A trip to the market today, early morning, hoping to beat the rush. Foiled! Those old folks get up early!
I bought cheddar from the cheese vendor, rustic bread from a local bakery, two baskets of plums (I should really know the quantity–maybe 4 quart baskets?) and a bunch of jalapenos. Most of these were impulse buys. I was there to get cheese and plums.
I’m currently cooking down the plums to make more of that preserve I mentioned in an earlier post. The jalapenos will be sliced and canned, but I have no idea how. I’m calling mom. She has canned jalaps for years, and hers are pretty awesome, (KEL told me I have to ask my mom because of how good hers are).
Speaking of KEL, I bought her some pearl onions recently, and she’ll be canning them soon. I will update the blog on that. I think canning cocktail onions requires cocktails, and so does she. She also wants to make a sort of Gin (for the martinis). Has the juniper berries, just needs the alcohol. We won’t be distilling (illegal and crazy dangerous) but she’ll probably infuse vodka with juniper. Sounds good to me!
KEL, if you’re reading: I have more jars. Come over, bring your onions. I’ll help you peel those onions, we’ll cry together (from onions) and it’s nothing a few martoonies won’t fix. [Cue Rory McLeod’s song “Tea Martoonies” ]
For now, I wait for the preserves to reduce and mom to return the call.. Had a grilled cheese with rustic bread, local cheese and my own ketchup. Mmmm.
PS. Six pints of preserves from 8 Lb of plums. Seems decent. What should I do with the used cinnamon sticks, though?