Turmeric Tomato BLT Sandwich

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We’ve launched a brand new product, Turmeric Tomatoes! This new pickle is a delicious southern style pickle with warming spices, savory garlic and spicy chili flakes. These tomatoes have a taste that’s unique and versatile. They go great with so many things like burgers, tuna salad, baked beans, and of course, a BLT!

Using Turmeric Tomatoes puts a tangy, spicy, and slightly sweet variation on a classic Bacon-Lettuce-Tomato sandwich, and we can’t get enough of it! Paired with crispy bacon we also used sourdough bread and arugula for extra flavor and tang.

You can get Turmeric Tomatoes online, in our shop on Saturdays 11-3p, and at the St Pete Saturday Morning Market!

Turmeric Tomato BLT

Makes 1 sandwich

Ingredients:
• sourdough bread
• bacon fried to your liking
Turmeric Tomatoes
• arugula
• mayo
•butter for toasting your bread (optional)

1. Fry up your bacon in a cast iron pan and save the grease for toasting your bread.

2. Toast sourdough bread in bacon grease, or with butter.

3. Layer on mayo, arugula, Turmeric Tomatoes and bacon.

4. Cut in half 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!

Fennel and Blood Orange Slaw

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We keep getting the most delicious produce from Little Pond Farm, and this week’s fennel is no exception! It’s warming up so quickly in the Sunshine State, and it makes us think of summery foods like slaws. A slaw you can eat on BBQ, a slaw delicious on a salad, a slaw for sandwiches, or just as a side. And we' think we found it in combining fennel and blood oranges. Both are in season right now and give complimentary flavors. Add brine, lemon, and pepper gives this slaw a slightly sweet and tangy crunch that you’ll find ways to use on everything!

FENNEL AND BLOOD ORANGE SLAW

Makes approximately 4 pints jars (this recipe can be multiplied or halved to make more or less jars)

Ingredients:
• 4 fennel bulbs sliced with a mandolin (about 4-5 cups)
• 1 cup of blood orange segments

In each jar:
• 1 lemon round
• 1 tsp black peppercorns

For the brine:
• 2 cups apple cider vinegar
• 1 cup water
• 1 cup sugar
• 2 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. Clean and prep the fennel and blood oranges. When we clean our vegetables, we let them soak in a vinegar bath of 1 gallon of water to 1 cup of white vinegar for 10 minutes. Then peel and separate you blood oranges making sure to cut the pith off. Slice all of your fennel with a mandolin slicer.

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

5. While waiting, add the lemon and pepper into each jar. Toss together the fennel and oranges in a bowl. Then pack in your slaw mix tightly but not so tight you squish the blood oranges.

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

7. 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.

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

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

10. 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.

12. 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.

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

15. 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.

16. 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 9, 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. 


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!

Blueberry Habanero Jam

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It’s officially blueberry U-Pick season in Florida, and we wanted to give you all a delicious sweet and spicy jam recipe to inspire you to get out there and pick some blueberries! We of course love our Blues Berry Farm, and their U-Pick is happening now until the 12th from 8a-4p.

So today we give you our Blueberry Habanero jam filled with local blueberries, habaneros, cinnamon, and clove. It’s sweet, spicy, and a little cozy. So it’s perfect for eating with cheese, using as the base to a flatbread, or in a ham and cheese biscuit.

We’ve posted LOTS of pickle recipes on this blog so it’s high time we post our first jam recipe! One of the biggest differences between pickling and making jam is the use of pectin. We recommend Pamona’s Pectin, a vegan and gluten free pectin made from dehydrated citrus peels. Pectin is a natural thickener and helps your jam set to a spreadable consistency. When using this pectin, you also have to use calcium water (which comes with it). Calcium water is simply a binding agent for the pectin and adds no flavor. This may sound like a lot, but never fear, jam making is EASY! Let’s do it!

