Monday Must Have: So Easy to Preserve Book & Giveaway!

I've been doing some thinking...

Lately, I've been enjoying the fruits of our labors and we've had a busy summer putting up all the wonderful food we've grown or purchased locally. A few weeks ago I stumbled upon this website called Canning Across America. It is a place were you can find recipes, events, instructions and a place to share canning experiences. Here is an excerpt that explains what they are all about:

"Our goal is to promote safe food preservation and the joys of community building through food. We believe in celebrating the bounty of local and seasonal produce and taking greater control of our food supply. Together, we can".

What a great concept! And I've been really caught up in the enjoyment of canning and keeping such an important tradition alive. I grew up in an environment where canning is what you did every summer and fall, to preserve the food that you worked so hard to grow and maintain in a yearly garden. And I realize that not everyone grew up with these wonderful experiences and I'm happy to see that there are so many people who are wanting to share their knowledge and I too, want to be involved with passing on this tradition of preserving homegrown foods.

I've been reflecting on all the canning and food preservation experiences I've had over the years, watching and helping my Mom in canning food from our garden every year, as far back as I can remember. At the beginning of the summer, my Mom taught a food preservation class, explaining the various techniques & methods of canning. I think that really got me into the excitement this year and it's still going! Through her research, and let me just say, that she is very qualified having taught Home Economics & Food Science for years and has been canning since she was a girl with her grandmother, I realized how lucky I am to have this resource of knowledge at my disposal.

Back to her research--she found this great book called "So Easy to Preserve" written by the Cooperative Extension of the University of Georgia, which I mentioned in this post. This book has up-to-date, safe and complete information on canning, pickled products, jellied products, freezing and drying foods. Every recipe and formula has been tested and is recommended for use throughout the United States. Visit the National Center for Home Food Preservation website for more excellent information.

So all of these thoughts and ideas have come together to create today's post. I hope your own excitement and interest is peaked and you will decide to try some of your own canning this summer.

MONDAY MUST HAVE


This book has been so informative and so very helpful, that I need to share it with you. I just can't say enough wonderful things about it. The information is very clear and complete, with lots of helpful charts and pictures. My copy already has tons of notes from things I've canned this summer and it even has pockets for handouts or loose notes at the end of each section. I have found it handy to put the cute canning labels in the one behind JAMS, so that when it's time to put them on the jars, I know exactly where they are. Another tip I'd like to share is when you make a recipe from the book, put the date you make it--it's like a little canning journal and you'll be able to look back and see what food you put up and when, in the years to come.

THE IDEA

Since I've been doing so much canning this year and I am so excited about sharing great information and recipes, this week will have posts dedicated to canning various fruits and produce. And it coincides with the Canning kick-off that starts this weekend everywhere.

THE PLAN

If you know me, then you know I love to be ORGANIZED. I realize that this really only applies to a few of you that do know me and so I am sharing a little more about myself to those of you who happen to read my blog--it's true, I crave organization--which is why I'm giving you the plan and outline of the posts for the week.

Monday: Monday Must Have & Giveaway
Tuesday: Lemon Cucumber Pickles (Part 2) & Canning
Wednesday: Peach Jam (Two kinds & Canning Methods)
Thursday: Daring Bakers Challenge Reveal (yes, it's the 27th already)
Friday: Garden Fresh Beans (Canning & a delicious recipe for Freezing)
Saturday: Homemade Tomato Sauce

THE GIVEAWAY


I'm really, REALLY excited to share this AWESOME book with someone who likes to can, who wants to learn how to can, or if you love collecting really great food books, then here is what you do:

1) Leave a comment explaining why you enjoy canning or what you would like to learn about canning. I will be accepting comment entries from now until next Monday, August 31st at 8:00 pm (PST). *One comment/entry per person.

2) Please include your blog link or email, so I can contact you if you win.

3) The winner will be randomly chosen and announced on Tuesday, September 1st, 2009.

*Good luck and happy canning! Be sure to check back each day this week for a new canning recipe and instructions.

Monday Must Have: Favorite Citrus Gadgets & Bonus Accessory!

