4th of July Recipe Roundup

It’s almost the 4th of July and we all know that means a big ‘ol cookout! We’re here to make things easier so we’re sharing our favorite recipes for cookouts. We’ve made everything from dips to drinks to sides to meals! There’s something here for everyone, and the bonus is: they’re all EASY!


Grilled Pork Chops w/ a jam and mustard glaze

This simple but delicious grilled meat comes together in around 15 minutes. We used our Sweet German and seasonal Peach Bourbon jam, however you could use almost any other jam like Smoked Tomato!

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Blue Cheese, Bacon + Peppered Strawberry Burger

This bomb burger will have you coming back for seconds and features our Peppered Strawberry Jam!

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Spicy Parmesan Mustard Dip

We made a dip with our Spicy Stout Mustard, mayo, and parmesan! Spicy Parmesan Mustard Dip is obviously delicious with veggies, but it’s also super good with just about anything. Try it with potato chips, pretzels or pita chips.

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Pear Habanero Poppers

This easy appetizer is creamy, savory, and deliciously spicy! We used our Pear Habanero Jam with cream cheese, cheddar, and bacon!

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Feta + Pear Habanero Watermelon Salad

We added a spicy spin to this refreshing salad by making a vinaigrette with Pear Habanero Jam. Paired with feta, watermelon, and basil, yum!

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Pear Habanero Margaritas

We love this sweet and spicy margarita! We used pineapple juice and Pear Habanero jam, but for a sour twist add lime juice too!

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We hope this helps! Have a Happy 4th of July!

xo, Urban Canning

DIY Thyme Gin

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We LOVE a good cocktail over here, and one day while searching for delicious new recipes to try we saw that gin is essentially made from distilled alcohol and botanicals (mainly juniper berries). That got us interested because a) so many cocktails call for gin, and b) that made us realize we could made our own and add whatever botanicals we wanted!

Here’s som fun facts you may not know about gin:

  1. It isn’t meant to be consumed on by itself, it’s an alcohol designed for cocktails!

  2. There are more classic cocktails made with gin than any other spirit.

  3. A martini was originally always with gin, not vodka! It wasn’t until a campaign from Smirnoff in the Mad Men days, that vodka became the main spirit for a martini

  4. It can be medicinal depending on what is inside, especially the juniper berries.

  5. Gin is flavored vodka.

As you know with different gin brands, you get different types of botanicals like florals, citrus, herbs and more that come alive in your cocktail. We have a fun drink coming up and wanted to make a herb-forward gin to pair well with our flavors. It’s so SIMPLE and EASY, you’ll be experimenting with flavors over and over!

DIY Thyme Gin

Makes approximately 6 cups (this recipe can be multiplied or halved to make more or less)

Ingredients:
• 2 bottles of good quality vodka (we prefer local Banyan Reserve)
• 2 tbsp of juniper berries
• 1/2 tsp of all spice berries
• 8 cardamom pods or 1/8 tsp of cardamom seeds
• 8 pink peppercorns
• 2 tsp of dried thyme or rosemary

Instructions for DIY Gin:

1. Add the juniper berries and vodka to your jar. Shake the mixture briefly and set it aside for 24 hours.

2. The next day, add the rest of your spices. Shake the bottle again, and wait 12 more hours.

3. Then strain your gin into a new bottle using cheesecloth or a fine mesh strainer.

4. Label your gin creation and enjoy with cocktails!


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!

Back Roads Sweet Peppers

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This week Little Pond Farm supplied us with some beautiful peppers with all kinds of color variations, even some purple! We’re especially excited because it means we can make one of our favorite (and super easy) pickle recipes – Back Roads Sweet Peppers. Sweet and tangy, and a little like a caramelized onion, we can’t stop eating them out of the jar. But if you don’t feel like sitting on the couch and eating the whole jar (weird), then try them on a salad, on a BBQ sandwich, or with a hotdog and some mustards. These can be made in the refrigerator or in the canner, but remember, the refrigerator takes about a month for full flavor!

BACK ROADS SWEET PEPPERS

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

Ingredients:
• 12-15 peppers of various sizes cut into fajita strips

In each jar:
• 2 tsp diced garlic
• 1 tsp black peppercorns

For the brine:
• 2 cups white vinegar
• 2 cups water
• 1 1/4 cup sugar
• 2 tsp 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 peppers. 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. Chop the top off of your pepper and scoop out the seeds. Cut the pepper in half and further cut into strips. Mince the garlic for your jars.

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

5. While waiting, add the garlic and pepper into each jar. Then pack in your peppers tightly but not so tight you damage the peppers.

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!

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!