Jenny Gomes

Carrot Pickles

September 12, 2016 by Jenny Gomes 2 Comments

This post will share an easy, beginner friendly canning recipe for carrot pickles.

Carrot pickles are one of my favorite pickles because they aren’t cucumbers 🙂 I actually don’t care for cucumbers much, to be honest, which I know is really silly but they just don’t light my fire. Canning them isn’t as easy as you might think; cucumbers for pickles should be small, very firm, and very different than what you’d want sliced-up in a salad. Because of their mild flavor, you have to choose vinegar that really is tasty because it’s taste is what shines or screams. You have to use caution against boiling them too hard or too long for fear of making them mushy, and God knows no one wants a mushy pickle. This isn’t meant to discourage you but rather to educate and to offer an alternative if cucumbers aren’t your jam anyway.

Carrot pickles are my answer to those concerns. Carrots are deliciously pickled in vinegar; they are salty and crisp and they plate beautifully. They are easy to spice up or keep simple for those pickier eaters in your charge.

These are easy to keep crisp, & are a healthy, savory snack!

If you are feeling hesitant about canning, I have the perfect resource to help!

Get the Canning Essentials Workbook for $5 and be guided every step of the way making this recipe, and every recipe this season! The Workbook includes

Canning Season Planner
Pantry Checklist
Equipment Checklist
Acid & Canning Guide
Canning Log
Process Cheat Sheet
Elevation Adjustment Guide
Bonus Recipes

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You will need:

2 pounds good quality carrots, scrubbed.

5 1/2 cups apple cider vinegar

1 tablespoon salt

3 tablespoons sugar

4 cloves garlic, sliced

1/2 small white onion sliced thin, or diced

1 cup of water

Optional seasoning:1/2 teaspoon black pepper, 1 bay leaf per jar, 1 sprig thyme or dill per jar, shake of red pepper flakes to taste, about 1/2 teaspoon per jar– choose any or all of the above to suit your taste!

Get the canning equipment list HERE!

Cut carrots into sticks that are about 1/2 inch thick and no more than 4 inches tall if you are using pint jars. Let rest in ice water while you prepare your pots.

Heat the processing pot full of 4-5 pint jars and water to a boil. Bring a saucepan of lids and rings to a simmer.

In the preserving pan combine the vinegar, 1 cup of water, salt, sugar, and any seasonings. Bring to a simmer and then add the carrots until they are just tender about 9 minutes.

Use the jar lifter to carefully remove a hot jar from the boiling water bath. Pour the hot water back into the pot, into the saucepan, or into the sink.

Using the funnel, pack the hot carrots into the jars (not tight, just full), and then ladle the hot brine carefully over the carrots, giving it a chance to seep to the bottom. You may have to distribute pieces of onion and garlic and seasonings jar by jar using a clean, long-handled spoon.

After one jar is filled with carrots and covered with brine, put the lid and ring on and return it to the boiling water bath carefully.

Repeat with remaining jars.

When all the jars are filled with carrots and brine, bring the pot back up to boil and process for 15 minutes, and add 5 minutes for every 1000 feet you live above sea level.

When the time is up, remove the jars carefully to rest and seal on the towel covered countertop. Label cool jars and store.

That’s all! Pretty easy, right?

Not sure you have the equipment to make this recipe? Watch this!

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Smooth Blackberry Jam

September 5, 2016 by Jenny Gomes 2 Comments

This beginner-friendly post will share how to make delicious blackberry jam without any of the seeds.

Blackberries are a funny thing. They are probably my favorite berry, definitely, if we are talking about eating out of hand, and of course, they have the worst thorns. I suppose we can complain that a blackberry bush has thorns, or rejoice that a thorn bush has blackberries. Because they are so, so good, I’ll go with the later.

The only little complaint I have had about blackberry jam I have made in the past was that it was a little seedy. The seediness (or ratio of seeds to a pulp) is dependent on lots of things, including the weather, outside of my control. Much easier to manage is pushing the berry pulp through the food mill to remove the seeds.

