Canning – The Vegan Rhino

May 14, 2020October 29, 2020

Ginger-Lemon Raspberry Jam

The flavor of raspberry, lemon, and ginger together is a flavor that brings me back to my childhood. I used to always enjoy plain yogurt with raspberry or strawberry jam swirled together. When you make your own jam, you get to enjoy the freshness and taste of the ingredients you’re using vs. using a store bought jam packed with preservatives. If you keep this sealed tight in the fridge, it can last just about two weeks long. This recipe is great for toast, thumbprint cookies, or even a raspberry mimosa for the adults out there! Either way, it’s a great addition to any kitchen to have some jam.

Yield roughly 1 1/2 cups

Ingredients

12 oz. raspberries

1/8 cup organic cane sugar

2 Tbsp. filtered water

1/2 lemon juiced + zested

1/8 tsp. fresh grated ginger

Directions

In a small pot, add all ingredients and cook for 8-10 minutes. Set aside to cool.
Pour jam into a clean mason jar.
Serve either warm or cold.

Chef’s tip: Add 1 Tbsp. chia seeds and allow jam to cool completely. Store in refrigerator for 2 hours before enjoying.

August 1, 2018May 14, 2020

Peach Jam

Are you getting tired of using butter on your toast each and every morning for breakfast? Taking some fresh peaches and mashing them up to create a fresh jam is super easy. Store bought food just is not cutting it anymore and this is a much better alternative to those varieties. Spread this peach jam on your toast and artisan sandwiches or wherever you’d like.

Yields 8 oz

Ingredients

8 medium peaches

1 cup Florida Crystals Organic Cane Sugar

1 small lemon, squeezed

Directions

Remove skin and mash peaches
In a saucepan, add sugar and lemon juice to mashed peaches.
Boil for 10 minutes- stirring frequently.
Cool and pour into mason jar.

July 25, 2018May 14, 2020

Deli-inspired Dill Pickles

Recreating your favorite sour pickles at home is easier than you think. Use the power of fermentation (like the pros do!) to turn regular cucumbers into crispy, flavorful pickles. Before you get started, gather a few mason jars (you’ll want to prep a big batch) with air-tight lids. The best part about pickling is that you can pickle pretty much anything. Feel free to toss a few bell pepper slices, onions, cauliflower florets or even cabbage into the jars. Serve these succulent dill pickles at your next picnic or barbecue—your guests will be thoroughly impressed! With these delicious dills sitting on your counter—or in your fridge—you’ll be saying good bye to store-bought varieties for good. Nothing beats the fresh flavors you get to create yourself!

Yields 16 pickles

Ingredients

2 large cucumbers

1 bunch fresh dill

4-6 cloves garlic, smashed

2 tsp. Spicely Organics Mustard Seed Whole Yellow Jar

2 tsp. Spicely Organics Black Peppercorns Tin

2 tsp. Spicely Organics Coriander Seeds Whole Jar

1 tsp. red pepper flakes

1-1/2 cup water

Brine

1 1/2 cup Spectrum Organic White Distilled Vinegar
2 Tbsp. Sea Salt- Coarse
1 cup water

Directions

Wash cucumber and slice in half lengthwise. Take each half and cut into quarter slices.
Fill two 16-oz. mason jars with 1 tsp. mustard seed, black peppercorn, coriander and 2-4 garlic cloves each.
In each jar, add 5 sprigs dill and 1/2 tsp. red pepper flakes. Place cucumber slices into jars so they fit evenly.
Fill jars with brine mixture. Seal lids tightly and set on counter for 3 days, or until desired pickle preference is met.
When ready, place jars in refrigerator (this stops the fermentation process). Store up to 3 months in refrigerator.

Chef’s tip: If you are looking to spice this up a bit, feel free to grab some small hot peppers of your choosing. Add 1 to each mason jar to reach desired heat.

July 23, 2018May 14, 2020

Fresh Strawberry Jam

Hot diggity jam! Who would of thought mashed up fruit would taste this good? But what makes this particular recipe taste even better is that it’s made with fresh, local strawberries! Made with three simple ingredients, you’ll never look at store-bought jam the same way again. Once and for all, it’s time to ditch the sugar-laden fruit spreads for this mouthwatering jam. Spread it on toast, biscuits, bagels, pancakes and more!

Yields 12 oz

Ingredients

1 lb. fresh organic strawberries, tops cut off

2 cups Florida Crystals Organic Cane Sugar

1/2 medium lemon, squeezed

Directions

1. Cut strawberries into fourths and mash. Pour into medium saucepan.

2. Add sugar and lemon juice. Cook over medium-low heat until sugar fully dissolves.

3. Turn heat to high and bring to a boil. Stir mixture frequently for 10 minutes. Once mixture thickens, remove from heat and dispense equally into sterilized mason jars. Seal to cool.

To learn how to can your jam for a prolonged shelf life, click here.

Chef’s tip: Strawberry tops contain a lot of beneficial nutrients. Instead of tossing them, save the leafy green tops of your strawberries for your compost bin or freeze them for your next smoothie.