Cook the Book: Round One

Okay, I've seen the cook the book idea many times, most especially with Bread Baker's Apprentice and Tuesday with Dorie, but I've decided to try it with Jam it, Pickle it, Cure it (needs shorter title - shall now to be abbreviated to JPC). I'll pick one (or two) things from each chapter and give it a try.
Here's the list - at least for now:


Chapter = Selection
Munch it = Breadsticks
Bottle it = ?
Brine it = Stuffed Olives (for MotH)
Noodle it = Pasta Dough/Ravoioli
Hook it = oops, not so much
Hunt it = sausage patties (I think)
Milk it = Butter - this might be first
Jam it = Apple butter
Sugar it = Toaster Tarts
Freeze it = ?
Unwrap it = Toffee
Drink it = Limencello


I've not looked at any of the recipes in details, so I could be heading for disaster. I haven't picked anything from Bottle it because there is more than one recipe I want to try. Freeze it... none sounds good. Hook it...well there's the inevitable death thing that might be an issue.
When will this start  - not sure -- perhaps this month.

Pickled Rosemary Carrots

Hot Damn  - it's the can jam... carrots edition

Pickled Rosemary Carrots

3 c (720ml) H20

3 c (720ml) vinegar

1/4 c (60ml) sugar

1/4 c (60ml) pickling salt

2 T (30ml) mixed peppercorn

6 hot chili peppers (red)

6 cloves of garlic, peeled

4 lbs (1.8 kg) carrots, peeled, cut into sticks, 4" long x 1/2" wide (10c x 1.2c)

six 3" sprigs fresh rosemary

Yield: 6 pints

Prepare preserving jars (Note: wash, wash, wash w/soap, dry, process 15 minutes in hot water and keep warm until ready to use). Combine H20, vinegar, sugar, salt, and peppercorns in a pot. Bring to boil, reduce to medium and simmer 5 minutes. Working 1 jar at a time, place 1 clove garlic, 1 chili pepper in each hot, sterilized jar. Pack carrot sticks tightly in jar standing upright. Slide sprig of rosemary into jar. Pour boiling solution into jars leaving 1/4" head space. Release air bubbles. Seal, repeat with the rest of the jars. Process 15 minutes.

Well Preserved

Mary Anne Dragan

p. 129

From the kitchen counter:
I made only half a recipe. That seemed like plenty since although I like the pickling liquid, I'm not sure how well I'll like it with carrots - I'm kinda on and off with carrots. Also, peeling and slicing 4 pounds of carrots - a bit o' overkill for me. 

Had to go outside with a flashlight (TY MotH) to cut the rosemary, but it's still in great shape - some little bit of damage from the 13 days of freezing, but just a few brown tips (cut off). No comments about 13 days of freezing - it's the gulf frigging coast - we shouldn't have 13 days of freezing even in January. Bugger.

Cans with pink lids - really too summer-y, but I'll rationalize it by the card-company created "holiday."

It's easier to put the rosemary in with the carrots and pepper - they are all vertical in my book so... 

Used two cloves of garlic for each jar - me likey garlic. 

How frigging long does it take to boil water - honestly - I should have timed it for my own morbid curiosity. 

I do like my new H2O canner - ordered online - saved $ --nice.

An idea just crossed my mind, by the time we finish the can jam, my pantry will be well stocked. Nifty.

Processing 15 minutes to sterilize = lots of standing around and waiting. 

Then more waiting - jeez.

Need mixed peppercorns. Time to spend some $.

No notes for how long to wait to try these, so I'm giving it a week to see what's up. Will report back. 


So what will next month bring.... we'll see.