• about us
  • Books
  • Merchandise

cabinorganic

~ For people who are passionate about respecting the earth, walking in nature, observing wildlife, local diet, making do, repurposing, organic gardening, foraging for wild plants and fungi, natural health, scrumptious healthy cooking, renovations, DIY, crafting, raising children simply and mindfully, taking time for stillness, and living in harmony with the seasons.

cabinorganic

Category Archives: preserve

pickled eggs

05 Tuesday Jun 2018

Posted by Delena Rose in preserve

≈ 3 Comments

Tags

eggs, pickled eggs, preserving eggs, what to do with extra eggs

IMG_2038

Until recently, my only experience with pickled eggs was peeking through the window of an old pub and spying on the ones in gallon jars that were lined up on the worn wooden counters. It never occurred to me that I could order one just to try it. I’m not a big fan of pickles or sour things so to spoil a perfectly boiled egg by drowning it in vinegar just seemed wrong.

Three years ago we set up a chicken coop and got our first chickens and for the first time in my life I became spoiled with a daily supply of freshly laid eggs. Once you have had this experience there is just no turning back.

IMG_8386 (1)

When you have your own chickens, you sometimes find yourself in a position of having too many eggs in your refrigerator. We sell our eggs to a few choice friends and neighbors but sometimes people go on holidays or just don’t need eggs that week. As our hens lay around 18-22 eggs per day, keeping the eggs from accumulating in our fridge can be a bit challenge. When I have a surplus, I bake more often, make eggs benedict for breakfast, and crème brulee for dessert. My neighbor has inspired me to try soufflé… I’ll let you know how that goes.

In the meantime, I recently decided to try pickling some eggs. Brian and his parents like pickled eggs, so I thought that if I made them at least someone would eat them. They were quick and easy to make and to my utter shock and surprise, I found that I loved pickled eggs. They are amazing on their own as a snack, chopped up in an egg or chicken salad, or sliced in half and served on a bed of greens. As I don’t like food that is too vinegary I eat them while they’re still mild, after just a few weeks of soaking in the brine.

I thought pickling eggs would be a great way of preserving our extra eggs for those long, dark months when our hens are laying less, however, jars of pickled eggs just don’t last very long in our house.

IMG_2035

I have been using Jean Pare’s recipes in her Company’s Coming: Preserves cookbook. She has both a traditional vinegar recipe as well as a sweeter version. I love them both. Try them and let me know what you think.

 

Pickled Peppers Eggs

12 large hard boiled eggs, shelled

1 each: yellow, red, and green pepper, seeded and cut into thin strips

1 large onion (red, Spanish, or yellow), cut into half rings

BRINE:

2 cups white vinegar (I use white wine vinegar or pickling vinegar)

1 cup water

¼ cup granulated sugar

8-10 whole cloves tied in a piece of cheese cloth (or leave them loose and strain the vinegar as you pour it into your jars)

1 teaspoon sea salt

Arrange eggs a few at a time in a 2-quart jar. Place colored peppers and onions around them as you fill the jar.

Brine: In saucepan, bring all 5 ingredients to a boil over medium-high heat, stirring often. Boil for 5 minutes. Discard spice bag (or strain liquid). Pour over the eggs mixture. Brine must completely cover the eggs completely. Cover and store in refrigerator at least 4 days or more before eating. Keeps in refrigerator at least 6 months. Makes 2 quarts.

IMG_8385 (1)

Sweet Pickled Eggs

12 large hard boiled eggs

Cold water to cover

1 large onion, cut into half rings

BRINE:

2 cups white vinegar (I use white wine vinegar or pickling vinegar)

2 cups water

½ cup granulated sugar

1 teaspoon sea salt

1 tablespoon mixed pickling spice, tied in a piece of cheese cloth (or leave loose and strain when pouring into the jar)

Arrange eggs and onions in a 2-quart jar.

Brine: In saucepan, bring the first 4 ingredients to a boil over medium-high heat, stirring often until the sugar dissolves. Bring to a boil then remove from heat. Add pickling spice and swish the bag around for 30 seconds. Remove bag. Pour brine over the eggs mixture to within ¼ inch of the top. Seal. Brine must cover the eggs completely. Cover and store in refrigerator at least 1-2 weeks before eating. Makes 2 quarts.

