The berry haul is in, nothing left but handfuls here and there.
And you freeze these, right? Any jam being made put of these?
Yeah, those are all frozen. I spent most of yesterday prepping and getting started on syrup and jam.I only got through the black raspberries on the right, which have to be strained, and then a bag and a half of the blues. Still 3 and a half bags to work through, doubt I'll get them all jammed today. That's fine though, I will have a year's worth and some gift jars laid up by the end of the day, and sometime this winter I can work on the rest.
The berry haul is in, nothing left but handfuls here and there.
And you freeze these, right? Any jam being made put of these?
Yeah, those are all frozen. I spent most of yesterday prepping and getting started on syrup and jam.I only got through the black raspberries on the right, which have to be strained, and then a bag and a half of the blues. Still 3 and a half bags to work through, doubt I'll get them all jammed today. That's fine though, I will have a year's worth and some gift jars laid up by the end of the day, and sometime this winter I can work on the rest.
I hope you saved some to make some pies. Warm blueberry pie ala mode with the melting vanilla ice cream on top - the best 😋
Hot water bath for your berries, yes? Do you pressure can at all?
Yes, water bath canned. I have pressure canned with my mom in the past, but I need a new o-ring and regulator so I haven't pressure canned from my own garden yet. Might ask for a nice electric canner for Christmas though...
Not quite a Cliffy kind of feast but a lil Seafood Sunday at the Juggler Homestead today. Scallops are fresh caught off the Delaware coast. My parents brought them up.
Not quite a Cliffy kind of feast but a lil Seafood Sunday at the Juggler Homestead today. Scallops are fresh caught off the Delaware coast. My parents brought them up.
The tomatoes are from my backyard.
Dude, that looks awesome. Love me some orzo pasta salad too
Not quite a Cliffy kind of feast but a lil Seafood Sunday at the Juggler Homestead today. Scallops are fresh caught off the Delaware coast. My parents brought them up.
The tomatoes are from my backyard.
Dude, that looks awesome. Love me some orzo pasta salad too
Scallops, shrimp, orzo. Yes, yes, and yes. Enjoy. I had leftover Cobb salad for dinner so I am a bit envious of you right now. Tomatoes also look yummy.
Didn't have time or gumption to take photos with good lighting and composition, but here's some blueberry jam. 9.5 pints, enough for the year to come. I also made 2.5 quarts of black raspberry syrup that isn't pictured, and is fantastic. Don't judge my shitty little messy kitchen lol We are poor and I do this all myself so it's hard to keep up 🤣
That's some honest to goodness homemade shit right there holy shit. Great job, man.
No judgment whatsoever, you should see this hellscape I'm living in right now.
Honest to goodness homemade shit is just about the perfect description lol That's me whole food philosophy, boiled down (har-dee-har) to the basics lol
Whipping up some sloppy joes from the garden maters right now. This time of year that food mill stays in the dish strainer on the counter and gets a good bit of use.
Well for the syrup it's just 1 cup sugar to one cup juice, simmer it down to desired thickness, 3-10 minutes. How you get from fruit to juice is the trick, I use an old-fashioned food mill, but you can cook down and strain through cheesecloth. For the jam, which is technically a preserves recipe, I used a recipe that was 5lbs berries to 3lbs sugar, 20 minute rapid boil. I would look on the website for Kerr or Ball for tested and proven blackberry recipes. Too many seeds for my taste as a jam or preserve, so I strain and make jelly or syrup. The syrup is going very fast...waffles, ice cream, milkshakes, raspberry vinaigrette...
Didn't have time or gumption to take photos with good lighting and composition, but here's some blueberry jam. 9.5 pints, enough for the year to come. I also made 2.5 quarts of black raspberry syrup that isn't pictured, and is fantastic. Don't judge my shitty little messy kitchen lol We are poor and I do this all myself so it's hard to keep up 🤣
No judgment here. I don't have a fancy kitchen either, but great things happen in there. Stuff looks fabulous! Canning is a labor of love. Thank you for sharing that labor of love with us.
Not quite a Cliffy kind of feast but a lil Seafood Sunday at the Juggler Homestead today. Scallops are fresh caught off the Delaware coast. My parents brought them up.
The tomatoes are from my backyard.
Dude, that looks awesome. Love me some orzo pasta salad too
Scallops, shrimp, orzo. Yes, yes, and yes. Enjoy. I had leftover Cobb salad for dinner so I am a bit envious of you right now. Tomatoes also look yummy.
My grandfather actually invented the Cobb Salad. He was a chef and he worked all over and there was a time he was at the Drake Hotel working in Chicago and he would experiment with different combinations
Not quite a Cliffy kind of feast but a lil Seafood Sunday at the Juggler Homestead today. Scallops are fresh caught off the Delaware coast. My parents brought them up.
