I think I can...haha, get it?

In my desire to savor the flavors of the summer season all year long, I've recently taken up canning -- just add it to my ongoing list of random kitchen projects. Actually, this is something I've been wanting to do for awhile. I like the idea of one, never buying canned goods or jam again, and two, preserving some of my favorite seasonal foods for year long enjoyment. 

I started with two easy "starter" projects -- pickles and strawberry jam. The pickles were really easy, fairly quick, and delicious! I made bread and butter pickles at my roommate's request (they're my favorite, too), and honestly, I'm not sure they'll last the summer, anyway -- kind of defeats the purpose, but its all good (I can always make more, now that I realize how simple it is). I used a fusion of the bread and butter pickle recipe in the plaid Better Homes and Gardens cookbook -- my standby -- and the quick pickle recipe in the most recent issue of Everyday Food magazine. The result was super yummy!

The part of canning/preserving that intimidated me the most was the actual process -- water bath, etc. But I soon discovered that as long as I followed the directions step by step, it was pretty straightforward. I don't have the proper rack for my pot, so I just place the jars in a large stockpot and keep on eye on it -- works like a charm (although I do want the proper pot eventually).

Next came the strawberries. I have learned that if one hits up the farmers' market within an hour before they close, there are great deals to be had. So I bought a flat of strawberries (enough for a dozen half pint jars) for seven bucks -- not bad, eh?

I actually did the strawberries in two batches, and ended up being pleased that I did. For the first half, I used a pectin-free recipe...well, surprise, surprise, it did not work. So now I have "strawberry topping" -- that's what I was going for anyway, right? It's good on angel food cake, shortcakes, ice cream...so it certainly won't go to waste.

After a rather huge ordeal at the local Safeway, I finally found the pectin and tried again. Success! Super delicious strawberry jam that is just the right consistency. I'm quite pleased.

So now I am out of jars and need to get some more (not counting the antique ones my grandparents gave me). According to the guy that runs my favorite cherry stand at the market, this weekend or the next is the last for cherries, so I need to stock up. I might just freeze some for future use, but maybe I'll get creative with my new found canning skills. I do really want to try and make canned peaches (I looooove canned peaches) so that might be next on the list -- that and more pickles!

Update: Last weekend I managed to squeeze in some time to make canned peaches. I only made three jars, but I'm still pleased. I hope they taste good! (haven't tried them yet, because I want to save 'em until peaches aren't in season anymore). Who else out these HATES peeling peaches as much as I do? It never goes as smoothly as the books promise unless the peaches are at the exactly right moment of ripeness. What a pain!

Also, a tip -- I've been having a hard time finding canning supplies (jars, lids, pectin, etc.) at the local grocery stores. The Bed Bath and Beyond up the street does carry some things, although they're kind of overpriced unless you have a coupon. In all honestly, the best place for supplies is...Wal-Mart. I know, I know. But what can you do? Even Target had dismal options. Wal-Mart had tons of stuff, all really affordable, plus the Better Homes and Gardens line had some really cute lids.

An Offical Recipe -- yay!

Dutch Baby a.k.a. “Puffed Pancake”

Ingredients: 4 eggs
1 cup flour
I cup milk
Freshly grated nutmeg
Butter

Directions:
Pre-heat the oven to 425. As it preheats, take a glass baking dish or pie plate, add a dusting of nutmeg, and a good helping of butter (2-4 tablespoons). Put the dish in the warming oven to melt the butter and warm the dish.
Meanwhile, blend the eggs for a minute or so, until they get pale and frothy. While the blender is still going, slowly add the milk, then the flour. Blend well.
Carefully remove the hot pan from the oven and quickly pour in the eggs mixture (the melted butter will move throughout the mixture, and some will pool on top - this is okay). Bake for 20-25 minutes, until puffy and golden (try to avoid opening the oven while baking). Slice, and serve with a variety of topping - maple syrup, berries, or simply lemom juice with some powdered sugar are all good choices. I recently tried a version that sprinkled slivered almonds into the batter right before it went into the oven, and topped the finished product with jam. The almonds added an unexpected crunch to the dish that was very yummy. I used an apricot/peach jam, which kind of melted when I spread it on the hot pancake -- really yummy!

Note: this recipe is easy to portion depending on how much you need. 1 egg = ¼ cup each of milk and flour.
Other info: This dish is vegetarian, but not vegan. It can easily be made with all local products (milk, butter, and eggs from a local farm, King Arthur flour, and, of course, VT Maple Syrup).

This dish is adapted from a recipe in Molly Wizenberg, author of A Homemade Life and the Oranegtte blog. My mom and I love to make Dutch Babies, and sometimes I make one for dinner two (or even three) times in one week. It's funny, because even though we now live 2,000 miles apart, we'll often talk in the evening to discover that we both made a Dutch Baby for dinner that night!