I love all fruits in the citrus family. Each one adds a little extra special flavor in cooking and baking. In honor of this fabulous group of fruits, I have three gadgets that I must share with you (actually two gadgets and a bonus accessory) for the Monday Must Have this week.

The Citrus Reamer

I really believe that every kitchen should have one of these handy little things. If you ever use the fresh juice from lemons, limes or oranges--this little tool is for you. Citrus reamers come in a variety of colors, sizes and materials, but the simple wood one will do great.

Step 1: Cut your lemon (or other citrus) in half.

Step 2: Place the tip of the reamer in the center of the lemon and twist back and forth.

Step 3: Repeat motion into a strainer over a bowl, until all the juice has been extracted.

This next gadget is the newest member of the Jillicious Kitchen and although it's a new one, I've already used it several times. I had my eye on this tool for several months. My niece had even blogged about how much she loved hers. Every time I was in a kitchen store or on the kitchen aisle in various stores, I would look it over and think, "Maybe if it goes on sale," after all I already had a wonderful citrus reamer that I loved, so I needed to make sure it was something I would really use.

Then last week, as I was picking up some other kitchen gadgets for a gift, I found this citrus squeezer at this store--on sale for less than half of the price I usually saw in other stores! I went home and tried it out and immediately knew I had made the best purchase. My Mom loved it as well and the next day I went back to this store and bought the last five they had in stock (sorry for those of you in the Corvallis area, but I'm sure they will order more in soon), to keep on hand for gifts for friends.

The Citrus Squeezer

Step 1: Cut the lemon in half.

Step 2: Place the cut side of the lemon face down in the squeezer.

Step 3: Position the top half of the tool over the face down lemon.

Step 4: Press the top half of the tool down onto the lemon until all the juice has been extracted.

*After pressing the juice from the lemon, your lemon peel will look like this:

The final part of this post is a little something I had to share because I think they are just too dang cute! Meet the Lemon Stretch Wraps or as I like to call them--Lemon Shower Caps.

Lemon Stretch Wraps (aka Lemon Shower Caps)

I use lemons in baking and cooking, but also with my meals. Fresh squeezed lemon juice is great on broccoli, fish, chicken, grilled vegetables, and so much more. The reason I love these little caps, is because you can have lemon juice quickly and without the hassle of worrying about where the seeds might land.

Step 1: Cut your lemon in half.
Step 2: Place the lemon "shower cap" over the cut lemon.
Step 3: Squeeze onto your favorite meat or vegetable.


*The best part of using these handy caps is this-- if you don't need all the juice from the lemon half, keep the cap on the lemon and place in a sandwich bag and keep in your refrigerator for later use.

It's been a busy week so far, filled with canning, canning and more canning. Recipes and canning process information is coming soon!

Busy Monday

Guess how many pounds of these we picked today?

More to come later this week on what was made with these lovely peaches, plus the Monday Must Have!

A Nice Surprise!

I'm still fairly young in the blogging world but I follow many AWESOME blogs that are full of helpful information, great writing and beautiful pictures.

One of my favorite bloggers is Lisa at Parsley, Sage, Desserts and Line Drives and I was happily surprised and excited to receive this award from her:


Lisa's blog is the perfect combination of good humor, wit, sass, charm and some outstanding recipes and mouth-watering food photographs. I'm delighted and thrilled that I am in the food blog world with her. Thank you Lisa!

So, now it's time to pass this award on to 13 others and they in turn are to pass it along to their 13 favorite blogs.

Anna at Kitchenlander
Laura at Tiramisu'
Kris at Bake in Paris
Kelly at Sass & Veracity
Y at Lemonpi
Brie at Rite of Cake
Jenny at Raising Our Kids in America
Chou at Balance
Jacque at Daisy Lane Cakes
Bakergirl Creations
Amy at Playing House
msmflo at Tete A Tete: Cuisine
Em (Marlena) at The Repressed Pastry Chef

Jillicious Jams

I really like to make jam. In fact, I really like canning. There is just something so great about a canning project that is satisfying and I feel a sense of accomplishment when the fruit is sealed in the jars and looks so pretty and delicious.

