Chicken Stock

You brined a chicken. You roasted a chicken. You carved and ate a chicken. Now it's time to deal with the chicken remains. Why waste a perfectly good chicken carcass when you can boil it with aromatic vegetables and create a simple and delicious stock. If you aren't ready to make your stock the day after your chicken dinner, put the bones in a bag and freeze them until you are ready.

Ingredients:

Carcass and bones of a 2-3 pound chicken
4 litres water
1 large whole onion, ends trimmed, cut in half (skin left on - adds colour!)
2 carrots, chopped
2 celery stalks, chopped
3-4 fresh or dried celery leaves (optional - but adds a great deal of flavour)
1 bay leaf (optional)

Directions:

1. Add everything to a stock pot and bring to a boil over medium-high heat.

2. Reduce to low and cover. Simmer on low for at least 2 hours and up to 12 hours or overnight.

3. When you have simmered your stock for the desired length of time, remove bones and vegetables using tongs or a slotted spoon and discard. Pour stock through a fine strainer. Pour strained stock into jars. Leave overnight or in refrigerator until fat congeals at the top. Remove congealed fat with a spoon and discard or save for later use (chicken fat is referred to a Schmaltz. It is used in Jewish cooking, in place of butter or lard, as it is considered kosher).

4. Pour stock into ice cube trays and freeze. When frozen, pop out of trays and store in ziplock bags in the freezer. Most standard ice cube trays will produce a 1 ounce portion of stock, ready for use when needed. You could also measure one or two cups of stock into ziplock bags and freeze for times when you need larger portions. DO NOT freeze your stock in glass canning jars as the stock expands when it freezes and may cause your jar to crack and leak (as mine did, duh!). The fresh stock will keep in your refrigerator for 2-3 days. Use stock in soups, stews, sauces and stir fries.

*Seasoning your stock with salt and pepper is optional. I generally do not season my stock as it gives me more freedom to season later on when I use it in my cooking. Overly seasoned stock may interfere with the flavour and seasoning of the dish you are creating. Sometimes I will add a bit of fresh cracked pepper, but I never salt my stock.

Basic Roast Chicken & Gravy

See part one - Brining a Chicken.

Your chicken has been brined and it is at room temperature. You are ready to roast! Start by watching this video, from CHOW, on how to truss your chicken. Trussing ensures the wings and legs are firmly attached to the body so that the bird cooks evenly and the small extremities don't dry out. Trussing also allows the bird to be turned easily during cooking. Prior to trussing, salt and pepper the inside of the cavity.

Once your bird is trussed, you are really ready to roast!

Ingredients:

2-3 lb whole chicken, brined and trussed
2 tbsp butter at room temperature
1/4 cup butter, melted (or olive oil, or a mixture of the two)
salt and pepper
1 large carrot, cut into large chunks
1 onion, cut in quarters
1 celery stalk, cut into large chunks

Directions:

1. Pre-heat oven to 425 degrees (F).

2. Smear 2-3 tablespoons of room temperature butter over the outside of the bird. If you prefer, you could also brush olive oil all over.

3. Generously salt and pepper the outside of the bird. If you'd like, you can also sprinkle with dried herbs of your choice. Place the chicken, breast side up, on a rack in a roasting pan. Arrange vegetables around the bird in the bottom of the pan. Here's a tip: I don't have a rack for my roasting pan so I propped my bird up ON TOP of the vegetables. As long as the bird doesn't sit on the bottom of the pan, anything goes!


4. Place pan in pre-heated oven and roast at the high heat for 15 minutes to get the top nice and brown. After 15 minutes, turn chicken and roast the other side for 15 minutes. Baste with melted butter. Turn back to breast side up, baste again and lower heat to 350 degrees (F).

