Urban Tips: Blueberry Lavender Dessert Cups

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Our sweet tooth has been really nagging us this week. Maybe it’s the pre-Halloween candy cravings! Either way, a dessert had to be made. If you’re anything like us, you’ve got lots of empty or almost empty jam jars lying around. Instead of just tossing them, reuse them! They are great vessels for all kinds of knick knacks, snacks, dried foods, etc. But we love them for perfectly portioned desserts!

We layered our jars with mascarpone cheese, Blueberry Lavender jam, graham cracker crumbles, and berries! It’s a wonderful balance of rich and creamy, and sweet, but not too sweet. Make a bunch to last the week and store in the fridge or just make one to enjoy tonight!

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Blueberry Lavender Dessert Cups

Serves 2

Ingredients:

• 8 oz tub Mascarpone cheese

• jar of Blueberry Lavender jam

• 1 sleeve of graham crackers crumbled

• berries for topping

Instructions:

1. Spread 2 TB of mascarpone cheese into the bottom of your jar.

2. Next, spread 2 TB of Blueberry Lavender jam on top of cheese.

3. Sprinkle a layer of graham cracker crumbles.

4. Repeat this later until you reach the top of your jar.

5. Top it off with fresh berries 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!

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!

Urban Tips: Quick Pickle Watermelon Rind

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Ever wonder what you can do with all those leftover watermelon rinds you have left from making our Feta + Pear Habanero Watermelon Salad? We think you know what the pickle people are going to say...

Watermelon rinds actually make a delicious pickle, because the texture is firmer and less watery than the flesh. We combine a little heat with the flair of cloves to this recipe, and we guarantee you're gonna keep going back to the fridge to nibble on these! We love a quick pickle, especially when using the scraps of fruits and veggies (remember our Tamari Ginger Broccoli Pickles?) because it's super easy, takes no time, and doesn't have to be sealed!

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Watermelon Rind Quick Pickle

Per 1 jar (can be doubled or tripled for more jars)

Ingredients

•1 cup watermelon rinds with skin peeled off and cut into bite size pieces (enough to fill a jar)

•1/2 cup apple cider vinegar

•1/4 cup water

•1/4 cup sugar

For each jar:

•1/4 tsp chili flakes

•1/4 tsp all spice berries

•1 whole clove

Instructions:

1. Fill your jar with the ingredients above, and add watermelon rind pieces.

2. In a pan, bring the vinegar, water, and sugar to a boil.

3. Pour the boiling mixture into the jar, filling to the top.

4. Lid your jar and let it completely cool.

5. Once cool, date it and place in the fridge to cure for at least 2 weeks.

Enjoy!

Have any questions? Comment below and we'll help you out!

Urban Tips: 4 Ways to Use Pickle Brine

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What do you do with pickle brine after you've eaten all your pickles? There are so many things you can do, but DON'T THROW IT OUT! As you know, we try to avoid waste over here, but using your pickle brine is like giving your purchase a second (very delicious) life! 

Below we show you 4 different ways to use your leftover pickle brine featuring each of our pickles:

Ginger Beets

The sweet, tangy, and spiced brine of our Ginger Beets is perfect for pickled hardboiled eggs and take no time at all! Simply cut your eggs in half (if you have a full jar of brine, feel free to put them in whole) and drop them into the jar. Pop it into the fridge and wait 2 weeks to a month before enjoying in salads, on toast, or even making egg salad!

Chili Brussels

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Chili Brussels Vinaigrette

This savory brine filled with garlic, cumin, chili pepper, and fennel is the perfect combination to make a tasty salad dressing. Just add EVOO to a jar and pour in the Chili Brussels brine to your liking. Sprinkle in a pinch of salt, shake, and it's ready to go. We're feeling in the mood for a taco salad!

Habanero Dills

ChickenBrine

Ever wonder why Chick-fil-a's chicken is so tasty? Pickle juice, of course! To get a tender, flavorful piece of chicken, just pour leftover Habanero Dills brine over your raw chicken until coated. Let sit in the fridge for a least 2 hours to overnight. Fry 'em up for a tasty dinner!

Sriracha Okra

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Sriracha"BloodyMary"

Ok, truthfully, this one is our favorite! While not a true bloody mary mix, the brine of our Sriracha Okra is full of savory garlic, sriracha, and black pepper, but with a sweet smokiness only fans of Sriracha Okra know. To make this delicious drink just add brine to a glass with ice and vodka. Top it off with a garnish of our okra, pickles, and brussels for extra flair!

How do you use your extra pickle brine? We've love to hear in the comments below!


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: Ginger Bug + Wild Fermented Soda

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From its anti-nausea and anti-inflammatory properties, to it's immune system boosters, you know and love ginger root. But what if you ferment it? You get: a ginger bug!  Not only do you get amazing probiotic, gut-boosting goodness, you also have the ingredient to make your own wild fermented sodas, just in time for summer. Most people have taken a backseat to drinking soda, but wild fermented soda is delicious AND good for you! Today we're teaching you how to ferment your own ginger bug with ginger nubs. Then we're sharing a recipe on making your own wild fermented soda flavored with fruit scraps, YUM!

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To create a Ginger Bug:

  • Mason jar with lid and ring
  • 2 TB grated ginger (with peel on)
  • 2 TB sugar
  • 2 cups purified water

Instructions:

  1. Add all ingredients to your mason jar, stir, and lid.
  2. For the next 5 -7 days feed the bug every day with 2 tb grated ginger, 2 tb sugar and 2 tb purified water. (We put ours on top of the fridge)
  3. Look for bubbling. Once it is bubbling and active you can store it in the fridge only feeding it once a week.
  4. To use the bug bring it out of the fridge, feed it and let it come back to life at room temp. 

