Marisa McClellan's Blog, page 82

Gingery Pickled Blueberries for International Can-It-Forward Day

Thanks for tuning in for the webcast! If you have any trouble seeing it here, try visiting the streaming homepage. And don’t miss the Ball Mason Jar Celebrity Auction and the special $5 deal on the Ball Canning Discovery Kit (use the coupon code CIFD15 to get the discount).

It’s International Can-It-Forward Day! Time to stop what you’re doing, get yourself some produce and head to the canning pot. If blueberries are still in season, may I suggest a batch of Gingery Pickled Blueberries?

When I first started pickling fruit four or five years ago, I experienced a lot of resistance. People weren’t familiar with it and so often dismissed it as unappealing. However, thanks to both the increasing popularity of shrubs/drinking vinegars and chefs who started putting all manner of pickled fruit on their menus, I’m finding a more welcome climate out there for these tangy preserves.

I find that pickled blueberries are a really great introduction to the world of pickled fruit. For one thing, the require almost no preparation (pickled peaches are also delicious, but you’ve got to scald those peels off). You give the berries a quick rinse and look them over to remove any stubborn stems.

The brine is nothing more than vinegar, water, sugar, and some sliced ginger. Once it boils, you tumble the berries in and cook for a few minutes. Once they’ve started to boil and the brine turns dark purple, the cooking portion is done. You get the berries in the jars, top them off with brine, pop the lids and rings on, and into the canning pot they go.

I like to eat these berries with cheese or scattered on top of a salad of baby arugula, feta, and toasted almonds. They pair really well with creamy cheeses, and I’ll often take a jar to parties with a log of goat cheese and some sturdy crackers. They also go really nicely anywhere that you’d serve cranberry sauce.

PrintGingery Pickled Blueberries

Yield: Makes 3 pints (with just a little bit leftover for the fridge)

Ingredients

3 pounds blueberries
1 1/2 cups apple cider vinegar
3/4 cup filtered water
1 1/2 cups granulated white sugar
3 inches fresh ginger, sliced

Instructions

Prepare a boiling water bath canner and three pint jars and new lids.
Wash the blueberries and pick them over for any stems or bad berries.
Combine the vinegar, water, and sugar in a medium saucepan and bring them to a boil. Add the sliced ginger to the brine.
Once the brine is boiling vigorously, add the blueberries. Stir to combine and cook for 5-7 minutes, until the brine has returned to a rolling boil and has started turning a vivid purple
When cooking time has elapsed, remove pot from heat.
Using a slotted spoon, ladle the blueberries into the prepared jars. Cover the berries with brine, leaving 1/2 inch headspace. Place a few ginger slices into each jar. Remove any trapped air bubbles from the jars with a wooden or plastic tool, and adjust brine levels, if necessary.
Wipe the jar rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and place them on a folded kitchen towel to cool. When jars are cool enough to handle, remove rings and check seals. Any unsealed jars should be kept in the refrigerator.
Let jars sit for at least 24 hours before eating to all the flavors to settle.

Notes

Save any leftover brine. It’s essentially a fruit shrub and is delicious mixed with sparkling water.

3.1http://foodinjars.com/2015/08/gingery-pickled-blueberries-for-international-can-it-forward-day/

Related Posts:

International Can-It-Forward Day Saturday, August 1
International Can-It-Forward Day and Onion Pickles from the Ball Blue Book
International Can-It-Forward Day and Curried Fruit Compote from the Ball Blue Book

International Can-It-Forward Day Saturday, August 1

Friends! I’m dropping in on this fine Friday evening to remind you that tomorrow is Ball Canning’s International Can-It-Forward Day. Starting at 11 am eastern time, we’ll be streaming live from the brand new Fresh Preserving test kitchens in Fishers, Indiana.

I’ll be showing you how to make a batch of Gingery Pickled Blueberries at 12:15 pm. Also demonstrating are Liz Lathan from Hoosier Homemade, Christy Jordan of the Southern Plate, Malia Martine Kalinsky from Yesterday on Tuesday, and Jarden Home Brand‘s very own Chef Sarah Page.

When you’re ready to tune in tomorrow, come back to Food in Jars. I’ll have a blog post right here on this site that will be streaming the festivities. If you prefer, you can also find the stream here.

