I think the jars I used were much larger than what the recipe called for, and so I ended up having to double the brine amounts. I had to sit on my hands for those excruciating 72 hours and cracked it open the second I could. I have to admit, my first impression was "meh". They were nice, but not completely amazing like I thought they would be. But then a few days later I ate one again. Um...this time it was totally different. The pickles were amazing!!! I guess all it needed was a little more time to cure. I almost polished off the jar in one sitting! I'll definitely be making these again! I think next time though, I will be adding dill fronds and possibly more garlic.
Over the weekend I took a wee little break from knitting (mainly because it was hot and in the house it was a bit muggy...all of which meant sweaty hands...yuck!). Even though it was hot, I decided one morning to just give it a go and try making my own strawberry jam. This experience was a little bit of a roller coaster ride. Especially in comparison to the pickle experience. Not only was my timing off in having my canner ready before the jam was ready, but none of the thermometers that I own worked! Whilst in search of a working thermometer I managed to burn the jam. Note to self: make sure thermometers work beforehand, or just don't use a recipe that requires one!
I was totally bummed. And a bit mad that I had wasted 2 quarts of strawberries. But then my friend Marmen came to my rescue and told me to skim the top and let the jam cool. She reassured me that once frozen the burnt taste will dissipate and that I will be able to use the strawberries for tarts or something. I couldn't skim the top because I managed to somewhat caramelize the sugar, but once the jam cooled down I gave it a little taste. Despite burning the sugar and the bottom of the pot, and not adding the lemon juice or zest, the jam didn't taste burnt and was actually pretty good! I quickly made some toast and spread some of the jam on, and guess what? It was really tasty! The jam was a little thick in the spreading department but overall it was great! Just wish I could say the same for my Le Creuset pot...
I managed to get 2 little half pint jars of jam (the recipe was for 3 jars) and couldn't be any more excited about them. So much so that on Sunday I stocked up on blueberries, cherries, and limes in hopes of making some blueberry-cherry jam as well as a few jars of blueberry lime jam from this amazeballs blog (I've been reading this blog for quite some time now and got to unexpectedly meet Amy on Saturday at a knitting group that I got invited to, she's so lovely! As well as the other knitters I met!). I really can't wait! Blueberry jam is my most favourite of jams. If this works out, look out Victoria! I'll be on a mission to get my hands on every single blueberry in the city!!
I would also love to learn how to can peaches and make my own salsa, but I think I better get jam making under my belt first! Anyone else out there can and preserve? Anyone have recipes to share? I'm all ears and ready to learn!