it's a bit hectic around here right now, but i thought i'd let you all know how it's going:
i'm preparing for my daughter's birthday this weekend... she's having fairy themed party, with a pinata. i hope she'll have a great time! i still need to make the cake and wrap the gifts, but i'm otherwise ready for it, which is fortunate... as i've got lots of other stuff going on!
I'm going to my first 'knit nite' with some other fibre artists tomorrow ... should be interesting...
i'm still finishing preserving... got a few things left on my plate: rosehip syrup, frozen carrots, and something with beets... my larder is looking plesantly full...
i'm working on processing a bit of wool so that i'll have a surplus of batts ready to spin over the winter... even better if i can gt a spinning wheel (it's on my wish list!)
um... .. i know there's more... i just can't think of it right now. expect another post with some pics soon....
Showing posts with label preserves. Show all posts
Showing posts with label preserves. Show all posts
Tuesday, September 21, 2010
Friday, September 3, 2010
going nutty
Well, I've made some progress on our hazelnut harvest. All the nuts have aged and been husked. Now they're just awaiting the day when we crack and eat them (sure to be soon!)
I did find some interesting information on choosing 'good nuts', specifically for planting. Apparently if you put your nuts in a dish of water, the good nuts will sink, the bad ones will float. I tested this theory, and then took all the floating nuts and cracked them open. The results: of about a dozen floaters, 10 were hollow/rotten and 2 were edible nuts. Not a perfect method for sorting eating nuts, but certainly good if you wanted to enlarge your forest :)
Anyone for clandestine planting practices? *raises hand* gonna put a few hazelnuts, acorns, and chokecherries in good soil this fall, and see if any sprout next year!
My mother's yard has 3 acorn trees of various ages (none terribly old yet) and two of them are chock full of nuts this year, so i thought it would be a good experiment to try and harvest some of them, see what they taste like.
Interestingly, according to this page, "Over the course of human history it has been estimated that people have eaten more acorns than both wheat and rice combined." and yet today it is such a non-food, perhaps something you might feed to animals... but certainly not to _people_! :) Heh. Whatever. Here goes for bucking convention again...
I went out with a small container a couple days ago, and collected the nuts that had fallen off the one tree (a burr oak) and both the ones that had fallen, and the ones about to fall (ie brown and fell out in my hands when i tested them for looseness) from the other one (tentatively identified as either a Gary oak, or a burr oak hybrid).
I then took off the husks from the burr oak (they don't fall off on their own). I did it what i'm thinking is the hard way, peeling it off in bits with my nails. It worked, but was tedious, and scratched up my nails (which would be a bad thing, if i cared much about them!)
Today, i went out with a larger basket, and collected again. the most ripe nuts are the ones that have fallen to the ground, and are the ones to take.
I did find some interesting information on choosing 'good nuts', specifically for planting. Apparently if you put your nuts in a dish of water, the good nuts will sink, the bad ones will float. I tested this theory, and then took all the floating nuts and cracked them open. The results: of about a dozen floaters, 10 were hollow/rotten and 2 were edible nuts. Not a perfect method for sorting eating nuts, but certainly good if you wanted to enlarge your forest :)
Anyone for clandestine planting practices? *raises hand* gonna put a few hazelnuts, acorns, and chokecherries in good soil this fall, and see if any sprout next year!
my relatively meager hazelnut harvest
on a secondary, but related note, i decided to try (another) something new.... Acorns.My mother's yard has 3 acorn trees of various ages (none terribly old yet) and two of them are chock full of nuts this year, so i thought it would be a good experiment to try and harvest some of them, see what they taste like.
Interestingly, according to this page, "Over the course of human history it has been estimated that people have eaten more acorns than both wheat and rice combined." and yet today it is such a non-food, perhaps something you might feed to animals... but certainly not to _people_! :) Heh. Whatever. Here goes for bucking convention again...
I went out with a small container a couple days ago, and collected the nuts that had fallen off the one tree (a burr oak) and both the ones that had fallen, and the ones about to fall (ie brown and fell out in my hands when i tested them for looseness) from the other one (tentatively identified as either a Gary oak, or a burr oak hybrid).
