These cans are full of sockeye salmon from the Johnstone Strait – my first go at pressure canning after years of extensive water-bath canning. My basement has a special corner just for preserved foods – jams, pickles, wine, liqueur, spiced fruits and many other fabulous things. I got into food storage in a serious way because I was preparing for the urban collapse I was sure would one day arrive. Now I do it because I love having so much great, well-made food on hand year round. Love is a much better motivation than fear, and we eat really well around our place.
Having wished often for a pressure canner over the last few years I finally bit the bullet and ordered one on Amazon a few days ago. It arrived last night and we intend to use it soon. Tonight maybe even. Brian is afraid of such devices because he was warned away from the family pressure cooker too many times as a kid – so I guess it’s up to me to learn about this thing.
This post rightfully belongs to Tuesday, but I’ve been a bit preoccupied with work things, social things and other things – and so it’s now Thursday and I’m finally getting around to posting on phase two of the Blueberry-Pomegranate Wine which I completed on Monday afternoon – that is the activation of the yeast (one packet of red wine, dissolve in one cup of the wine-juice and let stand until it froths), and the addition of said yeast to the primary along with 2 teaspoons of acid blend, 1 teaspoon of yeast nutrient, 1/2 a teaspoon of pectic enzyme and the same again of tannin. My airlock is currently bubbling away which means my ferment is happy and active. I expect by Monday it will have died down and be ready for the secondary. Initial hydrometer reading is 1.020 which you might note is much lower than the initial mead reading of two weeks ago. I’m thinking that after this batch of wine goes into the secondary, I am going to try a second batch of mead – but a dry mead this time to compare to the fruity version I’ve got going already.
Also on Monday night, I started two batches of mustard seed soaking which I will grind up into a paste tonight when I get home. I’m trying two different recipes below – a basic yellow mustard with horseradish added for kick, and a beer mustard which uses both yellow and brown mustard seeds.
Since I first discovered it two years ago, Rhubarb Ketchup has pretty much become a staple condiment in our house. It works as both a ketchup and a sauce for meats and involves two ingredients I always have lots of in the spring: rhubarb and canned tomatoes (from the previous year’s canning). So really, this combination is a bit of a no-brainer
My alterations to the recipe that I originally poached off the Internet are typical ones for me – the addition of apple cider vinegar and a couple cloves of garlic – to punch up the taste a little bit:
4 cups of rhubarb cut into one-inch pieces
1 large yellow onion, chopped into one-inch pieces
2 garlic cloves, diced
3 cups of canned tomatoes (with juice)
1 cup apple cider vinegar
1 cup white sugar
1 cup brown sugar
1 tablespoon salt
1 good shake of cinnamon
1 tablespoon of pickling spice tied in cheesecloth
Throw all that together in a pot and it will look like this:
Bring the mixture to a boil and the put it on simmer for an hour to two hours (I like to cook it down a fair bit). Once the consistency is where you like it, remove the pickling spices and blend with an immersion blender. As you can see, this doesn’t have the colour of Heintz – no dyes or chemicals in this pot of awesome sauce:
Process in a boiling water canner for 20 minutes and you’re done. Makes four pints and the recipe is easily (and safely) doubled.
This afternoon has been a putter-around-the-house-until band practice kinda space – particularly as 1) I drank a little too much at our bbq last night and 2) It’s raining outside.
The first rhubarb ketchup of the season is simmering away on the stove as I write this, and I’m plotting two kinds of mustard to start soaking after I get this post up – I am definitely feeling the start of a new food season upon us as I pulled the last of the blueberries from 2013 our of the freezer and weighed them for the Blueberry-Pomegranate Wine I have been thinking about for the last couple of weeks. Again, this recipe comes from True Brews and makes a one gallon batch. According to the book, this comes out the most like red wine of any of the fruit wines so I’m curious about that.
Before I go any further I want to point out the picture up top – which is the blueberry-lavender mead I posted about earlier this week. As you can see from today’s picture, the mead has clarified a lot, and there is now quite a bit of sediment at the bottom of the jug. If I age this beyond 1 month, I will siphon it again before letting it sit – purpose being to clarify the liquid as much as possible with each racking.
Anyhow – today’s recipe calls for 3 pounds of blueberries, 2 cups of pomegranate juice, 5 & 2/3rd cups of sugar and 12 cups of water to start out (plus a Campden tablet).
