Blueberry Mead – finally bottled

In September of 2008 we took the blueberries we picked locally, some honey, apple cider…added water, yeast..and let it bubble away. A year later it was transfered to the 5 gallon carboy, capped with a airlock and left to age. Fast forward to September 2010…now bottled and set to age much longer. I wonder what I’ll think of next! Oh, thats right I’m making vinegar now too..only five months to go on that little project…

I wonder if in a past life..was I living on a farm on the prairie?

Preserving Onions…first try

So what do you do when you end up with six pounds of yellow sweet onions?  Yesterday when I picked up my Angel Food Ministries box we go another three pounds of onions.  I did a little research and decided to go with this:

SWEET ONION PRESERVES

1/2 cup Extra-virgin olive oil
3 lb yellow onion, peeled and thinly sliced
3/4 cup light brown sugar, packed
2/3 cup rice wine vinegar
1 c dry white wine
1 tsp Penzeys Spices Krakow Nights Polish Style Seasoning
1 tsp Freshly ground pepper

Warm oil in non-reactive pan over medium heat. Stir in
the onions and sugar. Reduce the heat to low, cover
and cook, stirring occassionally, for 30 minutes. Add
the vinegar and wine and cook over med-low heat,
uncovered, stirring occasionally, for 45 minutes, or
until mixture is thick. Stir in the tarragon and
pepper.

Prepare the jars, lids and boiling water bath. Fill
jars leave 1/4 inc headspace. Wipe rims with clean
towel and attach lids securely.

Place jars in boiling water bath, when water returns
to boil, process for 15 mins.

I have a feeling this will be yummy on hotdogs, hamburgers, hamburger steak, even steamed veggies! I know it smells good and has a sweet tangy taste too!

New Project Begins!

Ok.. before you say it, yes I’m working on another project.  I tend to research old cookbooks and especially the ones written before 1900.  I found this cookbook , The Cook and Housekeepers Dictionary written in 1822 by Mary Eaton and saw how easy it was to make vinegar.  Well..I’m not following the steps from her book, but I did a little research and found a much more practical way of doing it…with wine.

Making vinegar is not a fast project to start if your wanting results soon.  Most vinegars take about six months to develop, so now my adventure begins.  I already have a couple wine racks full of wines, but only had one red wine..what’s up with that?  Oh yeah I do like my red wine, and now I’m left with mostly whites.  Ok.. then it was off to the health food store for a bottle of raw vinegar.  This is the type that’s still active, and hasn’t been filtered or pasteurized.  I bought a bottle of Braggs Apple Cider Vinegar and for now I’m using a small crock to hold the ingredients. I added one cup of cider to two cups of red wine. The crock is covered with a dish towel to keep any flies that may decide to find it. Now the waiting begins. More photos to come!