BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Smelling Salts Journal - ECPv6.16.2//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://www.smellingsaltsjournal.com
X-WR-CALDESC:Events for Smelling Salts Journal
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Toronto
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20180311T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20181104T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20190310T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20191103T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20200308T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20201101T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191214T000000
DTEND;TZID=America/Toronto:20191214T235900
DTSTAMP:20260607T003912
CREATED:20191214T061500Z
LAST-MODIFIED:20191214T120012Z
UID:3677-1576281600-1576367940@www.smellingsaltsjournal.com
SUMMARY:Advent Day 14: Christmas Canning
DESCRIPTION:It’s Christmas Canning Day\n\n\n\nAnd\, last minute UPDATE\, we’ve got a friend coming over who’s never made jam before! So\, grab your cross-back aprons\, folks. It’s going to be a banner day! Rather than run a marathon\, however\, we’ll keep it simple by making one or both of these recipes: Date Chestnut Spread with Orange Flower Water or Carrot Cake Jam.  \n\n\n\nUnless\, of course\, the kids pitch in to make their fave Whisky Fig Cranberry Sauce or my famous Blueberry Bourbon Vanilla Jam …. Oh\, and then there’s the very large bag of summer cherries I just defrosted. Should we ask our guest create their first bespoke jam profile? It’s steamy work\, but I could can all day! \n\n\n\n \n\n\n\n	\n	\n	 Print Recipe\n	\n	\n\nDate Chestnut Spread with Orange Flower Water\n\nInspired by Lillie O'Brien's Five Seasons of JamMakes 8-12 quarter pint jars\n\n\n\n\n\n\n\n\n\nIngredients700 g fresh chestnuts [you may wish to prepare more\, as spoilage cannot always be seen until after boiling and shelling]350 g pitted dates [preferably fresh Medjools]800 g white sugar1  tbs vanilla1 tbs  orange flower water1 medium lemon\, juice of [or juice of half of a larger fruit]\nInstructionsPrepare the chestnuts by using a knife or X-Acto to cut a cross in each one.Place them in a pot of boiling water and blanch for 10 minutes.Strain\, and allow to cool for 15 minutes before peeling\, discarding the skins. [The meats will look like tiny brains!]Weigh the chestnuts that survived the shelling. Use half that weight of dates in your jam. Or\, measure a total combined weight of chestnuts and dates to equal 1050-1100 grams.Place the chestnuts and dates in a saucepan.Add just enough cold water to cover and bring to a boil.Return to a simmer and cook for approximately 20 minutes\, until the chestnuts are cooked through\, like little potatoes. The liquid should evaporate or become incorporated into the mixture.Remove from heat and allow to cool for 5 minutes.Place the mixture in a Vitamix or use a hand blender to form a thick paste.Weigh the mixture. You should have 1 1/3 kilograms or about 1300 grams. [Write down the number of grams if you have more or less.]Measure out your [800 grams of] sugar. [If you have more or less than 1300 grams of puree\, then multiply the number of grams you have by .60 to estimate how much total sugar you will need.] Put the puree and the sugar into a clean jam pan or another heavy-bottomed saucepan.Cook the puree over low heat until the sugar dissolves.Add the vanilla\, orange blossom water\, and lemon juice.Bring to a boil  and cook for 15 minutes\, stirring as much as necessary to ensure the bottom doesn't burn.  Pour or spoon the spread into clean\, sterilized quarter-pint jam jars\, leaving about a quarter-inch headspace. Use a spoon\, skewer\, chopstick or small spatula to get out as many airpockets as possible! You can also try tapping it on the countertop. But be sure to protect your hands from burning.Seal and process in a boiling water bath for 10 minutes. [12 minutes for larger jars.]Allow to cool for 20-30 minutes.Tap the semi-cooled jars on a table or countertop to get more bubbles out. You may not get everything. And the jam will still be fine!Cool completely\, label\, and enjoy!\n\nNotesIt is best to weigh the ingredients as opposed to providing cup measures in this recipe\, as the weight of fruits and nuts may vary\, and spoiled chestnuts can’t always be identified until after they are blanched and shelled. \nThis recipe is just a slight variation from Lillie O’Brien’s Medjool Date & Chestnut Jam from Five Seasons of Jam (Kyle Books\, 2018). \n\n\n\n	\n	\n	 Print Recipe\n	\n	\n\nCarrot Cake Jam [With Bourbon]\n\nYields 12-14 Quarter Pints\n\n\n\n\n\n\n\n\n\nIngredients2 c finely shredded carrots [5 medium]1 c finely chopped peeled apple1 15 oz can crushed pineapple in juice2 tbs lemon juice2 tsp vanilla2 tsp cinnamon1/2 tsp  nutmeg1  1.75 oz package of powdered pectin4 c brown sugar2 c white sugar1 c  flaked or shredded coconut unsweetenedNEW OPTION!1/4 c  Bourbon\nInstructionsIn a large pot\, combine carrots\, apple\, pineapple in juice\, lemon juice\, vanilla\, and spices.