You can absolutely skip the step of milling the berries and I would if I ate enough of the berries to think they weren’t particularly seedy. I was glad I did it because this perfectly smooth, spreadable jam has a wonderful flavor and because I added a box of pectin, is plenty stiff enough to stand up on a PB&J. And I don’t get seeds in my smile; canning for the win!

Not sure if you have the equipment you need to make this recipe? Watch this!

10 cups of berries sound like a lot, and it kind of is but I picked 10 cups in about an hour with two small children milling about, asking questions, eating out of my bucket a bit, and being an average level of distracting.

If you need the canning equipment list, grab it here!

Smooth Blackberry Jam

10 cups blackberries

1 cup of water

3 cups of sugar

1 box powdered pectin

Combine blackberries and water in a preserving pan, and bring to a simmer until the berries are falling apart and are very juicy.

While the berries come to a boil, prepare your water bath processing pot. This recipe will yield about 6-7 measuring cups of jam On top of the silicone trivet or metal canning rack, place 4-5 pint jars or the equivalent. Fill the jars one by one with hot tap water, fill the rest of the pot with water, and add a splash of white vinegar if you have hard water as I do. It will prevent an unsightly but harmless film from forming. Bring processing pot to a boil.

Fill a saucepan halfway full with tap water and submerge a corresponding number of lids and rings. Bring to a simmer.

On the towel-covered countertop nearby, have ready your jar lifter, lid lifter, funnel, and ladle.

Pour the berries into the hopper of a food mill (like the one in the affiliate link below) and process into a large bowl or another preserving pan if you have it.

Return the berry puree to the stove. Add 3 cups of sugar for what should be about 8 cups of blackberry. Bring to a boil, stir often, and after about 15 minutes of boiling, it will have thickened a bit, and you can add a box of powdered pectin. Whisk it in and be sure to break up any lumps. It bears mentioning that seeds, skins, etc, have natural pectin in them and removing them makes the preserve softer, and not as stiff, which is why I added the pectin and was very pleased with the result.

Remove one jar from the boiling water with the jar lifter. Pour the hot water from the jar back into the preserving pan, into the saucepan, or into the stove. Set it carefully on the towel covered countertop. Ladle hot jam into the hot jar. Use the funnel and wipe the rim of the jar carefully if you get even a smidge of jam on the edge. Fill to a ¼ inch headspace. Use the lid lifter to add a new lid and ring to the jar, tighten, and return to the boiling water bath.

When all the jars are filled, return the processing pot to boil. Process for 15 minutes, and add 5 minutes for every 1000 feet you live above sea level. When the time is up, remove the jars carefully to the towel covered countertop. Label cooled jars and store.

That’s it! Wildflowers, I hope you can pick some berries this season, wherever you are, and enjoy every moment you are picking. Let’s rejoice that those thorn bushes have berries, shall we?

How to Sew Spandex

September 1, 2016 by Jenny Gomes 2 Comments

This post will explain several helpful tips for how to sew spandex- one of the trickiest fabrics- but will have you sewing your own yoga pants, mending leotards, and creating your own running gear in no time.

Want to learn to sew? This is the course that I recommend and love!

Sewing super stretchy spandex and similar knits can be intimidating but the results can be totally rad workout clothes like the neon purple leggings I made recently. These are the tips I can share to ensure a successful spandex sewing session (like what I did there? I’m an English teacher at heart!).

Sewing machine needles may seem like they are all the same but they are not. They differ in very important ways and by using the correct needle for your fabric type you can avoid a less-than-awesome project which is a buzzkill for any sewist.

Here’s a link to a great article on the Craftsy.com blog http://www.craftsy.com/blog/2015/03/schmetz-sewing-machine-needles/

This explains clearly all the different types of needles better than I ever could.

If a long-ish pdf isn’t something you need in your literal or metaphorical sewing basket, here’s the really short version.

You need stretch needles for stretch knits (drapey tee shirt knit, spandex, anything quite stretchy),

universal or standard needles for sewing wovens (quilting cotton, non-stretchy fabrics commonly used in clothing and textiles, etc)

and if you have a fancy project where you are sewing something like vinyl, sequins, something very sheer or delicate like the top layer of a formal gown, refer to a guide like the one above.