5. Baste every 15-20 minutes. It may take up to 1 hour and 30 minutes to cook, but test for doneness after 50 minutes. The general rule of thumb is 30 minutes per pound. Stick a meat thermometer in the fattiest part of the thigh. The internal temperature should register 165-170 degrees (F). Any less and your chicken is undercooked. Any more and you risk a dried out bird. Remember that the chicken will continue cooking after you remove it from the oven. While cooking, if the legs, wings or breast start to get too browned, cover those bits with small pieces of tin foil to avoid burning.

6. Once proper internal temperature is reached, remove your bird from the oven and set on a plate or chopping board, covered with foil and leave to rest for 15-20 minutes. When ready to cut, check here for a tutorial on how to carve your chicken.


Serve with mashed potatoes, gravy and steamed veggies. A 2-3 pound chicken will adequately serve 2 or 3 people with a bit of left overs for soup, a stir fry or a casserole!

Chicken Gravy:

For gravy, try this White Wine Gravy from Martha Stewart. For a more simple gravy, try this one, like I used:

Ingredients:

1 cup chicken stock
1 heaping teaspoon cornstarch mixed with a splash of warm water
salt & pepper

Directions:

1. While chicken is resting, remove vegetables from roasting pan and discard. Scoop out and discard all but 1 tablespoon of fat from the pan. Place roasting pan on a burner over high heat (if pan is large, place across two burners).

2. Add chicken stock to hot pan and using a wooden spoon, scrape up the browned bits from the bottom (this is called de-glazing the pan). Bring to a boil.

3. Pour in cornstarch and bring to a boil, stirring continually. When sauce has thickened to your desired consistency, it's ready. Season with salt and pepper. Strain sauce through a fine mesh strainer into a gravy boat or glass bowl.

Next time... homemade chicken stock using the left over carcass and bones.

Brining Poultry

I just finished week 8 of my Surf & Turf cooking class over at CHEESESLAVE. This week we learned about roasting and braising meats and sauce reductions. Recipes included pot roast with gravy, braised short ribs, Moroccan chicken, lamb chops, pulled pork and roast duck, among many others! Also included in this class was a video about how to roast a chicken. Ann Marie doesn't cover brining in the videos, but briefly mentions it and includes some direction in the recipes.

Last year when I cooked my first ever Thanksgiving turkey, I brined my turkey in a mixture of water, salt, honey and citrus zest. Brining poultry before cooking leads to juicier and more tender meat. My turkey was a huge success. My brother-in-law declared it was the best turkey he had ever eaten. I would like to think it was just because I cooked it, but I'm quite certain the brining had something to do with it.

The problem with brining is that it takes time. A large bird (10lbs or more) requires 12-24 hours to brine then an additional 12-24 hours to "dry" (a wet bird won't cook or brown well). A smaller bird can be brined adequately in 3-12 hours and left to "dry" for 6-12 hours. Basically, if you want to brine your bird, you should start 2 to 3 days in advance of cooking. It's not as much of a pain as it sounds. Preparing the brine takes minutes and once the bird is in the solution, you don't have to do anything until you take it out of the brine! Don't forget you also need at least an hour (for a small bird) before cooking so the bird can come to room temperature before putting it in the oven!

A basic brine includes salt and a sweetener. More advanced brines will include flavour enhancers like citrus zest or dried herbs. The one I used for my turkey last year included lemon and orange peel, cardamom pods and dried thyme. For my roast chicken though, I wanted something very simple and very basic.

Cooks Illustrated has a great PDF with loads of info and tips on brining. They recommend the following ratios for a basic brine:

Per 1 litre (1 quart) of water add 1/4 cup of fine kosher or sea salt (1/2 cup if salt is course) and 1/2 cup of sweetener. One litre (1 quart) of liquid is required per pound. They also say it should not exceed 2 gallons of brine, but you need enough to cover your bird so if you are cooking a large chicken or turkey, you may need as much as 3 gallons of brine. They also say to brine for one hour per pound, but for no more than 8 hours.

