Last night, we decided to celebrate a recent work accomplishment of Tom’s so opened a terrific bottle of California Cabernet, the 2001 Hunt Cab-ovation. Terrible name, terrible label (y’all, I really do judge and sometimes will not buy because of stupid labels) but very good. To further treat ourselves, we got take-out instead of cooking: 2Amy’s pizza and FAVA BEAN CROSTINI is in season. If you recall my previous posts about fava beans and our attempts to replicate 2Amy’s recipe, you’ll know that these were a real treat last night (picture 1).
This afternoon, the canning session commenced. While sterilizing the jars and canning lids, I made the jam: strawberries, sugar, lemon juice and orange zest. You have to skim off the foam (picture 2), jar the jam and then boil them in a canning pot (picture 3) for about 15 minutes (this seals the lids and sterilizes everything). Canning is actually really easy, especially when you have some equipment. I have an amazing brandied peaches recipe that I make each summer when peach season arrives. Ok, off to get the jam jars out of the bath!