I then took off the husks from the burr oak (they don't fall off on their own). I did it what i'm thinking is the hard way, peeling it off in bits with my nails. It worked, but was tedious, and scratched up my nails (which would be a bad thing, if i cared much about them!)
Today, i went out with a larger basket, and collected again. the most ripe nuts are the ones that have fallen to the ground, and are the ones to take.
a slightly blurry picture of my harvest.
I'm still in the process of peeling the husks, but i've discovered an easier way:
Use a small sharp knife to carefully cut away the husk on one side.
The nut should then come out fairly easily by pushing the pointy end towards the cut side, and prying it out with your fingers.
While going through the nuts (particularly the 2 day old ones) i have found some worms, even though i took all the obviously holed ones out. Thus, here is a bit of an aid for anyone else who might want to pick:
This nut almost definitely has a worm in it.
This nut has a smaller blemish that may or may not have a worm.
Nuts without blemishes like those above may still have scratches on them (the color is different on the outer layer of shell than the inner ones) This seems to be normal, and doesn't indicate a bad nut.
I decided to sort my nuts by blemish status... i now have a 'quarrantine' tray, and a basket for the un-blemished nuts. Every couple of days, i need to check on all the nuts, and remove any bugs, holed nuts, moldy nuts, etc... apparently it will take a couple of weeks indoors for the nuts to be fully ripened, cured, and ready to process.
quarantine in the box on the left, good nuts on the right.
As for the 'okay, so what do i do now' step? I'm going to follow the instructions on this page, which seems very informative.
I plan on shelling, boiling, and freezing for later consumption (i think... i may grind and dry them for flour instead).
For the record, i tasted a couple nuts. they were pretty sweet and not astringent, so they likely have fairly low tannin content. Please note that un-boiled acorns in quantity are toxic, however tasting one or two is unlikely to do you any damage.* Tannic acid is a type of tannin, the same stuff found in grapes, tea, and numerous other sources. It just happens to be rather concentrated in acorns.
*if you have nut sensitivities, be extremely cautious! These nuts can cause the same reactions as more conventional nut choices!
I plan on shelling, boiling, and freezing for later consumption (i think... i may grind and dry them for flour instead).
For the record, i tasted a couple nuts. they were pretty sweet and not astringent, so they likely have fairly low tannin content. Please note that un-boiled acorns in quantity are toxic, however tasting one or two is unlikely to do you any damage.* Tannic acid is a type of tannin, the same stuff found in grapes, tea, and numerous other sources. It just happens to be rather concentrated in acorns.
*if you have nut sensitivities, be extremely cautious! These nuts can cause the same reactions as more conventional nut choices!
I opened a wormy nut for ya, to show the damage, and an underage worm.
Here's a good nut. See the lovely white meat? And how thin the shell is? No wonder the nuts are only good a few months if unprocessed (ie boiled and either frozen or dried).
On the harvesting front, i've run out of both jars and energy for jams and jellies. However, i still want to do: more applesauce, more crabapple juice, some jelly juice to freeze for use in later fall (i have plans to do crabapple rosehip jelly) as well as can some apple pie filling. We shall see.
As for brewing, we started some chokecherry mead, some jelly crab mead, and most recently some pear mead. It all looks wonderfully fizzy and active. (yay!) I also have some chokecherry liqueur on the go, which is a wonderful color!
And if anyone is interested in a little barter, just gimmee a shout!
If you're interested in fibre stuff, expect a post about wool and things shortly!
Saturday, August 28, 2010
persevering to preserve
still slowly working away at canning here folks. I've got one (hopefully only one!) batch of jam left, then i've got lots of juice to make.... I also _hope_ to get the chance to can some apple pie filling (children permitting!) as well as do up some pickles... if i can get my hands on pickling cukes. No, i didn't plant any this year.
does anyone know of a locally set up bartering group/ co-op? i'm just curious to see if there's anything like that available in my province, as i'd love to be able to do more bartering...
and now, a recipe for you!
simple Crabapple Berry Jelly
ingredients:
crabapples: at least 8 cups
berries: at least 3 cups ((note: i've tried blueberries, hawthorn berries and chokecherries, but try anything you like!)
sugar: 7 1/2 cups
2 TBS lemon juice
pectin: liquid type, one pouch
procedure:
Place washed crabapples in a large pot. Add water until fruit is _almost_ covered (just a few spots sticking out) Bring to a boil, and cook for about 15 minutes, stirring frequently, or until the fruit is cooked through. put fruit in a strainer or jelly bag over a large bowl. Allow it to drain at least 4 hours, or overnight ((note: i tend to press/squeeze the pulp, as you'll get more juice, but you won't have a crystal clear end product. however... i don't care if it's clear or not!)
