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... in which our little Becky is an excellent homemaker - Buckyquack [entries|archive|friends|userinfo]

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... in which our little Becky is an excellent homemaker [Sep. 10th, 2008|07:41 pm]
I am never too busy to be working zombie apocalypse skills... most recently: canning!

The fruits of the garden (and nearby places) are pouring in faster than ever. I decided one Saturday evening that I had to make strawberry jam RIGHT ELIZABETH NOW, and it was quite successful (with the help of the lovely sakuratea). We made tiny jars of jam, and some seriously delicious strawberry shortcake.

Thinking myself very clever, I sent the Boy to get a flat of Palisade peaches from the farmer's market while I was on a business trip. I came home to 20 pounds of giant juicy peaches. *drool* Best. Post-plane snack. EVAR.

The last few days have been a blur. We made peach cobbler, a peach/apple jam with no added sugar, peach rum sauce, and traditional peach jam (for those of us who still eat refined sugars with little regard for life or limb!). To accomplish all of this canning, we bought a GINORMOUS pot -- a 16 quart stainless steel multi-cooker that could make spaghetti enough for thousands. I rarely (though I will not say never) have such a physical response to cookware. I would make out with the thing if I could. I may or may not have snuggled it. (Don't judge me!)

Oh, AND, for people who are fans of science and food, or food science, you may be as interested as I am to learn of a kind of pectin I'd never seen before. Most pectin requires that you add about 1 million cups of granulated sugar to your jams and jellies to activate it and thereby make the jelly... gel-y. Nate randomly bought me some "Universal Pectine" or something that requires you to add some amount of powdered pectin and some amount of a solution of calcium phosphate. Since the calcium is what allows the pectin to set, you can add as much or as little sweetener as your tiny heart desires! I still used good ol' fashioned white sugar (though about 1/5th the recommended volume) because I didn't trust a sugarless pectin just yet, but the jam finished quite firm. I can use honey! Or cane juice! Or nothing! I feel like a budding molecular gastronomist, with my calcium solution.

I forget what my point was. Anyway, I have a bunch of peach product, still have about 1/3rd of a box of peaches, and I'm in love with a pot. My one concern is that when the zombies DO come, I will have to lug the pot with me in order to survive (via food preservation) later. Hopefully, it makes an effective bludgeoning weapon.

Covet my peaches, bitches.

Oh, AND, I'm giving up jam-making in favor of playing Spore. That is all.

[User Picture]From: bridiep
2008-09-11 06:47 am (UTC)
Mmm, cooking utensil porn ;-)
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From: fsuwheels812
2008-09-11 10:54 am (UTC)
That was one of the most profound blogs I have read, evAr. But I enjoyed it.
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[User Picture]From: pixirae
2008-09-11 02:30 pm (UTC)
OMG, you live!
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[User Picture]From: buckyquack
2008-09-12 03:32 am (UTC)
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