I started with the blueberries frozen and weighed them on the kitchen scale. I have read elsewhere that using frozen blueberries in liquor-making is optimal because the freezing and then thawing of fruit brings out its sweetness – think ice wine. I’m not sure if this is true, but I’m pretty sure that using frozen fruit can’t hurt the process in any way.
I thought I had several mesh bags to secure the fruit in, but it turns out – I had none – so I wrapped my blueberries up in cheesecloth instead (note to self – buy more cheesecloth and mesh bags). I keep quite a bit of fabric in the kitchen these days for just such eventualities.
Pomegranate juice isn’t something that I normally buy – it’s rather expensive ($9 for a bottle) and a bit tart for everyday drinking. I just grabbed the stuff from Donald’s market that was not blended with other fruits. There was no way that I was going to purchase enough pomegranates to make my own pure juice – I figured this was the next best thing.
The process for making the wine is very straightforward: After sterilizing all the tools you are about to use, combine the sugar and water on the stove and bring to a simmer. Don’t boil it, you are essentially just heating it until the sugar dissolves. Once the sugar is combined, take the pot off the heat and let the mixture cool down to room temperature.
Combine the sugar-water and pomegranate juice in the primary and then add the bag(s) of fruit. Using clean hands or a sterilized potato masher, get as much juice out of the fruit as possible . Once everything is mixed together, crush a campden tablet and snap on the lid with an airlock. (You can take your original hydrometer reading before putting the lid on, but I forgot so I will take mine tomorrow when I add the yeast).
And that’s it! For about $10 in ingredients I have another 3 bottles of wine on the way.
On the Mead front: After one week (in my case 8 days) of sitting in the primary (the plastic bucket) – it’s time for racking the mead. First I sanitized my siphon hose and pump and the 1-gallon jar. Removing the bag of fruit from the mix, I siphoned the liquid into the gallon jug and capped it with the airlock. Now it sits in my basement (you want this stored in a cool/dark place) on the shelf awaiting its maturation process. This can be bottled after one month, or it can sit and age for six months. This part will depend on how impatient I get with the process. Next up? Blueberry-Pomegranate Wine.
I was out in my garden earlier this evening – doing some after work weed pulling – and I noticed that my massive sage bushes are in full flower right now. In previous years I’ve thought it might be nice to harvest some of those flowers and turn them into something pretty – and since I didn’t have anything else to do tonight (besides singing rehearsal and laundry), I figured why not?
2 cups packed sage flowers
2 cups white wine
4 cups sugar
1/4 cup apple cider vinegar
1 pouch (3 oz) liquid pectin
- Bring wine and sage flowers to a boil.
- Turn off heat, put lid on pot and let steep for an hour or so.
- Add sugar and apple cider vinegar, bring to a boil and let sugar dissolve.
- Add pectin, bring back to a boil and let boil hard for 1 minute.
- Ladle into jars and process for 5 minutes in a boiling water canner.
This recipe makes 5 250-ml jars. There really isn’t anything prettier than a rosy jelly – now let’s hope it sets!
I don’t quite know what got into me but this year for Brian’s birthday I decided to make an ice cream cake. From scratch.
As you can see from the photo, and we had the pleasure of tasting last night, this turned out to be an unqualified success!
I used the Smitten Kitchen recipe for Hot Fudge Sundae Cake with the minor alterations of store bought almond cookies for the crust and whipped cream out of a can. And you know, it really wasn’t that difficult to pull off. The main thing is starting a couple days ahead of time so all the ingredients get enough cooling and freezing time.
If the idea of making a treat like this float s your boat then I highly recommend this recipe. It really is as good as it looks!
Step two in the mead-making process happens 24 hours after the campden tablet is added to the honey-juice. The recipe in True Brews calls for a liquid mead in a tube, but I ended up with a different mead yeast that was liquid but required steps that involved leaving the yeast sealed in the bag while activating it and I missed that entirely. I am sad to say that even though I dutifully mixed it up with my boiling water and honey this morning, I came home to some very dead yeast (you really can tell when a yeast mixture is dead in that the liquid looks flat, has no bubbles and the yeast has sunk to the bottom).
Fortunately I had a couple packs of red wine yeast kicking around so I dumped one of those into a cup of the juice from my ferment – and within an hour it activated:
As I write this, the yeast is in activation mode – after about three hours of that I will add it to the honey-juice mix and then reattach the airlock. For the next week afterward I’m going to stir it once a day and otherwise leave it alone to do its thing.