My brine didn't follow the Cooks Illustrated model exactly but it was close. I adapted my brine from the Healthiest Meals on Earth cookbook. It looked something like this:

2.5 lb whole chicken
2 litres warm water
1 cup sea salt
1 cup unpasteurized, raw honey

The brine was mixed together in a stock pot and the chicken placed inside. The chicken was brined in the refrigerator overnight, for about 12 hours. After that, I drained the pot, rinsed the chicken and placed it in the empty stockpot, and left it in the refrigerator for another 6 hours.

And contrary to what you may have read online, you CAN use a metal pot to hold your brine - just make sure it is stainless steal or enamelled cast iron (like Le Creuset). Do not use aluminum or straight cast iron as metal can leech into your brine and affect the taste. You can also use glass or plastic container or a plastic brining bag. Do not use a garbage bag as they are not food safe. You may need to weigh your chicken down with a plate to ensure it is completely submerged.

When you are ready to cook your bird, take it out of the refrigerator and leave it to sit, covered, at room temperature for at least one hour.

Next time... Basic Roast Chicken

Pear & Gorgonzola Tarts with Red Pepper Jelly

This is the second fall themed appetizer I prepared for my cousin's 1st birthday party. As with all party appies I make, there is no photo! I will probably be making these again. They were popular amongst the blue cheese fans in the crowd. I didn't have time to top mine with the pepper jelly but I'm sure they would have been fantastic if I had taken the time for that extra step. They definitely needed a kick of sweetness. A dribble of honey or some rich caramelized onion would have been a nice topping too.

Ingredients:

1 package phyllo pastry, thawed
1/4 cup butter, melted
4 ounces (125g) Gorgonzola cheese plus a couple ounces extra, crumbled
8 ounces (250g) cream cheese
3 tbsp milk or cream
salt and pepper.
3 ripe pears, peeled, cored and chopped
1 jar Cranberry Hot Pepper Jelly

Directions:

1. Unfold phyllo pastry and cut into 3x3 squares. Brush melted butter on a square and cover with a second square. Repeat process until squares have 4 layers. Press into the cups of a mini muffin tin. Pre-bake phyllo cups according to package directions (about 8-10 mins or until light golden-brown). Remove from oven and let cool. Can be prepared in advance and stored in an airtight container for up to 2 days.

2. Add Gorgonzola, cream cheese, milk, salt and pepper to a food processor and blend together until smooth. Fold in 3/4 of the chopped pears.

3. Spoon a small amount of cheese mixture into each phyllo cup. (I added my cheese mixture to a pastry bag and squeezed about a teaspoon of mixture into each cup.) Top with a couple pear pieces and a bit more crumbled Gorgonzola cheese. Bake at 350 degrees for 8 minutes. Remove from oven. Top each with a 1/4 teaspoon of pepper jelly. Serve warm.

Grandma's No Bake Whipped Cheesecake

My Grandma has been making this cheesecake for over 40 years. She pinched the recipe from the restaurant kitchen when she worked at Woolworth's in the early 1960's. (It's also known as Woolworth's Icebox Cheesecake.) This cheesecake has been a favourite in my family ever since, and makes an appearance at every major family function and holiday gathering. I had the pleasure of spending an afternoon at Grandma's the other day learning how to make this classic dessert. It's easier than I expected, although a stand mixer (which I do not have) is a definite must. It could be put together using an electric hand mixer but would require a bit more time and effort.

Ingredients:

- 2 cups graham cracker crumbs
- ½ cup butter, melted
- 1 block (250g) cream cheese
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 ½ tins evaporated milk, refrigerated overnight before using
- 1 large packet lemon gelatin
- 2/3 cup boiling water
- 2/3 cup cold water

Directions:

1. Mix 1 1/2 cups graham cracker crumbs and melted butter together in a bowl. Press crumbs into a deep 9x12 inch baking pan, covering the bottom and up the sides about half an inch. Reserve the other 1/2 cup of the crumbs for topping. Refrigerate crust until ready to use.

