Tuesday, September 2, 2014

Pear Vanilla Jam and Drought Conditions in California

As Fall slowly starts to change the air from humid and sticky to brisk and cool I can't help but think about all of the boutiful fruits that are being carefully preserved for the upcoming winter. I feel like canning has made me much more in tune with nature around me and aware of my environment.

As many in the U.S. know, California is in a critical state of drought. I beleive it is the worst it has been since the 1960's. A few months ago when we drove through the heartland of CA we noticed numerous signs in front of farms calling for water conservation. Now I don't live on a farm but I do like to buy direct from farmers and when that produce is in their peak so hearing so much about the drought worries me.

Now on to the Canning! I am going to kick this season off with one of my all time favorites Pear Vanilla Jam! I made this years ago when I first got into canning yet I never blogged it! It is one of those recipes that you can easily fall in love with and eat over and over.

Pears start to come into season in late Summer and last until January. I usually like my pears to be very firm otherwize the consistency can be a little grainy.

Pear Vanilla Jam
(Adapted from Food in Jars)

8 cups of pears (coarsly chopped). I used Bosc.
1 TSP high quality vanilla extract
1 TSP cinnamon
4 cups of sugar
1 package of liquid pectin. I use Ball
1/4 cup of water

Fill you canning pot with hot water. Place jars inside pot and sanitize on another burner. Combine chopped pears, sugar, cinnamon, vanilla extract and water into a large wide bottomed pot. Cook over medium heat until pear soften. Now grab your potato masher and take out some frustration on those pears. Mash em up!

Now add 1 package of Ball liquid pectin. Stir well and bring to a boil.

Now take a little water from your canning pot and put in bowl with the lids. You don't want to boil the lids with the jars because the wax seal will be useless. Just sanitize the lids in a bowl with a little boiling water.

Now remove the empty sanitized jars from the canning pot. Then ladle the Pear Vamilla Jam into the jars using a funnel. Look out for air bubbles and wipe the rims! Place lid on top, screw on the ring, and transfer back into the canning pot.

Return the canning pot to a rolling boil and then start timer for 10 minutes. After 10 minutes remove the jars and place on a nice soft towel to cool off! You should start hearing those glourious pings soon!

I love to eat this spooned onto vanilla ice cream or yogurt. As always if you have any questions just comment below and happy canning!

Monday, September 1, 2014

American Pie

The 4th of July was nearly 2 months ago but I still want to share this adorable pie I made to celebrate the birth of our nation! I was smitten by the pie that Casey Leigh posted on her blog and thought I'd try my hand at it as well.

The recipe is a simple combination of fresh and canned cherries and blueberries. The canned berries have that sweet sugury syrup so you don't have to add any more sugar. You could use a pre-made pie-crust to save on time or easily make your own.

Pie Crust:

1 1/4 cups all-purpose flour
 1/4 teaspoon salt
 1/2 cup butter, chilled and diced
 1/4 cup ice water


1 can of cherry pie filling
1/2 can of blueberry pie filling
1/2 cup of blueberries
2 cups of pitted cherries halved

Make pie-crust by combining the flour and salt. Then cut in the butter until the dough resembles crumbs. I like to use my hands for this and smoosh it real good! Next add the water a little at a time until the dough forms a nice smooth ball. Seperate into 2 balls. Refrigerate for a least 1 hour.

While pie crust is in refrigerator make the cherry filling by combining the 1 can of cherry pie filling and 2 cups of fresh cherries. Do the same with the 1/2 can of blueberries and fresh blueberries. The pie-filling acts as the syrup which make the fruit filling thick and sweet.

Now take the pie crust balls out of the fridge. Butter your pie plate. Lay some saran wrap out over your counter and roll/smoosh out the ball to form a nice circular shape that is a little bit larger than the pie plate. I usually just use my hands for this. Now use the saran wrap to lift your crust up and flip into the pie plate. Easy Peasy!

Now roll out the 2nd ball of dough to make another circular shapes and cut out the stripes. Then cut out a few little stars. Arrange stripes to form the flag and add the little stars! And there ya have it, a real "American Pie".

With lots of other holidays coming up it has me thinking of other ways I can "decorate" pies. Maybe a pumpkin pie with a ghost? A turkey with beautiful feathers? The sky is the limit with pie dough!

Wednesday, November 20, 2013

Ti a Drink with Jam and Bread

Now sing it with me! I know you want to. What pairs well with jam? Bread of course! Now this bread is simple, very simple, and versatile! This recipe comes to you from Simplysogood which of course it is! But before we begin, a little bit of The Sound of Music.

Now wasn't that refreshing? I love this recipe because you can really make it your own by changing the "add-ins". Maybe try cinnamon and raisins, garlic and rosemary, or chopped apple.

Here is what you need:

3 cups of flour
teaspoon of yeast
teaspoon of salt
1/4 cup dried cranberries (I like Trader Joe's)
Zest from 1 orange

So here's whatcha gonna do! Take 3 cups of flour, 1 3/4 teaspoon of salt, 1 teaspoon of active yeast and put into a big bowl. Now take your spoon and swish it all together. Now get yourself a 1/2 cup of warm water and pour it into this mixture.

Now here is the fun part wash your grubby hands and then stick em into the mixture and smoosh. Smoosh it all together! You will end up with a shabby looking piece of dough but trust me it's okay. The shabbier the more rustic right?