Yesterday, I made some raspberry jam using the raspberries I had left over from a wedding cake I did over the weekend. My new go-to book is one that my Mom gave me a couple of months called "So Easy to Preserve" by the Cooperative Extension--The University of Georgia. The National Center for Home Food Preservation is based at the University of Georgia where Dr. Elizabeth L. Andress teaches and has conducted research on home food canning and freezing methods.

It is an excellent resource on all types of food preservation. This book covers topics such as canning, pickled products, jellied products, freezing and drying foods. Every single recipe included in this book has been tested and if the directions are followed exactly, using the amounts that are listed, you can successfully put up many types of food.

If you are canning for the first time, or would like to make sure that your canning practices are up-to-date, please check their website for complete canning information.

Both the raspberry and apricot jams (the apricot jam is the second part of this post) that I made were processed using the Boiling Water Bath method. Please refer to the directions about this process and use them in conjunction with the directions listed below in the recipes.

*My notes are highlighted in this color.

Berry Jams
Adapted from So Easy to Preserve, pg. 207

Mostly Raspberry Jam *I call this Mostly Raspberry Jam, because I had a few blackberries on hand that needed to be used.

*Yields = (5) 1/2-pint jars of jam

4 1/2 cups raspberries
1 cup blackberries
3 1/4 cup sugar
*zest & juice from 2 lemons

1) Sterilize canning jars.

2) Combine berries, sugar, lemon juice and zest. Bring slowly to a boil, stirring occasionally until sugar dissolves.

3) Cook rapidly to, or almost to, jellying point, depending upon whether a firm or soft jam is desired. As mixture thickens, stir frequently to prevent sticking.

4) Pour hot jam into hot jars, leaving at least 1/4-inch headspace (I left a little more, about 1/2 inch).

5) Wipe jar rims and adjust lids. Process 5 minutes in a Boiling Water Bath.

6) Remove jars from water bath and carefully transfer to clean towel laid out on the counter and leave for 12 hours undisturbed. After 12 hours, remove rings and wipe down jars before storing.

Note: If seedless jam is preferred, crushed berries may be heated until soft and pressed through a sieve or food mill; then add sugar and proceed as above.

A few weeks before this jam session, I made some of the best apricot jam I've ever had. We had purchased some beautiful Rival Apricots from our local market that is always stocked with local Oregon grown produce. My mom decided to can most of them, but said that I could use the extra apricots for jam.

I had recently read about different flavors and specifically what pairs well with apricot. Vanilla was high on the list. I happen to have a few vanilla beans on hand and decided to experiment with this flavor combination. I wasn't disappointed. The vanilla bean really brought out the sweet apricot flavor and combined with the lemon zest and juice, the apricot was the star of the show! If you look closely at the next couple of pictures, you'll notice the lovely, black specks of vanilla beans scattered throughout the jam.

Apricot Jam
Adapted from So Easy to Preserve, pg. 207

Jill's Apricot-Vanilla Jam

2 quarts apricots (you can peel them first, but I left the peel on)
6 cups sugar
1/4 cup lemon juice
Zest of 2 lemons & 1 orange
1 1/2 vanilla beans, split

*Yields = (14) 1/2 pint jars of jam

1) Sterilize canning jars. Combine all ingredients; slowly bring to boiling, stirring occasionally until sugar dissolves. (I kept the mixture on low for the first 30 minutes, to really let the vanilla bean flavor infuse into the apricot mixture).

2) Cook rapidly until thick, about 25 minutes. (This may take longer, depending on the thickness of the jam you desire. Also, take out vanilla beans before jam is finished cooking.)

3) As mixture thickens, stir frequently to prevent sticking. Pour hot jams into hot jars, leaving 1/4-inch headspace.

4) Wipe jar rims and adjust lids. Process 5 minutes in a Boiling Water Bath.

5) Remove jars from water bath and carefully transfer to clean towel laid out on the counter and leave out undisturbed for 12 hours. After 12 hours, remove rings and wipe down jars before storing.

If there is one thing I hope that you'll take from reading this post, it's this: Follow safe and tested canning recipes and make sure you are aware of correct canning practices and procedures. Please check the National Center for Home Food Preservation website for complete information.

Happy Canning!