So here it is, February, and the Can Jam Challenge has thrown carrots at us this month. So the decision I faced was "sweet or pickled?" Looking into my pantry, I saw a gazillion jars of sweets, and only one jar of pickles. AND I'll be making more sweets (strawberry jam) before I'll make more pickle (cucumbers). First decision made - it was going to be pickled.
Pouring over all my recipe books, I discovered that most of the recipes for pickled carrots also had other veggies that certainly aren't in season right now, especially cauliflower and cucumbers. So what was a person to do?
Then I came across a recipe for pickled carrots and daikon radish. Hey! we're on to something here! Asiany flavor and colorful, it's just what we need. So, from Ball's Complete Book of Home Preserving,
Vietnamese Carrot and Daikon Pickle
3 C water
3 C white vinegar
1-1/2 cups granulated sugar
2 tsp grated gingerroot
2 lbs carrots, julienned 2 in x 1/8 in *
2 lbs daikon radish, julienned 2 in x 1/8 in
Recipe says it makes 6 pints, mine made 7 pints
In a large non-reactive pot (at least 4.5 qts, I think), combine water, vinegar, sugar, and gingerroot. Bring to a boil. Add the veggies and stir for a minute. Remove from heat.
At this point, if you want to, you can add a star anise to your jars. Very pretty, but since I'd rather lick my shoes rather than taste anything even remotely licorice-y, I left it out.
Fill hot PINT jars with veggies up to a generous 1/2 inch headspace, fill with pickle liquid up to 1/2 inch headspace, remove air bubbles, wipe rims, put lid on, screwbands on, the ususal deal.
Process in boiling water for 10 minutes, remove canner lid and wait 5 minutes before removing from canner.
* Warning: julienning this many carrots took me almost an hour. The daikon went fast, but the carrots took forever. The book recommends using a mandoline, but after almost taking off a chunk of my thumb last year with one, I wasn't about to use it for such fine work. Also, they say that you can go up to 1/4 inch on the size of the carrots, but I think that's way too big.
It'll take 4-6 weeks for the veggies to pickle. Then I'll serve them with stir-fries and Thai food. If the pre-pickled tasting is anything to go by, these are going to be incredible!
I will post a photo when I get my new computer (which has now been pushed back to March 1. Thanks, Dell.) because you really need to see the bright, cheery color and stark contrast of the carrots and daikon.
Showing posts with label Can Jam. Show all posts
Showing posts with label Can Jam. Show all posts
Friday, February 19, 2010
Monday, January 18, 2010
Tigress' Can Jam - Jamuary
Yea! I completed my first Can Jam!
January's produce-of-the-month was citrus. Any citrus. I've never canned citrus before, and wasn't certain what to make. I've always loved the taste of marmalade, but added a little twist, adding dried chilis for some kick. I thought pouring it over some goat or cream cheese would make a great snack or appetizer, and I love the idea of being able to whip out some marmalade and crackers from the pantry, cheese from the fridge, and voila, aren't I the good hostess?
I used a recipe from the Ball Complete Book of Home Preserving, Orange Chili Marmalade.
Orange Chili Marmalade
2-1/4 lbs oranges, seeded and thinly sliced*
grated zest and juice of one lemon
6 cups water
6 dried New Mexico chili peppers
9 cups granulated sugar
Bring to a boil over high heat, oranges, lemon juice and zest, and water. Boil gently for 40 minutes, stir occasionally. Add chili peppers, partially cover and boil gently 30 minutes**, stir occasionally. Discard peppers.
Boil over med-high heat, stirring constantly. Gradually add sugar, 1/2 cup at a time, keeping it at a boil. Boil hard, stir occasionally, until gel stage, about 15-20 minutes.
Ladle into hot jars, 1/4 inch headspace. Process 10 minutes after coming to a boil in the canner. Turn off heat, remove lid and wait 5 minutes before removing from canner. Made nine half-pints.
* I sliced the oranges by hand, and the peel was really too large, even with my best effort. Next time I'll either use a food processor or mandoline to slice the oranges, and then chop the rind into smaller pieces.
** I wouldn't go over about 40 minutes here, or the peppers will fall apart, and you'll wind up with peppers in your marmalade.
As far as being local, organic, etc., citrus doesn't grow around here at all, so at minimum, my Cara Cara oranges came from over 800 miles away in California, and the lemon from further than that. Both were organic, however. My sugar came from Paraguay, organic and fair trade. I had a heck of a time finding any of the peppers listed in the original recipe (dried habeneros, Colorado or New Mexico peppers). New Mexico peppers were the only ones I could find, organic or not (they're not).
As far as taste goes, I think it needs about a month to "meld". It tastes uber sugary right now, with not a lot of orange flavor in the jam, but the peel is very orangey. I would've wished for a bit more pepper flavor, too, but maybe that'll come through as the sugary taste wanes and the orange strengthens.
January's produce-of-the-month was citrus. Any citrus. I've never canned citrus before, and wasn't certain what to make. I've always loved the taste of marmalade, but added a little twist, adding dried chilis for some kick. I thought pouring it over some goat or cream cheese would make a great snack or appetizer, and I love the idea of being able to whip out some marmalade and crackers from the pantry, cheese from the fridge, and voila, aren't I the good hostess?
I used a recipe from the Ball Complete Book of Home Preserving, Orange Chili Marmalade.
Orange Chili Marmalade
2-1/4 lbs oranges, seeded and thinly sliced*
grated zest and juice of one lemon
6 cups water
6 dried New Mexico chili peppers
9 cups granulated sugar
Bring to a boil over high heat, oranges, lemon juice and zest, and water. Boil gently for 40 minutes, stir occasionally. Add chili peppers, partially cover and boil gently 30 minutes**, stir occasionally. Discard peppers.
Boil over med-high heat, stirring constantly. Gradually add sugar, 1/2 cup at a time, keeping it at a boil. Boil hard, stir occasionally, until gel stage, about 15-20 minutes.
Ladle into hot jars, 1/4 inch headspace. Process 10 minutes after coming to a boil in the canner. Turn off heat, remove lid and wait 5 minutes before removing from canner. Made nine half-pints.
* I sliced the oranges by hand, and the peel was really too large, even with my best effort. Next time I'll either use a food processor or mandoline to slice the oranges, and then chop the rind into smaller pieces.
** I wouldn't go over about 40 minutes here, or the peppers will fall apart, and you'll wind up with peppers in your marmalade.
As far as being local, organic, etc., citrus doesn't grow around here at all, so at minimum, my Cara Cara oranges came from over 800 miles away in California, and the lemon from further than that. Both were organic, however. My sugar came from Paraguay, organic and fair trade. I had a heck of a time finding any of the peppers listed in the original recipe (dried habeneros, Colorado or New Mexico peppers). New Mexico peppers were the only ones I could find, organic or not (they're not).
As far as taste goes, I think it needs about a month to "meld". It tastes uber sugary right now, with not a lot of orange flavor in the jam, but the peel is very orangey. I would've wished for a bit more pepper flavor, too, but maybe that'll come through as the sugary taste wanes and the orange strengthens.
Subscribe to:
Posts (Atom)
