Well that fall chill is starting to creep in, and around here that means that its time to get out the canner and steam juicer - its grape harvesting time. And while I have all the equipment out and the water bath going, I'm always inspired to try my had at some new recipes.Now I am relatively new to canning, and didn't benefit from an upbringing that saw any use of preservation methods other than putting things in the deep freezer, usually never to be seen again. I've relied on my mother-in-law, books, and of course, the internet.
Here is a great site that I came across with some great information for new and seasoned preservers alike, along with some great tips on canning with honey. Check out 40 Preserving Links: Beginner tips, pro tricks and canning with honey at Simple Bites
One of the recipes links is for Rhubarb-Rosemary Jam from Local Kitchen which looks like a great one to try, seeing as the rhubarb is still going strong at my house, and one of the husband's favorite things is rosemary. As we are not a toast-and-jam household, this also appeals due to its mix of sweet and savory, and my mind is already slathering some on a GF cracker and topping with some lovely aged cheddar. I'll let you know how it goes.
Also while at Local Kitchen blog, I traveled down the proverbial internet rabbit hole and ended up at Eggplant Bacon - which is marinated, dried eggplant. The sweet'n'salty umami-rich marinade features tamari (be sure to use a wheat-free one), smoked paprika and maple syrup. This looks like a great way to preserve some of the local eggplant bounty for the cool days of winter ahead.Look back for some great grape recipes, as we tackle this year's harvest before the rains and hordes of starlings have their way with the fruit. Some favorites are Grape Juice, Hot Pepper Grape Jelly, Wild Rice Pilaf with Grapes and Pecans, and Rustic Grape Galette.
