Tuesday, January 22, 2013

Maple Boubon Blackberries

Maple Brown Sugar Bourbon Blackberries
Makes 1 pint jar of berries plus extra syrup
Adapted from Local Kitchen
1 cup filtered water
1 cup light brown sugar
¼ cup maple syrup
1 cinnamon stick
¼ teaspoon ground nutmeg
1/3 cup good bourbon

 a medium heavy bottomed saucepan, combine all ingredients except bourbon and blackberries. Bring to a boil over high heat, stirring until sugar is dissolved. Reduce heat and simmer 5 to 10 minutes, until syrup thickens.
Using a slotted spoon, remove cinnamon stick. Add bourbon and bring syrup back to a boil (syrup will bubble up a bit at this point). Add blackberries and simmer for 5 minutes.
While the berries are cooking, prepare (get out and make sure they are squeaky clean) the jar(s) you’ll use to store and/or give away the berries.
Transfer cooked preserves to the clean ready jars; using a slotted spoon pack berries into jars, tamping on the jar a few times to settle berries. Ladle syrup over berries to ½-inch headspace; remove any air bubbles, wipe rims, affix lids and process in a boiling water bath for 10 minutes. Please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars. Allow berries to sit on the shelf for at least 1 month in order to flavors to develop. Store up to 1 year.

Monday, January 21, 2013


These are my goals for week #1 in the PANTRY CHALLENGE
  • Inventory pantries etc
  • Can up pumpkins if any are still good.
  • Make cinnamon apple rings.
  • Make apple sauce or apple butter from the last of the apples
And as we are in the Dark Days, eat from the pantry!

The Pantry Challenge 2013

Ok, so we are already a few weeks into 2013. But I've come across this challenge on several homesteading blogs. I will attemp to plan on storing and using even more food tis year. These Pantry Challenge posts are list my weekly plans for storing (growing, canning, freezing and etc) food and document my attemts at reaching (or not) these goals.

2013 marks my 4th year of serious canning and developing a food store.
Yearly geneal goals

  • Reduce Grocery Spending
  • Use up the food that we have on hand
  • Keep a running inventory of all food in pantries, freezer  and fridge
  • Grow more greens (Kale, chard, collards..especially kale)
  • Store 2 bushels of butternut squash
  • Get more serious about wild crafting

Tuesday, January 8, 2013

***WHAT I PUT UP 2012 ***
Apple Sauce - 24 pts, 24 small jars
Brandied Cherry - 5 pts, 8 half pints
Cinnamon cherry juice - 4 pts, 1 half pint
Cinnamon spiced peaches- 6 quarts
Chicken Stock - 4 qts, 29 pts
Cranberry Juice - 9 pints
Brandied Cran Sauce - 14 half pts
Elderberry Syrup - 16 half pints
Grape Juice - 9 quarts, 2 pints
Grape Leaves - 3 quarts
Green Grapes - 9 pints
Honey - 36 qts, 7 pts, 5 half pts
Lemon Beans - 3 qts., 1 pt
Red Grapes - 9 pints, 1 half pint
Peach Butter - 1 pint, 9 half pnts
Pork & Beans - 14 qts, 10 pts
Potatoes - 32 pints, 21 qts
Snap Beans -28 quarts
Spaghetti Sauce w/ meat 6 qts 1 pt
Strawberry- 4 pints
Tomato & Celery - 7 qts
Wax Beans - 14 qts, 8 pts
White Bean Dinner - 10 pts
Wild Fruit Juice - 7 qts, 8 pts
Wine Poached Pears - 8 pts.

TOTAL 384 jars

Asparagus -2 quarts
Black Berries - 3 pint
Broccoli - 4 quarts
Corn - 11 quarts
Oyster Mushrooms- 1.25 lbs.
Peas - 5 pints
Rhubarb - 1 quart
Strawberry -6 quarts
Stuffed Cousa -3 doz
Zuchini Slices - 2 quarts