Looking forward to seeing you all tomorrow!

 

Related Posts:

Gingery Pickled Blueberries for International Can-It-Forward Day
Ball Canning Books Giveaway
International Can-It-Forward Day and Onion Pickles from the Ball Blue Book

Apricot and Sweet Cherry Compote

This is a blog post about preserving fruit, but on second read, I realize that it’s also about going with the flow of life. 

I didn’t get as many apricots into jars this year as I like. I ordered my annual half-bushel from Beechwood Orchards like I always do, but it arrived at the start of that week when my mother-in-law went into the hospital, which was also the same week as the photo shoot for my next book.

While I did do my best to prevent the apricots from going bad, at least a quarter of them ended up succumbing to mold before I could cook them down.

Instead of feeling bad about the waste (I’m trying to spend less time beating myself up about my inevitable shortcomings), I’m focusing my efforts on celebrating the apricot preserves I was able to make. This apricot and cherry compote is one such victory.

Much like the peach and cherry preserve I wrote about on Wednesday, this simple preserve employs just three ingredients. Because it contains a relatively low amount of sugar, it ended up with a fairly sloshy consistency. Thankfully, I’m okay with that.

You see, one of the privileges of being the preserver is that you get to set the expectations for each finished batch. I will often go into a preserving project thinking I’m making jam, only to realize that I’ve ended up with a preserve, compote, or sauce. Instead of struggling with the outcome, I embrace what is. Being flexible saves a great deal of heartache in the end.

PrintApricot and Sweet Cherry Compote

Yield: Makes 7-8 half pints

Ingredients

3 pounds apricots
2 pounds sweet cherries
3 cups sugar

Instructions

Prepare a boiling water bath canner and 8 half pint jars.
Pit and chop apricots.
Pit cherries.
Combine fruit in a large, non-reactive pan and add sugar. Stir to combine.
Place the pan on the stove over high heat and bring to a boil. Cook, stirring regularly, until the fruit colors marry, the liquid gets thick and sticky, and the total volume in the pan reduces by a little more than 1/3.
When you like the finished consistency, remove the pan from the heat.
Funnel the preserves into the prepared jars. Wipe the rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
When time is up, slide canner off the hot burner and remove lid. Let the jars sit in the cooling water for an additional 5 minutes (this helps prevent any siphoning that might be caused by a very rapid change in temperature).
Remove jars from canner and set them on a folded kitchen towel to cool.
When jars are cool enough to handle, test seals. Any unsealed jars should be refrigerated and used promptly. Sealed jars should be stored in a cool, dark place and used within a year or two.3.1http://foodinjars.com/2015/07/apricot-and-sweet-cherry-compote/

Related Posts:

Sweet Cherry and Yellow Peach Preserves
Cherry Preserves with Honey and Rosemary for the Whole Journeys Challenge + Giveaway
Sweet Cherry Chutney

CSA Cooking: Zucchini, Fennel, and Green Pepper Relish

Relish is one of those condiments that doesn’t get as much love as it should. Most people associate it with hot dogs and not much else. However, I find that a mixed relish like this one has much to offer.

During the glut of the summer growing season, it can be pressed into service as a catch-all for produce that would otherwise go unloved. And once in jars, it brings welcome crunch and pucker to cheese boards, sandwiches, burgers, and salmon cakes.

This particular batch absorbed the green peppers and onion from my July Philly Foodworks share, along with two heft zucchini and some young, sweet fennel bulbs. It left our apartment smelling like the most delicious sandwich shop ever for at least 24 hours, and while I’ve not yet cracked open a jar, I have grand plans for it once the weather starts to cool.

I’m curious. How many of you out there are relish lovers? If you haven’t tried it, what’s stopping you?