 

Share this:

  • Twitter
  • Facebook
  • Pinterest
  • Print
  • Email

Like this:

Like Loading...

wild rose petal jelly and syrup

24 Tuesday Sep 2013

Posted by Delena Rose in preserve

≈ Leave a comment

Tags

edible flowers, jelly, preserving rose petals, rose petal, syrup, wild rose, wild rose petal jelly

wild rose petal jelly

This post is a catch-up from last July when Brian carefully picked a bundle of wild rose petals for me- truly a labor of love! We dried some and made a batch of jelly with the rest.

wild rose petal

I found this recipe on the Martha Stewart website. I followed the advice of a reader and doubled the amount of pectin but my jelly still did not set and I had wild rose petal syrup instead. I look forward to trying again next year for the prized jelly. In the meantime, I have been enjoying this syrup mixed in fruit salads, as Nature Pop and drizzled over chocolate cake. The last four jars will be saved for the darkest days of winter when we can enjoy the scent of July wild rose blossoms and the promise of summer-to-come.

wild rose petal syrup

For medicinal and nutritional benefits of wild rose petals, click here to visit a previous cabinorganic post. In the meantime, here is Martha Stewart’s recipe:

Rose Petal Jelly

2 cups water

3 cups unsprayed pink rose petals, thicker tissue at base of petals removed

2 1/2 cups sugar

1/4 cup freshly squeezed lemon juice

3 ounces liquid pectin (or double this)

1 tablespoon rose water

STEP 1 Bring the water to a boil in a medium saucepan; remove from heat. Add petals; cover, and steep for 30 minutes. Strain liquid into clean saucepan. Discard petals.

STEP 2 Add sugar and lemon juice to pan. Bring mixture to a boil, stirring, over medium-high heat. Boil 2 minutes; add pectin, and boil 2 minutes (for firmer jelly, boil up to 2 minutes more). Remove from heat, add rose water. Pour into sterilized jars, and let cool completely. Store in refrigerator up to 6 months.

wild rose petal jelly2

wild rose petal jelly

I will let you know the results of next summer’s attempt in July!

Share this:

  • Twitter
  • Facebook
  • Pinterest
  • Print
  • Email

Like this:

Like Loading...

hot pepper jelly

13 Sunday Jan 2013

Posted by Delena Rose in cook, preserve

≈ 3 Comments

Tags

brie, camembert, cheese tarts, hot pepper jelly, jalapeno, jalapeno jelly, jelly, jelly for tarts

hot pepper jelly

Here is the jelly recipe that I use for those yummy cheesy hot pepper jelly tarts. This jelly can be made any time of year and is a great hostess gift. Serve this jelly with brie or camembert cheese and crackers. It is also lovely on scones.

hot pepper jelly

Hot Pepper Jelly

1-½  cups red (or green) peppers, seeded and chopped

¼ cup canned jalapeno peppers, drained and chopped

1-½  cups white vinegar

6-½ cups granulated sugar

6 oz. liquid pectin

Combine chopped peppers and vinegar in a blender and blend until smooth. Pour into large pot.

Add sugar. Heat on medium-high heat and stir until sugar dissolves. Bring to a boil and boil for 3 minutes.

Stir in pectin and return to a full rolling boil on high heat. Boil hard to 1 minute. Remove from heat. Skim off foam.

Pour into hot, sterilized jars to within ¼ inch from the top. Seal. Makes 6 half pints.

Resource:

Pare, J. (1994). Company’s Coming: Preserves. Edmonton, AB: Company’ Coming Publishing Limited.

Share this:

  • Twitter
  • Facebook
  • Pinterest
  • Print
  • Email

Like this:

Like Loading...

chokecherry jelly

06 Sunday Jan 2013

Posted by Delena Rose in cook, preserve

≈ 4 Comments

Tags

berry jelly, chokecherries, chokecherry jelly, chokecherry tree, jelly, preserves, syrup

chokecherry jelly3

I was rummaging though the pantry this afternoon and realized that I never did share my chokecherry recipe last fall! My apologies!

I remember eating chokecherries as a child as we had a bush in the backyard of one of the houses that we lived in. I could barely stand the intense tart flavor but they were addictive and I liked the way they made the inside of my mouth feel.

