From the demo: Saving the Season, with Kevin West (www.savingtheseason.com) 2 pounds black mission or brown Turkey figs, about 5 cups quartered 2 cups sugar 1/2 cup honey 1/2 teaspoon or more fennel seed 3 bay leaves zest from one lemon juice from one lemon Figs don’t need much prep. Just trim[...]
Posts Tagged ‘canning’
August 26th, 2010 - 12:02 pm § in Dressings/ Sauces, Recipe
HEIRLOOM TOMATO SAUCE
From the demo: Saving the Season, with Kevin West (www.savingtheseason.com) For 10 pints Any quantity of mixed heirloom tomatoes (One word of caution: weight your mix heavily in favor of red tomatoes over lower-acid yellow ones, since the high acid content of tomatoes is what allows us to safely can[...]
February 3rd, 2010 - 11:21 am § in Dressings/ Sauces, Recipe
Pink Grapefruit Marmalade with Vanilla
From the Demo: Saving the Season, Winter Citrus Recipe Courtesy of Bettina Birch, BeeGreenFarm 3 large ruby red grapefruits 3 cups water 4 cups sugar 1 vanilla bean, seeds scraped 2 tablespoons rose water or lemon juice 1. Set a large pot of water to boil. Cut off the peel of the grapefruits, [...]
February 3rd, 2010 - 11:13 am § in Dressings/ Sauces, Recipe
PECTIN STOCK
From the Demo: Saving the Season, Winter Citrus Recipe Courtesy of Bettina Birch, BeeGreenFarm Christine Ferber, author of “Mes Confiture” inspires with her recipe for “Pectin Stock”, a natural alternative to packaged pectin. 3 1/2 pounds green apples 4 2/3 cups granulated [...]
October 11th, 2009 - 5:31 pm § in Recipe, Vegetarian
CRUSHED TOMATOES
From the demo: Saving the Season Recipe courtesy of Kevin West amounts given PER PINT about 1 lb Roma or other variety plum tomatoes 1 teaspoon salt 1 tablespoon bottled lemon juice. (I don’t like using bottled lemon juice because it tastes like wet dog dunked in Drano, BUT the argument for it[...]
October 11th, 2009 - 5:30 pm § in Recipe, Vegetarian
RUSTIC PEACH JAM FOR AKASHA
From the demo: Saving the Season Recipe courtesy of Kevin West BASIC RATION by weight 4:3 FOR A BIG BATCH 8 pounds Alberta peaches, peeled, pitted and sliced (Note that 10 pounds whole fruit yielded 8 pounds prepared.) 6 pounds sugar juice of 3 lemons 1. To peel peaches: cut a shallow X in the [...][...]