Honey Bucha Mandarins with Big Easy Bucha Kombucha

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We’re so excited because 1) it’s officially spring, and 2) we’ve got a delicious collaboration with Big Easy Bucha to usher in all the spring vibes! We’re big into kombucha over here and always trying to give our gut some extra love. Have you tried it before? They’ve got all kinds of delicious flavors at Publix like strawberry + honeysuckle, pineapple + elderflower, blueberry + mayhaw, plus more! We’ve been huge fans of Big Easy Bucha for a while now, and it turns out, the feeling is mutual!

So we’ve come together to give you a delicious collaboration preserve using only THREE ingredients: mandarins, kombucha, and honey! After drinking some Streetcar Sipper kombucha made with satsumas (mandarins), we knew we had to pair it with fresh mandarins! We’ve preserved them in a light honey-kombucha syrup, and we promise you won’t want to stop popping these gems in your mouth. They’re a little sweet, a little tart, and a whole lotta fresh! We also used local honey from our friends at Queen & Colony. It’s important to use local honey not only because it’s better for you, but also that is just tastes SO much better. We can actually taste the kombucha, honey, and mandarins in each bite.

We love having preserved fruit around for all kinds of purposes like snacking, topping yogurt, ice cream, pancakes and more!

Ok, let’s get to canning! (This recipe can also be made as a fridge pickle which requires no canning, but a little bit more patience waiting for the flavors to infuse.)

Honey Bucha Mandarins

Makes 2 pint jars (this recipe can be multiplied or halved to make more or less jars)

In each jar:
• mandarin orange wedges (peel, separate, and pull off the pith from a bag of mandarins)

For the syrup:
• 1 cup Big Easy Bucha: Streetcar Sipper
• 3/4 cup honey

Instructions for canning (see below for Quick Fridge Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Mix syrup ingredients listed above into a non-reactive sauce pan and bring to a boil.

4. While waiting, add the mandarin wedges into each jar. You may find that a bag of mandarin oranges fills 3 jars, it just depends on the size of the mandarins. If you fill 3 jars, add half of what is listed above extra to your syrup mixture while its coming to boil.

5. Once syrup comes to a boil take it off the stove and stir for a minute.

6. Place the canning funnel on your first jar and ladle in syrup leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way.

7. With a damp cloth or paper towel wipe the rim of each jar.

8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

11. Put lid on and process jars for 10 minutes.

12. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.

13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 8, then:

  1. Allow to cool over night on the counter and date the jars.

  2. Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum flavor infusion. 

ENJOY!

P.S. We’ve got a juicy giveaway happening TONIGHT on Instagram! Don’t forget to head over an enter to win!



Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!

Pickled Green Tomatoes with The Edible Peace Patch Project

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Calling all BLT lovers, salad lovers, and straight up pickle lovers! We’ve got a delicious collaboration pickle with The Edible Peace Patch Project for you this week. The Edible Peace Patch Project is a non-profit in Pinellas county dedicated to healthy minds and bodies through educational gardening projects in Title 1 elementary schools all over the county! Students get to participate and actually grow food themselves in gardens on school property. The impact is so invaluable to our community. Not only do children get to learn about healthy eating, and see the harvest from their hard work, they also score higher on science tests and have strengthened social skills. We absolutely love this organization and were so excited to make a pickle with produce grown at the schools!

This is a southern style tomato pickle with a little hint of spice. We took nice and firm green tomatoes from The Edible Peace Patch Project garlic, allspice, red pepper flakes, clove and more to make a super addicting, but good for you pickle!

Pickled Green Tomatoes

Makes 2 pint jars (this recipe can be multiplied or halved to make more or less jars)

In each jar:
• 1 cup of green tomato wedges (about 1 large green tomato per cup)
• 1 tsp minced garlic
• 1 tsp whole peppercorns
• 1/4 tsp allspice berries
• 1/4 tsp red pepper flakes
• 1 clove

For the brine:
• 1 cup apple cider vinegar
• 1 cup water
• 1 tbsp pickling salt

Instructions for canning (see below for Quick Fridge Pickle Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.

4. While waiting, add the spices into each jar. Then pack in your green tomato wedges tightly but not so tight you squish the tomato.

5. Once brine comes to a boil take it off the stove and stir for a minute.

6. Place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way.

7. With a damp cloth or paper towel wipe the rim of each jar.

8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

11. Put lid on and process jars for 10 minutes.

12. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.

13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 8, then:

  1. Allow to cool over night on the counter. 

  2. Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum spice diffusion. 

We dare you to make the most bomb BLT you’ve ever had with these gems. We know we can’t stop eating them!

Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!


If you’re interested in volunteering with The Edible Peace Patch Project head over to their site here to see how you can get involved.

Strawberry Habanero Salsa

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Is anyone getting sick of strawberries yet? No? GOOD. We never tire of these juicy babes, and we never tire of new ways to use them, like preserving them so we can enjoy them for the rest of the year! You may remember that we came up with a peach salsa last summer, so we thought a strawberry winter salsa with some habanero heat was the best way to bring some warmth to the cooler days we get!