The difference between a “sharp” needle which is used for wovens and a “ball” needle used for knits is a simple but crucial one. A sharp slice through the fabric and a ball somehow wiggle through the loops in the knit the way you might stick your finger through an afghan. It is magic and by using the correct needle for knits, you prevent a whole host of fabric-ruining troubles. Get the right needle for the project.

My spandex legging project came about when my mom unearthed yards of neon purple swimsuit spandex from when I was a child. As in over twenty years ago. Did I mention, dear readers, that we are borderline fabric hoarders in my family? My passion for sewing plus my new passion for yoga resulted in a plan for leggings.

There’s enough purple spandex to make a full Jane Fonda-esque leotard, which would be AWESOME but I am really busy and leggings seemed much more achievable in the time I have to sew.

I used a Simplicity legging and dress pattern but you could get a legging pattern from nearly any pattern company. I chose a pattern that included not only the pattern for leggings but for a tank top dress also. I could have purchased a leggings-only pattern but for the same price, it seemed sensible to choose the pattern with the most choices in the envelope.

Because leggings are a very close fitting and unforgiving garment (especially in neon purple), take the time to measure yourself carefully, Wildflowers. I took my pants off and measured several times around the smallest part of my waist (called the waist, which is confusing since most denim waistbands now sit much lower than that) and the fullest part of my rear (called the hip).

I was in between sizes so I chose the larger of the two because, as with your hair, you can always cut more (take in) but once you cut, that’s it. I ended up taking the leggings in, a quarter inch at a time, in the thigh and crotch seams, for the perfect fit.

Another important tip I can share is that on the leg hem I stitched a second seam around each leg opening about an eighth of an inch from the first and trimmed the excess. This created a professional finish and was a nice alternative to using a serger, which I do not own.

Because I used old but well-cared for fabric and I purchased the correct stretch needle, I have a new pair of leggings that I love for a very low cost.

Sewing spandex was much easier than I expected because it isn’t super slippery (which can be challenging), it didn’t slide off my lap and table the way chiffon might (also difficult), and it was actually an easy sewing experience. I’d recommend it to any sewist who is comfortable sewing and cutting wovens to the point they can whip out a pillowcase or pair of pajama bottoms with ease and without tears.

Notice in the photo above the horizontal fold in the rise of the pattern piece. I did this because I have a short waist, I’m a short girl, and I didn’t want my leggings to have a high rise. There’s a line where it is appropriate to make such an adjustment on most pant pattern pieces.

Before you cut, be sure your pattern pieces are pinned to the spandex so the MOST stretch is going from hip to hip, or AROUND the biggest part of your body. You do not want the most stretch to be from hip to ankle. Some spandex stretches almost the same in both directions and if this is the case with your fabric at hand, rest easy. As long as there is a lot of stretch happening from hip to hip, your garment will likely fit and be flattering.

Cutting out the two legs of the leggings was a small chore and very few seams required (2 leg seams, the crotch, the waistband, and 2 leg hems) were also simply because I had the right needle.

If you have read this set of tips, you’ll now know that you need to get a ball needle that is specially made for sewing stretch, use a pattern that is specifically for stretchy spandex, and remember you can always sew your item a bit smaller, and it is wiser to start larger and alter it to be smaller.

I dove into ANOTHER stretch sewing project very recently. Check out my latest post, 10 Things You Think When Sewing Lingerie For The First Time right here!

You may now also see that I can break something pretty complicated into simple, clear, easy-to-follow steps. For example, I made this super cute basket in ONE (just 1!) nap time:

If you want to learn how to sew, check out the courses HERE!

I wrote all the instructions out in a fun PDF that I’d love to share with you completely for free, you crafty readers!

I want the basket step-by step guide!

What projects have you tackled with stretch fabrics, dear Wildflowers? Share your successes (or flops!) in the comment section below!

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Shibori & Indigo Dye

August 15, 2016 by Jenny Gomes Leave a Comment

This post will explain indigo dye and the technique of dyeing with indigo known as shibori.

