stodgy winter.

How are you using cranberries this season?

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Preserving Pears: Jams, Butters, and Chutneys to Save the Season

Now that autumn is well underway, the produce sections have started to fill with heartier fruits and veggies—squashes, root vegetables, apples, and pears. I have a weakness for all things pear, and rightfully so. This slightly sweet, somewhat spicy fruit has endless pairings, from humble peanut butter and jam toast, to fancy cheese boards and pastries. 

In short, pears are one of the most versatile things to put up and they make fantastic preserves to gift throughout the holiday season. They provide a delicately sweet base to to pair with any flavor profile–spicy, floral, tart. Below are some of my favorite ways to use this cold-weather fruit in fall canning.

Sauces and Butters

Pour this Pear Vanilla Drizzle on toast or pancakes for you want something glaze-like that retains the signature graininess of whole pears. A similar but smoother choice is this Pear Vanilla Caramel Sauce to adorn ice cream or fill a cookie when the sweet tooth strikes. It even makes a nice surprise on a holiday cheese board! 

 For a brighter option, lather this Pear Drizzle with Lemon and Ginger onto a breakfast pastry or into tangy yogurt. 

While fruit butters are a more time-consuming art (try splitting the process into a two-day affair), this creamy Pear Butter has a no-fuss flavor. When you don’t want to mask the flavor of pear with anything else, this is the spread for you.

Jams

Pear jam is something I never tire of. My Spiced Pear Jam is essential if you or anyone you love wishes pumpkin spice season lasted all year long. For a more tame spice, this Pear Cinnamon Jam will hit the spot. Meanwhile, my Seckel Pear Jam with Brown Sugar and Cardamom is my favorite to spread into oatmeal on a chilly morning.

Pear Cranberry Jam is a delightful twist on the traditional thanksgiving classic, working in a delicate sweetness to compliment the pucker of cranberry (this low-sugar alternative is equally satisfying). If you are feeling extra non-traditional, pair it with goat cheese and pecans for a solo cheese board venture. If you’d like to try another pear/fruit combo, take a peak at this Honey Sweetened Plum-Pear Jam.

If you couldn’t tell by now, pear and vanilla make one of my favorite teams. This Pear Vanilla Jam uses whole vanilla beans, which can get a bit pricey, but creates a depth of flavor that is unquestionably worthwhile. For another less-than-casual jam, this Pear and Chocolate Jam is an elegant filling or glaze for pastries and croissants; while not daily spread-on-toast jam (though maybe it will be in your kitchen!), this decadent jam is worth trying. 

On a lighter note, this Red Pear Lavender Jam is a beautifully rosy and light alternative to richer and more heavily spiced recipes. The natural spiciness of the pear shines when contrasted with floral flavors to create gentle jam. 

Chutneys

Chutneys are hearty and deeply spiced, so they are perfect for the transitory period of fall. This Bartlett Pear Chutney with Dried Cherries and Ginger is wonderfully autumnal and aromatic, due to a pinch of cardamom and a bit of brandy, while still providing pucker from the ginger, vinegar, and mustard seeds.

Another savory/sweet option is this Persimmon and Pear Chutney perfectly balanced with red onion, raisins, brown sugar, ginger, and allspice. For an added layer of warmth, use a pinch of cayenne.

Whole Pears and Pickles

For a simple yet seasonal treat, these Honey Cinnamon Pears, made with apple juice and a cinnamon stick, will be the ideal topper to oatmeal, cottage cheese, yogurt, chia pudding, or pancakes. 

Want to take a more briny route? These Pickled Seckel Pears are sweet, with a slight spice and bit of crunch. For a brighter pickle, Karen Solomon’s Pickled Asian Pears are use lemon zest and ginger to add flavor.

Other than the Seckel Pears, which are small enough to leave whole, you can get away with halving or quartering the pears in these recipes!

In the Kitchen

If you are looking for ways to use up all the pear you’ve put up, I suggest you spread any of the aforementioned jams onto this Pear Gingerbread for a cozy, carby treat. For a more charming baked good, this lightly spiced Pear Cake will be the winner.  

For a cooler take, this Honey Cinnamon Pear Sorbet is made from the whole honey cinnamon pears. It’s bright, spicy, and sweet, while still remaining light, making it the perfect after dinner treat in any season. 