Repeat exact above instructions with your second fruit, into a second bag/sieve and bowl. (depending on the fruit, it can take anywhere from 5 minutes to nearly an hour to cook through. check frequently!)
as the cooking doesn't take long, prepare your canning equipment, and have it COMPLETELY ready before you start!
In a clean large pot measure 3 cups crabapple juice and 2 cups berry juice. if you are short on one, make it up with the other. if you run out of both, you can add as much as 1/2 cup plain water.
add the sugar and lemon juice
heat on high, and bring to a full rolling boil.
Add your pouch of pectin. bring back to a full rolling Boil. BOIL ONE FULL MINUTE!
take off the heat. continue to stir constantly for about 3 minutes.
pour into canning jars, and can in hot water bath for 10 minutes.
makes about 8 - 250ml jars
note: this recipe is an adaptation of the crabapple jelly recipes found in both major brands of liquid pectin.
for more detailed canning instructions, purchase a good canning book, or try online.
one source is: http://www.bernardin.ca/pages/before_you_get_started/31.php (though there are better sites for basic info, i happen to use the bernardin canning recipe book, and i love it)
does anyone know of a locally set up bartering group/ co-op? i'm just curious to see if there's anything like that available in my province, as i'd love to be able to do more bartering...
and now, a recipe for you!
blueberry-crabapple jelly on to cook!
simple Crabapple Berry Jelly
ingredients:
crabapples: at least 8 cups
berries: at least 3 cups ((note: i've tried blueberries, hawthorn berries and chokecherries, but try anything you like!)
sugar: 7 1/2 cups
2 TBS lemon juice
pectin: liquid type, one pouch
a full rolling boil
procedure:
Place washed crabapples in a large pot. Add water until fruit is _almost_ covered (just a few spots sticking out) Bring to a boil, and cook for about 15 minutes, stirring frequently, or until the fruit is cooked through. put fruit in a strainer or jelly bag over a large bowl. Allow it to drain at least 4 hours, or overnight ((note: i tend to press/squeeze the pulp, as you'll get more juice, but you won't have a crystal clear end product. however... i don't care if it's clear or not!)
Repeat exact above instructions with your second fruit, into a second bag/sieve and bowl. (depending on the fruit, it can take anywhere from 5 minutes to nearly an hour to cook through. check frequently!)
as the cooking doesn't take long, prepare your canning equipment, and have it COMPLETELY ready before you start!
In a clean large pot measure 3 cups crabapple juice and 2 cups berry juice. if you are short on one, make it up with the other. if you run out of both, you can add as much as 1/2 cup plain water.
add the sugar and lemon juice
heat on high, and bring to a full rolling boil.
Add your pouch of pectin. bring back to a full rolling Boil. BOIL ONE FULL MINUTE!
take off the heat. continue to stir constantly for about 3 minutes.
pour into canning jars, and can in hot water bath for 10 minutes.
makes about 8 - 250ml jars
yummy jelly!
note: this recipe is an adaptation of the crabapple jelly recipes found in both major brands of liquid pectin.
for more detailed canning instructions, purchase a good canning book, or try online.
one source is: http://www.bernardin.ca/pages/before_you_get_started/31.php (though there are better sites for basic info, i happen to use the bernardin canning recipe book, and i love it)
Sunday, August 22, 2010
more preserving
today i'm going to show you one of the ways I'm processing the copious amount of apples available to me (thanks mom!)
this has got to be the fasted method out there, and allows me to make 'orchard fresh' pies, apple sauce, etc, even in the middle of winter... and without buying fruit from the store!
