Kate's Queen City Notes

Blundering through Cincinnati, laughing all the way

Leave a comment

Whole 30, Whole Life

I’ve learned that oatmeal gives me terrible heartburn. I’ve learned that eating a breakfast loaded with fat is just fine by my stomach and body. I’ve learned that processed foods have cut hours of food prep out of our lives on a daily basis. I’ve learned that when you’re cleaning-up after every meal your kitchen is at once more clean and more dirty depending on how accessible the surface and where it’s placement is in relation to the stove top. I’ve learned that meal planning has nearly eradicated the thought “What do I want to eat.” from my brain. And when there is only one thing to eat, I eat it and feel happy about it regardless of how well I like it.

Jeannine and I moved in together March 1st. We are in the process on doing home rennovation. We are planning a wedding. As though this context were not challenging enough we added having a go at Whole 30 food plan on March 13th. For thirty days we would consume no added sugar, no legumes, no grains, no dairy. This forbidden list effectively removed all processed and packaged foods. All of them. All desserts. All grain based breakfast items. All the cheeses, the yogurts, and the cottage cheeses. All the pastas and the pastries.

Upon embarking Jeannine was hoping this experiment would alleviate her GERD symptoms, her hip pain, and trim down a bit. I was along for the ride thinking that I had no food allergies or sensitivities or ill effects from my dietary choices. I was hoping to shave off a few pounds, but otherwise I had no expectations.

That the American diet is saturated with soy, corn, and wheat reflects more on food subsidies and profit margins than it does anything else. Dollar bills drive the percentage of our calories these substances. If the things we put in our mouths greatly determine our health, we should probably allow something other than a large corporation’s profit margin determine our diet.

By all measures this isn’t working well for most of us. Americans are obese and sick. And these outcomes seem to be a feature of the American diet, not a bug.

I didn’t need convincing that exploring extensive diet changes might teach us new and valuable lessons. So, although I was skeptical of the testimonials of the diet curing an absurd number of symptoms. But hey, if you count up the cells in your body and the organisims in your gut, we are mostly the organisims in our gut. Our human cells are a fraction of what makes our bodies. Maybe those critters do drive or influence multiple bodily systems.

We got the books, and followed the meal plan for the first week. One aspect of this new reality became immediately clear. The trip to the butcher and the grocery store would need to be planned to the smallest detail. Otherwise we would be making daily shopping trips to fetch missing ingredients. We both work fulltime and daily grocery trips would not be sustainable.

The first list took me roughly three hours to compose. Never before had I needed to make every single meal, breakfast, lunch and dinner from scratch without the aid of boxed or ready to eat foods. The days of walking into the store and putting whatever appealed to me into the cart would be banished for the near future.

Prior to this diet I rarely prepared meat at home. When I assessed the many pounds of meat on my list, I thought the best place to get either local and/or sustainably raised meat was Avril Bleh’s on court street. Of all the positive things to come of this experience, getting to know and trust the jovial buys behind the counter at Avril Bleh’s is my favorite. From the first moment on, the guys were knowledgeable and helpful. When I was unsure of what I needed they would ask all the right questions to get us to certainty. Their pricing for local/grass fed beef is competitive with larger grocery chain’s organic offerings, making it obvious that their superior service and product were worth the weekly trip.

After what can only be described as a middle-aged Friday night and Saturday morning spent gathering groceries, we were ready to go. Another aspect of this new reality became clear. After just two meals, I knew I would spend far more time in the kitchen for the next thirty days. And, that I did. Prior to Whole 30 we spent an average of an hour a day doing food prep and cleaning. After Whole 30 we spent an average of three hours a day prepping food and cleaning.

Three things surprised me in the first week. I felt alert and sharp at all times of the day. After lunch fatigue disappeared. My sleep improved. And I could get less of it and still feel alert all day. I also ceased to feel bloated, and my incidents of over-eating dwindled to none. This was particularly surprising because my perception was that I was eating a ton of food. I always ate just until I was full, but I was used to eating no breakfast and a light lunch. Going from that to eating substantial breakfasts and lunches it seems a pretty dramatic uptick in food consumption.

I became aware of what a craving felt like and how it differs from hunger. I would become hungry in the hour leading up to my meals. But I would crave a sugary treat in the evenings after dinner. It took a couple of weeks to figure out how much I needed to eat a lunch to feel full until close to dinner time. And on the days that I ate too little I would feel very fatigued in the late afternoon. And I found that my instinct was to get a sugary snack. I realized that this instinct had less to do with hunger and more to do with my habit of combating drowsiness with bursts of sugar.