For more ways to use up your preserves, don’t forget to check out my newest book, The Food in Jars Kitchen, as well as any of my other cookbooks if you’re in need of more pear in your life (as I always am)!

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November Partners: Fillmore Container, EcoJarz, McDonald Paper, Mason Jar Lifestyle, and Sticker You

Happy November, dear readers! It’s the start of the month and that means that it’s time to thank the businesses that help make this site possible. Please do show them that you appreciate their support with your time and attention, especially as they continue to support the site through my maternity leave!

Lancaster, PA-based and family-owned Fillmore Container are with us again! They offer all manner of canning jars, lids, and other preservation gear and carry just about every Ball jar currently available, so if you’re looking for a particular style, check them out.

Our friends over at EcoJarz are another stalwart sponsor. They make an array of products designed to fit on top of mason jars, including cheese graters, coffee brewers, and stainless steel storage lids. If you’re shopping for a jar lover this holiday season, don’t miss their Jar Lover’s Gift Set!

McDonald Paper & Restaurant Supply is gear emporium located in Brooklyn, NY. They are open to the public and sell all manner of culinary supplies. Restaurant supply stores are a great way to get affordable, durable kitchen gear (including jars!). I’m a big of their big food storage containers for macerating fruit for jam, as well as these disposable containers for those times when you know you’re not going to be able to get your containers back!

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, sprouting lids, fermentation weights, airlocks, tea light converters, cozies, they are there for you. 

Finally, we have Sticker You. They sell custom die-cut vinyl stickers, labels, decals, tattoos, magnets and more, in any size, shape and quantity. They have a wide variety of labels you can order to make your preserves look slick and professional.

And if your company, shop, or family business is interested in reaching the food-loving and engaged Food in Jars audience, you can find more details here. Leave a comment on this post or drop me a note to learn more!

Related Posts:Check the recipe index for more tasty preserves!

How to Preserve the Apples You Picked this Fall

It’s mid-October and for many of us, that means that it’s time for a visit to your local orchard for a little apple picking. Or perhaps you bought a box of apples from your favorite farmer when they were selling half bushels for $25.

However you came to have them, chances are good that at some point this fall, you will find yourself with more apples than you can reasonably eat in a week or two.

Here are some delicious things you can do with them to extend their season, make some preserves for holiday giving, and warm up your home.

Applesauce

At its more basic, applesauce is nothing more than apples that have been cooked down with a little water or juice. Sometimes I make it by quartering the apples, throwing them into the pot with skins and seeds, cooking them down, and then pushing it all through a food mill.

Other times I peel and seed before cooking. Both techniques work, it just depends on your preference.

If you want to go beyond the basic, you could make Pumpkin Pie Spiced Applesauce. For something extra tangy, make a batch of Cranberry Shrub and then add the leftover solids to some applesauce.

If you like your sauce sweetened, try making Maple Applesauce. If you’re feeling like combining fruits (or if you’re just longing for spring), consider some Strawberry Applesauce.

Apple Butter

If butter is more your speed, Maple Bourbon Apple Butter is always a crowd pleaser. If you’re cooking for kids, you might want to skip the booze and go with Spiced Apple Butter instead.

For a quicker cooking, silky preserve try my Low Sugar Apple Ginger Butter (it is transcendent with potato pancakes).

Finally, if you’re the type who likes a butter that is deep, flavorful and bursting with bite, Apple Cranberry Butter is for you. The cranberries make it tangy and bring some welcome color to a preserve that can sometimes be on the drab side.

Apple Jams, Jellies, and Compotes

If you haven’t started thinking about teacher gifts and holiday baskets, I encourage you to start now. My Apple Cranberry Jam is a perfect candidate because it makes a lot and is universally loved.

For something with zip and zing, try my Apple Ginger Jam (and if you’re more of a jelly fan, I’ve also got an Apple Ginger Jelly). If lemon is more your thing, Honey Lemon Apple Jam is always a winner.

For those of you who are starting to do small things to prep for Thanksgiving, your future self will love you for making this Apple Cranberry Compote.