*Over medium-high heat\, bring the mixture to a boil\, stirring constantly.Reduce the heat and simmer\, covered\, for 20 minutes\, stirring often.Remove the pot from the burner.Add the pectin by sprinkling over the mixture and stir until dissolved.Place the pot back on the stove.Bring the pot back to a boil over medium-high-to-high heat and add the sugars.Bring the sugared mixture to a full rolling boil. Boil hard for 1 1/2 to 2 minutes\, stirring constantly.Remove the pot from the heat.NEW: If desired\, Add the bourbon and stir until incorporatedSkim the foam.Stir in coconut.Ladle jam into hot\, sterilized jars\, leaving a quarter-inch headspace.Add lids and rings and process in a boiling water canner for 10 minutes.\n\nNotes*I don’t make this recipe in my copper jam pan\, because I am worried that the high acidity of the ingredients will harm the surface.\nAdapted from from a Better Homes and Garden’s Special Interest Publication\, Canning\n\n\n\n	\n	\n	 Print Recipe\n	\n	\n\nBlueberry Bourbon Vanilla Jam [No Pectin]\n\nYields 6-10 quarter pints\, depending upon consistency\n\n\n\n\n\n\n\n\n\nIngredients8 Cups  Blueberries\, fresh or frozen6  Cups Sugar1/2 Cup Lemon Juice\, bottled\, to control the natural pectin1/3 Cup  Bourbon1/2 Scraped Vanilla Bean\,  [optional if using extract]2  Tsp Pure Vanilla Extract\, [optional if using bean]\nInstructionsPlace the berries\, sugar\, and lemon juice in a large pot\, smash some of the berries with a potato masher (you don’t need to be thorough)\, and allow to sit until the fruits macerate for about an hour\, a bit longer if the fruit is frozen.Add the vanilla bean and/or extract.In a large jam pan or heavy-bottomed pot\, over medium heat\, bring the mixture to a boil.Simmer the mixture over medium-low heat until it reaches 220F\, about 40 minutes.Add the bourbon and stir to incorporate.If desired\, bring the mixture back up to 220F\, about 10 minutes.  [This is not necessary\, but it will cook out some of the alcohol and create a stickier jam.]Remove the jam pan from the heat and skim the foam.Funnel into jars\, leaving 1/4-inch headspace.For long term storage\, seal and process in a boiling-water bath for 10 minutes.\n\n\n\n\n\n	\n	\n	 Print Recipe\n	\n	\n\nWhisky Fig Cranberry Sauce\n\n\n\n\n\n\nServings: 4 Quarter Pints Per Single Batch\n\n\n\n\nIngredientsFor every 12 oz bag cranberries:1/8 to 1/4 cup whisky 3/4 cup apple cider\, apple juice\, or water1 cup brown sugar1/4 cup [50 g] diced dried apricots  [optional]1 cup [8 oz] fresh figs tips and tails removed\, sliced into eighthszest and juice of 1/2 lime or 1/4 lemon [zest will be added towards the end of the process]1/2 to 1 tsp vanilla extract1/2 to 1 tsp cinnamon1/2 tsp ginger1/2 tsp cardamom [OPTIONAL]1/4 tsp cloves\nInstructionsIn a large pot over medium high heat\, bring the cider [juice or water] to a boil.Add the sugar and stir until dissolved\, bringing up to a boil [takes about 5 minutes].Add the cranberries and optional dried apricots. [If your cranberries are frozen\, bring the mixture back to a boil before continuing.]Add the quartered fresh figs\, citrus juice\, extract\, and spices\, and return to a boil.Reduce heat to medium low\, boiling gently and stirring occasionally\, until most all of the berries have burst and the liquid thickens considerably. Be sure to stop when the sauce begins to sheet on a metal spoon. [At least 15 minutes. Larger batches take longer. I prefer a jammy sauce\, so I do tend to cook anywhere from 15-55 minutes.]Add the whisky and citrus zest and stir to incorporate.Boil the mixture on low\, again\, stirring occasionally\, until the liquid once again sheets on a metal spoon. Remove from heat. At this point\, the sauce may be ladled into hot sterilized jars and canned using a boiling water bath [leaving .25-in headspace in jars and processing for 15 minutes.]Or\, ladle the sauce into containers\, cool\, seal\, and store in the refrigerator for up to a week.\n\nNotesFeel free to slice your figs ahead of time and freeze them\, too! \n2020 Update: This Christmas\, I added about 1/8 cup of diced candied ginger [per bag of cranberries]  to my most recent batch.\nThis is a new and improved version of the Whisky Fig Cranberry Sauce from my previous website\, The Lunchbox Season. That’s still a great recipe. But\, this one is streamlined and packs more of a punch!\n \n\n\n\nVIEW THE 2019 ADVENT CALENDAR
URL:https://www.smellingsaltsjournal.com/event/advent-day-14-christmas-canning/
CATEGORIES:Advent Calendar 2019
ATTACH;FMTTYPE=image/jpeg:https://www.smellingsaltsjournal.com/wp-content/uploads/2019/11/015-Christmas-Canning-2019-Advent-Calendar-SSJ-red.jpg
END:VEVENT
END:VCALENDAR