Sunday, July 31, 2011

Can Do!

Today I heated up my apartment in Madison with some canning!

I am working on putting up some of my rhubarb. I'm a little behind, I know.

BUT today I made a big dent in my freezer stock pile of HVF produce!

17 jam jars of rhubarb-strawberry jam
10 pints and 1 jam jar of rhubarb BBQ sauce
2 pints of drunken dark cherries (not from HVF, but from Wisconsin)
1 jam jar of drunken cherry molasses

All that and I'm not done yet! I still have a gallon bag of rhubarb to save for another day!just finishing up the bbq sauce!


What have YOU been canning or want to can this summer??

2 comments:

Peter D. said...

Hi Brigitte,
What was your recipe for the rhubarb bbq sauce?

Peter
CSA Member @ Whittier

brigitte said...

Hi peter! Sorry it has take a while to get back to you. Here's the recipe I went off from!

Rhubarb BBQ sauce

3 lbs rhubarb (about 9 cups)
1 medium red onion diced (about 3/4 cup)
2 cups raisins, chopped
1 medium orange haba├▒ero pepper, seeded and minced (reserve seeds to adjust heat at the end)
2 cups brown sugar
3/4 cup honey
1 cup cider vinegar
1 orange zested and juiced
1 orange zested
1 tsp cinnamon
1 tsp allspice
1 tsp sea salt
fresh ginger

METHOD
1. If canning, prepare canner, jars and lids.
Combine all ingredients in a medium stockpot.  Bring to a boil over high heat, stirring frequently. Lower heat and boil gently, stirring occasionally, until mixture is thickened, about 30-45 minutes (a splatter screen splatter screen is highly recommended here). Once the fruit has softened enough to crush easily (about 20 minutes), blend the sauce with an immersion blender, or by transferring to a blender or food processor.
When sauce has reached desired thickness (leave it a little thinner than you want, as it will thicken on cooling), taste and adjust seasonings (add any reserved chile seeds here to bump up the heat).
2. Ladle hot sauce into clean, hot jars, leaving 1/2-inch of headspace, and process in a boiling water bath for 15 minutes. Allow to rest in the water bath for 5 minutes, then remove (keeping upright) and allow to cool completely before labeling and storing.
Yields about 3 pints of a thick sauce, about 4 pints for a thin sauce.