Apple Pie Toast

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You know those morning where you want something cozy, comforting, and a little sweet for breakfast? We got you. We know what you’re really wanting is a warm slice of pie, but let’s be honest, we know we can’t eat that most mornings. In comes our Apple Pie Toast, which is dare we say it better than eating actual pie for breakfast?! We toasted some break in the cast iron skillet, smeared some Mascarpone cheese on it, and topped it with our Spiced Apple jam, granola, and an apple slice. A little savory, a little sweet, a lot satisfying.

Now if you don’t know anything about our Spiced Apple jam, it’s basically apple pie in a jar. With a flavor complex similar to apple butter, but all the spices you’d find in an apple pie. Check out what’s in it in our picture below.

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Spiced Apple Jam

• Ginger

•Cinnamon

• Nutmeg

• Clove

• Allspice

• Granny Smith Apples (to balance out the sweetness)

Apple Pie Toast

To create 1 piece of toast you'll need:

• 1 slice of multi grain bread
• 1/4 cup of olive oil
• 1 Tb Mascarpone cheese
• 1 Tb Spiced Apple Jam
• 1 Tb granola
• thinly sliced granny smith apples
• cast iron skillet

Instructions:

1. Heat up your cast iron skillet on medium high.
2. Now add 1/4 cup of olive oil to the pan.
3. Fry both sides of the bread slice until toasted and brown. It takes me close to 5 minutes per side. (NOTE: If you are making more than 1 piece of toast you will need to keep adding 1/4 cup of olive oil in the pan before each slice of toast goes in)
4. After the bread is fried smear the Mascarpone cheese all over it.
5. Next top the Mascarpone cheese with the Spiced Apple jam, granola, and apples.
6. Add a dash of cinnamon and enjoy!


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!

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!

PB+J Sandwiches 3 Ways with Strawberry Bourbon Jam

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We came across this Bon Appetit article this week about different ways to make the best PB+J sandwiches according to chefs across the country. We spotted a lot of strawberry jam in these sandwich ideas, and with the launch of our Strawberry Bourbon jam this weekend, we HAD to test a few out. Get your Strawberry Bourbon jam, fav PB, bread and a few extras and get ready for the tastiest PB+Js around!


PB+J #1

Our first PB+J idea comes from Chef Peter Lemon of Wax Paper in LA.

Take potato bread and layer with creamy peanut butter, Strawberry Bourbon jam, fresh peanuts, and freshly cut strawberries. For easiest sandwich eating, cut in a diagonal!


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PB+J #2

Our second PB+J idea comes from Chef John Bates of Noble Sandwich Co in Austin, TX.

Toast brioche bread in a cast iron skillet with both sides layered with crunchy peanut butter and Strawberry Bourbon jam. For easiest sandwich eating, cut in a diagonal!


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PB+J #3

Our last PB+J idea comes from Chef Casey Rebecca Nunes of Media Noche in San Fransisco.

First mix some sambal (buy it here) with creamy peanut butter. Then fry up some bacon and layer your bread with spicy peanut butter, Strawberry Bourbon jam, and bacon. Add a tablespoon of butter to the skillet and fry sandwich on both sides.


We wanna know! Which sandwich are you going to try with your Strawberry Bourbon jam? Show us your PB+Js!

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!

Urban Tips: Natural Flu and Cold Season Remedies

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Winter is here, and with it comes flu and cold season. But with today’s #urbantip you can fight back and keep healthy all season long. We’re showing you how to make two natural remedies to ward off colds/flus and keep your immune system strong! Enter in: Fire Cider and Elderberry Syrup!


Fire Cider

Fire Cider is an old folk remedy than can help to fight off colds, relieve sinus congestion, aid digestion, and improve circulation! It can be consumed as a shot, or added to a drink. Think of it as a savory shrub (hello healthy bloody marys)!

There are a lot of ways to make fire cider but our favorite recipe uses horseradish, onion, garlic, grapefruit, ginger, lemons, turmeric, rosemary and apple cider vinegar. Once the blend is fully steeped, the veggies are strained out and you’re left with an elixir usually sweetened with honey and then ready to use. We like to use a homemade Honey Cayenne syrup to boost the health benefits even more!