The Whole 30 book describes the first 12 days as being challenging due to your body moving from running on carbs to running on protein and fat. I didn’t experience much of this. But Jeannine and I did seem to go through a bout of allergies in the first couple of weeks. I’ve read on message boards that some people think these symptoms might be part of your body detoxing, it just happens to be doing so through your sinuses and respitory system. Because both of us suffer from spring allergies, we can’t really know what was at the root of these experiences.

In week two I considered the effects of the diet on out budget. We took a hit. We went from spending about two hundred dollars a week at restaurants and the grocery to spending and average of two hundred and fifty dollars a week. But we were also eating higher quality food. We went from eating pizza and Indian carryout to eating grass-fed local filet, fresh scallops, and organic wild caught fish and loads of fresh fruits and veggies. Not a bad trade-up for an extra fifty bucks a week.

Consolidating the grocery list got easier by the time we rounded on week four. We missed our desserts and pizza, because who wouldn’t? But I had to admit I was feeling considerably better without it. We also found ourselves to be about six pounds lighter each. I have never felt so full and satiated while losing weight before.

By the time we moved into the reintroduction period, we both agreed we wanted to eat at home like this all the time. The recipes were excellent. We both enjoyed foods we didn’t think we liked. And we liked the way we felt enough that we wanted to continue. We will still enjoy the occasional pizza or Indian carry-out. But we will enjoy them a bit less often. We will still go out to eat with friends. We will still enjoy a glass of wine here and there. But whole 30 is turning out to be more like whole life.

Leave a comment

The Jams

I’ve had little to write about cooking. I didn’t can last summer because of the move I was planning for the beginning of August. Because all of my early belongings needed to fit in my hatchback car, I didn’t make any elaborate recipes in Seattle. I had only rudimentary kitchen gear. I roasted lots of meats and veggies with some fresh herbs and spices, as the only equipment required for that is a pan.

The jams I made this summer were in small enough quantities, that I didn’t need to water seal them. I wanted to experiment with some different flavors. No one needs six or seven jars of a failed experiment.

I picked blueberries and black raspberries the same morning. I knew I wanted to use honey and lavender with the blueberries. For the black raspberries, I was thinking vanilla and lemon.

But I thought another woody spice would add some depth. Although I love cinnamon, I wanted something that would be less recognizable. I ended up with some peppery dry allspice.

First, the bad news, I didn’t measure anything. I just added ingredients to the pot until it tasted good. But I will tell you the process I followed for both of the jams and what I will do differently next time.

I washed the blueberries and tossed them into pot whole with a little water. I squeezed out a very generous amount of honey, by the looks of it about a half cup to around 6 cups of berries. I made a tea out of the lavender and strained out the blossoms.

After the berries cooked on medium heat for a while the berries started to break down and burst open and take on the consistency of a very runny jam. Then I adjusted all the flavors. I added more honey and sugar, the lavender tea, and the allspice until Jeannine and I thought it delicious.

Jeannine in a flash of inspiration pulled off a portion of the blueberry preserves and added some vanilla spiked bourbon. Both of the varieties of jam cooked until they thickened. Then we put them in jars for storage in the refrigerator.

I followed a similar process for the black raspberry preserves, only we strained out the black raspberry seeds. There I cooked the berries in water for some minutes to leech out as much of the flavor from the pulp and seeds as possible. Then we added the lemon, allspice, and vanilla, bean husk and seeds to taste.

Picture of black raspberry jam on the stove

All the lovely flavors! All of them!

I didn’t use pectin. This posed the biggest challenge for the seedless black raspberry jam. All the natural pectin in that fruit is in the pulp and seeds. Without them I was worried that it would never set.

That fear proved unfounded. In fact, the only thing I would do differently on all of the jams is cook them less, so that they would have set a little less tightly. In the case of the blueberry preserves, those were just a little more set than I would like for mixing into yogurt or spreading on waffles (my primary use of jams).

The black raspberry preserves were so set as to approach hard tack candy once refrigerated. In my concerns about the lack of pectin I significantly over cooked it. In both cases, there’s a moment were the liquid shifts from behaving like water to behaving like syrup. I think I should have pulled both of the jams off as soon as this transition happened. It’s that moment when abrupt stirring stops splashing up in tiny droplets.

Side note, we made these popsicles with the black raspberries. They were delicious. I will try making this with peaches soon. Partially because they will be good but also to ensure I use those stupid popsicle molds at least one more time. I hate buying kitchen goods that only do one thing. HATE IT.