I had the distinct pleasure of attending a shibori workshop at the start of the summer and in addition to learning all about the shibori technique and the amazing indigo dye, I got to meet some lovely makers including the host, Allie. She shared with me the following information during and after the workshop.

Shibori is a resist dye technique that was developed in Japan. The philosophy of shibori is that rather than the maker force the fabric to result in the image of the mind’s eye, but rather the cloth, dye, and maker work together to make the unexpected, which of course is better than what we makers could dream up alone anyway. The philosophy of ‘wabi-sabi’ was explained at the workshop as well and its tenets of embracing imperfection and appreciating the organic outcome were very welcome to my generally rushed, stressed, and way too busy mama’s heart.

The idea with shibori is wherever you fold or crease the fabric, that is where the dye will not reach it and thus will remain the original color of the fabric.

One method of shibori, or folding, is Kumo Shibori. This is basically accordion folding your fabric (in my case a white, silk scarf) in a Z shape.

Another method you could experiment with is the Arashi Shibori or “storm” where you use a PVC or similar pipe or pole. Accordion fold your fabric so it is the length of the pole, and bind the fabric to the pole with rubber bands. Imagine trying to dress a giraffe’s neck. The result is a stormy-ocean type of pattern, hence the storm denomination.

The method that most Westerners would recognize looks the most like tie-dying. This is called Kanoko, or “bound” shibori. The maker pinches a spot on the fabric, form a stem or center of the round design. Then rubber bands or string can be used to be wrapped around the stem. The more bands mean a larger circle. A little pinch of fabric bound just once will create a type of polka dot pattern, whereas a larger pinch of fabric bound several times will look more like the classic tie-dye.

The final method covered in the shibori workshop was Itajime, or “shape” shibori. This is where 2 flat objects (wood blocks, or canning lids, as in my example) press folded and pressed fabric within. The idea with this method is that by binding tightly, the shape of the object will remain undyed, and only the exposed edges will touch the dye.

The dye was actually the most fascinating part of the workshop to me. I have used Rit dye, I am read about using other plants for dying fiber, but I have never used indigo.

Indigo is made from the leaves of the indigo plant. It has been being used as such for over 3000 years. The plant prefers hotter, humid climes. Indigo is unique because most dyes are water-soluble (will dissolve in water) and all you need to get the dye to “take” is heat and perhaps a little agitation. Not indigo. Indigo is NOT water soluble, and to be used it must be reduced with a chemical reaction to remove all the oxygen from the liquid. The resulting dye is rather ugly, kind of oily looking, NOT pretty blue the way you’d expect, and very alkaline, at about 10 or 11 pH. As this chemical process is occurring, a coppery scum form on the top of the liquid (and it is indeed kind of algae looking) and should be skimmed off to the side when you are ready to submerge your fabric. The scum is called the “flower.”

Indigo can be purchased on Amazon among many other locations and while you definitely should follow the directions, it is not a difficult process to mix up in a 5-gallon bucket outside on a warm day.

After the dye is mixed, take care to not splash or agitate the liquid as such would introduce oxygen which is what you don’t want.

While wearing gloves, submerge your fresh- water-dampened item and swish it gently around in the dye. This allows the color to bond to the fabric. After about a minute, pull from the dye carefully.

This is where the real magic is. The item will be a greenish-yellow and as it is exposed to the oxygen, it literally turns blue before your eyes. I watched example after example as workshop attendees folded their silk scarves in a variety of the above methods and unfolded it after a short swim in the dye. It turned deep blue as we watched; it reminded me of in Sleeping Beauty, when the fairies change Aurora’s dress from blue to pink and back again.

Once you have rinsed and dried the fabric, you can refold and redye up to 3 times. After that, the dye won’t stick anymore and will bleed.

In the spirit of ‘wabi-sabi’, I suggest you get some of your own indigo by clicking the affiliate link below and trying it out. It was THE ideal way to craft outside on the lawn on a hot evening. Embrace the imperfections, try something new, and put a pair of used canning lids to use the way I did to create a beautiful and completely unique textile.