step one: pick some apples
step two: rinse the apples (i just use cool water)
step three: prepare a large bowl with water and about 1/4 cup of lemon juice. also prepare cookie sheets with waxed paper or parchment paper.
step four: slice and core apples, dropping slices into bowl of lemon water (peeling is an option i don't do, as the skins are thin on this particular type of apple. HOWEVER you can choose to peel them if you desire)
step five: drain apples by the handful, and spread them out in a single layer on the prepared trays
step six: repeat until you run out of apples, or space on the trays (or space in your freezer!)
step seven: place trays in freezer overnight, or until frozen solid
step eight: remove apples from the trays, place them in freezer-safe storage bags, and label with date and contents. These should keep at least 3 months (i end up using mine throughout the winter and following spring).
to use: substitute in place of fresh apples for crisps, pies, and sauces. Also makes decent teething chews for toddlers (all the normal cautions apply).
note: just take out as much as you need, keeping the rest of the bag frozen. if defrosting before cooking, DO NOT discard liquid (juice) as you'll need it (if you drain it off, the apples will be too dry)!
hopefully EVERYONE can preserve some apples now. it doesn't take long, and it is a great way to save some of that harvest of apples from the birds!
this has got to be the fasted method out there, and allows me to make 'orchard fresh' pies, apple sauce, etc, even in the middle of winter... and without buying fruit from the store!
step three: prepare a large bowl with water and about 1/4 cup of lemon juice. also prepare cookie sheets with waxed paper or parchment paper.
step four: slice and core apples, dropping slices into bowl of lemon water (peeling is an option i don't do, as the skins are thin on this particular type of apple. HOWEVER you can choose to peel them if you desire)
step five: drain apples by the handful, and spread them out in a single layer on the prepared trays
step seven: place trays in freezer overnight, or until frozen solid
step eight: remove apples from the trays, place them in freezer-safe storage bags, and label with date and contents. These should keep at least 3 months (i end up using mine throughout the winter and following spring).
to use: substitute in place of fresh apples for crisps, pies, and sauces. Also makes decent teething chews for toddlers (all the normal cautions apply).
note: just take out as much as you need, keeping the rest of the bag frozen. if defrosting before cooking, DO NOT discard liquid (juice) as you'll need it (if you drain it off, the apples will be too dry)!
hopefully EVERYONE can preserve some apples now. it doesn't take long, and it is a great way to save some of that harvest of apples from the birds!
Saturday, August 21, 2010
preserving your produce....
Well, i'm in the midst of a canning and preserving craze right now. It's completely appropriate for the season, fortunately, otherwise i'd look even crazier than normal ;)
So far in the craziness i have put up:
3 batches of apple butter (one of them raspberry crabapple)
2 batches of crabapple juice
2 batches of apple sauce
one batch of blueberry jam
one batch of blueberry syrup
and that's over about the last week
on today's docket is/has been:
rack crabapple mead into carboy
make juices for jelly (crabapple, chokecherry, blueberry, hawthorn)
make jam from said juice
freeze apples for future use
go pick hazelnuts
make and can apple-chokecherry juice
make pear jam
and any spillover that doesn't get done, gets done tomorrow!
and now, for a few pictures of the ongoing insanity:
So far in the craziness i have put up:
3 batches of apple butter (one of them raspberry crabapple)
2 batches of crabapple juice
2 batches of apple sauce
one batch of blueberry jam
one batch of blueberry syrup
and that's over about the last week
on today's docket is/has been:
rack crabapple mead into carboy
make juices for jelly (crabapple, chokecherry, blueberry, hawthorn)
make jam from said juice
freeze apples for future use
go pick hazelnuts
make and can apple-chokecherry juice
make pear jam
and any spillover that doesn't get done, gets done tomorrow!
and now, for a few pictures of the ongoing insanity:
the crabapple cyser just before being racked (looks a bit nasty, but smells divine!)
chokecherries (sparse this year, but huge!)
cooked berries hanging for jelly making
mmmm crabapples....
crabs hanging for jelly
that's all for now folks. gotta get back and squeeze my jelly bags (yeah, i know... but my patience is short at best)
i'll update with more pics etc again in a day or two!
Tuesday, August 10, 2010
a quick update
hey folks. this is a photo-free and very brief post. i just thought i'd update everyone on what's going on with me and mine. lets see....
