Creative use of (home) canned foods

Hi,

In a moment of temporary cheapness, I bypassed a book on recipes using home canned foods. Maybe it was not the greatest loss in the world, though it did have some good ideas on variations I had not considered. Last night, I saw someone comment on making a spicy dipping sauce using their homemade jams, which reminded me of his book.

Perhaps this thread could be a companion to the Romance of Canning thread. Now that you have made it, what do you do with it?

After jarring all my fermented pickles, I had leftover brine liquid. I have kept it for making Polish pickle soup. I haven't done it yet, though it makes use of a unique ingredient one might just have tossed.

Any thoughts on unique uses of canned (commerical or home) is welcome.

Regards,

Peter Vestinos published a cocktail recipe that makes use of jarred preserves. It's called a "Preserved Margarita." (It appears on page 13 of this very useful, seasonal cocktail guide.)

Preserved Margarita

2 oz. Casa Noble Blanco Tequila
1 oz. fresh lime juice
1 heaping T. of fruit preserves of choice
Agave nectar to taste

Shake hard and strain into chilled cocktail glass or over ice. A small sieve to strain the cocktail is recommended to sieve any fruit particles.

aschie30 wrote:Peter Vestinos published a cocktail recipe that makes use of jarred preserves. It's called a "Preserved Margarita." (It appears on page 13 of this very useful, seasonal cocktail guide.)

Preserved Margarita

2 oz. Casa Noble Blanco Tequila
1 oz. fresh lime juice
1 heaping T. of fruit preserves of choice
Agave nectar to taste

Shake hard and strain into chilled cocktail glass or over ice. A small sieve to strain the cocktail is recommended to sieve any fruit particles.

I had heard of using jam to sweeten hot tea, but using it in a cocktail is pure genius. I bet a marmalade with gin would be super in this recipe.

Jen