Birthday Happies, Kathy and Raq!!
Natter 69: Practically names itself.
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
I can't put cupcakes in my canning jars. I am putting pear butter in my canning jars.
But once again, I love how my optimism at the beginning of a canning process gradually descends into chaos and cursing by the end of it, wherein I stare sadly at one, maybe two, jars of overprocessed, inedible, sugar laden goop. At the beginning, I have a heap of lovely looking produce and the belief that it will magically transform itself into infinitely preservable jars. And I always clean too many jars, believing that I will get a much larger yield than I actually will.
Today's casualty is the edge of my kitchen counter, where the formica has pulled away from the counter because of the pressure of my food mill clamped to it. I worked out a reasonable substitute, by clamping instead to my marble pastry board, but it was still a pretty untenable solution. And it's pretty clear I should have cooked down the pears much longer at the beginning, because I have more pear juice than pear sauce at this point.
Oh well, it's in the crockpot, and I refuse to bemoan my pear butter fate. It will be what it will be.
I don't want a cake or pie in a jar, because does it come out? Or do you have to eat it out of the jar?
Many happy returns, Raq and Kathy!
Huh, I just heard an ice cream truck playing Love Me Tender calliope-style. That's a new one on me.
Eta: I think you eat it out of the jar, Jesse. That's the only way I see it working.The lifehacker recipe looks like more of a cobbler or fool than cake to me, fwtw.
Also, good luck with the pears, Liese. Just keep cooking it, right?
Right? Keep cooking it down, at some point it should have the right consistency, yes? Even if that point is tomorrow?
sugar violets
WANT. The rest of the cake sounds lovely, but omg sugared violets.
Yes, even if that point is tomorrow. You'll have some delicious pear butter, which is better than none, right?
Sorry about the counter, that's a real bummer.
Right? Keep cooking it down, at some point it should have the right consistency, yes? Even if that point is tomorrow?
I don't see why not! (Note: I have never made pear butter.)
I think I'll be able to glue it back on, but you should have heard the cussing while I tried to unscrew the food mill, which is metal...and full of hot pears...without causing more damage to the countertop or spilling scalding pears everywhere.