Now tuck you little ball of dough in a bowl, cover, and kiss it goodnight.

Well, that escalated quickly. Now take your yummy dried cranberries and orange zest and mush it into the bread. Make sure the cranberries get inside the dough and are evenly distributed.

Now you are going to get out a large pot and put it in the oven at 450* for 20 minutes, just the pot, not the bread yet! Once your pot is all nice and hot then pull it out and plop your bread into it! Return to oven for for 30 minutes with the lid on top. Then for the last 15 minutes remove the lid so the crust can become a beautiful golden brown!

Ta-da! You now have yourself a delicious and sweet breakfast bread! It is dense, hearty, and a nice crust. I must say it does look beautiful as well. Now just whip out some apple butter, scramble a few eggs, you you got yourselves a feast!

Monday, November 18, 2013

Cranberry Orange Marmalade: For a Thanksgiving Feast!

Hi guys! So they holidays are right around the corner and I am sure so many of you are thinking about what yummy canned treats you can bring to family gatherings. So many delicious flavors like warm cinnamon, tart oranges, and zesty cranberries make their way into our homes and our tummies! Oh cranberries, how do I love thee, even when you slide out of a can while holding the form of a gelatinous cylinder. Absolutely delicious.

Now the thing I love about this recipe is that you can make it a week before Turkey Day and have something a little extra special to spread upon the glorious white meat OR you can save it for brunch!

So here I have Cranberry Orange the perfect thing to spoon onto your turkey OR enjoy the morning after on an English muffin. I do love English muffins!

The recipe came from Marisa over at Food and Jars and was originally a recipe for a Chutney. Chutneys are usually sweet and savory spreads that use onions and vinegar. This recipe, however, emits those and what is left is a deliciously sweet and tart marmalade.

Here is what you need:

3 cups of cranberries
1 cup of orange juice
1 orange chopped (including the rind but not the seeds)
12 dried apricots finely chopped
1 tart apple finely chopped
1 1/4 cups of honey

Combine the cranberries, orange juice, chopped orange into a large saucepan. Cook until the cranberries begin to burst. Then add the dried apricots, apple, and honey. Stir often to keep honey from burning, once it has reached the consistency you desired then fill canning jars leaving 1/4 inch headspace and popping any air bubbles you see forming in the jar. Boil in a water bath for a minimum of 10 minutes.


1. Chop your orange/apple pieces the size you would want to eat if spread on toast. Some people like big chunks of fruit, some people don't.

2. Start sanitizing your jars before you start canning. I'll usually fill my canning pot with water an hour before I start.

3. Use bamboo skewers to get rid of those pesky air bubbles.

4. If you are unsure about how to process (waterbath) your jars then visit this page for a more in-depth analysis! It is a lot easier than you think!

Also, if you have any questions about this recipe, or any others just leave a comment and I'll get back to you within a day or two! Happy canning;-)

Monday, July 22, 2013

Balls,Skeins,and Hanks; What's the difference?!

Not so long ago I had it in my mind that all yarn comes in only one form, the ball. The ball of yarn reminiscent of that of which a kitty cat would play with. However, this is far from the truth. Yarn comes prepared in many different ways. Let's begin with Balls.

Balls of yarn are usually the most familiar to beginner knitters. Balls are ready to knit as-is. You can usually pull the yarn from the outside of the ball or from the inside.

Now a skein is also ready to knit as-is but it is more of an oblong-shape, kinda like an egg. The majority of yarns that are sold in the big-box craft stores come in the form of skeins (think Lion Brand and Patons).

Hanks of yarn are a bit more difficult as they are not ready as-is. A hank of yarn needs to be wound using a ball-winder before you can begin knitting. Specialty yarn stores (LYS) typically carry yarn in the form of hanks. They look very beautiful and showcase color variation nicely.

So there you have it! 

Friday, July 12, 2013

My Fair Isle Lady

Lately I have been greatly inspired by Fair Isle Knitting, partially because I am in love with this pattern by Cascade. The pattern itself is a simple stockinette but what makes this stocking incredible is the stranded color work.

As with other types of knitting, Fair Isle has an interesting history. The word Fair Isle comes from the island off the coast of Scotland where it became quite popular. Many patterns that you see that are knit in the Fair Isle style are done in a limited color palette.

To achieve the different colored patterns you knit with multiple stands of yarn that follow or float behind your work, therefore most Fair Isle pieces tend to be thicker and heavier.

Since I have a newborn to feed/change/play with/jiggle/sing too/cuddle every 2-3 hours knitting in the Fair Isle style has been the perfect. Seeing the patterns develop quickly is very rewarding and the only stitch you use is knit. I don't have to worry about purls, ssk's, k2tog's, psso as you have to with lace and more intricate patterns.

You can actually see the yarn itself puckering in some areas. This can happen if your floats (the yarn behind your work) are too tight. Since the puckering is very minimal I am hoping with a little bit of blocking it will straighten itself out like a good little stocking. Have I ever mentioned how much I love stockinette stitch? LOVE. IT.

Sunday, June 30, 2013

A Zigging and A Zagging Baby Blanket

This was the first blanket I had ever knitted and let's just say...blankets take patience.  I spent a long time searching for the perfect pattern.  Something light-weight, cause Southern Cali is pretty warm most of the year, and something "current". I decided to go with this pattern .

I used Caron Simply Soft because it is washable and nice and scrunchy! If you are looking for a good yarn for baby clothes, I recommend this one.