Last summer, while restoring the Zen deck, I heavily pruned a large bush that grows through the center of it and was delighted to discover that it was a chokecherry bush! B spent hours picking these berries from the roof in the late afternoons and I made jelly from them. One batch was picked and made in early August and the other in late August. It is interesting to note the difference in color, with the earlier batch a cherry red and the later batch almost a deep purple.

Both batches did not set properly but that is fine with me as I will be using these taste syrups for pancakes, waffles and crepes. They will also be nice added to soda water for a fruity bubbly Italian Soda.

chokecherry jelly

chokecherries

Chokecherry Jelly

3 lbs chokecherries

3 cups water

3 cups prepared juice

6-½ cups sugar (or less if you like it less sweet)

6 ounces (170 grams) liquid pectin

Combine chokecherries and water in a large pot. Heat on medium-high until it comes to a boil/ Boil slowly for 15 minutes stirring occasionally. Pour berries and juice into a jelly bag in a bowl. Tie the bag above bowl or place bag in food mill or large sieve so the juice will drain into the bowl.

Combine reserved juice and sugar in a large pot. Stir over fairlt high heat until it comes to a boil.

Stir in pectin, continuing to stir as it comes to a full rolling boil. Boil hard for 1 minute. Remove from heat. Skim off foam and pour quickly into hot sterilized jars to within ¼ inch of the top. Seal. Makes 6 half pints. Enjoy!

chokecherry syrup

Resource:

Pare, J. (1994). Company’s Coming: Preserves. Edmonton, AB: Company’s Coming Publishing Limited.

chokecherries1

Share this:

  • Twitter
  • Facebook
  • Pinterest
  • Print
  • Email

Like this:

Like Loading...

and finally… apple jelly

09 Tuesday Oct 2012

Posted by Delena Rose in cook, preserve

≈ Leave a comment

Tags

apple, apple jelly, canning, crabapple, crabapple jelly, jelly, preserves

At last, here is the crabapple jelly recipe I’ve been using for over a decade. It’s from Jean Pare’s Company’s Coming series on Preserves. I’ve tried adding a single bird’s eye chili on each jar for color and a bit of heat but usually I stick to the classic recipe. Crabapple jelly is my absolute favorite along with raspberry jam.

 Crabapple Jelly

4 ½ lbs. crabapples, or tart apples, such as Granny Smith

7 cups water

5 cups of the prepared juice

3 tablespoons lemon juice, fresh or bottled

3 ¾ cups sugar

Remove stems and blossom ends from apples. Coarsely chop apples with peel and core included. Turn into large pot. Add water. Bring to a boil on medium-high heat. Cook for about 50 minutes until mushy-soft. Drain several hours or overnight in a jelly bag.

Combine prepared juice and lemon juice in a large pot. Add sugar. Stir on medium-high heat until it comes to a full rolling boil. Boil hard for about 40 minutes, stirring once or twice, testing for jelly stage near the end. Skim off foam if necessary. Pour into hot sterilized jars to within ¼ inch of top. Seal. Makes 3 half-pints.

Resource:

Pare, J. (1994). Company’s Coming: Preserves.  Edmonton, AB: Company’s Coming Publishing Limited.

Share this:

  • Twitter
  • Facebook
  • Pinterest
  • Print
  • Email

Like this:

Like Loading...

apple butter

04 Thursday Oct 2012

Posted by Delena Rose in cook, preserve

≈ Leave a comment

Tags

apple butter, apple jelly, apple sauce, apples, canning, crabapple butter, crabapples, dried apples, preserves, spiced apples

I used to have a crabapple tree in my backyard when I lived in St. Albert. Every autumn I would make crabapple jelly, crabapple butter and spiced apples for apple strudel. A few weeks ago, a dear friend and neighbor invited me up to her farm just up the hill to pick crabapples. B and I filled quite a few baskets full and I have been busy making the butter and jelly, as well as many batches of apple sauce (which I froze) and a large batch of dehydrated apples. After all of that, I still have a large bowl of crabapples sitting on my counter… Perhaps I can bake a pie tomorrow?

