ok, so I got two cookbooks on preserving summertime bounty. Nevermind that it is always summer here. Nevermind that the idea of botulism terrifies me. I have pretty much figured out that botulism is fairly rare if you use vinegars or are using highly acidic foods so green beans are probably out. The recipes in the photo are all results from one of the current food world darlings, Marisa McClellan of Food In Jars and her recent book. I am finding my way and realized that I have tried eight (!?) over the last month including: Canteloupe Vanilla Bean Jam, Rainer Cherry Lemon Jam, Sweet & Sour Onions, Bread & Butter Pickles, Lime Curd, Blueberry Jam, Pickled Jalapenos and Lemon Cauliflower. I have cherries at the ready for a mostarda later today which I am kind of excited about. Z rightly called me out on the fact that I want to have a cute cupboard full as much as I want to give them away or eat them although I have eaten tiny jar of Rainier cherry lemon jam, one jar of lime curd (in yogurt-amazing!) and one jar of blueberry jam that didn’t seal. All delicious and all made by me.
My Urban Pantry 
You amaze me. But I still don’t understand what all the stuff goes with. Do you eat it plain? Or just spread the jam on bread? I need specifics.
LikeLike
well, in general…
jam goes on croissants.
pickles go with burgers and sandwiches
jam – depending on the flavor can be made into vinaigrettes or marinades as well as dolloped on pork chops with panko and baked.
pickled onions go on burgers
pickled cauliflower goes on sandwiches or with cheese
curds go into yogurt, tarts or from a spoon directly into my mouth. 😉
LikeLike
Gotta admit, I’m scared of botulism too… I think that’s why I have a phobia of all things canned… although I do want to get my hands on that canteloupe vanilla bean jam!
LikeLike
bizarre right? supposed to taste like a creamsicle. I haven’t opened any yet.
LikeLike