PrintZucchini, Fennel, and Green Pepper Relish

Ingredients

2 small fennel bulbs (about 1 pound)
1 medium zucchini (about 1 pound)
3-4 green peppers, seeded
1 medium yellow onion, halved
2 cups apple cider vinegar
1/2 cup brown sugar
1 tablespoon mustard seeds
1 tablespoon sea salt
1 tablespoon fennel seeds
1/2 teaspoon red chili flakes
zest and juice of 1 lemon

Instructions

Prepare a boiling water bath canner and and enough jars to hold 4 pints worth of product.
Fit a food processor with a grating blade and use it to break down the fennel, zucchini, green peppers, and onion. If you don't have a food processor, pull out your trusty box grater and get to work.
Combine fennel, zucchini, pepper, and onion shred with the vinegar, brown sugar, mustard seeds, salt, fennel seeds, and red chili flakes in a large pot and bring to a boil.
Cook the relish at a boil for 2 to 3 minutes, until the liquid has reduced some.
Add lemon zest and juice and stir to combine.
Remove relish from the heat and funnel it into prepared jars, leaving approximately 1/2 inch headspace.
Bubble jars well. Wipe rims, apply lids and rings, and process jars in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and place them on a folded kitchen towel to cool.3.1http://foodinjars.com/2015/07/csa-cooking-zucchini-fennel-and-green-pepper-relish/

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CSA Cooking: Salad Pickles (aka Waste Prevention Pickles)
CSA Cooking: Green Hummus
CSA Cooking: The June Share

Sweet Cherry and Yellow Peach Preserves

A couple of weeks ago, just before I left on my trip to Portland, I hit a familiar preserving wall (I bash into it at least once a summer. And sometimes more than once). I had a fridge full of fresh produce, stonefruit ripening on the counter, and I had just a day and a half before I was leaving town.

There was no time for careful preserving, with long maceration times. I needed to prep as quickly as possible and fling everything into the pot. I peeled the three pounds of peaches that my friend Audra had given me from her tree by cutting them into halves and quarters, lining them up in a baking dish and pouring boiling water over them.

I pitted the cherries (these were from my July Philly Foodworks share) by heaping them into a pan, adding a tiny bit water, and simmering them for 10 minutes. Once they were cool enough to handle, I plunged my hands into the warm fruit and pinched the pits out. My fingernails were stained for days, but the cherries took less than 8 minutes of active work.

I combined the peaches, the pitted cherries, and any juice left in the cherry pan in a large measuring cup to see how much I had and found that I had exactly 8 cups of fruit. I poured the fruit in my beloved maslin pan and spent a moment thinking about sugar.

As you may have noticed, I’ve been making lower and lower sugar preserves, mostly because I want to be able to eat what I make and I don’t always want to be eating fruit with an equal measure of sugar. I’ll often use Pomona’s Pectin in order to get a good set with minimal sugar, but this time, I just didn’t feel like bothering with pectin at all. Instead, I decided to add 2 1/2 cups of sugar, boil the heck out of it, and be happy with whatever set it ended up with.

After about 40 minutes of vigorous cooking, I ended up with 6 half pints of deep red preserves. It has a very soft set, but isn’t so loose that it can’t wear the catch-all preserves handle. It’ll be a good one for eating with yogurt, cottage cheese, or oatmeal come fall and winter, and I wouldn’t be at all ashamed to tuck a jar or two into gift baskets.

Note: Because the peaches I used in this preserve were a tiny bit tangy, I didn’t use any lemon juice in this preserve. However, if your peaches are quite sweet, a drop or two wouldn’t go amiss. Additionally, you could easily spice this one up with a touch of ginger or cinnamon.

PrintSweet Cherry and Peach Preserves

Ingredients

3 pounds yellow peaches
1 1/2 pounds sweet cherries
2 1/2 cups granulated sugar

Instructions

Prepare a boiling water bath canner and 6 half pint jars.
Peel and chop peaches.
Pit and chop cherries.
Combine fruit in a large, non-reactive pan and add sugar. Stir to combine.
Place the pan on the stove over high heat and bring to a boil. Cook, stirring regularly, until the fruit colors marry, the liquid gets thick and sticky, and the total volume in the pan reduces by a little more than 1/3.
When you like the finished consistency, remove the pan from the heat.
Funnel the preserves into the prepared jars. Wipe the rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
When time is up, slide canner off the hot burner and remove lid. Let the jars sit in the cooling water for an additional 5 minutes (this helps prevent any siphoning that might be caused by a very rapid change in temperature).
Remove jars from canner and set them on a folded kitchen towel to cool.
When jars are cool enough to handle, test seals. Any unsealed jars should be refrigerated and used promptly. Sealed jars should be stored in a cool, dark place and used within a year or two. 3.1http://foodinjars.com/2015/07/sweet-cherry-and-yellow-peach-preserves/

Related Posts:

Cherry Preserves with Honey and Rosemary for the Whole Journeys Challenge + Giveaway
Sweet Cherry Chutney
Deal Alert: Sweet Cherries on Sale Tomorrow at Whole Foods Market

Upcoming Classes: Online! Collingswood! DC! Carlisle!

