Showing posts with label canning. Show all posts
Showing posts with label canning. Show all posts

17 September 2012

Fall Favorites

I love autumn, everything about it.  Bountiful squash from the gardens and farms, he cool nights and warm days, the first fall Asters and Mums in purple, orange and reds,  freshly baked Pumpkin Bread and talk of college football.



The first fall day, I run to pick up a new bag of Aromatique Cinnamon Cider potpourri and candle!  (I actually leave some in my bedroom all year, that's how much I love the smell!)  The bag is always full of funky shapes, nuts and flowers and the smell lasts forever.  It's fabulous stuff!



I slowly start bringing in my herb plants to adjust them to house living, and I love my kitchen/dining room windowsills bursting with their green-ness and herby fragrances!   

I had to run into Target the other night and stopped dead in my tracks at the front of the store in the dollar area!  CUTEEEE!  I screamed to John as I scooped up stuff and threw it in the cart!  These metal trimmed tags for gifts and canned goods, some "baker's twine" and tiny mini muffin papers in autumnal stripes.   All $1 each.  I think they had other things that were cute too, but I was getting "the look".  You know the one.  The one that says my patience with you has run out......I get it at the pet store, Loft and Williams Sonoma.  That is the reason I carry an emergency chocolate bar in my purse, for John.



Of course I am in love with baking this time of year.  Apple everything, pumpkin anything and roasting chickens, beef and potatoes.

I found these SWEET preserving jars at Williams Sonoma last week.  Lid included, from France.  I'm so happy I did not have to purchase them online and I think they will be beautiful full of caramelized onion marmalade!  Bonus; they sell them individually for $4.

  
I'm picking my pears this afternoon.  Always the best day!  It takes a couple weeks for them to ripen in the garage.  I have a smaller harvest than last year, which is ok.  I'm planning on wine poached whole pears, a pear/nut/raisin conserve and a pear pie with a struesel topping.

The tiniest peach tree EVER has quite the bounty this year!  I think there were more, but I found the dogs picking them!!!  I know.  They are nearly ripe, so I may wait until later this week.  





25 August 2011

Dilly Green Beans with Wasabi

Green beans are a favorite vegetable of mine.  I love them prepared any which way, except in cream of mushroom soup. Not my thing. 

My Haricot Verts, planted back in May are still producing their little hearts out!  I picked a fairly great harvest this week and decided to can up some Dilly Beans, but with the twist of adding Wasabi powder to my brine.  This recipe goes together rather quickly and I love the fact it only makes 4 pints...I did 2 batches! 

I used crushed garlic versus minced or sliced and wasn't as happy with the cloudiness of the brine, but since I'm not gifting any of these babies, it doesn't matter to me!
I'm hoping for a great kick from the Wasabi Powder!  I did 2 batches, 4 jars with dill and left the dill out on the other 4 jars and did wasabi powder, about a teaspoon per jar.

It was a great week to set up the hot water bath canner on my outdoor grill burner.  I love not making a mess in my kitchen!  In fact, I made these after work, so you know how quickly they are to construct!

DILLY GREEN BEANS
2 pounds fresh green beans, rinsed and trimmed
4 cloves garlic, peeled
8 sprigs fresh dill weed
4 teaspoons salt
2 1/2 cups white vinegar
2 1/2 cups water
 

Cut green beans to fit inside pint canning jars. 
Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.





I like to let mine rest about 2 weeks before opening!  I love them in Bloody Marys, or chopped into potato salad.

We are savoring the remains of the summer....