I was so domestically productive this weekend! I'm actually sad about having to go to work tomorrow, because I feel like I could get so much shit done, given another couple of days
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Actually, that wasn't the lowest price for Upick around, but the other places were a bit farther away. I think the lowest price I saw was $1.50. Bear in mind though, we had to drive 1.5 hours from the city into the middle of a cornfield to pick at all (Chicago is not big on farms!). At our markets in the city, it's around $4-5 for a quart!
I would totally send you a tart if they traveled well, double entendre not withstanding. Somehow, I think they would be less than desirable upon reaching Fl.
I don't believe you in that way easy part. But, we do have loads of farms...so I might try it when I get some free time...do you recommend anything (good tip, avoid this, or website recipe, etc)???
Ok fine, maybe not way easy, but easy! I would definitely recommend trying it at least once. I used Pomona pectin, which requires less sugar. Regular pectin from the store requires that you use 1 cup of sugar for every cup of berries, which seems like way more than any sane person would want. With Pomona, I used 1.5 cups of sugar for every 4 cups of berries, and it's still plenty sweet. Pomona has recipes in the box that I followed. Also, the you only need to buy 3 pieces of equipment. You need a jar lifter, a wide mouth funnel, and jars/lids. You don't need to buy a special canning pot - a regular pot or dutch over is fine (I used my spaghetti pot) - it just has to be tall enough that you can have the full jars + water to cover them in it. You also don't need to buy a canning rack - I didn't have any jars explode. Seriously, you can do it! You can make a really small batch with about 4 cups of fruit if you want to just try it - that's totally managable!
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And wow...I am going to sneak to your house in the middle of the night and steal your tarts...
Wait, that doesn't sound right...
*hehheh*
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I would totally send you a tart if they traveled well, double entendre not withstanding. Somehow, I think they would be less than desirable upon reaching Fl.
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Also, holy cow...I am totally jealous. That sounds fun and delicious!
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But, we do have loads of farms...so I might try it when I get some free time...do you recommend anything (good tip, avoid this, or website recipe, etc)???
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I used Pomona pectin, which requires less sugar. Regular pectin from the store requires that you use 1 cup of sugar for every cup of berries, which seems like way more than any sane person would want. With Pomona, I used 1.5 cups of sugar for every 4 cups of berries, and it's still plenty sweet. Pomona has recipes in the box that I followed.
Also, the you only need to buy 3 pieces of equipment. You need a jar lifter, a wide mouth funnel, and jars/lids. You don't need to buy a special canning pot - a regular pot or dutch over is fine (I used my spaghetti pot) - it just has to be tall enough that you can have the full jars + water to cover them in it. You also don't need to buy a canning rack - I didn't have any jars explode.
Seriously, you can do it! You can make a really small batch with about 4 cups of fruit if you want to just try it - that's totally managable!
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It was really good! One day, maybe I'll get out to chicago and I'll be able to try yours.
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