taco

Strawberry Lime Basil Pork Tacos

Can we make Taco Friday a thing?? We’ve got the most delicious taco recipe for you to make this weekend with your Strawberry Lime Basil jam (have you heard, strawberry season is almost over so it’s time to stock up)!

We cooked jam with pork for a sweet and savory meat and layered on all kinds of fresh toppings including our Taqueria Carrots and the jalapeños we pickled the other day (did you see the blog). Read below to get the deets!

Strawberry Lime Basil Pork Tacos

Ingredients:

Instructions:

  1. Add pork, jam, and broth into a crockpot and cook on low for 8 hours or overnight.

  2. Once fully cooked, shred the pork and place back in juices until ready to use.

  3. Heat up your tortillas in the oven or on your stovetop.

  4. Build your taco starting with pork, cabbage, Taqueria carrots, queso fresco, sliced radishes, and topped with pickled jalapeños. (We used both Cowboy Candy and Mexicali Jalapeños from the blog)

  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!

Pickled Jalapeños 2 Ways

We’re on a real taco kick right now, thanks to the recent launch of our Taqueria Carrots. And nothing completes a taco like a spicy kick from jalapeños! So we’ve come up with TWO pickled jalapeño recipes for you to try. We’ve got a sweet + spicy variety called Cowboy Candy, and a savory + spicy version we’re calling Mexicali Jalapeños! And BONUS, you can make both of these as refrigerator pickles OR canned pickles!


COWBOY CANDY

Cowboy Candy is a sweet and sour pickle that can be used on SO many things, from tacos to hot dogs to grilled cheese! No one really knows where candied jalapeños get their nickname, but we think it’s probably because cowboys are supposed to be “tough” enough to eat slices of these like candy. Who knows, all we know is that we want to put them on EVERYTHING.

Cowboy Candy

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

In each jar:
• 1 cup sliced jalapeños (packed in as tight as you can because they shrink in the canner)

For the brine:
• 2 cups sugar
• 1 cup apple cider vinegar
• 1/2 tsp cayenne
• 1/2 tsp garlic powder
• 1/2 tsp turmeric powder
• 1 tsp celery seed

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, tightly pack jalapeño slices into each 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. 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 for 2-4 weeks for maximum spice diffusion. 


MEXICALI JALAPEÑOS

Super complimentary to our Taqueria Carrots, we modeled the savory and spicy version after taquerias and taco stands we’ve visited over the years. In this jar of jalapeños you’ll also find carrots, onions, and spices like cumin and oregano! Throw these on your nachos, tacos, avocado toast, or anything you want some heat on!

Mexicali Jalapeños

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

In each jar:
• 1 tsp minced garlic
• 1 tsp cumin seeds
• 1/2 tsp ancho chile powder
• 1 sprig of oregano
• 1 clove
• 3/4 cup sliced jalapeños
• 1/8 cup sliced carrots
• 1/8 cup sliced onion

For the brine:
• 2 white 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 all spices to the jars. Then, layer 2 carrot slices, and 2 onion slices. Next, tightly pack a layer of jalapeños. Continue layering like this until the jar is full and tightly packed. (Think lasagna!)

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 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!


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

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!

Sunny Side Up Pear Habanero Breakfast Tacos

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We’re turning up the heat this weekend with spicy Sunny Side Up Pear Habanero Breakfast Tacos! Sweet, spicy, salty, and creamy with egg yolk, you might find yourself eating more than one. We used our Pear Habanero jam as the base of this taco, and layered on chorizo sausage and a perfectly fried egg. Add some avocado or cook up on the hash browns on the side!

Sunny Side Up Pear Habanero Breakfast Tacos

Serves 4

Ingredients:

• Corn tortillas

• 4TB Pear Habanero jam

• 4 eggs

• package of Chorizo sausage

• cracked pepper

Bacon bits (optional)

Instructions:

1. Warm up your jam and glaze on the tortillas.

2. Slice and fry up your chorizo and place on tortillas.

3. Then fry your eggs sunny side up, and top off your breakfast taco.

4. Sprinkle some cracked pepper on top, 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!