BLUEBERRY HABANERO JAM

Makes about 6-8 half pint jars

INGREDIENTS:
• 8 cups blueberries
• 1/2 cup apple cider vinegar
• 2 Tbsp calcium water
• 2 ts minced habaneros (or more for a spicier kick)
• 2 cinnamon sticks
• 1/8 ts ground clove 
• 4 cups sugar
• 3 1/2 ts pectin

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. In a non-reactive pot add fruit, calcium water, apple cider vinegar, habaneros, cinnamon sticks, and ground clove.

4. Put pot on medium high heat stirring frequently until mixture comes up to a low boil.

5. Allow the mixture to boil for 10 minutes until all the fruit is broken down.

6. Find your cinnamon sticks and toss. Then use a potato masher or immersion blender to break the fruit down further and get the consistency you want.

7. In a bowl add sugar and pectin. Whisk together very well.

8. Add sugar mixture to your pot on the stove, turn it on high and stir for 1 full minute. After it comes to a boil, take it off the stove.

9. Place canning funnel onto your first jar and ladle in jam leaving a 1/4 inch headspace (1/4 inch headspace is the first line from the top of the rim) Proceed to fill all jars the same way.

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

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

12. Using your jar lifter, place sealed jars down into the canner. 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.

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

14. When your timer is up remove lid and using jar lifter take the jar 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.

Refrigerator Jam Version:

Follow all instructions above from steps 2 to 11, then:

  1. Allow to cool over night on the counter. 

  2. Refrigerate next day.

DO YOU HAVE ANY QUESTIONS ABOUT THIS RECIPE? COMMENT BELOW!


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!

Vietnamese Daikon Radishes

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Is your pantry lacking some color? Then you’ve got to make this purple/pink pickle right away! The beautiful brine color comes from the purple daikon radishes we used from Little Pond Farm. They’re in season right now, and just too gorgeous not to pickle!

We made these gems Vietnamese style with spices like star anise, coriander, mustard seeds, chili flakes and a little bit of sugar. We love them on a Banh Mi sandwich, a rice wrap, a noodle salad, ramen, or most Asian style dishes. They’re easy to whip up so head to the farmer’s market and let’s pickle!

VIETNAMESE DAIKON RADISHES

Makes 4 pint jars (this recipe can be multiplied or halved to make more or less jars)

Ingredients:
• 2 lbs purple daikon radishes

In each jar:
• 1/4 tsp coriander seeds
• 1/4 tsp chili flakes
• 1/2 tsp brown mustard seeds
• 2 large cut pieces of fresh ginger
• 1 whole star anise

For the brine:
• 1.5 cup white vinegar
• 1.5 cup water
• 2 tbsp pickle salt
• 3/4 cup sugar

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, prep celery. Cut the tops and bottom off of each daikon. Thinly slice each daikon with a mandolin or by hand. Place spices into jar and then tightly pack the daikon slices in.

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 the jar 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.


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!

Easter #urbantips: Deviled Eggs

You know those left over dyed Easter eggs you have lying around that may not make it to Easter? Don’t throw ‘em out! Make our favorite Deviled Eggs with them!

All you need is some mayo, our Habanero Dills, and some spices (bonus if you’ve made our pickled celery because it’s bomb in these too). Let’s do it!

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Deviled Eggs

Ingredients

• one dozen hardboiled eggs left over from Easter dyeing
• mayo
• chopped Habanero Dills
• chopped pickled celery
• turmeric
• salt
• pepper
• dill leaves

1. Peel your eggs and cut them in half.

2. Scoop out all of the yolks into a bowl and add all ingredients to your tastes.

3. Mash and mix with a spoon and scoop into a pastry bag or ziplock (cut the corner). Squeeze the filling equally into each egg and top with a dill leaf! Enjoy!

Enjoy! Have a happy Easter!


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!

Our Favorite Bloody Mary Recipe

By now y’all know how much we LOVE Bloody Mary’s right? So it’s high time we share our favorite recipe and spoiler alert: it’s all available in a kit that launched today! In the kit you get our favorite Bloody Mary mix from Walker’s Feed Co, a mini selection of 4 Florida Pure Sea Salt infused salts, and a jar of Chili Brussels + Sriracha Okra!

Also, remember that pickled celery recipe we shared yesterday? This would be a good time to make those too!