2. Add cream cheese, sugar and vanilla to a small bowl of an electric stand mixer and cream together until smooth and well blended, about 3 minutes. Set aside.

3. Add milk to a large bowl an electric stand mixer and whip until stiff peaks are formed.

4. While milk is beating, prepare gelatin. Mix gelatin powder with boiling water and cold water. Mix well to dissolve powder but do not allow to congeal.

5. While mixer is running, slowly add gelatin mixture to whipped milk. Mix together on slow speed for 1/2 a minute.

6. While mixer is still running, slowly add cream cheese mixture to whipped milk. Mix together on slow speed for another 1/2 minute or until all cream cheese is incorporated.

7. Pour mixture over crumbs in prepared pan. Sprinkle remaining crumbs over top. Refrigerate at least 12 hours before serving.

Sausage, Apple & Sage Stuffed Mushrooms

My cousin's baby turned 1 year old last week! She hosted a family birthday celebration over the weekend, the day before (Canadian) Thanksgiving. In honour of the holiday, my cousin wanted to do a fall/Thanksgiving theme cocktail menu. I offered to help out by making a few dishes.

Unfortunately, no pictures yet. The appies were gobbled up before I could snap a photo!

First up - Mushrooms stuffed with... STUFFING! I've always believed that stuffing is the best part of the holidays; or at least the best part of the holiday dinner. Last year I posted my mom's recipe for Moist Bread Sausage Apple Stuffing. It's THE best stuffing EVER and that is no exaggeration. I re-worked the recipe to make it suitable to stuff into large white mushrooms. Topped with a bit of grated Parmesan (because every stuffed mushroom recipe should be topped with cheese), these mushrooms are to die for!

If you want, you could make this into an entrée by using large portabella mushrooms. To get the celery and onion to a fine, minced consistency, I chopped them into smaller pieces, then put them into a food processor.

Ingredients:

1/4 cup butter
1 cup minced celery (about 3 stalks)
1 cup minced onion (about 1 large onion)
1/4 cup fresh sage, chopped fine
1 1/4 tsp salt
2 tsp poultry seasoning
1/2 tsp pepper
1/4 lb (4 oz, 250g) ground pork sausage (NOT Italian sausage)
2 apples, peeled, cored and minced
1/4 cup apple juice or cider
1 1/2 cups dried bread crumbs
1/2 cup grated fresh Parmesan, plus
36 large white button mushrooms, washed and de-stemmed

Directions:

1. Pre-heat oven to 350 degrees and line a baking sheet with parchment paper. Arrange mushrooms, tops face up, in a single layer. Roast in oven for 10-15 minutes, while you prepare the stuffing. Remove from oven to cool. Replace parchment with a fresh sheet and arrange mushroom tops down, in a single layer.

2. Melt butter in a large sauté pan. Add onions and celery and cook until onions are translucent and celery tender. Add seasonings and mix well. Remove from heat and pour into a large mixing bow.

3. In the same sauté pan, cook sausage and apple with apple juice until sausage cooked through and apples are soft. Add mixture to the bowl of onion and celery.

4. Once vegetable mixture has cooled slightly, add bread crumbs and Parmesan to the bowl. Toss everything to mix well.

5. Scoop mixture into each mushroom cap. Sprinkle with a bit of Parmesan cheese. Bake in pre-heated oven for 15-20 minutes until tops are browned. Serve immediately.

Thanksgiving Recipes

I'm posting this a little late for the Canadian readers since Thanksgiving dinners are being held tonight and tomorrow night. For the American readers, maybe some of these recipes will give you inspiration for your meal next month!

My mom's classic and our family favourite - Moist Bread Sausage Apple Stuffing. I changed it up this year by adding fresh chopped sage. Delicious!


