He will make me a carpenter yet!

My brother is helping me redo my house in his spare time.  I have weird and crazy ideas stuck in my brain and somehow he turns them into reality.

Since I am getting away from anything in a bag or a box I store in glass jars.  I believe the contents are pretty so I wanted them on display for aesthetics and convenience.

This is what I started with.  An empty corner in my kitchen.

This is what I ended up with

It is beautiful isn't it.  I spend most of my time in this room and I am so happy to be able to have something more modern than my 60's kitchen cabinets.

We started with a sheet of plywood and designed from there.  On one wall we made it deeper because I wanted to put 1/2 gallon jars. That cabinet holds 16 1/2 gal and 4 quarts

I love the look of the dowel rods.

Now to figure out how to do the big shelf.  I got a little sidetracked by a fly.  Where has he been hiding all winter.

We used a little child labor for muscle.  See I knew you kids would come in handy.

Jordan had the camera so see if you can find Wall-e

  I am so happy with how this turned out.  I still need to stain it.  Now TIM onto the next project!!!!

March can jam-----lemon garlic and rosemary jam

I still need to post pictures but here is what I did.

I found a recipe for garlic jelly and adapted it a little

1/4 c. garlic cloves
2c. distilled vinegar
1 meyer lemon
1 T. dried rosemary
5 c. sugar
3 oz of liquid pectin


I roasted the garlic clove in the oven 375 for 45 minutes


Take the vinegar and bring almost to a boil with the lemon and rosemary.  Take off heat and put a lid on to steep until the garlic is done.  (be aware that this step will make your eyes water)


strain the vinegar
take the vinegar and garlic cloves and blend in food procesor.  this is the point where it is either jam or jelly.  For jelly strain and just use juice I left the cloves in and made jam.



add sugar and bring to a boil


add pectin and bring to a hard boil for 1 minute stir constantly

fill 5 half pint jars with jam.  Leave 1/4 inch head space
Process  in hot water bath for 5 minutes.



This is pretty good but I would like to have fresh rosemary on hand and put a sprig in each jar.  I might also zest the lemon also and leave in the jar.

carrots: tigress can jam

This month is carrots. I found a recipe a year ago that I have been wanting to try so I am excited by the challenge forcing me to do it.

I am making Carrot Cake Jam

Yes you heard me correct carrot cake in a jar.

First thing, and hardest thing is to find a vegetable peeler. I don't usually peel anything so where could it be. I never did find one but I went to my neighbors and borrowed one. It is 7p.m. and they already think I am nuts but I have a peeler.

I add all the main ingredients to the pan it smells like I am baking a cake instead of canning jam.

I bring to a boil and then let everything simmer for 20 mins. I had to do it longer because my carrots were still tough.
Next add liquid pectin--boil 1 min

Then add sugar

A lot of sugar. Where did the jam go? I'll give it a stir.

Keep stirring. . . . . . . . . . Oh there it is! I found it!

Bring it to a hard boil and let it boil for 1 minute. Then fill the Jars
10 min process in BWB

  

Carrot Cake Jam

makes 6 1/2 pints

1 1/2c. shredded carrots

1 1/2 c. diced pears

1 (14oz) can crushed pineapples, undrained

3 T. lemon juice

1 t. cinnamon

1/2 t. nutmeg

1/2 t. clove

1 pouch liquid pectin

6 1/2 c. sugar

1. 
   
   Add all ingredients to pan except pectin and sugar.  Bring to a boil and then simmer for 20 mins.
2. 
   
   add pectin and bring to a boil
3. 
   
   add sugar and bring to a hard boil for 1 minute
4. 
   
   fill hot sterilized jars 
5. 
   
   process for 10 minutes 

I enjoyed this recipe although I think it has to much sugar.