Canning Tomato Sauce

August 8, 2016 by Jenny Gomes 6 Comments

This post will share the recipe and a complete tutorial for canning tomato sauce at home. It is and continues to be one of my most popular posts and I have updated it for you all with additional instructions AND another video to help you even more.

Oh, canning tomatoes! Canning tomato sauce is one of the most satisfying tasks a home canner could ask for because of the versatility of tomato sauce. When people start preserving, they often make jam because it is fairly simple and of course delicious but I find the savory preserves, like this tomato sauce, are far more useful.

If I had to can ONE recipe for the rest of my life, it would be tomato sauce.

Canned tomato sauce can be dinner in about 5 minutes: Just open a jar of sauce, warm, and pour on top of pasta.

By investing an hour or two to can a batch of tomato sauce now, you can have a dozen or more jars of sauce ready to be transformed into:

Tomato soup (just add a little cream!)
Pizza sauce
bread stick dip
Spaghetti sauce
Stromboli filling
Lasagna
Spaghetti squash topping
Sauce for roasted vegetables like eggplant
Stew and crock pot meals
Sloppy Joe’s
and more!

Before you get started, download the canning cheatsheet so the whole process will be a breeze!

Yes! Download Now!

This post may contain affiliate links. All opinions are my own.

Canning Tomato Sauce

This recipe requires the canner to peel the tomatoes first, then cook them into a sauce. I hate dropping tomatoes (or peaches, etc) into boiling water for several reasons. I don’t want another pot of boiling water on the stove, I am terrible at keeping track of how long the tomato has been submerged, and I always try to peel when the tomatoes are too hot and it scorches my fingertips. It can be a big, wet, hot mess. However, it is desirable if you don’t have a food mill and if you desire a completely skin free product.

To process tomatoes with a food mill:

I slice the end of the Roma (a more dense, less watery tomato variety suited for saucing) and then just rough chop the rest of the tomato and put it raw into the top of my food mill, with the largest plate in the bottom.

A food mill is a very handy thing that I think all kitchens should have. Mine was gifted to me by a wonderful friend at my baby shower, with the intention of making mushed up baby food, which I did use it for, but it is so useful beyond that, this sauce being an excellent example. It has a plate that is much like a cheese grater and a mechanism for pressing the food into the grater so the result in the bowl below is a very smooth sauce. They are popularly used for applesauce and think they are much better than a blender. They are also all metal and non-electric which means they will last pretty much forever. Here’s mine:

Put the chopped tomatoes into the hopper of the food mill and when it is nearly full, start turning the handle. The skin and some seeds are kept above while perfectly smooth sauce drips below. I have mine set atop the pot in which I will cook the sauce, so I don’t dirty another bowl, but the rubberized “legs” will grip onto a wide variety of bowls.

This technique can be applied to any tomato recipe as long as it isn’t imperative that it be completely skin or seed free (I’m sure there are a few bits of skin in my sauce).

This step isn’t a lot faster, I wouldn’t say, but it dirties fewer bowls (a big concern in my tiny kitchen) and isn’t as sweaty.

Blender Method

You could use a blender to puree tomatoes if they are thin skinned. Place cored, chopped tomatoes into blender and puree smooth. Pour into preserving pan.

To peel tomatoes using boiling water method

This method requires you to fill a large pot with hot water. Bring to a boil. Have a bowl filled with ice water on the nearby countertop. While the water is heating, core the tomatoes with a knife. When the water is boiling, and with a slotted spoon handy, drop the tomatoes in the boiling water one or two at a time. Keep an eye on the clock and after about 1 minute, the skins will start to split. After the skin has split and is starting to peel back from the flesh, remove it from the boiling water and drop into the bowl of ice water. Repeat with all tomatoes. Remove from the ice water one tomato at a time and peel the skins with your fingers. Compost the skins.