 Variations: You can add jalapeños, habaneros, thyme, rose-hips, oranges, limes, oregano, parsley, burdock or peppercorns as well. Don't worry about amounts- just fill the jar with what you want! 

Usage: We recommend taking 1 Tablespoon a day. It can be mixed with water, used to make salad dressing or drizzled on top of stir frys.

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Fire Cider

Makes 1 gallon (use a glass jar)

Ingredients

• 1 horseradish root (they typically come in a 12 inch root - shredded to make about 4 cups) shredded
• 20 rosemary sprigs
• 4 lemons sliced into rounds
• 2 white onions roughly chopped
• 2 pink grapefruit sliced into rounds
• 1 cup garlic minced
• 1 cup of turmeric root roughly chopped
• apple cider vinegar

Honey Cayenne Syrup
• 1/2 cup Queen & Colony Honey
• 1 cup of purified water
• 1/2 tsp cayenne


1. Wash gallon glass jar with vinegar water.

2. Layer horseradish, rosemary, lemon, onions, pink grapefruit, garlic, and turmeric in the gallon jar, top with apple cider vinegar and allow to cure 4 weeks / 1 month.

3. After it has soaked strain vinegar away from jar. Do not discard content- instead cover them in apple cider vinegar again and allow for a second cure. We will reuse these up to 3 times before discarding.

4. Next bring cayenne, water and honey up to a simmer until honey is fully dissolved. Allow it to completely cool to room temperature.

5. Add honey syrup to your cured apple cider vinegar and stir well.


Elderberry Syrup

Elderberry syrup is a powerful and tasty elixir. These little berries are full of vitamin A and C and help boost your antioxidant levels, plus SO much more! Here are just a few ways elderberry syrup can boost the immune system:

  • Fight and protect against bacterial infections

  • Fight and protect against viral infections

  • Reduce the symptoms and duration of a cold or the flu

  • helps clear sinus infections

  • has natural diuretic effects and promotes bowel movements

  • anti-inflammatory properties

  • anti-carcinogenic properties

  • eases symptoms of allergies

  • high in antioxidants

  • high in vitamin A, which makes it great for healthy skin

Yup, this tasty syrup can actually decrease your symptoms if you’re already sick! What are you waiting for, it’s time to make some syrup!

Usage: Take 1 tsp a day. 

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Elderberry Syrup

Ingredients

• 2/3 cups dried elderberries
• 3 cups water
• 1 cup Queen & Colony Honey
• 1/4 cup of roughly chopped fresh ginger
• 2 cinnamon sticks

1. Bring all ingredients up to a bowl in a small sauce pan. Once it's boiling bring it down to a simmer and allow to simmer for 45 minutes. Strain and jar. (Keeps about 2 months in fridge.)

Cheers to the New Year and fighting off all those nasty colds that may try to come our way. Wishing you happiness and health this year!


Do you have any questions about fire cide or elderberry syrup? Leave your questions in the comments, or message us on Instagram! xo, Urban Canning

Sweet + Sour Pickled Onion Recipe

We get asked about pickled red onions ALL THE TIME. And you know what? We love ‘em! It’s just not something we’ll be adding to our line up anytime soon.

So we wanted to start the new year off with a delicious and easy beginner Sweet + Sour Pickled Onion recipe (adapted from Food in Jars) you can do at home, even if you don’t have a canner! With a hint of heat, a touch of sweet and plenty of vinegar sour, you’re going to keep these stocked in your pantry or fridge.

If you’re new to the world of pickled red onions, you might be wondering what you do with them. Let us tell you, the options are endless. But here’s a few to get your taste buds going:

  • on top of your eggs with avocado and toast

  • on top of a southwestern or bacon burger

  • on top of any taco

  • top a salad for extra zest

  • chop them up and add to your guac

  • add to a pulled pork sandwich

  • roasted with green beans or brussels sprout

Have we convinced you to pick up a new hobby and get to canning yet? Let’s do it!

Sweet and Sour Pickled Red Onions

Adapted from Food In Jars

This recipe is for 1 jar and can be multiplied.