Apple Butter

4 lbs. tart apples, quartered

2 cups sugar

3 tablespoons lemon juice, fresh or bottled

1 teaspoon cinnamon

Remove stems and blossom ends from apples before cutting into quarters. Place in a large pot, including seeds, core and peeling. Add sugar, lemon juice and cinnamon. Stir. Let stand until apples release some juice. Cover. Heat slowly. Bring to a boil. Cook gently, uncovered, stirring often, until apples are tender. Press through a food mill. Turn pulp into an enamel roaster. Bake, uncovered, in a 325 degrees (F) oven, stirring every 30 minutes, until thick, about 2 to 2 ½ hours. TO test for doneness, cool a teaspoonful on a chilled saucer. It should stay smooth. This may also be cooked in a large pot on top f the stove, stirring often. Pour into hot, sterilized jars to within ¼ inch (6 mm) of the top. Seal. Makes 4 half-pints.

Resource:

Pare, J. (1994). Company’s Coming: Preserves. Edmonton, AB: Company’s Coming Publishing Limited.

Share this:

  • Twitter
  • Facebook
  • Pinterest
  • Print
  • Email

Like this:

Like Loading...

the season for jams and jellies…

01 Monday Oct 2012

Posted by Delena Rose in appreciate the seasons, cook, preserve, wild berries

≈ Leave a comment

Tags

berries, canning, gooseberry, highbush cranberry, jams, jellies, jelly, preserves, raspberry, rosehip, syrup, wild berries

Since early August I have been been busy picking berries as they ripen in the wild and preserving them in jams and jellies.  I love making preserves! I love the process of turning berries into little jars of sunshine, the satisfaction of a cupboard filled with preserves and the way the entire house smells like pie when the jams and jellies are cooking. I also love giving these jewels away as gifts as it is rare to enjoy wild berry preserves unless your lucky enough to find them at the farmers market or you pick and preserve them yourself.

Above is this year’s gooseberry jam. Click here for the recipe.

Here is this year’s rosehip jelly. One batch set beautifully and the other did not. I will simply label the watery one as ‘rosehip syrup’ and use it for pancakes and waffles. Click here for the recipe.

This raspberry jam is not from wild berries but from fruit from a dear friend’s backyard. Click here for the recipe.

Here is some high bush cranberry jelly in progress and below is the final jellies, just in time to serve with Thanksgiving turkey. Click here for the recipe.

I have also made apple butter, apple jelly and two batches of chokecherry jelly. I will post those soon with the recipes. In the meantime, I hope you are enjoying this beautiful season!

Share this:

  • Twitter
  • Facebook
  • Pinterest
  • Print
  • Email

Like this:

Like Loading...

Saskatoon jam

13 Monday Aug 2012

Posted by Delena Rose in cook, Pigeon Lake, preserve, wild berries

≈ 7 Comments

Tags

berries, jam, picking berries, preserves, Saskatoon Berries, Saskatoon jam, wild berries

This year the Saskatoon berries in my backyard are huge and plump! B and I got on ladders yesterday and picked three full basketfuls. I froze them for smoothies and pies and made a small batch of tarts for immediate enjoyment. I like to freeze the berries one layer at a time on cookie sheets and then place the frozen berries in large ziplock bags. This way they don’t stick together or freeze into one large lump and I can easily reach in for a handful of berries any time for smoothies. Last weekend I picked Saskatoon berries at one of our many beaches here on Pigeon Lake. There were many ripe berries and as these ones were a little smaller in size, I decided to make this jam with them.

Saskatoon Berry Jam

4 cups Saskatoon berries

3 cups raw cane sugar (less if, like me, you prefer the jam a little less sweet)

1 tablespoon lemon juice, fresh or bottled

Place Saskatoon berries in a large pot, add the lemon juice and cover with the sugar. Heat on medium-high heat and stir until the mixture begins to bubble. Allow mixture to boil hard for 20 minutes, stirring occasionally until it thickens. Pour into hot, sterilized jars to within 1/4 inch of the top. Yield: 2 half pints and 1 small jar.

Serve on toast, pancakes, crepes and waffles. Enjoy!

