Never did I imagine I would enjoy canning so much! It may be hot and take a chunk out of each of my weekends, but it is so worth the time and effort!
I've been making jam almost every chance I get and since last week brought another rhubarb harvest, I got to make this delicious recipe last weekend. The only change I made was to substitute darjeeling tea for the earl grey that was suggested in the book version of this recipe. It's what I had on hand, which made it perfect ;-)
Soon, very soon, I will have to move away from the sweet jams and move into the savory sauces and beans and veggies of it all. But until then, jams are fun, getting easier for me, and are oh so tasty. So, completely worth all of the sweat in the hot, summer kitchen!
I haven't ever had rhubarb but I have been so tempted to grow it. Not ever having it, makes me leery. Maybe I will plant just one next year and give it a try. I have been wanting to can some jams but they seem so tedious. Lots of steps. Maybe I haven't found a good one.
ReplyDeleteI know what you mean about canning so much more this year. I have been doing the same thing. I find it therapeutic and I always feel like I have accomplished so much when I am done. Eating home canned foods seem so much better. Where do you find your recipes for canning?
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Joelle
Hi Joelle! First, we only grow one rhubarb plant and it provides plenty of tasty treats for us :-) Rhubarb is very tart, so when added to sweeter fruits (or just a considerable amount of sugar or honey) it offers a nice, fresh balance. My favorite combination is, of course, strawberry and rhubarb, but I'm learning to branch out a bit ;-)
DeleteCanning feels so good! We've only been doing ti for about a year now (we started out with water bath canning and then invested in a pressure canner last December. The feeling of accomplishment is priceless! Since I'm a new canner, I am still playing with a lot of recipes...lots of google searches! But, my favorite go-to website for canning is Marissa's Food in Jars site: http://www.foodinjars.com/ She just had her first book published and I absolutely love it! http://www.foodinjars.com/the-cookbook/
I also use the book Preserving Summer's Bounty which was published by the Rodale Food Center in 1995 (I found it at a book store about a year ago) for all of my general preservation questions (it has an amazing index of fruits and veggies, the best ways to preserve each and a ton of recipes).
That recipe sounds fabulous! I'll be adding it to my collection for next year, that's a definite.
ReplyDeleteCongrats on canning. I love to can.
Yay! I'm glad you'll give it a try! And yes, canning is the best! I'm tempted to have a Canning Party...too bad all my blogging/canning friends are so far away...
Deleteoh that sounds YUMMY!!
ReplyDeleteIt is! The addition of tea is a bit surprising, but definitely adds another layer of goodness :-)
DeleteFabulous photos!
ReplyDeleteThanks, Mark!
DeleteYummy!!! I have never eaten Rhubarb, believe it or not, but Vanilla makes everything scrumptious, ha.
ReplyDeleteHaha! Yes, vanilla DOES makes everything scrumptious!
DeleteMy grandma grew rhubard. We used to eat it with salt. It was very, very tart. But we loved it. I bet your jam is delicious.
ReplyDeleteI never thought about eating rhubarb with salt! Growing up I ate lots of apples and watermelon with salt, but never rhubarb...interesting! ;-)
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