Our Favorite Bloody Mary Recipe

• 2 oz vodka (we love Banyan Preserve)
• 4-8 oz of Walker’s Southern Bloody Mary Mix
Florida Pure Sea Salt infused salts
Sriracha Okra
Chili Brussels
Pickled Celery
• lemon slices for garnish
• ice

Rub a lemon slice on the rim of your cup and dip it the infused salt of your choice (we’re digging the vegan maple bacon from our kit). Then fill your cup with ice. Add 2oz of your favorite vodka, and top off to your liking with Walker’s Bloody Mary Mix. Add a pickled celery stalk, lemon slice, and as many pickles as you’d like for garnish and munching. Enjoy!


Think this sounds like the perfect gift for your cocktail-loving friend or family member? Maybe it just sounds perfect for you? Our Bloody Mary Kits launched today. Get one here!

Pickled Celery

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If you haven’t gotten the hint, it’s ALL about Bloody Mary’s this week! Why? Because this weekend we’re launching our first ever Bloody Mary kit filled with everything you need for a perfect Bloody Mary! (Ok, except for the vodka, because laws and such.) But seriously, we’ve got the most delicious mix by Walker Feed Co, two pickles by us, and infused sea salts by Florida Pure Sea Salts!

In the spirit of this savory cocktail, and the fact that farm grown celery is gorgeous right now (we get ours from Little Pond Farm), we’re pickling celery! Because what is a Bloody Mary without some celery? And even better, one you actually want to munch on!

Tangy, spicy, and crunchy, you’ll be finding as many ways as you can to use these pickled celery stalks. A side to your buffalo wings, anyone? You just add spices to a jars, prep and cut celery, pour in some brine and you’re done! It’s that simple. Speaking of prepping celery, did you see our #urbantips from a few weeks ago? We gave you a delicious recipe for celery leaf pesto. So with just one veggie from the farmer’s market, you get two recipes and ZERO waste. Let’s get this canning party started!

PICKLED CELERY

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

Ingredients:
• 1 bunch of fresh celery cut to fit jars

In each jar:
• 1 tsp mustard seeds
• 1 tsp black peppercorn
• 1/4 tsp chili flakes
• 2 dried chili flakes
• 1 bay leaf
• 1 thin lemon slice to top jar at the end

For the brine:
• 1 cup white vinegar
• 1 cup water
• 1 tbsp pickle salt
• 1/2 tbsp sugar

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, prep celery. Cut the tops and bottom off, and cut to fit jars.

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. - Top each jar with a slice of lemon

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 the jar 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. 


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!

Honey Chili Radishes

What’s spicy, sweet, and tangy all at once? Honey Chili Radishes! Are you on the edge about liking radishes? Then consider this pickle your gateway. With the spiciness from the chili flakes, and the sweet zing from the brine you’ll be popping these on tacos, salads, pulled pork sandwiches, and so much more!

Canning can seem so intimidating, especially if you research on Google first. But it truly is a safe, easy, and delicious way to preserve food. When using recipes from books and blogs you trust, like us, you can feel safe knowing the recipes are tried and true, and won’t cause illness or bad batches. We want it to be so accessible and easy for you all that we always include traditional canning instructions, AND fridge pickle instructions so that anyone can start, even if they don’t have canning supplies! So grab a couple bunches of radishes, and let’s get to canning!

Honey Chili Radishes

Makes 1 pint jar (this recipe can be multiplied or halved to make more or less jars)

Ingredients:
• 2 bunches of radishes

In each jar:
• 1/4 tsp chili powder
• 1/4 tsp red pepper flakes

For the brine:
• 1/2 cup apple cider vinegar
• 1/2 cup honey ( we used Queen & Colony honey)
• 2 sticks of cinnamon

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, prep radishes. Cut the tops and bottom roots off, and then thinly slice each radish. For a much faster process, we recommend using a mandolin.

5. Once brine comes to a boil, add the radishes, stir, and allow them to cook in the boiling brine for 5 minutes.

6. When done, place the canning funnel on your jar and use tongs to add radishes to the jar. Pack them very very tightly or they will shrink and float to the top. Once packed, ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar).

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 the jar 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. 


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!