Our favorite supplies:
Canner with canning rack
Jar Lifter
Canning Scoop
Canning Funnel


Strawberry Jalapeño Salsa

Makes about 3 pint jars

  • 4 cups of diced strawberries

  • 1 yellow pepper diced

  • 1 green pepper diced

  • 1 red onion diced

  • 1/2 habanero diced - deseed for less heat
    *for a lot less heat, you can use 2 jalapeños*

  • 2 cloves of garlic diced

  • 1 cup fresh cilantro diced

  • Juice of 2 limes

  • 1/2 cup of apple cider vinegar

  • 1 tsp smoked paprika

  • 4 tb brown sugar

  • 1 tsp salt from Florida Pure Sea Salt

Instructions:

  1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

  2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

  3. Mix all ingredients listed above into a non-reactive sauce pan and bring to a boil. *NOTE: Wear gloves when handling habanero peppers because they will burn much worse than jalapeños.

  4. Once it's boiling bring the mixture down to a simmer and allow it to simmer, stirring it frequently, for 10 minutes.

  5. Place canning funnel onto your jars and ladle in salsa mixture leaving 1 inch head space. 1 inch is the bottom thread on the neck of the jar from the top. With a damp cloth or paper towel, wipe the rim and thread of each jar.

  6. Add lids and rings to each jar, closing each finger tight.

  7. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

  8. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

  9. Put lid on and process jars for 15 minutes.

  10. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.

  11. Next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!


Do you have any questions about the canning instructions, or need help troubleshooting? Leave your question in the comments, or message us on Instagram!

Caramel Apple Cold Brew Icee

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It’s National Coffee Day*, and we’re feeling ALL the cold brew coffee vibes (because it’s still way hot here)! We’ve partnered up with our local cold brew friends, Made Coffee this weekend to share a super easy, and delicious treat using nitro cold brew coffee and jam!

Yup, coffee and jam work SO well together! And because our A/C was out today and we’re feeling sluggish we created a Caramel Apple Cold Brew Icee. It was so good and cold, and just what we needed to keep us going. In this recipe we feature Made Coffee’s traditional cold brew, however any of their cold brew coffees will work! We also used our Caramel Apple jam.

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Caramel Apple Cold Brew Icee

Makes 2 servings

Ingredients:

• 8 oz ice
• 8 oz Made Coffee Cold Brew
• 1 oz cream
• 3 TB Caramel Apple Jam

Directions:

1. Add everything to a blender and blend until smooth.

2. Enjoy!

*If you can’t get enough of National Coffee day, head over to our Instagram where you can enter to win a basket of goodies from us and Made Coffee this weekend!


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!


Brooklyn South Specialty Cheese + Jam Pairings

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This week we visited one of our favorite St. Pete local spots, Brooklyn South. With love all the way from Brooklyn, this little shop is our go-to for sandwiches and specialty cheese and meats on Central. 

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Meet Matt Bonano, deli owner and local cheesemonger!

We spent some time with Matt this week talking about all things cheese, sandwiches, small business, and community*. By now you all know we love cheese. But we hold a special place in our hearts for specialty cheese. That's right, cheese you won't find at a grocery store. Cheese that has such interesting stories and complex flavors they are perfect matches for our jams. So we picked out four cheeses and one of our jams to match with each type of cheese. 

1. Boxcarr Campo + Smoked Tomato Jam

2. Cambozola Black Blue Cheese + Blueberry Lavender Jam

3. Aged Dutch Gouda + Pear Habanero Jam

4. Robiola Bosina + Chai Grape Jam (pictured with Matt above)

Boxcarr Campo + Smoked Tomato Jam

This cheese comes from North Carolina and provides a firm, but creamy texture. It tastes bright with a gentle smoke flavor from the cow milk. The tang and smokiness in our Smoked Tomato jam will pair deliciously with this cheese.

 

Cambozola Black Blue Cheese + Blueberry Lavender Jam

Making blue cheese in southern Germany creates a surplus of milk. So out of that came Cambozola Black Blue cheese. Using a mix of gorgonzola cultures and camembert this cheese is aged in dark caves making the cheese over time savory, and salty, with a hint of sweetness. We chose our sweet, decadent, and slightly floral Blueberry Lavender jam to pair with this cheese. If there's one thing we love it's a blue with blueberries.

 

Aged Dutch Gouda + Pear Habanero Jam

This is a special gouda because by the time it gets to Saint Petersburg, it's already 2 years old! It spends a year and a half alone just curing in Holland. What makes it really special is that the cows that produce the milk to make this cheese feed on lush grass grown from blue clay. Blue clay is a very nutrient dense soil because Holland is actually below sea level – so you can imagine how fresh and delicious this cheese is! Don't forget to enjoy the tyrosine crystals that crunch when you bite into them, a flavor punch for sure. The spice and subtle sweetness of our Pear Habanero jam will have all your senses tingling.

 

Robiola Bosina + Chai Grape Jam

Robiola Bosina is Italy's answer to Brie. While not the same, it has a similar soft and creamy texture. This cheese combines cows and sheeps milk and is aged 30 days to reach its peak flavor. Expect a cheese that's gamey, sweet, milky, soft, and rich. If you're not already drooling over this, be sure to pair it with our Chai Grape, a sweet spiced jam that will have you coming back for more!