A new favourite (of mine) - Roasted Brussels Sprouts, Broccoli and Asparagus with Garlic Balsamic Reduction. My other Brussels Sprouts favourite is when they are sautéed with onion and bacon!


Or how about Roasted Asparagus with Balsamic Brown Butter Sauce.


Another new dish - Roasted Root Vegetables with Candied Pumpkin Seeds. I made this one last year instead of mashed potatoes.



Happy Thanksgiving!

Holiday Gifts from the Kitchen - Cranberry Port Wine Jelly and Merlot Wine Jelly

Two more easy jellies to make for holiday gifts. These ones are even easier than the Cranberry Hot Pepper Jelly because there is no food processing step. Wine jellies are fabulous with cream cheese and pate. They are also good over lamb and game meats.

Recipes from 'The Complete Book of Small Batch Preserving'.

Cranberry Port Wine Jelly

1 cup port wine
1 cup 100% cranberry juice (NOT cocktail and NOT concentrate)
3 1/2 cups white sugar
1 pouch liquid pectin

1. See here for instructions on how to prepare jars for canning and here for how to prepare your boiling-water canner.

2. Place wine, cranberry juice and sugar in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly to dissolve sugar. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim off any foam.

3. Ladle mixture into hot 125ml canning jars. Cover with a hot snap lid and secure with a ring. Process jars in a boiling-water canner for 10 minutes (15 minutes if you are above 1000ft elevation). Turn off the heat. Wait 5 minutes before removing jars from water (to stabilize pressure inside jars). Remove jars from water and place them on a towel. Let jars sit, undisturbed, to cool at room temperature overnight. Remove rings, label jars with contents and date, and store jars in a cool, dark place. (If you are giving as gifts, leave rings on, or replace rings just before gifting.)

Yields 4 1/2 cups

Merlot Wine Jelly

You can substitute ANY wine in place of the Merlot.

2 cups Merlot wine
1/4 cup fresh, strained lemon juice (2-3 lemons), or 1/4 cup bottled lemon juice
3 1/2 cups white sugar
1 pouch liquid pectin

1. See here for instructions on how to prepare jars for canning and here for how to prepare your boiling-water canner.

2. Place wine, lemon juice and sugar in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly to dissolve sugar. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim off any foam.

3. Ladle mixture into hot 125ml canning jars. Cover with a hot snap lid and secure with a ring. Process jars in a boiling-water canner for 10 minutes (15 minutes if you are above 1000ft elevation). Turn off the heat. Wait 5 minutes before removing jars from water (to stabilize pressure inside jars). Remove jars from water and place them on a towel. Let jars sit, undisturbed, to cool at room temperature overnight. Remove rings and store jars in a cool, dark place. (If you are giving as gifts, leave rings on, or replace rings just before gifting.)

Yields 4 1/2 cups

Holiday Gifts from the Kitchen - Cranberry Hot Pepper Jelly

Making homemade jellies is a lot easier than I expected. With the right supplies and a little patience, you too can create some gourmet jellies for holiday gifts. Cranberry Hot Pepper Jelly makes a great appetizer, served with crackers and cheese, especially cream cheese. It's also great as a spread on a turkey sandwich.

The best part about making your own jelly is that it is CHEAP! Assuming you already own the required canning equipment, the cost per 125ml jar of Cranberry Hot Pepper Jelly works out to less than $2 per jar! My batch of eight jars actually cost $1.73 per jar. That cost includes the jar, sugar, pectin, red pepper, jalapeño and cranberry juice AND the jar top labels. (The vinegar is not included in the cost analysis because I already had a large jug on hand, but even with the amount of vinegar used in the recipe added in, the total per jar would still be under $2.) Homemade jellies are personal, affordable, easy and delicious.

The green jalapeño peppers used in this recipe are quite mild and taste peppery rather than spicy. If you'd like a spicier mix, try using Serrano peppers or red jalapeño peppers. You could also add a teaspoon or two of dried red chili flakes to the saucepan during step one.

