With the first day of summer in just a few day, I think of all the beautiful fruit that is coming in to season.There are so many recipes we can make with fruit, like jams, chutney, curd and one of my favorites, pie filling. With this in mind, I decided to look at what is on the internet for pie fillings. Wow, there are a lot of recipes, but most are not safe. Please be careful when looking for recipes. Please go to these websites: National Center For Home Food Preservation and Ball. The recipes you find on these website are tested and safe. Never use flour or cornstarch when canning. They will go bad in the jar in a few weeks. You need to use Regular Clear Jel; this is a modified cornstarch made for canning. You can also use it to make sauces, gravy and anything you want to thicken. You can order this at http://www.barryfarm.com. Remember to look for small berries, they contain less water and will have more flavor. Happy Canning.
See you in class
All In A Jar Has a few spots left in two of the jar & grill classes
June 1 at 11:00am All In A Jar continues our two-in-one class series with something sweet and something savory. Chef Penny will feature a Zucchini & Roasted Corn Salsa and Blueberry Rhubarb Jam. Chef Mike will transform the Blueberry Rhubarb Jam into glaze and slather it on chicken. He will help us with the roasting of the corn for our salsa. Chef Mike will show us how to plank smoke fish, so it doesn’t fall in the fire. LOL. At the end of class you will sit down for a wonderful meal which you have helped to prepare and a fabulous dessert made with decadent preserves from the All In A Jar pantry. Your meal will include two meats, grilled vegetables, a salad, and dessert will be Apple Pie. Guests will also enjoy Iced Tea, Hot Tea, Coffee and Ice Water. If you would like something else to drink, please feel free to bring it.
Jar and Grill Series: June 22 at 11:00am All In A Jar continues our two-in-one class series with a nod to Summer crops. Chef Penny will be canning Roasted Peach Butter, that Mike will be using with grilled pork. We will be canning a new mustard recipe that Chef Mike will be transforming into a salad dressing and a marinades for chicken. At the end of class you will sit down for a wonderful meal, which you have helped to prepare, and a fabulous dessert made with decadent preserves from the All In A Jar pantry. Your meal will include two meats, grilled vegetables, a salad, and dessert; Grilled Peaches with Blueberry Curd. Guests will also enjoy Iced Tea, Hot Tea, Coffee and Ice Water. If you would like something else to drink please feel free to bring it.
With Father’s Day in June, this would be an amazing gift and very memorable time. Expect to spend 4 1/2 to 5 hours, so come hungry.
Check out the class calendar. I have added a lot of new classes and new recipes.
What is Curd
I think of curd as if it is pudding in a jar. With the citrus season here, it’s time to make curd. Fruit curd is a delicious dessert spread.
Curd is a fruit based dessert spread and topping, usually made with lemon. Specific types of fruit curd are named after the central curd in them. For example, made with lemons is known as ” Lemon Curd”. The basic ingredients are eggs ( sometimes yolks only or whites only or whole eggs ), sugar, unsalted butter, fruit juice and zest, which are gently cooked together until thick ( trying not to make scrambled eggs) and then allowed to cool, forming a soft, smooth, intensely-flavored spread. In the late 19th and early 20th century,in England home-made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts.
Homemade lemon curd was usually made in relatively small amounts as it did not keep as well as jam. In more modern times, larger quantities are feasible because of the use of refrigeration. Commercially manufactured curds often contain additional preservatives andthickening agents. This is why I can.
Modern commercially made curds are still a popular spread for bread, scones, toast, waffles, crumpets, pancakes, or muffins. They can also be used as a flavoring for desserts or yogurt. Lemon-meringue pie, made with lemon curd and topped with meringue has been a favorite dessert in Britain and the United States since the nineteenth century.
Curds are different from pie fillings or custards in that they contain a higher proportion of fruit juice and zest, which gives them a more intense flavor. Also, curds containing butter have a smoother and creamier texture than both pie filling and custards; both contain little or no butter and use cornstarch or flour for thickening. Never use flour or cornstarch when canning. If you need a thickener use Clear Jel. Clear Jel is a modified cornstarch used in canning, like for pie filling. Never use salted butter, it has iodine and it will make the curd an ugly color.
Additionally, unlike custard, curds are not usually eaten on their own. Fruit curds can be made using lemons, limes, tangerines, passion fruit, mangoes, blackberries, oranges ( I like using vanilla bean in my Orange Curd) and cranberries.
If you are planing to make homemade curd for Holidays gifts, put the date you made it, and the date it needs to be eaten by. Homemade curd is good for three months in the jars. Happy Holidays and Happy Canning.