Preservation Society

11/21/2021

Buena Mulata Pepper Jelly! I grew these from seeds from Baker Creek. The plants were beautiful, the peppers change from purple to peach to finally a ripe red. The jelly is rich, spicy and gorgeous!

08/16/2021

In honor of zucchini season: Here is my just about perfect Zucchini-Orange Chocolate Chip Cookie Recipe
Ingredients
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp. salt
1 tsp. nutmeg
2 sticks butter - melted
1/2 cup Splenda or granulated sugar
1 cup packed dark brown sugar
1 1/2 tsp. Vanilla extract (preferably Tahitian)
2 large eggs
zest of 2 oranges (approximately 2 packed tbsp.)
2 cups zucchini - grated and squeezed
1 1/2 cups semi-sweet chocolate chips
1 cup chopped nuts (I like walnuts)

Directions
Pre-heat oven to 375 degrees
Grate your zucchini and squeeze out some of the extra liquid using a paint straining bag or a dishtowel, set aside.
Zest your oranges - set aside.
Dry Ingredients - in a small bowl combine flour, baking soda, salt and nutmeg.
Wet Ingredients - In a large glass bowl combine butter and orange zest, melt the butter in the microwave (30 seconds to 1 minute - don't boil it!) Then add sugars, vanilla, eggs and zucchini.
Combine by slowly adding the dry ingredients to the wet.
Add chocolate chips and nuts.
Use a small spoon and drop equal-sized cookies on to an ungreased cookie sheet, or you can use parchment paper if you like.
Bake for 10-13 minutes until golden.

08/15/2021

Palisades Peaches! I am excited to make a few different jams from these, Peach Vanilla, Peach Chai Spice, and Fuzzy Navel (Peach, Orange, and Vanilla) are my favorites. What’s yours?

08/15/2021

Palisades Peaches are in! I picked up a box of “Jam” peaches from Heinie's Market Inc. for $18 and now have a big batch of Peach Vanilla jam in the works and about 16 lbs of frozen peaches. That ought to hold me for a while.

12/10/2020

Inspired by my friend Rosa, I’m making batches of Meyer Lemon Marmalade & Sour Cherry Jam. I plan to mix the two st the end to make a third batch, Meyer Lemon & Sour Cherry Jamalade. Winter batches of summer cherries are wonderful for lifting my spirits, I look forward to giving these out as gifts.

08/26/2020

Processing 11 pounds of San Marzano tomatoes today. They are all from one plant! The skins are off, we’re adding sweet onion & garlic to make an all-purpose tomato sauce. What’s your favorite way to “put up” your maters?

01/20/2020

Valentine’s Day is coming, I’m making a special batch of Cara Cara & Rose Marmalade to celebrate. I am experimenting with adding rose petals this time. So far, I love the colors together!

01/14/2020

This club, Portland Preservation Society (no relation) in Portland, Oregon sounds wonderful! Chandra will be hosting a canning class for Girl Scouts soon, Kristin hosts Crafty Ladies. Do you have a group you can meet, create, & share with?

Make food preservation a community activity and reduce food waste at the same time. A canning club will help you make the most out of your garden produce.

01/08/2020

New year, new jam. May I introduce you to Yuzu & Golden Carrot Marmalade with Vanilla.

12/18/2019

Jamalades; half jam, half marmalade, are my favorite combinations to make. This one will be blackberry and Meyer lemon made from a neighbor’s backyard blackberries and my first indoor-grown Meyer lemon, along with a few organic store-bought ones. I only wish I could get the colors to swirl in the jar! 🍋❤️💛🧡

06/07/2019

Apriums are a little bland, so I roasted them with brown sugar, lemon, orange, saffron, black cardamom & vanilla. They are no longer bland. 🥳

02/19/2019

My first batch of Bergamot Vanilla marmalade! 🍋💛🍋 You may know bergamot as the flavor in Earl Grey tea. This rare citrus makes fantastic marmalade, Tahitian vanilla beans round out the bitterness and give it lovely freckles!