Recipe from 'The Complete Book of Small Batch Preserving'.


1 large sweet red pepper
2 green jalapeño peppers, seeded
1/4 cup water
3/4 cup apple cider vinegar
3/4 cup 100% pure cranberry juice (NOT cocktail)
3 cups white sugar
1 pouch liquid fruit pectin
8 125ml canning jars, snap lids and rings
1 jelly bag or cheesecloth

1. See here for instructions on how to prepare jars for canning and here for how to prepare your boiling-water canner.

2. Finely chop red pepper and jalapeño peppers in a food processor. Place mixture in a small stainless steel saucepan* with water and vinegar. Bring mixture to a boil, cover, reduce heat and boil gently for 10 minutes. Strain mixture through a course sieve, pressing with the back of spoon to extract as much liquid as possible. Discard the solids. Pour liquid through a jelly bag or through a couple layers of cheesecloth to remove any remaining sediment.

3. Place strained liquid, cranberry concentrate and sugar in a medium stainless steel saucepan. Bring to a full boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off any foam.

4. Ladle mixture into hot 125ml canning jars. Cover with a hot snap lid and secure with a ring. Process jars in a boiling-water canner for 10 minutes (15 minutes if you are above 1000ft elevation). Turn off the heat. Wait 5 minutes before removing jars from water (to stabilize pressure inside jars). Remove jars from water and place them on a towel. Let jars sit, undisturbed, to cool at room temperature overnight. Remove rings, label jars with contents and date, and store jars in a cool, dark place. (If you are giving as gifts, leave rings on, or replace rings just before gifting.)


Labels are Avery #8293 - High Visibility Inkjet Round Labels.

Yields 8 - 125ml jars

Baked Mac & Cheese with Caramelized Onion, Bacon and Smoked Cheddar

I was craving carbs last night so I "whipped up" a really quick and simple homemade mac and cheese. It's really not as difficult or scary as it seems. You could make it even more quick and simple by leaving out the onions and bacon, but I suggest you leave them in!

Ingredients:

6 cups whole wheat pasta noodles
1 onion, halved and sliced thin
4 tbsp butter, divided
2 tbsp flour
1 bay leaf
1 cup milk
salt & pepper
1/2 cup smoked cheddar cheese, shredded
1 cup white cheddar cheese, shredded
5 sliced bacon, diced and cooked until crisp
1/4 cup grated Parmesan cheese
1/4 cup dry breadcrumbs

Directions:

1. Cook pasta in a large pot of boiling, salted water until cooked al dente (should still be slightly firm to the bite). Drain and drizzle with a small amount of olive oil. Toss well to coat noodles in oil so they will not stick together. Set aside.

2. Melt 1 tablespoon of butter to a skillet over medium heat. Add onions and cook down until reduced and browned, about 15 minutes. Remove onions from skillet and set aside.

3. In a large saucepan, melt 2 tablespoons of butter over low heat. Add flour and whisk continually until a paste is formed (this is called a roux). Add milk and bay leaf and continue stirring until sauce thickens slightly (this is a basic French Béchamel sauce). Add shredded cheese a bit at a time and continue to stir until cheese has melted. Add caramelized onion and diced bacon and stir together.

4. Add cooked noodles to cheese sauce mixture and stir together to coat. Pour into a greased 9x13 glass baking dish. Sprinkle Parmesan over top and then top with breadcrumbs. Cut 1 tablespoon of butter into 4 small chunks and drop onto top of breadcrumbs in a few places.

5. Bake in a 350 degree oven for 20 minutes or until top is golden brown and crispy.

This post is linked to Twister Tuesday at GNOWFGLINS.

Holiday Gifts from the Kitchen - Spicy Dill Beans

It's that time of year again! Time to start thinking about Christmas gifts and holiday menus! Last year I made several tasty creations in my kitchen and gave them out to friends and family. More great gifts from the kitchen will be coming over the next couple months!


