Category Archives: Tigress' Can Jam

The Daring Cooks’ Challenges 09/10: Food Preservation & Can Jam #9: Stone Fruits

The September 2010 Daring Cooks’ challenge was hosted by John of Eat4Fun. John chose to challenge The Daring Cooks to learn about food preservation, mainly in the form of canning and freezing. He challenged everyone to make a recipe and preserve it. John’s source for food preservation information was from The National Center for Home Food Preservation.

This month’s focus of Tigress’ Can Jam was selected by Kate of Hip Girl’s Guide to Homemaking – she chose stone fruits.

So why not combine these two challenges? Continue reading >>

Can Jam #8: “Tomatoes”– Spicy Tomato Salsa

Julia of What Julia Ate picked this month’s focus for Tigress’ Can Jam: Tomatoes. I immediately knew what I was going to make: SALSA! The hubby and I really love tortilla chips with some hot salsa – soooo good! Continue reading >>

Can Jam #7: “Cucurbits”– Watermelon Jelly

Fellow Can Jammer Gloria of “Laundry etc” chose cucurbits as July’s focus for Tigress’ Can Jam. This includes crops like cucumbers, squashes, luffas, melons and watermelons. YAY, watermelons! We LOVE watermelons. I did some reading in my canning books and found a recipe for a watermelon jelly in my Ball Complete Book of Home Preserving. Continue reading >>

Can Jam #6: “Berries”– A Trilogy

This month’s focus of Tigress’ Can Jam which was announced by Joel and Dana of Well Preserved is berries.  I was confused first because they wrote everything that ended in “berries” would qualify (like, strawberries, gooseberries, blueberries) – and there are quite a few more berries, that don’t end in “berries” but ARE berries (like redcurrants, black currants, sea buckthorn). But they clarified it and said ALL botanical berries would be fine. Continue reading >>

Can Jam #5: “Rhubarb” & “Asparagus”– Jam, Cordial, BBQ Sauce & Pickled Asparagus

I went a little overboard this month for Tigress’ Can Jam. Sarah of Toronto Tasting Notes got to pick the focus – she opted for Rhubarb and Asparagus. I would have canned rhubarb anyway, so I thought that wasn’t really a challenge. Thus, I decided to can asparagus, too. Continue reading >>

Can Jam #4: “Herbs” – Lavender Wine Jelly

Tigress’ Can Jam is a challenge that focuses on a fruit or vegetable each month, and all the participants have to come up with interesting recipes. This month’s focus is: herbs. My first thought was: it’s possible to can herbs???? Then I flipped through the “Ball Complete Book of Home Preserving” and stumbled upon the Herbes de Provence Wine Jelly. But it was not this recipe that caught my eye, but the variation mentioned on the bottom of the page: Lavender Wine Jelly. Continue reading >>

Can Jam #3: “Allium” – Red Onion Marmalade

Tigress’ Can Jam is a challenge that focuses on a fruit or vegetable each month, and all the participants have to come up with interesting recipes. This month’s focus is: alliums. This covers things like: green scallions, chives, scapes, ramps, leeks, onions, shallots, and garlic. I really LOVE chives and scallions, but I couldn’t find any canning recipe that tickled my fancy. I have to say, I kind of have a challenge within the challenge going on here. I don’t like pickles at all (except for cornichons), so my challenge was to find a jam, marmalade or jelly recipe. Alliums in a jam? No way, I thought. Continue reading >>