Ernest and I just had our first Hollywood canning demo yesterday and let me just say that i was VERY thankful that it didnt rain (driving our VW bus is not the easiest, but in the rain??). The Farmers' market really hooked us up with a killer booth for the event, a tent with screens, tables and an awesome grill-that and produce for the event-so sweet of them!
(ohhs and ahhs from Ernest's knowledge of canning-paging Alex Trebeck!)
Despite it being Oscar Day, there was a pretty good crowd (from 5 to 25!)...so refreshing and happy to see that people are interested in food preservation-gives us hope that perhaps the Master Food Preserver Program will come back to LA!
Ernest did a gorgeous pickled asparagus recipe. They looked beautiful with their slightly pink/red tops and bits of garlic and dill floating in the crystal weave glass...hard to believe that with a little work you can make something that costs you $8 in the store.
I opted for a curried carrot pickle. i am a big fan of the hot-sour combo. recipe below.
(tag team: cannin' at ya!)
(cooling the curry carrots)
CURRIED PICKLED CARROTS
- 3-4# carrots, peeled (if not organic), cut into sticks
- 5 cloves garlic
- 3 c. cider vinegar/white vinegar
- 1 c. water
- 2 tbsp salt
- 2 tbsp
- 2 tbsp
- 1 tbsp cumin
- 1-2 tbsp red pepper flakes (optional)
prep the carrots. in a , combine water, vinegar, spices
and heat to boil. stuff the jars with the carrot slices and a garlic clove. pour brine over carrots, wipe lids and secure with lids and rings. process for 15 minutes.
(a few lucky audience members received goodies!)
we will let you know when we do this again!