Vegan Thumbprint Cookies with Pear Dark Chocolate Jam featuring Alevri Marketplace

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Y'all vegans ready for cookie season? This week we teamed up with Alevri Marketplace to create vegan thumbprint cookies filled with our Pear Dark Chocolate + Cinnamon Jam

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To create the Vegan Thumbprint Cookies you need:

  • 1 cup (2 sticks) of vegan buttery sticks, room temperature
  • 2/3 cup granulated sugar, vegan friendly
  • 1 egg replacer; we used energy egg replacer and mixed 1 1/2 ts replacer with 2 tb of water
  • 1 ts vanilla extract
  • 2 1/4 cups of all-purpose flour
  • 1 jar of Pear Dark Chocolate Cinnamon Jam

Materials: Hand or stand mixer, spoon, baking sheet

Instructions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Beat together vegan butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes.
  3. Whisk together egg replacer according to brand’s instructions; then beat “egg” and vanilla extract into the butter and sugar mixture. Add flour, mix until incorporated and dough forms a ball.
  4. Form dough into 1-inch balls and arrange on the prepared baking sheet. Flatten balls slightly with your thumb or the back of a small spoon, leaving an indentation in the center.
  5. Bake cookies for 8 to 10 minutes or until bottoms are just barely golden. Remove baking sheet from oven. If indentations look shallow, further define them with the back of a spoon and then fill each with approximately 1/2 teaspoon of jam.
  6. Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden. Transfer cookies to wire racks to cool.
  7. Enjoy!
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If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Pickled Okra Bruschetta

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Looking for a quick delicious snack or party food? Pickled Okra Bruschetta is your answer! It's incredibly easy to make and totally drool worthy.

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To create the Pickled Okra Bruschetta you need:

  • 2 cups of cherry tomatoes halved
  • 1 cup of mozzarella cut into cubes
  • 1/4 cup of red onion minced finely 
  • 1/4 cup of basil leaves minced finely
  • 5 pieces of Sriracha Peppered Okra cut into rounds
  • 2 tb of olive oil
  • 1 tb balsamic vinegar
  • salt and pepper to taste

Instructions:

  1. In a large bowl add tomatoes, mozzarella, onions, basil, okra, olive oil, balsamic vinegar, salt and pepper.
  2. Mix well with a spoon.
  3. You can eat it as a salad or on top of toasts!
  4. Enjoy!
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If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Celery + Fennel Salad with Caramel Apple Sea Salt Vinaigrette & Bacon

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I'm sure you're like "Another salad recipe?!", but I just can't help myself guys! Each week we have a staff meal and I inevitably  add a salad to the menu. The girls in the kitchen all told me that I'm the queen of salads, and that's just fine by me. Like I told you last time I can't stop nibbling on greens! In the fall and winter I like to add warm cozy flavors to my salads like sweet potato, butternut squash, pumpkin and pecans! For this salad I chose walnuts, fennel and our Caramel Apple + Sea Salt Jam. Now I know this jam is typically a sweet dessert style jam, but it makes such a unique and delicious vinaigrette! 

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To create the Celery + Fennel Salad with Caramel Apple Sea Salt Vinaigrette & Bacon you need:

  • 6 Cups of baby mixed greens
  • 1 bulb of fennel sliced thin (I used a mandolin)
  • 2 sticks of celery sliced thin (I used a mandolin)
  • 1 granny smith apple peeled, and sliced thin (I used a mandolin)
  • 1/2 cup of roasted walnuts
  • 1/2 pound of bacon fried and crumbled into bits
  • 4 oz olive oil
  • 1 lemon juiced
  • 1 clove of garlic minced
  • 4 thyme sprigs 
  • 2 tb of Caramel Apple + Sea Salt Jam

Instructions:

  1. In a large bowl add lettuce, fennel, celery, apple, walnuts and bacon. Toss!
  2. In one of my left over 1/2 pint mason jars I added the olive oil, lemon juice, minced garlic clove, the leaves from the thyme sprigs and the Caramel Apple Sea Salt Jam. Then I put on the lid and shook it like crazy! 
  3. Next I dressed the salad and tossed it again. Each person kinda likes a different amount of dressing so if you have left overs that's cool too! 
  4. That's it! Enjoy! For me this salad served 5 of us in a normal sized salad bowl.
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If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Cranberry Whiskey Clove Jam Soda!