We are heading into the home stretch of summer. If you haven’t yet pulled out your canning pot this season, consider taking a class to help boost your preservation mojo. I’ve got a handful of in-person classes on the schedule, as well as a pair of live online classes.

These online classes have been a total delight. Three times now, I’ve hosted them from my kitchen and a happy crowd of 20-25 people have tuned in. The conversation in the chat room has been consistently lively and I so enjoy the sense of community that builds over the course of an hour. If you haven’t joined one yet, I highly encourage you to do so!

Tuesday, August 4 – Live online class via Concert Window! This time, I’ll be talking about pickling (quick, processed, and fermented) starting at 8 pm eastern time. Class is pay what you wish. Sign up here.

Wednesday, August 5 – Small batch canning demo and book signing at the Collingswood library. 6:30-8 pm. Free!

Saturday, August 8 – Canning classes at the United States Botanic Garden in Washington, DC. The morning session is Pickled Carrots Two Ways (10 am to 12 noon) and the focus of the afternoon session An Introduction to Preserving Beets. That afternoon session will include a pressure canning demonstration.

Tuesday, August 11 – Jam making class through the Cumberland County Society of Farm Women in Carlisle, PA. Class is from 6:30 – 8:30 pm and costs $15. Contact Deb Yorlets at 717-574-2217 to sign up.

Wednesday, August 26 – Live online class via Concert Window! This class will be all about canning tomatoes. I’ll demonstrate how to cold pack and process whole tomatoes starting at 8 pm eastern time. Class is pay what you wish. Sign up here.

Friday, August 28 through Sunday, August 30 – Canning workshop at the Omega Institute in Rhinebeck, NY. More details here.

Wednesday, September 2 – Low Sugar Plum Jam with Weaver’s Way. I’ll show you how to make a lower sugar jam using late summer plums and Pomona’s Pectin in the kitchen at the Chestnut Hill Friends Meeting House. 7-9 pm. Click here to register.

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Upcoming Classes: Morris Arboretum and Online!
July Canning Classes: Goodwill at Homefields & Christina Maser Co.
Upcoming July Classes: Chestnut Hill! Lancaster County! Online!

Giveaway: Mrs. Wages Tomato Basket

Friends, the true start of tomato season is upon us. And what better way to get ready for tomato season than with a Mrs. Wages Tomato Mix giveaway.

You combine your fresh tomatoes with these mixes (they all have instructions on the back of the packet) and suddenly you’re a salsa, pasta sauce, and Bloody Mary mix master. I’ve used several of these mixes in the past to great success. They’re particularly helpful in that moment when you’re overwhelmed by tomatoes and need to do something that doesn’t require a great deal of thought.

The basket will contain an assortment of mixes, including pizza sauce, classic salsa, Bloody Mary, ketchup, and much more. If you’re interested in a chance to win this giant package of tomato canning goodness, here’s what you do.

Leave a comment on this post and tell me about your favorite way to preserve tomatoes. Are you a whole peeled person? Or perhaps all your tomatoes are dedicated to batches of tomato jam. There is no wrong answer.
Comments will close at 11:59 pm east coast time on Saturday, August 1, 2015. The winner will be chosen at random and will be posted to the blog on Sunday, August 2, 2015.
Giveaway is open to US residents only (and is void where prohibited).
One comment per person, please. Entries must be left on the blog, I cannot accept submissions via email.

Mrs. Wages regularly sends out newsletters and posts useful canning info on Facebook, so make sure subscribe and like to stay in the know.

Disclosure: Mrs. Wages is a Food in Jars sponsor and so kick in a bit of money to help support the work of this site. However, all opinions expressed are my own. 