Ingredients

  • 1 medium to small red onion thinly sliced

    For brine:

  • 1/2 Cup apple cider vinegar

  • 1/4 cup plus 2 TB water

  • 2 Tb sugar

  • 1/2 Tb pickling salt

    For each jar:

  • 1 bay leaf

  • 1 tsp whole black pepper

  • 1 tsp yellow mustard seeds

  • 1/2 tsp celery seeds

  • 1/4 tsp red pepper flakes

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 spices into each jar. Then take a canning funnel and tightly pack the onions into the jar.

  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. 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 Recipe:

  1. 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.

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

  3. While waiting, add spices into each jar. Then take a canning funnel and tightly pack the onions into the jar.

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

  5. Place the canning funnel on your first jar and ladle in brine leaving a 1/2 inch headspace.

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

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

  8. Allow to cool over night on the counter. 

  9. Refrigerate next day. They can be eaten next day, but allow to cure for 2-4 weeks for maximum spice diffusion. 


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, Prosciutto and Brie Grilled Cheese

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If your mouth is already watering, it’s totally fine, that’s exactly what happened to us when we thought of this recipe! There’s lots of holiday food recipes with leftovers swirling around, but what about with your left over jam? Maybe you have some Cranberry Whiskey jam left over after Thanksgiving or Christmas?

We’ve got a grilled cheese that will keep you in the holiday spirit! Grab your favorite bread, Cranberry Whiskey jam, brie, and prosciutto and lets get grilling!

Cranberry Whiskey, Prosciutto and Brie Grilled Cheese

Ingredients for 1 sandwich

  • sourdough bread

  • 3 TB Cranberry Whiskey Jam

  • 2 or more slices of brie cheese

  • 3 slices of prosciutto

  • butter or olive oil

Instructions:

  1. Preheat a cast iron skillet on medium.

  2. Butter the outside pieces of sourdough bread.

  3. To build sandwich spread jam on one slice and top with brie and prosciutto. Close sandwich up.

  4. Place bread butter side down onto cast iron skillet and cover. Cover and cook about 5-8 minutes on each side, butter side down, checking often. Remember to re-cover in between checks! That helps the cheese to melt. 

  5. Enjoy!


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!

Spiced Apple Cocktail

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The evenings are starting to cool down and remind us of sweet sweet fall weather. So we had to make a cocktail that would warm you up and fit the season! We combined our season jam Spiced Apple, apple cider, and bourbon to make this cozy cocktail perfect for Thanksgiving or any holiday party!

Spiced Apple Cocktail

Makes one 9 oz drink

Ingredients
1 oz bourbon
• 2TB Spiced Apple jam
• 3oz apple cider
• 3oz sparkling water

1. Shake bourbon, Spiced Apple jam, and apple cider with ice in a mason jar with a lid.

2. Add ice to you cup, pour in cocktail, and top with sparkling water.

3. Garnish your drink with apple and a cinnamon stick. Enjoy!


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, Almond + Mint Goat Cheese Balls

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You loved our Everything Bagel Goat Cheese Balls, so we just had to give you a holiday version just in time for Thanksgiving! And dare we say we might even like these more?! We mixed goat cheese and our Cranberry Whiskey Jam, rolled them into golfball sized balls and rolled them in almonds, cranberries, and mint. Easy and decadent!

Read below for the full recipe!

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Cranberry Whiskey, Almond + Mint Goat Cheese Balls

Ingredients
• Large goat cheese log, softened on counter
Cranberry Whiskey Jam
• Sliced Almonds
• Dried Cranberries
• Fresh mint leaves, diced
• Crackers

1. Allow goat cheese to soften on counter. In a bowl, mix half a jar of Cranberry Whiskey Jam into the goat cheese. Stir until completely mixed.

2. Refrigerate mixture for 15 minutes or until the cheese is firm enough to mold the cheese balls.

3. Roll cheese balls to about 1.5 - 2 inches big. Then roll each ball in the almonds, cranberries, and diced mint. (Pro tip: We did not do this, but realized that it would have been easier to dice up the almonds and cranberries as well, so the toppings would stick better!)

4. Place goat cheese balls on the platter you plan to serve on, and refrigerate until ready to serve! Enjoy!


What are your favorite go-to appetizers? We’d love to hear. And as always, 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.