The blackberries are on the way out and the green beans are just beginning to come in. After even more mayhaw jelly than last year, we decided on turning this year's blackberry haul into scrumptious pancake syrup.
There is something so satisfying about preserving free or home grown foods. I don't know what it is exactly, but it just feels right. Yesterday afternoon we picked our first batch of snap or green beans and I decided to try out a recipe I had been eying for some time. Pickled beans, or "Dilly Beans" to be exact. I used the recipe out of The Busy Person's Guide to Preserving Food, but I have seen the exact same recipe in at least two other canning books as well as online. They are supposed to sit a couple of weeks before they are eaten, so I'll let you know what the resident pickle eaters think about them then.
I have to say, I think that this this book
is one of my new favorites. It would be wonderful for for anyone just starting out in their food preserving adventures as everything is explained so clearly with step by step illustrations. It covers freezing, drying and canning for each individual vegetable along with numerous recipes and many helpful tips. It has quickly become the one book that I grab when I come in with a pile of peas or carrots or anything, to find a quick way to "put them up". All that being said, I think my favorite thing about the book is the fact that the author limits her canning instruction to water bath only. Perfect for those pressure canner phobic people, like um.... me. :-) (Ok, I have used a pressure canner before, just not by myself. I had an "expert" helping the whole time.)
A preserving post would not be complete without a mention of my wonderful dehydrator, of which I am probably entirely too fond. It is going on 9 years old and is still plugging away. Our favorite dried treat is fruit leather, which gets eaten almost instantly around here if it is not hidden. :-)
Even though the dehydrator is low wattage, it can still put out too much heat for any room during a Louisiana summer. So this year, I had Chip build a small, sturdy table to sit on the back porch. I affectionately call it my "summer kitchen" and use it for crock pots also.
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Blackberry Syrup
4 cups blackberry juice
4 cup sugar
1/4 cup lemon juice
We first removed all of the seeds using one of these wonderful things equipped with the optional berry screen. I have also used a small mesh straining bag in the past. Mix all ingredients in a 4 -5 quart pot and bring to a boil over medium high heat stirring frequently. (You can add 1 teaspoon of butter or oil to the syrup to reduce foaming, but this is optional. I do it, because I am not fond of foam.) Once a rolling boil is reached, boil for 3 minutes stirring constantly then remove from heat and ladle into clean, hot jars. Process 10 minutes in boiling water bath. Makes about 3.5 pints.
Happy preserving!