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Giveaway: Mrs. Wages Perfect Pickle Sampler
Giveaway: Mrs. Wages Berry and Pie Mix Basket
Giveaway: Mrs. Wages Pickling Spices and Starters

Links: Berry Jams, Pickles, and Winners

I am so very behind in both sharing links and announcing recent giveaway winners. Without any further fanfare, here are some of the tasty thinks I’ve noticed recently.

Wild raspberry salsa. Wild raspberry and red currant jam.
Microwave strawberry jam (have any of you tried this trick? I’ve not, but I’m curious).
Bellini jam.
Sour cherry conserva.
Blueberry ginger jam. Blueberry rhubarb jam.
Blackberry cabernet jam.
Gorgeous photos of wild blackberries and other acts of preserving.
Cherry olives.
Classic cucumber relish.
No-cook refrigerator pickles. Refrigerator zucchini pickles.
Pickled banana peppers.
Tofu jerky (obviously not a preserving recipe, but interesting nonetheless).

Now it’s time for winners. First up is winner in the Primo preserves giveaway from two weeks ago. That lucky person is #123/Megan Kiedrowski.

Next are our ten winners in the strainer lid giveaway. They are:

#74/Erin
#94/Amy @ 10th Ave
#97/Jodi Monroy
#102/Sue
#113/Jacquelyn
#249/Sharon in Surrey
#280/Miranda
#306/Celia
#307/Harper
#395/TerreLynn

Thanks to everyone who has entered a giveaway recently. I’ll be in touch with all the winners in the next couple days and I’ll have a fresh giveaway up tomorrow morning.

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Links: Berry Jams, Pickles, and Winners
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Links: Cherries, Pickles, and a Winner

International Can-It-Forward Day and Onion Pickles from the Ball Blue Book

This year’s International Can-It-Forward Day is now just a week away! In seven days, I’ll be at the Jarden Home Brands headquarters in Fishers, Indiana with some other fine folks. We’ll be demonstrating recipes and sharing jar tricks on the livestream, along with delightful people from the Ball Canning team.

I’ll have the day’s livestream running right here on the blog on Saturday, so make sure to tune in starting at 11 am eastern time to see all the interesting and useful programming we will have for you. Oh, and for those of you who asked, this is an online-only event. Unlike in years past, there’s no way to participate if you live close by (so sorry!).

Now, for my next recipe from the Ball Blue Book, I bring you a half batch of Onion Pickles from the latest edition. I confess that I employed a cheat with this one. The recipe calls for fresh pearl onions, but I had neither the time to hunt them down nor the desire to spend hours peeling and prepping them.

So instead, I used frozen pearl onions. The produce a finished texture that is somewhat softer than a fresh onion, but not so much that you’d be displeased.

One of the reasons that this recipe spoke to me was the inclusion of prepared horseradish in the brine. I very much enjoy the sinus-clearing flavor of horseradish and loved the idea incorporating its zippy heat in a pickle. This is going to be a trick I’ll carry over to future pickles.

These are a sweet pickle and so may not be the cocktail onion that so many of you seek. However, there’s a note in the recipe that mentions that one can omit the sugar and bay leaf in order to turn these into a sour pickle. So with that alteration, home cocktail lovers may well find that these satisfy their mixology needs.

I’m including the recipe in its entirety. If you want to make a half batch (okay, so it’s just slightly more than a half batch) with frozen pearl onions, rinse 3 pounds of frozen onions under warm water until defrosted. Skip the salting of the onions, add 2 tablespoons pickling salt to brine and reduce brine ingredients by half.

PrintOnion Pickles from the Ball Blue Book

Yield: about 14 half-pint or 7 pint jars

Ingredients

4 quarts pearl onions (about 5 pounds)
1 cup Ball Salt for Pickling and Preserving
2 cups sugar
1/4 cup mustard seeds
2 1/2 tablespoons prepared horseradish
2 quarts vinegar, 5% acidity
7 small hot red peppers
7 bay leaves
Ball Pickle Crisp (optional)

