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!

#Urbantips: Celery Leaf Pesto

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We’ve got a super fresh, super tasty, and super resourceful #urbantips for you today! Celery is in full force over at our friend’s farm, Little Pond Farm, and we HAD to say yes to this organic, green and full celery. While we used the stems for another recipe coming soon, this celery was so leafy we just couldn’t bear to toss the tops away, so we thought pesto would be the perfect answer!

Another big shock we had was how different this celery tasted from store-bought celery. Y’all shopping at the farmers markets and supporting local farms is where it’s at because we can never go back to plastic packaged celery again. You can get Little Pond Farm’s celery locally at the Saturday Morning Market and we advise that you do because the leaves actually have a strong peppery flavor, and that’s what really makes this pesto recipe!

Ok now on to the pesto! We took celery leaves and mixed it with parmesan cheese, garlic, pecans or walnuts (we prefer the pecans), lemon juice and more to create a creamy, zingy, and delicious pesto! Feel free to top your grilled chicken with it, or make it the base of your flatbread. We’re feeling a big bowl of pasta, veggies, and this pesto is going to hit the spot this week. The options are endless!

Use it within 5 days of making it, but don’t worry, if you can’t finish it in time, just freeze it!

Celery Leaf Pesto

Makes 2 half pint jars or 1 full pint jar

Ingredients:

  • 3 cups celery leaves

  • 1 cup grated parmesan cheese

  • 3/4 cup Extra Virgin Olive Oil

  • 1/2 cup of walnuts or 3/4 cups of pecans (we prefer the pecans!)

  • 4 cloves of garlic

  • 3 tbsp lemon juice

  • 2 tbsp nutritional yeast

  • 1 tbsp lemon zest

  • 1 tsp salt

  • 1/2 tsp pepper

Instructions:

  1. Add celery leaves, cheese, garlic cloves, and nuts to a food processor and blend until smooth.

  2. Then, add all of the remaining ingredients except for the EVOO. Blend again and slowly pour the olive oil into the pesto until it becomes bright and creamy.

  3. Store pesto in jars and use within 5 days. You can freeze a jar of celery leaf pesto for later use and it will unfreeze beautifully.

  4. Enjoy!

Tell us how you’d use your celery leaf pesto 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!

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!

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

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!