Share this:

  • Twitter
  • Facebook
  • Pinterest
  • Print
  • Email

Like this:

Like Loading...

millet pancakes with wild strawberry jam and wild blueberries

07 Tuesday Aug 2012

Posted by Delena Rose in cook, preserve, whole grains, wild berries

≈ Leave a comment

Tags

breakfast, brunch, millet, millet pancakes, wheat-free, wheat-free pancakes, wild blueberries, wild strawberry jam

I have been busy milling various flours at home, including soy, black bean, spelt, brown rice, jasmine rice and buckwheat and experimenting with each of them. Today I tried millet for the first time and decided to use my classic buttermilk pancake recipe to see how the flour behaves (beautifully) and tastes (quite mild, actually). Served with wild strawberry jam and the blueberries found on the morning walk, it was a lovely way it start the day.

Millet Pancakes

1 egg

1 cup millet flour (or whatever flour you want to try)

1 cup buttermilk

1 tablespoon raw cane sugar (or honey)

2 tablespoon vegetable oil

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Combine all ingredients until well mixed. Ladle onto a preheat griddle (medium heat) and flip over when the pancake starts to bubble. Serve with your favorite jams, jellies and syrups. Enjoy!

Share this:

  • Twitter
  • Facebook
  • Pinterest
  • Print
  • Email

Like this:

Like Loading...

wild strawberry jam

25 Wednesday Jul 2012

Posted by Delena Rose in cook, forage, preserve, wild berries

≈ 3 Comments

Tags

berry picking, jam, preserves, sttrawberries, wild berries, wild strawberries, wild strawberry jam

I spent a blissful two hours picking wild strawberries on the trail last weekend. I had been picking small handfuls of them every morning and evening on our walks over the past two weeks and enjoying the sweet burst of flavor each little berry contains, but now it was time to do some serious picking. This time I brought along a large basket, dressed in rain pants (in order to crawl around on the ground) and wore mosquito netting. Lucy, as always, is a patient foraging companion. She just wanders around quietly nearby or curls up beside me in the tall grass and relaxes in the morning sunshine, eyes half closed.

I managed to pick enough berries for four medium jars of strawberry jam. As I didn’t have a lot of time for sterilizing jars, etc. I decided to try a freezer jam recipe from Jean Pare (Company’s Coming) which worked quite well. I am looking forward to opening these up on a cold winter’s morning and tasting sweet summer sunshine on my pancakes or toast or even served with chocolate or ice cream!

Strawberry Freezer Jam

4 cups sliced strawberries (or whole wild strawberries)

4 cups sugar (I use raw cane sugar)

2 tablespoons lemon juice, fresh or bottled

Place strawberries in a large pot. Cover with 2 cups of the sugar. Heat and stir on high until it comes to a full rolling boil. Boil hard for 3 minutes, stirring continually.

Add remaining sugar. Return to a boil, stirring continually. Boil hard for three more minutes while continuing to stir. Remove from heat.

Add lemon juice. Stir and skim off foam. Cool. Fill jars or plastic containers leaving at least one inch at the top for expansion. Let stand on counter for 24 hours to set. Freeze. Makes 4 half pints.

Share this:

  • Twitter
  • Facebook
  • Pinterest
  • Print
  • Email

Like this:

Like Loading...
← Older posts

Shop our Online Store

cabinorganic logo

Visit our Youtube Channels

Visit our other blogs

Delena Rose

Enter your email address to follow this blog and receive notifications of new posts by email.