Instructions

PREP: Wash hot red peppers under cold running water; drain. Peel onions; measure 4 quarts peeled onions. Put onions in a large bowl and sprinkle with salt. Pour cold water over onions just to cover. Cover; let stand 12 to 18 hours in refrigerator. Drain onions. Rinse onions under cold running water; drain. Cut a small slit in each hot pepper on two opposite sides.
COOK: Combine sugar, mustard seed, horseradish, and vinegar in a large saucepan. Bring mixture to a boil. Reduce heat to a simmer (180 degrees F); simmer 15 minutes.
FILL: Pack onions into a hot jar, leaving 1/2 inch headspace. Put 1/2 hot red pepper and 1/2 bay leaf into half-pint or 1 hot red pepper and 1 bay leaf in pint jar. Add 1/16 teaspoon Pickle Crisp to pint jar, if desired. Ladle hot pickling liquid over onions, leaving 1/2 inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180 degrees F) in boiling-water canner. Repeat until all jars are filled.
PROCESS: Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint or pint jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
3.1http://foodinjars.com/2015/07/international-can-it-forward-day-and-onion-pickles-from-the-ball-blue-book/

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Links: Berry Jams, Pickles, and Winners
Giveaway: New Edition of the Ball Blue Book
Tiny White Turnips, Fermented

Blueberry Cobbler and a Few Days in Portland

In the last four years that I have worked for myself, I’ve been pretty terrible about giving myself time away from this website, my laptop screen, and all the other bits and pieces that make up my life as a freelance writer and blogger.

You may have noticed that it’s been pretty quite around these parts this week. It’s because I was in Portland with my family. Thing is, even though I was on something of a vacation, I didn’t actually intend to go silent this week. I had a stockpile of blog posts photographed and ready to be written while I was away.

But then, on my first day of my trip, I had an unfortunate encounter with the slicing blade of my mom’s food processor while making a batch of sweet zucchini pickles. I took a hefty chunk out of the tip of my right ring finger (luckily, the processor bowl was empty at the time, so I didn’t waste the pickles).

Typing became painfully unwieldy. I did the bare minimum required to keep up with email and surrendered my blogging plans. While I’m not one to believe that accidents are always the machinations of fate, I think that had I gone into this week with a more vacation-centric mentality and allowed myself the break from the start, maybe I could have avoided the pain. Perhaps.

Happily, thanks to the miracle that is the human body’s ability to heal, my food processor wound is nearly gone. I’m back home in Philadelphia and spent much of the day typing away, in an attempt to gather up all the foundering threads I dropped while I was away.

While I do still have a mighty backlog of preserves to share with you, the thing I feel most excited about at the moment is the blueberry cobbler I made yesterday for my mother’s birthday. It looks relatively humble but one bite in and it feels entirely celebratory (we all went back for a second taste). We ate it unadorned and at room temperature, but warm and with ice cream would also be delightful.

The version I’m posting is gently tweaked rendition of Alana’s recipe, which she adapted from Rustic Fruit Desserts. I find that Alana never leads me astray when it comes to food (and baked goods, particularly)  and so I’m very much looking forward to the release of her new book this fall.

PrintBlueberry Cobbler

Ingredients

2 1/2 pounds blueberries
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
zest and juice of 1 lemon
1 1/4 cups whole wheat pastry flour
1/2 cup cornmeal
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick cold butter, cut into small cubes
1 cup whole milk
2 tablespoons coarse grain sugar, like Turbinado

Instructions

Preheat the oven to 325 degrees F.
Butter a 2-quart baking dish.
In a large bowl, combine the blueberries, sugar, cornstarch, cinnamon, salt, and lemon zest and juice. Stir until the cornstarch has formed something of a slurry with the lemon juice. Scrape the fruit mixture into the buttered dish.
In the same bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk to combine. Add the butter and use a pastry blender to work it into the dry ingredients.
Add the milk and stir just enough to incorporate.
Spoon the cobbler topping over the blueberries, doing your best to make a fairly even layer.
Sprinkle the coarse sugar over the top of the dough.
Set the baking dish on top of a rimmed baking sheet and slide it into the oven.
Bake at 325 degrees F for 25 to 30 minutes, until the fruit looks thick and jammy.
Then, turn the heat up to 375 degrees F and bake for an additional 10 to 15 minutes. This gives the cobbler top a chance to brown a little more deeply.
Remove the cobbler from the oven and let it cool for at least 30 minutes before serving. 3.1http://foodinjars.com/2015/07/blueberry-cobbler-and-a-few-days-in-portland/

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