Moving - gone from our old place, moved back to near my parents. Whether this is a short-term move or a long-term one will be determined primarily by where hubby gets a job. i kinda hope he gets something close by enough to commute, as i am NOT looking foreward to moving again. Still living half out of boxes as we slowly unpack the many too many things we own.
Vikings - We had our big event of the year in Gimli, MB. it was fantastic, as always, and had a few hiccups, also as always. Daughter had a stomach flu for the first half, and Son decided now was a good time to go on a nursing spree (whether it was from stress, the heat, or a growth spurt, i'm still not sure), so i spent half my day sitting like a lump with him. The other half ended up being spent doing testing, as Hubby, Mom and I all decided to try to become testers for our Viking association (this will allow us to test others, and generally improve all the reenactor's knowledge and abilities when it comes to the 'living history' side of being a viking reenactor) Surprisingly, we all passed. Now i just have to do a few more things (like finish my second outfit) and i can officially accept the position.
cooking and brewing - We just bottled our most recent batch of Metheglen (that's spiced mead) and we're waiting for the second carboy to clarify so that we can finish it up too (i expect it to be at least a month before it's done) Also, just last night i started a 5 gallon batch of what i'm calling Rescue crab cyser (cyser is apple mead). hopefully it will turn out nicely... it's just waiting for hubby to get home with some yeast
In the next day or two i'm hoping to put up some of the baking apples (freezing them) and make some apple butter out of the crabs... Mom's garden is looking fantastic. i can hardly wait for the ground cherries and tomatillos to ripen... not to mention all the tomatoes!
The weather has been super-hot and sticky around here, but as i look out the window, i see a pretty dark cloud mass to the south... could be we're in for a storm this afternoon. guess i should check the weather report and find out if their best guesses coincide with mine... :D
as a side note, i've been following (in a broad sense) the problems the US government (and individuals) are having financially. Knowing how intertwined the Canadian government is with the US, i can't say i have much hope that if there is a crash/slide/downfall or other economic/political breakdown in the states, we will get by it anywhere NEAR scott free. You can, of course, look at everything going on and make your own mind on what you think is going to happen, but as for me? well..... lets just say i'm hedging my bets, and i plan on making sure my canned foods cupboard is well stocked this summer.
Take care to one and all, and keep your eyes and ears open!
(expect a photo post of some sort soon... once i unpack my camera cable!)
Moving - gone from our old place, moved back to near my parents. Whether this is a short-term move or a long-term one will be determined primarily by where hubby gets a job. i kinda hope he gets something close by enough to commute, as i am NOT looking foreward to moving again. Still living half out of boxes as we slowly unpack the many too many things we own.
Vikings - We had our big event of the year in Gimli, MB. it was fantastic, as always, and had a few hiccups, also as always. Daughter had a stomach flu for the first half, and Son decided now was a good time to go on a nursing spree (whether it was from stress, the heat, or a growth spurt, i'm still not sure), so i spent half my day sitting like a lump with him. The other half ended up being spent doing testing, as Hubby, Mom and I all decided to try to become testers for our Viking association (this will allow us to test others, and generally improve all the reenactor's knowledge and abilities when it comes to the 'living history' side of being a viking reenactor) Surprisingly, we all passed. Now i just have to do a few more things (like finish my second outfit) and i can officially accept the position.
cooking and brewing - We just bottled our most recent batch of Metheglen (that's spiced mead) and we're waiting for the second carboy to clarify so that we can finish it up too (i expect it to be at least a month before it's done) Also, just last night i started a 5 gallon batch of what i'm calling Rescue crab cyser (cyser is apple mead). hopefully it will turn out nicely... it's just waiting for hubby to get home with some yeast
In the next day or two i'm hoping to put up some of the baking apples (freezing them) and make some apple butter out of the crabs... Mom's garden is looking fantastic. i can hardly wait for the ground cherries and tomatillos to ripen... not to mention all the tomatoes!