RSS Links

RSS Feed RSS - Posts

RSS Feed RSS - Comments

categories

  • Alberta Mycological Society (1)
  • appreciate the seasons (48)
    • Autumn (3)
    • Easter (1)
    • Halloween (1)
    • winter fun (1)
  • art (3)
    • book making (1)
    • pottery (1)
  • babe and child (1)
  • barn (1)
  • be mindful (4)
  • bellybabechild (5)
  • birds (3)
  • butterflies (1)
  • buy local (13)
  • cabin living (26)
  • Chayton (4)
  • chickens (7)
  • chocolate-making (1)
  • cook (156)
    • ancient grains (3)
    • breads (4)
    • breakfast (1)
    • cakes and brownies (1)
    • cheese (3)
    • Chinese (1)
    • cookies (2)
    • curry (2)
    • gluten-free (2)
    • Jamaican (1)
    • Mexican (2)
    • muffins (2)
    • oil & vinegar (1)
    • pastry (1)
    • preserve (17)
    • rice (1)
    • salads (1)
    • vegetables (1)
    • wheat-free (2)
    • whole grains (21)
  • Devonian Botanical Garden (2)
  • DIY (1)
  • drum (2)
  • eco-living (6)
  • explore (5)
  • family (2)
  • for the body (2)
    • Wizard Lake Soap & Body (1)
  • forage (25)
  • garden (20)
    • bird butterfly bee (1)
    • greenhouse (1)
    • herb & tea (1)
    • medicine wheel (2)
  • handmade (24)
    • bent wood furniture (1)
    • books (1)
    • labels (1)
  • healing (3)
  • Indian (1)
  • Indigenous teachings (1)
  • juice (3)
  • kids (1)
  • lake living (4)
  • local events (2)
  • Lucy (10)
  • make it (14)
    • knit (3)
  • mindfulness (4)
  • more about us (9)
  • Mother's Day (1)
  • mushrooms & fungi (3)
  • Native flute (1)
  • online store (1)
  • photography (1)
  • Pigeon Lake (17)
  • play (4)
  • raw foods (2)
  • read (6)
  • refinish (4)
  • reflections (3)
  • repurpose (7)
  • restaurants (1)
  • restore (10)
  • reuse (5)
    • thrift store finds (1)
  • seeds and nuts (1)
  • sweets (3)
  • tea (9)
    • Dragonfly Lane Teas (1)
  • thrift store finds (1)
  • Uncategorized (1)
  • wild berries (21)
  • wild flowers (6)
  • wild life (2)
  • wild mushrooms (2)
  • wild plant (2)
  • wild women (5)
  • Winter Solstice (1)
  • Worms (1)
  • write (3)

archives

  • May 2022 (1)
  • March 2022 (1)
  • January 2022 (3)
  • December 2021 (2)
  • June 2018 (1)
  • January 2018 (3)
  • December 2017 (4)
  • April 2015 (1)
  • January 2015 (3)
  • November 2014 (3)
  • July 2014 (1)
  • April 2014 (4)
  • March 2014 (3)
  • February 2014 (2)
  • January 2014 (2)
  • December 2013 (1)
  • November 2013 (5)
  • October 2013 (4)
  • September 2013 (10)
  • August 2013 (4)
  • May 2013 (1)
  • April 2013 (2)
  • March 2013 (5)
  • February 2013 (3)
  • January 2013 (5)
  • December 2012 (5)
  • November 2012 (5)
  • October 2012 (6)
  • September 2012 (8)
  • August 2012 (6)
  • July 2012 (8)
  • June 2012 (9)
  • May 2012 (19)
  • April 2012 (18)
  • March 2012 (15)
  • February 2012 (17)
  • January 2012 (19)
  • December 2011 (20)
  • November 2011 (18)
  • October 2011 (17)
  • September 2011 (22)
  • August 2011 (27)
  • July 2011 (9)

food for thought

“Eat food. Not too much. Mostly plants.” ~Michael Pollan

Blogroll

  • Alberta Lamb Producers
  • Alberta Mycological Society
  • Alberta Plant Watch
  • Arctic Chalet
  • Aroma Borealis
  • Baking Beauties
  • Becoming Minimalist
  • Blue Heron Artists and Artisans
  • blue roof cabin
  • Bulk Herb Store
  • Cedar Spirit Flutes
  • Chris Martenson
  • Daily Health Boost
  • delightfullysimple
  • Devonian Botanical Garden
  • ECOcafe
  • Elm Cafe
  • Etsy
  • Gold Forest Farms
  • Grainworks
  • Happy Wrap
  • Learn WordPress.com
  • Michael Pollan
  • Mindsprings
  • Mother Earth News
  • Mountain Rose Herbs
  • My Repurposed Life
  • Noorish
  • Northern Alberta Society for Animal Protection
  • Pigeon Lake Nordic Ski Club
  • Pigeon Lake Provincial Park
  • Rundle Mission
  • Sage Mountain Herbal Retreat Center
  • TED
  • The Spirit Books
  • The Story of Stuff
  • The Village at Pigeon Lake

ECOcafe

Blog Stats

  • 316,373 hits

  • Follow Following
    • cabinorganic
    • Join 154 other followers
    • Already have a WordPress.com account? Log in now.
    • cabinorganic
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: