Vacation time

I have 2 weeks off with very little to do, so I decided to head South to my mom’s house for a couple days so we could do some bonding and some canning. I’ve never really canned before, and didn’t really this time either, but it was still fun and I have the fruits of my labour in the fridge here.

First, we made chili sauce. It’s SO good, holy. Tomato, onion, green pepper, vinegar and pickling spice. Easy.

chili sauce

Then we made peach jam. I say ‘we’, but I really mean my mom did it all. I just peeled and chopped some very ripe peaches and did a web search for jam. She put candied ginger in it, and it’s delish. Although it didn’t set properly, but that’s fine too. She did a second batch with maraschino cherries in. I’d eat it.

jam too

I didn’t get to take any jam home, but hopefully it will still be around in her freezer next time I am in her ‘hood.

7 Responses to “Vacation time”

  1. Sheila Says:

    I’ve been canning for almost thirty years and have never thought to refrigerate/freeze canned items, why would you do that?

  2. Caitlin Says:

    Freezer jam is for lazy people who don’t want to process their jam. My mom’s kitchen is small and it’s hard to do any of this kind of work, but she has a big fridge/freezer so it just makes more sense.

    The chili sauce doesn’t need processing because of the high amount of vinegar. I also don’t process pickled beets for the same reason, they just don’t need it, AND we eat them so quickly it’s pointless. Maybe if I was giving jars away…

  3. Caitlin Says:

    http://www.makeandtakes.com/strawberry-freezer-jam

    You got me thinking about jam and stuff. I was amazed by how much sugar (5 cups!) versus how much fruit (4 cups) went in it. I avoid jam at the grocery store that hasn’t got sugar in it, because wtf is that anyway? And sometimes I hear about doing jam without pectin and then I wonder why would that be? Why not?

  4. coldclimate Says:

    >And sometimes I hear about doing jam without pectin and then I wonder why would that be?

    Some jams, like apricot, benefit from being very soft and light, so less pectin works well. Add more, and it’s too stiff.

  5. hawkfeather Says:

    um.. i dunno about the techniques- but I know my mouth is watering now.. the pictures alone made my stomach do a little flip/jab of hunger.

  6. sockrocker Says:

    So does this blog still exist or should I remove it from my bookmarks?

  7. Jakk Says:

    Man, love the home made jam. My wife’s mother makes it for us and I love it. I really need to get a recipe to make our own.

Leave a Reply