The weather has been super-hot and sticky around here, but as i look out the window, i see a pretty dark cloud mass to the south... could be we're in for a storm this afternoon. guess i should check the weather report and find out if their best guesses coincide with mine... :D
as a side note, i've been following (in a broad sense) the problems the US government (and individuals) are having financially. Knowing how intertwined the Canadian government is with the US, i can't say i have much hope that if there is a crash/slide/downfall or other economic/political breakdown in the states, we will get by it anywhere NEAR scott free. You can, of course, look at everything going on and make your own mind on what you think is going to happen, but as for me? well..... lets just say i'm hedging my bets, and i plan on making sure my canned foods cupboard is well stocked this summer.
Take care to one and all, and keep your eyes and ears open!
(expect a photo post of some sort soon... once i unpack my camera cable!)
Monday, May 31, 2010
spring bounty - aka partial success is better than total failure?
((as i'm finishing up this post, i'm watching yet more rain fall onto our already drenched grass. we've had over 3 inches in the last couple of days, and are expecting rain on and off for at least another week.
when i originally started this post (a couple weeks ago) the lawn was still in full flower. now it's mostly gone to seed. too bad. but perhaps i should start thinking about dandelion coffee?))
The back yard of our rental lot is garden-less, but has a bounty of poorly cared-for lawn. (I've never been the golf-course green type. Heck, i'm not the golf type either!)
I consider this lawn a bounty because it is BRIMMING with dandelions, and I decided this year to start incorporating more wild plants into my diet. Now, i'm a little skeptical of using the dandelion greens for salad, mostly as i'm not a huge salad fan. However, i recently came across a recipe for Dandelion jam, and after mulling it over for a few weeks, decided to take the plunge and make some for myself.
I searched about on the net, and ended up using this recipe, with minor alterations.
Now, before i print the recipes, i should note that NEITHER batch actually set on the first try. (i re-boiled with a second pectin pack and they're all fine) However, i think this is because i didn't bring them to a high enough boil for long enough before canning them. So, well.... consider yourself warned.
Preparation:
Pick yourself a bunch of fully opened dandelion flowers. don't be surprised if you pick either way too many, or way too few! (i picked enough for all three batches PLUS extras in about 20 mins with my daughter)
to prepare the petals, use scissors to cut off the petal part, and discard the bottom of the flower and stem ( see this post for good pictures!)
Batch one: Dandelion Jam
2Cups prepared dandelion petals (about 200 flowers)
2 cups boiling water
1pkg pectin
1 peeled, cored, and pureed apple
4 Cups sugar
1 tbsp Lemon juice
1. in a heat-safe bowl, place petals. Pour boiling water on top. cover, and refrigerate overnight.
2. in the morning, strain the petals. pour the liquid into a largish pot.
3. Follow the directions on the pectin box for jelly (make the same as for an apple jelly)... often the instructions suggest bringing to a boil with the pectin, THEN adding the sugar. PLEASE READ YOUR DIRECTIONS! (as a side note, i would recommend liquid pectin for these recipes)
4. if your pectin is direction-less, try this method (as per the recipe i altered): add all remaining ingredients including pectin. bring to a boil, stirring frequently. Hard boil for 10 minutes (that's a bubbly rolling boil, not a wimpy barely-bubbling boil).
5. pour into jars and seal as desired (i canned mine in 250ml jars for 10 minutes)
makes 4-5 cups
batch two: Dandelion citrus Jam
2 cups prepared petals (about 200 flowers)
2 cups boiling water
1/4 Cup Lemon juice
4 cups sugar
1 pkg pectin
1 citrus fruit rind, finely sliced
note: i used about 2/3 the rind of a grapefruit. you can use whatever fruit you like. i used a peeler to remove sheets of peel (without the white rind), then sliced them into julienne-style strips about 1/8" by 1" long
preparation: follow directions from batch one. it's exactly the same procedure!
After trimming all those petals for the jam batches, i still had a TON of flowers, so i decided to make a batch of Dandelion syrup as well. The recipe i used is based on this one.
Dandelion syrup
400 dandelion flowers, trimmed (around 4 cups)
4 cups of water
4 1/2 cups sugar
2tbs lemon juice
1. pour boiling water over flower tops. cover and refrigerate overnight.
2. in the morning, strain off the liquid, and pour it into a large pot. Add to this the remaining ingredients. Bring this to a low boil (simmer) and cook for about two hours, stirring occasionally.