Tomato Sauce Canning Recipe

Here’s the recipe that I use to work up 12-pound batches of Romas, that usually yields 4-5 pints (1 pint =2 measuring cups)

12 pounds peeled tomatoes

1 tablespoon olive oil

12 ounces onion, diced (about 2 small or 1 large)

2 large cloves of garlic

2 teaspoons salt, or to taste

about 2 teaspoons citric acid

In a wide preserving pan, heat the oil and saute the onions on medium high for about five minutes. Add the garlic and saute for another five. Combine the peeled tomatoes with the alliums and cook on medium high for about 45 minutes, until the sauce has thickened and darkened in color. Add salt to taste. Stir occasionally and beware of the sauce boiling over the edge.

Add 1/2 teaspoon citric acid to each hot jar that is removed from the waterbath. Ladle boiling sauce into sterilized jars (I like wide mouth pints for this recipe, but use what you have) add lids and rings, and process in a waterbath for 35 minutes. If you are unfamiliar with waterbath canning see this excellent USDA resource here.

There you have it, Wildflowers! Please share in the comments below what you think of using the food mill versus the boiling water and peel method. I’m eager to hear your thoughts!

If you are ready to learn how to can this season, head to www.startcanning.com and enroll in the e course for busy beginners. There I will SHOW you in a way a cookbook cannot how to Start Canning!

Enroll Now!

If all this tomato talk has you eager to learn more, here’s a beautiful and informal infographic to educate you further so you can head to the market and choose your next red gems with confidence in regards to their best use.

Tomato, Tomahto: When and How to Use Different Tomato Varieties infographic from the article: Canning Tomato Sauce: Peel and Process Using a Food Mill | A Domestic Wildflower click to read the recipe and watch the canning tutorial video and see how easy canning can be!

“Tomato, Tomahto” on Health Perch

Still feeling uncertain getting started? Here’s a great resource to help!

This Acid & Canning Guide lists all the pH values for foods you might want to can (tomatoes included!) so you can see that you are canning foods that are safely acidic enough to water bath can.

Jenny Gomes

Carrot Pickles

If you are feeling hesitant about canning, I have the perfect resource to help!

Get the Canning Essentials Workbook for $5 and be guided every step of the way making this recipe, and every recipe this season! The Workbook includes

Not sure you have the equipment to make this recipe? Watch this!

Smooth Blackberry Jam

Not sure if you have the equipment you need to make this recipe? Watch this!

Smooth Blackberry Jam

How to Sew Spandex

If you want to learn how to sew, check out the courses HERE!

I wrote all the instructions out in a fun PDF that I’d love to share with you completely for free, you crafty readers!

Shibori & Indigo Dye

Canning Tomato Sauce

Before you get started, download the canning cheatsheet so the whole process will be a breeze!

Canning Tomato Sauce

To process tomatoes with a food mill:

Blender Method

To peel tomatoes using boiling water method

Tomato Sauce Canning Recipe

If you are ready to learn how to can this season, head to www.startcanning.com and enroll in the e course for busy beginners. There I will SHOW you in a way a cookbook cannot how to Start Canning!

Still feeling uncertain getting started? Here’s a great resource to help!

Get the Acid & Canning Guide Here!

Get Started Pressure Canning

Shrubology Ebook

Copyright

Jenny Gomes

If you are feeling hesitant about canning, I have the perfect resource to help!

Get the Canning Essentials Workbook for $5 and be guided every step of the way making this recipe, and every recipe this season! The Workbook includes

Not sure you have the equipment to make this recipe? Watch this!

Not sure if you have the equipment you need to make this recipe? Watch this!

Smooth Blackberry Jam

If you want to learn how to sew, check out the courses HERE!

I wrote all the instructions out in a fun PDF that I’d love to share with you completely for free, you crafty readers!

Before you get started, download the canning cheatsheet so the whole process will be a breeze!

Canning Tomato Sauce

To process tomatoes with a food mill:

Blender Method

To peel tomatoes using boiling water method

Tomato Sauce Canning Recipe

If you are ready to learn how to can this season, head to www.startcanning.com and enroll in the e course for busy beginners. There I will SHOW you in a way a cookbook cannot how to Start Canning!

Still feeling uncertain getting started? Here’s a great resource to help!

Get the Acid & Canning Guide Here!

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Get Started Pressure Canning

Shrubology Ebook

Copyright