Yes, I Can

When I started cooking cranberries yesterday, I had three recipes on my mind. I wondered if I could get them all done in one day. I'm happy to report: Yes, I can. First, I tried this Cranberry Pepper Jam. I'm going to give you the link to the recipe, but I must first warn you that the yield is seriously underestimated. The recipe promised me 3 half-pint jars. Since I was thinking of giving it as little gifts this holiday season, I decided to use 6 quarter-pint jars instead. They'll fit in a pocket, and so I can just take them with me easily and hand them out like candy. And look how pretty this is:

And if you're saying to yourself, "Hey, that looks like a half-pint jar! WTF?" Or maybe you aren't as potty-mouthed as I am and so you left off the "F" part of that. Well...here's what happened. 

I made the recipe exactly as written, and I had eight (not six) quarter-pint jars ready to go thinking that even if there was extra, I should have plenty of jars. Well, I filled those jars, and still had lots of jam in the pot. And I hate that because I didn't have any more clean jars or clean lids prepared. So I quickly washed some more half-pint jars and some more lids and finished off with three more half-pint jars. All-in-all, I ended up with 8 quarter-pints and 3 half pints. If I'd done it in half-pint jars from the get-go, I'd have had 7 half-pint jars...not the 3 suggested in the recipe. So, I ask again, WTF?

So anyway...I can highly recommend it because it's very tasty. Someone always asks me what one does with pepper jams, and here's what I tell them: It's wonderful spread on crackers with a little cream cheese. It's also wonderful served with meat...just like ketchup or steak sauce. And it's good on sandwiches, especially roast beef. And if you're just in a mood, it's great spooned straight from the jar directly into your open mouth. That's often how I'm eating it. So, anyway...it's easy, and it's pretty. You can find the recipe right here. I should note that I removed the seeds and ribs from both serrano peppers and one of the jalapenos. It has plenty of kick.

So there was that.

A day or so earlier, I'd boiled and skinned some CSA beets for pickling. I used my old standby recipe for Easy Spiced Pickled Beets. They're a family favorite. I ended up with three pints from two pounds of beets. The recipe I use is from Small Batch Preserving. Here's the recipe for those:

Easy Spiced Pickled Beets

from Small Batch Preserving

Yield: About 3 pint jars

2 Pounds Fresh Beets

2 Cups Granulated Sugar

2 Cups White Vinegar

1/3 Cup Water

16 Whole Cloves

8 Whole Allspice Berries

2 Cinnamon Sticks (about 4 Inches Long)

2 Teaspoons Pickling Salt

Trim beets, leaving 1 inch of stem and tap root attached. Place beets in a large saucepan and cover with water. Bring to a boil over high heat, reduce heat, cover and simmer for 25-45 minutes or until tender. Drain and rinse under cold water. Remove skins and cut beets into large pieces

Combine sugar, vinegar, and water in a large saucepan. Bring to a boil over high heat, stirring occasionally.

Remove hot jars from canner and place 4 whole cloves, 2 allspice berries, 1/2 cinnamon stick and 1/2 teaspoon salt in each jar. Pack beets into jars.

Pour hot liquid over beets to within 1/2 inch of rim. Process 30 minutes for pints and 35 minutes for quart jars.

Note: For an interesting variation, add 1/4 teaspoon hot pepper flakes to each jar.

While those were processing, I got to work on the Brussels sprouts. And here again, the author of the recipe seriously underestimated how many jars I would need. Fortunately, I had plenty of jars and lids ready, but it still annoys me when I end up with more veggies than I have prepared jars. So anyway...the Brussels sprouts have to sit for a week or more before they're ready...which is pure torture for this Brussels-sprouts-loving-person. Nevertheless, I opened one of the jars and tried one. I'm happy to say that after waiting just a few hours, this just might be a winner. I'll tell you more about it when I've given it a week to pickle and a true taste test.

So I ended up with a lot of jars and a lot of yummy stuff by day's end.

There was time to sew, but after all that, I sat on my behind for the rest of the day.

Ever feel like you're being watched?

So today I'm putting a recipe for Old-Fashioned Chicken and Dumplings in the crockpot. My housework is done. My canning is done. I'm going to spend the day quilting Wind in the Whiskers.