The tomatoes are from my backyard.
Dude, that looks awesome. Love me some orzo pasta salad too
Scallops, shrimp, orzo. Yes, yes, and yes. Enjoy. I had leftover Cobb salad for dinner so I am a bit envious of you right now. Tomatoes also look yummy.
My grandfather actually invented the Cobb Salad. He was a chef and he worked all over and there was a time he was at the Drake Hotel working in Chicago and he would experiment with different combinations
Not quite a Cliffy kind of feast but a lil Seafood Sunday at the Juggler Homestead today. Scallops are fresh caught off the Delaware coast. My parents brought them up.
The tomatoes are from my backyard.
I missed this the other day. Holy crap! Yum! Looks amazing.
Didn't have time or gumption to take photos with good lighting and composition, but here's some blueberry jam. 9.5 pints, enough for the year to come. I also made 2.5 quarts of black raspberry syrup that isn't pictured, and is fantastic. Don't judge my shitty little messy kitchen lol We are poor and I do this all myself so it's hard to keep up 🤣
No time for judgement here. I’m too busy admiring all the love and labour that you put into gardening, harvesting and cooking / baking / preserving what you’ve grown. It’s amazing. I’m craving blueberry jelly right now lol Thanks
"What the CANUCK happened?!? - Esquimalt Barber Shop
Not quite a Cliffy kind of feast but a lil Seafood Sunday at the Juggler Homestead today. Scallops are fresh caught off the Delaware coast. My parents brought them up.
The tomatoes are from my backyard.
Dude, that looks awesome. Love me some orzo pasta salad too
Scallops, shrimp, orzo. Yes, yes, and yes. Enjoy. I had leftover Cobb salad for dinner so I am a bit envious of you right now. Tomatoes also look yummy.
My grandfather actually invented the Cobb Salad. He was a chef and he worked all over and there was a time he was at the Drake Hotel working in Chicago and he would experiment with different combinations
I do love a good Cobb salad. It's my favorite type of an officially named salad. In my opinion it hands down beats the Waldorf, Caeser, or Chef.
Not quite a Cliffy kind of feast but a lil Seafood Sunday at the Juggler Homestead today. Scallops are fresh caught off the Delaware coast. My parents brought them up.
The tomatoes are from my backyard.
Dude, that looks awesome. Love me some orzo pasta salad too
Scallops, shrimp, orzo. Yes, yes, and yes. Enjoy. I had leftover Cobb salad for dinner so I am a bit envious of you right now. Tomatoes also look yummy.
My grandfather actually invented the Cobb Salad. He was a chef and he worked all over and there was a time he was at the Drake Hotel working in Chicago and he would experiment with different combinations
Not quite a Cliffy kind of feast but a lil Seafood Sunday at the Juggler Homestead today. Scallops are fresh caught off the Delaware coast. My parents brought them up.
The tomatoes are from my backyard.
Dude, that looks awesome. Love me some orzo pasta salad too
Scallops, shrimp, orzo. Yes, yes, and yes. Enjoy. I had leftover Cobb salad for dinner so I am a bit envious of you right now. Tomatoes also look yummy.
My grandfather actually invented the Cobb Salad. He was a chef and he worked all over and there was a time he was at the Drake Hotel working in Chicago and he would experiment with different combinations
Comments
https://food52.com/recipes/76077-new-zealand-style-beef-cheddar-pies
I added roughly chopped crimini mushrooms. For the cheese I used jalapeño jack and aged white cheddar.
No worries. Frozen puff pastry is the way to go. I used tenderflake.
I could not agree more!
2016: Lexington and Wrigley 1
The berry haul is in, nothing left but handfuls here and there.
2016: Lexington and Wrigley 1
2016: Lexington and Wrigley 1
Don't judge my shitty little messy kitchen lol
We are poor and I do this all myself so it's hard to keep up 🤣
No judgment whatsoever, you should see this hellscape I'm living in right now.
That's me whole food philosophy, boiled down (har-dee-har) to the basics lol
For the jam, which is technically a preserves recipe, I used a recipe that was 5lbs berries to 3lbs sugar, 20 minute rapid boil.
I would look on the website for Kerr or Ball for tested and proven blackberry recipes. Too many seeds for my taste as a jam or preserve, so I strain and make jelly or syrup. The syrup is going very fast...waffles, ice cream, milkshakes, raspberry vinaigrette...
2016: Lexington and Wrigley 1
No time for judgement here. I’m too busy admiring all the love and labour that you put into gardening, harvesting and cooking / baking / preserving what you’ve grown. It’s amazing. I’m craving blueberry jelly right now lol Thanks
The origin of the Cobb salad was the subject of a debate featured in Episode 3 of Season 2 of Curb Your Enthusiasm.[7]