 

To make wild fermented soda:

  • 2 cups fruit or fruit scraps
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup ginger bug
  • 1 quart of purified water

Instructions:

  1. To create soda simmer 2 cups of fruit or fruit scraps with 1/2 cup of sugar and water for about 15 minutes until it becomes a juice.
  2. Strain away the fruit. Allow the juice to cool down completely.
  3. Next add 1/4 cup of ginger bug to the fruit juice and the quart of water. Stir all together.
  4.  Bottle the mixture into swing top bottles.
  5. Allow the soda to ferment at room temperature for 3 days. After 3 days, stick your bottles into the fridge for at least 1 day.
  6. Enjoy! (Be careful opening them, they have a tendency to be wild with carbonation!)

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: Fruit Scrap Vinegar

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As you know, we're pretty big on not letting anything go to waste. Now that it's summertime and everyone is feeling in the mood to eat some fruit, it's time to save those scraps! Since it's Georgia peach season, we've been processing a lot of peaches. Your scraps of peach make a wonderful vinegar to use in your cooking or cleaning. You may be wondering how these peach scraps will turn into vinegar. It's all through the magical (ok, natural) powers of fermentation! Read below to see how this #urbantip is done.

How to make Peach Scrap Vinegar:

  1. Add peach scraps to a gallon jar.
  2. Pour purified water over the peach scraps leaving about a 1 1/2 inch head space,  pour 1 cup sugar over top and stir.
  3. Cover the jar with a large piece of cheese cloth (this protects from flies and other things). Secure it down with twine or a rubber band. 
  4. Leave the jar at room temp for several months. Once you begin to notice bubbles forming in the jar you'll know it's fermented. *Stir twice everyday throughout the entire process*
  5. Using a colander strain the mixture. What's left is called a fermented juice!
  6. Pour the juice back into the gallon jar and cover with cheese cloth again. Allow it to continue to ferment for about 3 weeks more.

You might notice floaters that look like jelly fish growing in your vinegar, those are the mothers and should remain in the vinegar. They can grow new vinegar life! After 3 weeks the vinegar should be ready to use. I always save some of it and the mother in a separate jar to help jump start the next batch of vinegar. 

Happy summer and happy homesteading! We'd love to see your fruit scrap vinegar, so tag us or use the #urbancanningco on Insta to share your progress with us! 

Comment below if you have any questions for us!


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: Tamari Ginger Broccoli Stems

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We're zero waste today on this week's #urbantips! One of our founder, Illene's biggest pet peeves is when broccoli stems get thrown away. Why? Because they're totally edible! There's not need to toss these when they make the best quick pickle. Tamari Ginger Broccoli Stems are savory and Asian inspired. They're your go-to fridge pickle for a snack, adding to your stir fry, putting in a poke bowl, or chopping up for your favorite salad. Who knew some crunchy broccoli stems could be so inspiring?

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Tamari Ginger Broccoli Stems

Ingredients

  • broccoli stems cut into spears (enough to fill a jar
  • 1/2 cup water
  • 1/4 cup Tamari Soy sauce
  • 1/4 cup apple cider vinegar
    For each jar:
  • 1/4 tsp chili flakes
  • 2 minced garlic cloves
  • 1 inch fresh chopped ginger
  • 2 basil leaves

Instructions:

  1. Fill your jar with the ingredients above, and add the broccoli spears.
  2. In a pan, bring the water, soy sauce, and apple cider vinegar to a boil.
  3. Pour the boiling mixture into the jar, filling to the top.
  4. Lid your jar and let it completely cool.
  5. Once cool, place in the fridge and let cure for 2 weeks.
  6. 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!

Urban Tips: Orange Peel House Cleaner

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Here at the kitchen we end up with a lot of compost and we are constantly trying to figure out ways to reuse our food scraps! One of our favorite ways to reuse orange, lemon or lime peels (or even after you squeeze the juice out of them just the whole used citrus piece) is to make all-purpose house cleaner with them! Not only is this recipe for home made cleaner better for the environment, it's cheaper than most other products on the market and it's healthier for you and your family! 

Orange Peel All-Purpose House Cleaner

Ingredients:

  • Left over citrus peels or scraps
  • White Vinegar
  • Essential Oils; We used Pine, Rosemary and Lemon

Equipment:

  • 1 large mason jar, we used a 1 gallon jar
  • Measuring cups
  • Funnel
  • Dropper for essential oils
  • Spray Bottles 

Instructions:

  1. Save your citrus peels or scraps. As you save them up add them to the large mason jar.
  2. Cover the peels with enough white vinegar to reach the top of the peels. 
  3. Close the jar with a lid and allow it to sit for at least 2 weeks. Our's sit for months! As we collect more citrus scraps we just add it to the jar and cover with more vinegar if needed.
  4. After it's cured for as least 2 weeks it's ready to use! 
  5. To fill an 8 oz spray bottle we mix 1 cup water with 1 cup citrus vinegar using a funnel.
  6. To the spray bottle add 5 drops of each essential oil; Pine, rosemary and lemon.

You can use this All-Purpose Cleaner for anything, including floors!

For a list of other essential oils you can use in cleaning click here!

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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!