Canning Exchange--The Winter Session,Sat. February 19th 12pm

Hey All,

Results of the Doodle can be found here.

Let's meet at noon at Floriole.

Floriole Cafe and Bakery
1220 W Webster Ave
(773) 883-1313

Cathy2-
CookieMonster-
mbh-
pairs4life- British-inspired Bread & Butter Pickles
Smartasana-

I'm glad you're starting this thread up again, I've put up a couple of things I'm happy to share, plus I LOVE tasting all that you put up. Octerine & fifilie, your mushroom ketchup was wonderful, boudreaulicious was kind enough to let me try it, Cathy2's lemon curd was delicious and Eli your jams made for some very happy mornings this winter.

mbh,

How did you use the lemon curd?

Regards,

Bump. There's still time to weigh-in for when we meet.

Cathy2 wrote:mbh,

How did you use the lemon curd?

Regards,

I was planning to use it as the base like pastry cream in a fruit tart, but I made the mistake of tasting it and before I knew it I had tasted the whole jar. I put it on scones and on a sweet raisin studded Irish bread. It is but a wonderful memory now.

mbh wrote:

Cathy2 wrote:mbh,

How did you use the lemon curd?

Regards,

I was planning to use it as the base like pastry cream in a fruit tart, but I made the mistake of tasting it and before I knew it I had tasted the whole jar. I put it on scones and on a sweet raisin studded Irish bread. It is but a wonderful memory now.

Hmmm, how about a meyer lemon curd?

I won't be able to join you, ladies, for this date, but please keep me on the list because I do have ambitious canning-learning plans for this year!

Hello all. I am new to this site. I would love to share some of my canning greats with you guys, but the date does not work for me. How often do you do this? My family does a lot of canning, but I have only been doing it for a few years. I would love to get some recipes that are different than what I typically find in books. Does anyone have any to share?

lrogalny wrote:Hello all. I am new to this site. I would love to share some of my canning greats with you guys, but the date does not work for me. How often do you do this? My family does a lot of canning, but I have only been doing it for a few years. I would love to get some recipes that are different than what I typically find in books. Does anyone have any to share?

This is the second one. If you look around the event calendar you will see the 1st one. Last fall folks really wanted another & here we are.


Yes. Folks brought & our posted recipes the last go round. There was some really good stuff.

While I didn't do it, I certainly realized that there was enough to really can throughout the year. Obviously a slew of pickles & fruit jams in the summer, but that leaves marmalades, onions, garlic, ramps etc. through out the winter, fall, and spring as a jumping off point.

I would like to add myself to the exchange.
How many jars do we have to bring?

I would love to join you all at the canning exchange. I am a novice, so maybe I would not be an asset, but just an.......just let me know when convenient. Thanks. It sounds wonderful!

Cookie Monster wrote:I would like to add myself to the exchange.
How many jars do we have to bring?

You bring as many as you like, hoping to exchange with another who is interested in your goods.

izzy wrote:I would love to join you all at the canning exchange. I am a novice, so maybe I would not be an asset, but just an.......just let me know when convenient. Thanks. It sounds wonderful!

izzy, my first season of canning was last year. You won't be the only novice, see you there.

Izzy accepts with pleasure. She will be ready for the opening of a new chapter in her culinary adventures. Note to Pairs for life: Thank you.

Dear future canning group members; What may I bring to this exchange? Loaded query, I know, but what? Maybe some ugly but good oatmeal bars, healthy, and as an added plus, if so desired, I could make them vegetarian uglies. Feedback, please.

izzy,

Last summer, there was a canning bootcamp. There is already plans in the works for another one in August. I'll put you on the list of people to inform for first refusal.

Regards,

izzy wrote:Dear future canning group members; What may I bring to this exchange? Loaded query, I know, but what? Maybe some ugly but good oatmeal bars, healthy, and as an added plus, if so desired, I could make them vegetarian uglies. Feedback, please.

Izzy,

You don't need to bring anything but whatever canned items you wish to trade--if you just want to come and hear about canning experiences from those attending with varying levels of experience, you may certainly do that too. Since we're meeting for lunch at Floriole which is a bakery and cafe, not sure if you'd want to bring baked goods although i'm sure they're delicious

HI,

I made four-half-pint jars of Meyer Lemon Marmalade. There is a fifth jar that didn't quite reach the top. I like this enough, I will be making a second batch on Sunday.

I read where most of the pectin comes from the white pith under the skin. I was worried Meyer lemons with their thin skins might not generate enough pectin. If it had not, then I proposed to consider it Meyer lemon sauce. Fortunately it thickened up very nicely.

I also have in the wings a three-citrus marmalade: blood oranges, lemon and red grapefruit. This one suggests a 24-hour soak, boiling for 20 minutes, then 24-hours later add sugar and boil into marmalade. It will be ready to be jarred Sunday, too.

Regards,

Cathy2 wrote:HI,

I made four-half-pint jars of Meyer Lemon Marmalade. There is a fifth jar that didn't quite reach the top. I like this enough, I will be making a second batch on Sunday.

Regards,

Where did you get your Meyer Lemons?

Hi,

I bought them at Jerry's Fruit and Vegetable at Milwaukee and Oakton in Niles last Sunday. A package of five lemons was $200 or $2.50. This was enough lemons to make a batch of marmalade.

I will be nearby tomorrow evening. I could pick you up a packet, just let me know.

Regards,

I will show up a little later as Alpana Singh will be doing a talk, book signing and a lunch at the French Market.

Cathy2 wrote:Hi,

I bought them at Jerry's Fruit and Vegetable at Milwaukee and Oakton in Niles last Sunday. A package of five lemons was $200 or $2.50.

Regards,

Those must be some great lemons for $200

I also made Meyer lemon marmalade which I'll bring, a pear, port & thyme conserve, preserved Meyer lemon's and maybe a jar of pickles.

Ava, I think I told you I couldn't make it tomorrow but wanted to confirm that, indeed, I can't. Have fun and I look forward to hearing the report!!

Cathy2 wrote:Hi,

I bought them at Jerry's Fruit and Vegetable at Milwaukee and Oakton in Niles last Sunday. A package of five lemons was $200 or $2.50. This was enough lemons to make a batch of marmalade.

I will be nearby tomorrow evening. I could pick you up a packet, just let me know.

Regards,

Yes Please. I love Meyer Lemons.

HI,

Izzy may be attending, too.

I'll pick up Meyer lemons.

Regards,

Sad I won't be able to join you. Have a great time.

jygach wrote:Sad I won't be able to join you. Have a great time.

Me too. I'm on my way now.

mbh wrote:I also made Meyer lemon marmalade which I'll bring, a pear, port & thyme conserve, preserved Meyer lemon's and maybe a jar of pickles.

mbh- I need the recipe & processing/storing notes for those preserved lemons. Seriously, wondering how I ever managed without having them.

The other day I used one finely chopped in sauteed spinach for lunch. Alistair warned me to leave his lemons alone. He had the spinach with some salmon and declared it a winner.

I can't wait until he tastes it in the broccoli.

It's become my go to spice for practically everything!