February 2012

What to do with canned foods?

Posted on February 29, 2012 at 8:51 am in

The whole reason I make canned/preserved foods is to be able to eat them when they are out of season and thus expensive and shipped in over long distances. But once you’ve got them, what do you do with them?

Last year I made a couple of different pie fillings while the fruits were in season and cheap: blueberry pie and cherry pie.

For Pancake Day I decided to go in a slightly different direction and made a clafoutis with canned cherry pie filling. It didn’t last very long!

BATTER

  • 1 cup milk
  • 1/3 cup granulated sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 1/8 teaspoon salt
  • 1/2 cup flour

Preheat oven to 350F.

Place the batter ingredients in your food processor and blend at top speed for about 1 minute to make a very wet batter (if you don’t have a food processor, beat gently to mix all the ingredients and pass batter through a fine sieve to make a very smooth, no-lumps batter).

Lightly butter your skillet and set over moderate heat on the stove. Pour in just enough of the batter to make a thin layer on the bottom of the skillet and heat until the batter is just set. Remove from the heat, gently spread your pie filling over the set batter and top with the rest of the batter. Put into the heated oven and bake for about an hour or until the batter is golden brown and delicious. Serve warm, sprinkled with powdered sugar, hot tea or coffee, and enjoy!

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Coming soon!

Posted on February 24, 2012 at 9:56 am in

Now that we are in the new year and produce is beginning to wake from its long winter slumber, canning time is back! With my focus on canning only what’s in season, winter can be hard as there really isn’t a lot to can.

But the good point about winter is that you get the benefit of the foods you canned over the spring, summer, and fall, and you can plan accordingly for the next year.

This year, 2012, I intend focusing more on veggies and low, or no, added sugar jams. Whether you need to be mindful of sugar for health or diet reasons, I hope you’ll find some of the upcoming recipes useful.

See you soon!

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