Next time you're having a wine and cheese (and jam) night, or looking to wow at your next dinner party/date night, be sure to stop by Brooklyn South. Matt will help you find the perfect cheese for the occasion and you'll leave with some new knowledge. 

If you need a restock on your jams, or want to try a new one for cheese pairing, you can find us at most markets around Tampa Bay, online, or at any of our stockists!

*One of the community topics we were talking with Matt about was summer. Summer is a very hard time for all local businesses, especially in St Pete. A friendly reminder to please, please get out and continually support your favorite local companies. We really do depend on EVERY single purchase to get through these hot, inactive summer months.
So much love, Urban Canning

Peach Jalapeño Salsa

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All this rain and hot, HUMID, heat has been making our founder Illene, and marketing manager, Rachel crave their favorite snack-turned dinner: Chips, Salsa + Margaritas!! I mean is there anything better than munching on fresh chips and summery salsa while sipping a cold, tart Margarita? If you ask Rachel, she'd say hell no! 

So we decided to come up with a summery salsa that we can preserve and take into the cooler months when we wanna warm back up. And that's when Peach Jalapeño Salsa was born. We decided to use peaches, because it's the most summery, sweet fruit that also pairs with savory so nicely. Peaches are in peak season at the moment, and we used peaches from our friends at The Peach Truck. If you haven't heard of them you're definitely missing out on the best peaches from Georgia. Although they're based in Nashville, they ship all over the country. (You might even catch them on tour too!)

Ok, so we're here to teach you how to can this sweet, savory, and spicy salsa from the comfort of your home! Don't worry, it's not as hard or as scary as most people think. You just need a few supplies, the ability to follow instructions, and you're set up for success!

Our favorite supplies:
Canner with canning rack
Jar Lifter
Canning Scoop
Canning Funnel


Peach Jalapeño Salsa

Makes about 3 pint jars

  • 4 cups of dices peaches from The Peach Truck

  • 1 yellow pepper diced

  • 1 red pepper diced

  • 1 red onion diced

  • 2 jalapeños diced

  • 2 cloves of garlic diced

  • 1 cup fresh cilantro diced

  • Juice of 2 limes

  • 1/2 cup of apple cider vinegar

  • 2 tb honey

  • 1 tsp salt from Florida Pure Sea Salt

Instructions:

  1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

  2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

  3. Mix all ingredients listed above into a non-reactive sauce pan and bring to a boil.

  4. Once it's boiling bring the mixture down to a simmer and allow it to simmer, stirring it frequently, for 10 minutes.

  5. Place canning funnel onto your jars and ladle in salsa mixture leaving 1 inch head space. 1 inch is the bottom thread on the neck of the jar from the top. With a damp cloth or paper towel, wipe the rim and thread of each jar.

  6. Add lids and rings to each jar, closing each finger tight.

  7. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

  8. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

  9. Put lid on and process jars for 15 minutes.

  10. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.

  11. Next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!

Happy chips and salsa eating + margarita sipping! xoxo


Do you have any questions about the canning instructions, or need help troubleshooting? Leave your question in the comments, or message us on Instagram!

Farm Visit: Peach Picking' + Jam Makin'

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Have you tried Florida-grown peaches yet? Yes! Florida can grow sweet, luscious peaches too! If you haven't treated yourself to these juicy gems before, now is the perfect time. We recently spent the day at Florida Sweeties You-Pick in Dade City; and believe us, it won't disappoint! 

We spent hours picking ripe peaches (and eating a few too). Peach picking makes such a great weekend day trip with friends or kiddos. May we recommend bringing a picnic too?

Florida Sweeties also has their own selection of preserves varying from salsa, peach jam and butters, and our personal favorite, fire and ice pickles. These little guys are so spicy but so addictive, we couldn't stop eating them even though our mouths were on fire! Fire and ice are a southern style preserve using already pickled pickles cut up and re-pickled in a brine of hot sauce and sugar. Grab some of these if you spend the day at their farm for a truly unique pickle experience!

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Peach Bourbon + Brown Sugar Jam

You know we couldn't go to a peach farm without whipping up a special limited batch jam for ya'll. Don't miss out: Grab yourself a jar this weekend IN-STORE only! 

Florida Blueberry Season Is Here!

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The only thing that makes Florida strawberry season ending feel better is that Florida blueberry season begins! We are just at the very beginning of the season and we have been checking in on our favorite farmer, Sue at Blues Berry Farm, all year long and holding our breath for word that the blueberries were coming, and now they are! 

This past Wednesday I came out to pick up our first harvest of blueberries from the farm! Sue always takes me up and down each row teaching me about the different varieties she's growing, details about their sustainable farming methods and which blueberries are ready for the picking! I can't tell you all enough how amazing it is to work so closely with our blueberry farmer. 

After the blueberries are harvested I bring them back to the kitchen for processing and they are canned into jam the very next day! I can confidently say our Blueberry Lavender Vanilla Jam is one of the freshest jams around! 


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!