At the request of my mother, I spent an afternoon canning Spicy Dill Beans. I use a recipe that Vancity Rock Girl posted over two years ago. I first canned beans using this recipe before Christmas in 2008. I had labels and little cards with the Mott's Caesar recipe, printed through Vistaprint. I wrapped the jars up all pretty and gave them out to extended family and friends. They were a HUGE hit! I continued to get requests for these tasty beans throughout 2009. Now the supplies are running short and people are in need of more beans! You can't drink a Caesar without a Spicy Dill Bean to garnish! They are also great for munching as a snack. This recipe also works for carrots and asparagus... especially asparagus!

Vancity Rock Girl's Spicy Dill Beans:

Yields 4 pints

2 lbs green beans, trimmed to about 3 1/2 inches
4 red jalapeño peppers, cut in half lengthwise
8 sprigs of fresh dill
8 cloves of garlic, peeled
4 tbsp mustard seeds
2 1/2 cups water
2 1/2 cups white vinegar
2 tbsp picking salt

1. See here for instructions on how to prepare jars for canning and here for how to prepare your boiling-water canner.

2. In a large saucepan, mix water, vinegar and salt. Bring to a boil and simmer for 3 minutes. Keep warm on the stove top while you finish the next step.

3. To each jar, add 2 garlic cloves, 1 tablespoon of mustard seeds, two halves of hot peppers and two sprigs of fresh dill. Tightly pack the beans into each jar.

4. Pour the hot vinegar mixture into each jar and fill, leaving 1/2 inch of headspace at the top. Cover with a hot snap lid and secure with a ring. (You want air & water to be able to circulate during the water bath, so don't tighten the ring too much.)

5. Place jars into boiling water bath canner. Ensure water comes up 1 inch above the top of the jars. Bring to a boil again and process the jars for 10 minutes (15 minutes if above 1000ft elevation). Turn off the heat. Wait 5 minutes before removing jars from water (to stabilize pressure inside jars). Remove jars from water and place them on a towel. Let jars sit, undisturbed, to cool at room temperature overnight. Remove rings, label jars with contents and date, and store jars in a cool, dark place. (If you are giving as gifts, leave rings on, or replace rings just before gifting.) Let sit at least 2 weeks before using.


Check Vistaprint for cheap custom labels and business cards. They have daily deals where you get the printing on several items free and just pay shipping. I have custom printed stationary, envelopes, pens, post-it's, note cards and note pads. It can be quite addictive at first and the products make great gifts!

Putting Up

Home canning is also referred to "putting up" - putting up food for use later in the year. Canning is making a huge come back, for economical reasons and because of the eat local movement. Home preserving is an essential part of local eating because it encourages you to shop and eat seasonally. With canning and dehydrating, you can preserve seasonal foods for use later in the year, out of season. The other day I had a canning marathon. It was quite an ordeal but, with the help of Food in Jars, I managed to put up:

3 pints (500ml jars) Homemade Spiced Applesauce. Total of 6lbs of Okanagan apples put up.


5 quarts (1L jars) Tomatoes Packed in Water, using 8lbs of Okanagan tomatoes. (I loosely followed my Grandma's method, but adhered to the USDA guidelines to ensure they are in a safe pH range).


3 pints (500ml jars) Peaches in Honey Syrup, using 5 lbs of Okanagan peaches. (I followed the directions on the Food in Jars website, but instead of 100% sugar, I used 50% honey/50% sugar. One jar also received a piece of Star Anise, a cinnamon stick and a teaspoon of vanilla extract.)


Add all this to the things I put up during the Preserve the Bounty challenge, and this summer I preserved about 25 quarts of fruit and vegetables for use this winter!

Still on the agenda for this week is Spicy Dill Beans, at the request of my mother. She loves them as a garnish in Caesars.