Apple Chutneys, Krauts, Conserves and More

If you’d like your apples to walk on the savory side, there’s always Red Cabbage Apple Ginger Kraut. If that doesn’t speak to you, perhaps my Quick Pickled Apple Matchsticks will.

For those times when you want a more bracing preserve, I offer you Apple Horseradish Conserve. Apple Date Chutney is great for those times when you want something that’s more naturally sweet.

For those of you thinking about winter cheeseboards, there’s nothing better or more unique than my Apple Cinnamon Caramel.

For even more apple-centric recipes, make sure to check out my series of cookbooks. You’ll find a world of options in Food in Jars, Preserving by the Pint, and Naturally Sweet Food in Jars.

And don’t forget about my latest book, The Food in Jars Kitchen. This book contains 140 recipes to help you use up what you’ve put up!

Related Posts:Canning 101: An Applesauce FAQPractical Preserving: Strawberry ApplesauceSpiced Apple Pie Filling

October Mastery Challenge: Wild Card

My twins turn 12 weeks old tomorrow and I’m finally starting to open up enough brain space to start thinking about this website again. One piece of the content puzzle I’d like to pick up again before the year is over is the remainder of the Food in Jars Mastery Challenge.

When I decided to do another Mastery Challenge this year, I assumed my pregnancy would be a neat, orderly thing and that I’d have the time and space to write a bunch of content ahead of time. As we all know, that didn’t happen. Still, I’m a believer in picking up wherever I am and going forward, so that’s what I’m going to do.

I know that there are some of you who have been plugging away at the monthly challenges without my support, but I’d like to breathe a little extra life back into our remaining topics and end the year with a bang.

October’s topic is Wild Card. I remember that when I chose it back in January, my thought was that in some places, October is still the end of summer while in others, it is still firmly fall. I wanted to leave the challenge open-ended so that you all could choose a project that felt seasonally appropriate to your spot in the world.

If you feel like that’s too open-ended, consider picking up last month’s topic of Pickles, Relishes, Chow Chows, and Piccalili. There’s a lot of potential there and many of the end of season and autumn product does nicely transformed into tangy, pickled things.

You could also tackle a skill that you’ve been meaning to explore. It’s a good time of year to try a ferment, or make some jelly with apples, grapes, or pomegranates.

Here are some recipes you might consider trying.

Ferments

Garlicky Sauerkraut
Quick Chopped Cabbage Kimchi
Fermented Hot Sauce
Taco Kraut
Kimchi Kraut
Red Cabbage, Apple, and Ginger Kraut

Pickles and Relishes

Spiralized Golden Beets with Ginger
Small Batch Pickled Okra
Spicy Pickled Green Beans
Quick Pickled Radishes (this approach works well for all manner of autumn root vegetables!)
Quick Pickled Chard Stems
Waste Prevention Pickles
Pickled Cranberries

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October Partners: Fillmore Container, EcoJarz, McDonald Paper, Mason Jar Lifestyle, and Sticker You

Happy October, dear readers! It’s the start of the month and that means that it’s time to thank the businesses that help make this site possible. Please do show them that you appreciate their support with your time and attention, especially as they continue to support the site through my maternity leave!

Lancaster, PA-based and family-owned Fillmore Container are with us again! They offer all manner of canning jars, lids, and other preservation gear and carry just about every Ball jar currently available, so if you’re looking for a particular style, check them out.

Our friends over at EcoJarz are another stalwart sponsor. They make an array of products designed to fit on top of mason jars, including cheese graters, coffee brewers, and stainless steel storage lids. Their PopTop lids are the best for toting smoothies and iced coffee during these hot summer months!

McDonald Paper & Restaurant Supply is gear emporium located in Brooklyn, NY. They are open to the public and sell all manner of culinary supplies. Restaurant supply stores are a great way to get affordable, durable kitchen gear (including jars!). I’m a big of their big food storage containers for macerating fruit for jam, as well as these disposable containers for those times when you know you’re not going to be able to get your containers back!

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, sprouting lids, fermentation weights, airlocks, tea light converters, cozies, they are there for you. 

Finally, we have Sticker You. They sell custom die-cut vinyl stickers, labels, decals, tattoos, magnets and more, in any size, shape and quantity. They have a wide variety of labels you can order to make your preserves look slick and professional.

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