("Now remember to color coordinate your preserves!")
Sometimes i partake in a little Martha Stewart Living Magazine. I like the Good Things section and i love how she takes something i have collected (from yard sales and thrift stores) 10x's more expensive because she did an article about them :)
In last month's magazine, i noticed that there was a section about canning/preserves. i would have posted about it earlier, but i was trying to find links/images to post as well-couldn't find any, and got busy-hence a little late.
But late is better than never-and the Martha article has a beautifully photographed spread on making your own canned goods. While pressure-canning, diagrams of actually preparing/processing goods and tidbits that one would get from a Ball Canning Book are not really covered (heck, it's only a few pages!)...i liked the article for 2 reasons:
-new recipes like lemons with artichokes-have to try it!
-creative applications of the recipes beyond the cheese and bread.
below is one of the recipes from the article-if you end up making it, let us know!
OLD BACHELOR'S JAM (from Martha Stewart Living)
- 2 lbs blackberries (7c)
- 3 1/2 c sugar
- 2 lemons halved
- 2 lbs raspberries (7c)
- 4 oz kirsh or other cheery-flavored liquor (1/2c)
remove parchment, bring each pot to a boil-thicken (about 12-17 min). do jell-test to make sure it will set.
fill each jar, half with one jam, half with the other and top with 1/2 oz kirsch. Process in a water bath for 10 min.
NOTE: if you are interested in preserving classes, both Ernie and i have a few classes coming up in the next few months-again, let us know if there is something that you would like to see.