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Well as summer arrives so the does the fifth instalment of the  2010 Can Jam! We decided to squeeze this session in on a Sunday afternoon, with the weather being outstanding that day we also decided to do this session OUTSIDE on the patio. We would use the burner on our new Weber grill to do the heavy lifting. Plus what goes great with patios and Sunday afternoons you ask? CEASARS for our American readers it is basically a Bloody Mary made with Clamato juice. Plus we also had a guest canner with us this session in our new and fabulous neighbour Lisa.

We counldn’t decide between two great ingredients so we went for both! We did some Pickled Asparagus and some Ginger Rhubarb Jam.

Here are some shots from this months session…

Here are the recipes…

Ginger Rhubarb Jam
8 c. Fresh Rhubarb – diced
6 c. Sugar
6 tbsp Candied Ginger – finely chopped
4 tbsp Lemon Juice
3 Star Anise
Red Food Coloring – optional
4 Ceasars w/ horseradish & dill bean

Take a sip of the tasty Ceasar then combine rhubarb, sugar, ginger, star anise and lemon juice in a large saucepan. Let stand until sugar is moistened by juices, about 20 minutes. Place over medium-high heat and cook, stirring between sips of Ceasar, until thick and clear, about 15 minutes.

Skim off foam and add red food colouring for colour if you decide to, this avoids the jam from going a more red/grey colour. Ladle into hot sterilized canning jars and seal immediately. Process in boiling water bath for 10 minutes while finishing up the end of your drink and motion for another.

Makes 7 250ml jars.
And now for the asparagus…

Pickled Asparagus
2 lbs Fresh Asaparagus
8 Garlic Cloves – peeled
8 Fresh Dill Weed Sprigs
4 tsp Salt
2.5 cups white vinegar
2.5 cups water
4 more Ceasars w/ horseradish & dill bean

Cut asparagus to fit the 500ml canning jars with working on Ceasar #2, we decidied to do some spears and some with pieces. Pack the asparagus into five hot processed 500ml jars. Place 2 cloves garlic and 2 sprigs dill weed in each jar, against the glass.

In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans. Fit the jars with lids and rings and process in boiling water bath for 10 minutes.

Makes 5 500ml jars.


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Today is the day we begin our adventure into Can Jam ingredient #3…Onions.

Stay tuned for the results in the next few days. Cheers!

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Sorry for the delay but the Canners have been on a bit of a world tour so we’ll be posting our latest Can Jan 2010 carrot escapade next week. Stay tuned…

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Outside of the Can Jam, what ingredient would you like to see The 3 Canners do next?

We’ll check back in a few weeks. Thanks for participating.

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Check back on January 18th for our new post on our

Blood Orange Port Ginger Marmalade.

We’ll have photos and the recipe as part of Can Jam 2010.


The 3 Canners.

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3 Canners ShirtCOMING SOON!


In coming weeks, you will be able to get your very own

Limited Edition ‘The 3 Canners’

T-Shirts • Hoodies • Aprons • Hand Towels • Labels

If you want to reserve one leave us a comment.

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The 3 Canners are excited to be participating along with 136 others passionate preservists in ‘Can Jam 2010‘. Every month a different key ingredient will be announced and participants have to come up with a recipe and start canning! The first month’s ingredient is CITRUS! So stay tuned for our recipe.

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