Our second recipe was garlic. The basics of pickling garlic I have done before, but I was particularly interested in working on garlic that we add different flavors and canning in much smaller jars.
We did it in 1/4 pints using various spices like, whole chilis, cardamom, allspice, star anise, red pepper flakes, and ancho chili powder. I did three combinations in three different jars. The first was a cinnamon, clove and allspice; the second star anise and red peppercorns, and the third a dried cayenne chili.
The recipe for the brine is simple: 2 cups vinegar to 2 part water and 1/2 t. kosher salt. Raw pack the garlic into your sterilized jars and add the spices you want. Cook to a boil the brine and ladle over the garlic leaving 1/2″ headspace. Waterbath for 10 minutes on a full boil.
Let the brine infuse the garlic for about three weeks to get the full intense flavors of your spices.
Our last recipe is a Spicy Black & Blue Marmalade. I was asked not to post the recipe since Leah will be making this recipe for the upcoming fair here in Santa Barbara. When I opened one of the jars this morning I loved the texture, but I think Leah was expecting it to be more solid. I think it could be a blue ribbon winner!
Mango Conserve
Mango Conserve
Ingredients
- cups mangos, small cubes (3 medium)
- cup dried cranberries, reconstituted
- T. crystallized ginger, minced
- T. lemon juice
- cups water
- T. Coconut flavor tea
- cup nuts (I used almonds)
Instructions
- In a dutch oven add the water and a tea ball filled with the coconut tea. Leave tea ball in water for 10 minutes while the water boils. Cover the pot for 10 minutes with the heat off to allow the tea to seep.
- In a small bowl add the cranberries to enough water to just cover them. This is the process of reconstituting.
- After the time has ended for the tea to seep, remove the lid and add the mango, ginger, lemon juice and drain the cranberries and add without the liquid.
- Return the heat to medium and continue to cook until all the liquid is gone, about 20 minutes.
- Prepare jars, lids and rings and just before ladle add the nuts and fold them into the mixture. Ladle the recipe into the jars leaving 1/2" headspace. Process in waterbath 15 minutes at full boil.