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It's the most wonderful time of the year! Cranberries have started rolling through our kitchen and we are so excited to launch our Cranberry Whiskey + Clove Jam! After being totally turned off by the old can shaped cranberry sauce that they offer in the large grocery stores, we created an updated version fit for any foodie! We blend cranberries with whiskey, fresh cinnamon, clove and a hint of orange essence! It pairs well with turkey, ham, stuffing, sausage, pile in on sandwiches or use it for a cocktail or a soda! 

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This week we made a crisp refreshing soda with it! Just add 1-2 tablespoons with seltzer water and blend! 


If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Pickled Beet + Goat Cheese Salad

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When I was growing up my family always had pickled beets down in the cellar. I hated them! As an adult I thought long and hard about just what it was about them that I hated most. I discovered that it wasn't so much the flavor of the beets I didn't like, but the texture. I found out that my family recipe and most other southern recipes for canned beets involved cooking them first before you pickled them! Well that's an easy fix! Our pickled beets are not cooked at all before canning. We cold pack them raw and with some magical brine + spices! They ARE NOT mushy and now I love them! We also julienne them so you can easily add them to salads or pile them high onto burgers or BBQ sandwiches!

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I have to tell you that I often times feel like a bunny rabbit when it comes to greens and lettuces. I just can't stop nibbling on them! I eat at least one salad a day. I ain't talking about ice burg lettuce, though; It has it's time and place (like on a salad bar with some croutons, bacon bits and shredded cheddar), but when I'm building salads up for myself at home I like to get the biggest nutrient bang for my buck! I love mixing more common lettuces like red leaf with dense greens. In this salad I mixed red leaf with both kale and swiss chard! There's even dill in this recipe, which I adapted from the Cooks with Cocktails blog!

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To create the Pickled Beet + Goat Cheese Salad you need:

  • 3 Cups of chopped red leaf lettuce
  • 2 Cups of chopped swiss chard, excluding the stems (which I saved on the side to pickle)
  • 1 Cup of chopped kale
  • 1 Jar of Ginger Spiced Pickled Beets
  • 1/2 Cup of crumbled goat cheese
  • 4 Tb finely minced fresh dill 
  • 4 Tb Olive oil
  • 4 Tb Balsamic vinegar
  • 4 Tb of brine from the Ginger Spiced Pickled Beets
  • Salt + Pepper to taste
  • 1/4 Cup pecans
  • 1 Tb Maple Syrup

Instructions:

  1. First I preheated my oven to 350.
  2. On a cookie sheet that I lined with parchment paper I added the pecans and the maple syrup. With my hands I mixed them together and then spread the pecans over the sheet evenly. 
  3. Bake them for 10 minutes. Remove and let cool.
  4. In a large bowl I added the lettuce, kale, swiss chard, dill, the whole jar of Ginger Spiced Pickled Beets (excluding the brine) and the pecans and tossed it to combine.
  5. In one of my left over 1/2 pint mason jars I added the olive oil, balsamic vinegar and beet brine! Then I slapped the lid on and shook it! 
  6. Next I dressed the salad and tossed it again. Each person kinda likes a different amount of dressing so if you have left overs that's cool too! 
  7. That's it! Enjoy! For me this salad served 5 of us in a normal sized salad bowl.
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If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Apple Turmeric Sauerkraut featuring St. Pete Ferments

This past month my dear friend Sarah Arrazola from St. Pete Ferments joined me in The Urban Canning Kitchen to ferment together! We created a new-to-us sauerkraut recipe, Apple Turmeric. Watch how we made it below and get the written recipe as well! 

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To create the Apple Turmeric Sauerkraut you'll need:

Equipment:

  • crock, large jar, or other food safe vessel with a solid cap. (make sure it is food safe!)
  • fermenting weights or cabbage leaves
  • knife
  • mandolin (optional)
  • small grater (optional)
  • bowl to mix 

Ingredients:

  • 4 lbs. cabbage
  • 2 1/2tbsp. sea salt
  • 2 medium apples
  • 2 - 3 inches turmeric root

Directions:

  1. Wash cabbage heads thoroughly, removing outer leaves. Wash apples and turmeric, too.
  2. Cut cabbage heads into quarters and cut out the cores.
  3. Slice cabbage quarters into small shreds, using a knife or a mandolin if you have one.
  4. Slice apples julienne style, removing the cores, seeds and stems as you go. You can remove the skins if you wish, but it’s not necessary.
  5. Grate the turmeric using a small grater. You can also chop it finely with a knife.  
  6. Place shredded cabbage, sliced apples and grated turmeric into a bowl.  
  7. Sprinkle salt into the mixture a little at a time, massaging the mixture with your hands. The salt will pull water from the cabbage and apples, which will help make the brine for your ferment. Taste the mixture as you go along so that you don’t over salt. 
  8. Once you have added all the salt, mix the ingredients by massaging and squeezing. You’ll know it’s ready when you can squeeze the mixture and liquid drips easily.
  9. Pack the mixture into your vessel, tamping it down using your fist or other utensil. The brine should begin to rise above the vegetable shreds. 
  10. Place a weight on the cabbage that fits inside your vessel. You’ll want to keep the cabbage submerged.You can also cover the mixture with a sacrificial cabbage leaf and tamp it down often during fermentation. It is rare but should any mold grow, it will grow on your sacrificial leaf and not on your ferment. Cover vessel with a solid cap. 
  11. Leave the cabbage to ferment for about 7 days, give or take. You will notice CO2 bubbles starting to form, and you may even be able to hear a slight “hissing” noise. These are all good signs that indicate the bacteria are doing their thing and your cabbage is fermenting! You may “burp” the sauerkraut once or twice a day during fermentation, and feel free to tamp it down below the brine, as the creation of CO2 bubbles will cause the cabbage shreds to fluff up above the brine level.
  12. Check the sauerkraut every couple days. The sauerkraut is protected in its anaerobic brine. Taste your kraut after about a week. If it’s not quite ready, let it ferment a little longer, occasionally taste testing it. It should be tangy and sour when fermentation is complete.
  13. Once your sauerkraut is fully fermented and to your liking, place it in the refrigerator. This slows down the rate of fermentation and essentially “locks” your sauerkraut at your preferred flavor. You’ll want to continue to tamp it below the brine as you eat it. Properly stored sauerkraut can last more than a year. 

Recipe courtesy of St. Pete Ferments


If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Hello Chicago + Greenville, SC!

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This week The Urban Canning Company is hitting the road! We are heading up to Chicago first for the Renegade Craft Fair! If you live in the Chicago area you won't want to miss out! The fair takes place on the 9th and 10th from 11-7 on Division Street between Damen and Ashland! We are booth 132 between Paulina and Wood!

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Then we are heading down to South Carolina for the Indie Craft Parade! The VIP Gala is Friday the 15th from 6-9, then the fair runs the 16th from 9-6 and the 17th from 11-5! Indie Craft Parade is held annually at the historic Huguenot Mill in downtown Greenville, SC. The mill is located at 101 W. Broad Street, next to the Peace Center. You can find us in booth 18 on the first floor!

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Driving up to Chicago and back is a long trip! We started this annual trek up north 2 years ago with our dear vendor BFF O'Berry's Succulents! They'll be there with us again this year! During our drive we'll be stopping in Atlanta, Louisville, Lexington + Asheville! We'll be eating a lot, laughing tons, walking, drinking and even staying at a farm for a few days! If you want to follow our trip we'll be posting coverage in our Instagram stories! You can find us at both @theurbancanningco and for a more personal look into our founder's journey, @theurbancanner.

FYI: Our kitchen and tasting room is closed! 

FYI: Our kitchen and tasting room is closed! 


If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Perfect Pairing - Rosemary Mead Cherries + Grilled Brie

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I love cheese! Any kind. I like it funky, sweet, salty, crumbly, creamy, you name it and I like it! One of the fun parts about making pickles, jams and mustards for a living is always having delicious condiments around to pair with cheese! Today's Perfect Pairing features our super seasonal Rosemary Mead Cherries and brie! Most of the time when I find recipes for brie it involves baking it. For this recipe I decided to grill the cheese on my cast iron grill! That's basically the recipe in a nut shell, by the way. I just heated up my grill, added some olive oil to it and then I grilled the brie on both sides for about 3 minutes, or until you see nice grill marks! The cheese around the inner edges starts to melt while the inner wheel stays firm. I like the difference in texture! Then I topped it with our Rosemary Mead Cherries and served it on toast points! It was sooooo gooood! My favorite brie is from Cowgirl Creamery. What's yours? -Illene @theurbancanner


If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!