3. At about the two hour mark, the syrup will begin becoming more frothy (and increasing in temperature as it starts to candy). take it off the heat.
4. pour into jars or containers, and can if desired
5. this makes about 4 cups
here is the finished products:
when i originally started this post (a couple weeks ago) the lawn was still in full flower. now it's mostly gone to seed. too bad. but perhaps i should start thinking about dandelion coffee?))
The back yard of our rental lot is garden-less, but has a bounty of poorly cared-for lawn. (I've never been the golf-course green type. Heck, i'm not the golf type either!)
I consider this lawn a bounty because it is BRIMMING with dandelions, and I decided this year to start incorporating more wild plants into my diet. Now, i'm a little skeptical of using the dandelion greens for salad, mostly as i'm not a huge salad fan. However, i recently came across a recipe for Dandelion jam, and after mulling it over for a few weeks, decided to take the plunge and make some for myself.
I searched about on the net, and ended up using this recipe, with minor alterations.
fresh flowers
Now, before i print the recipes, i should note that NEITHER batch actually set on the first try. (i re-boiled with a second pectin pack and they're all fine) However, i think this is because i didn't bring them to a high enough boil for long enough before canning them. So, well.... consider yourself warned.
Preparation:
Pick yourself a bunch of fully opened dandelion flowers. don't be surprised if you pick either way too many, or way too few! (i picked enough for all three batches PLUS extras in about 20 mins with my daughter)
to prepare the petals, use scissors to cut off the petal part, and discard the bottom of the flower and stem ( see this post for good pictures!)
prepared petals
Batch one: Dandelion Jam
2Cups prepared dandelion petals (about 200 flowers)
2 cups boiling water
1pkg pectin
1 peeled, cored, and pureed apple
4 Cups sugar
1 tbsp Lemon juice
1. in a heat-safe bowl, place petals. Pour boiling water on top. cover, and refrigerate overnight.
2. in the morning, strain the petals. pour the liquid into a largish pot.
3. Follow the directions on the pectin box for jelly (make the same as for an apple jelly)... often the instructions suggest bringing to a boil with the pectin, THEN adding the sugar. PLEASE READ YOUR DIRECTIONS! (as a side note, i would recommend liquid pectin for these recipes)
4. if your pectin is direction-less, try this method (as per the recipe i altered): add all remaining ingredients including pectin. bring to a boil, stirring frequently. Hard boil for 10 minutes (that's a bubbly rolling boil, not a wimpy barely-bubbling boil).
5. pour into jars and seal as desired (i canned mine in 250ml jars for 10 minutes)
makes 4-5 cups
petals steeping in boiling water
batch two: Dandelion citrus Jam
2 cups prepared petals (about 200 flowers)
2 cups boiling water
1/4 Cup Lemon juice
4 cups sugar
1 pkg pectin
1 citrus fruit rind, finely sliced
note: i used about 2/3 the rind of a grapefruit. you can use whatever fruit you like. i used a peeler to remove sheets of peel (without the white rind), then sliced them into julienne-style strips about 1/8" by 1" long
preparation: follow directions from batch one. it's exactly the same procedure!
After trimming all those petals for the jam batches, i still had a TON of flowers, so i decided to make a batch of Dandelion syrup as well. The recipe i used is based on this one.
Dandelion syrup
400 dandelion flowers, trimmed (around 4 cups)
4 cups of water
4 1/2 cups sugar
2tbs lemon juice
1. pour boiling water over flower tops. cover and refrigerate overnight.
2. in the morning, strain off the liquid, and pour it into a large pot. Add to this the remaining ingredients. Bring this to a low boil (simmer) and cook for about two hours, stirring occasionally.
3. At about the two hour mark, the syrup will begin becoming more frothy (and increasing in temperature as it starts to candy). take it off the heat.
4. pour into jars or containers, and can if desired
5. this makes about 4 cups
here is the finished products:
left to right: Syrup, batch one, batch two
I've tried the syrup on pancakes, and little girl has enjoyed the apple dandelion jam on bread.... a nice light floral flavor, and subtle lemony-ness make this quite enjoyable!
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