The black raspberry vanilla popsicle

There were delicious. I am ruined for popsicles now.

Now that I have executed my experiments, I am ready to make larger batches next year and put some jams on the shelf for winter. I also anticipate canning more black raspberry pie filling next year. That process is a massive pain in the ass, but it’s a lovely thing to have black raspberry pie in December.

black raspberry and blueberry jams

Eating the jams on waffles is the best part.

Leave a comment

Black Raspberries: My Wounds Are Not From Branding Cats

Asynchronous communication and instant gratification makes nature’s ridged timing feel foreign. Strawberries gleam on the grocery store shelves at all times of the year. So, when black raspberries come in season the scramble to pick them in those precious few days is jarring. Maybe it’s that I grew up picking fruits and tending my grandmother’s garden, that I find this limitation reassuring. No matter what technology throws at us, black raspberries are only in season for moments.

Dale Stokes Berry Farm was just as lovely as I remembered it. The raspberry bushes were just as cruel as I remembered them. They give up their fruit but only after their thorns draw blood.

Two of us picked 13 pounds of berries in 2 hours. This was sufficient to make 2 batches of jelly, 3 quarts of pie filling, one pie with about 4 cups of berries left over to freeze.

One batch of jelly was made according to the instructions on the Sure-jell packaging. I went off the map with the second batch. Last year we tried out a sugar-free black raspberry chipotle lime jam. I wanted to repeat this, but I found that the link to the recipe is now broken (see last year’s blog here).

I purchased some sugar-free Sure-jell pectin. And while I followed the instructions in terms of how much prepared juice I used and cooking instructions, I made everything else up as I went. I used the juice and zest from about 2-3 limes, 6 dashes of cheyenne pepper, and one cup of orange blossom honey. Bear in mind that I was mostly tossing things in and adjusting by taste.

My concerns about the jelly setting up enough were valid. That quantity of honey is significantly less than what the Sure-jell package recommends. Like the dependencies between Elvis and The Colonel, pectin working with sugar is not to be underestimated in terms of jams and jellies setting. While the jelly is a bit runny, it won’t make your PBJ a total mess. Imma call this good enough. The coolest thing about drawing down the sugar in the recipe is the herbal notes in this jam shine through.

I prepped the pie filling in the same way discussed in last year’s blog. Only, I was completely prepared for the Clear-jel to behave very poorly. It didn’t disappoint. I settled on a process of moving the pot on and off the burner while violently stirring. This was after my efforts to find the right burner temperature were thwarted numerous times.

Later in the day we enjoyed the pie, while watching the World Cup at an English Pub. Somehow this seemed appropriate. It was wonderful. But I wouldn’t have expected to turn out any other way. Because black raspberries. 20150704-20150704-DSC_4889 20150704-20150704-DSC_4890 20150704-20150704-DSC_4882 20150704-20150704-DSC_4892 20150704-20150704-DSC_4893 20150704-20150704-DSC_4895

Leave a comment

Pan-Searing Fish: I Ain’t Scared

I love fish. I love pan seared fish in particular. I’ve been afraid to try pan searing because this is the sort of thing that Ina Garten would describe as looking complicated. The pan has to be the right temperature. You have to shake the pan and ensure the fish slides across the heated surface to ensure no sticking. To use breading or not to use breading?

I few months back I bought a gorgeous set of stainless steel pans. That was the first step to success in pan-searing. This won’t work as well with Teflon or otherwise coated pans.

I snagged a couple of wild-caught Atlantic tuna steaks on a whim. I chose tuna because it’s a little denser than my other options. I thought that would hold-up to my novice pan searing attempts better than the other filets present.

I dug up this recipe. I followed it to the letter. I was even careful to see that the olive oil was smoking a bit in the pan to ensure that it was hot enough.

It turned out beautifully. The fish didn’t stick, although shaking it free of the pan immediately after placing the steaks in was completely necessary. I shook the pan when I turned them too. But the crust that formed on the steaks was super. And that cilantro relish mentioned in the recipe is really spectacular. I will make up a batch of that with all fatty fish. It’s bright and flavorful enough to stand up to the fat in salmon or tuna and augment them perfectly.

I served these with a baked sweet potato. It just so happened that I had them on hand. So, this wasn’t in intentional pairing. But the caramel sweetness of the potato was a wonderful contrast to the spicy fish and cilantro relish. We topped all of that off with greens tossed in balsamic vinaigrette. It was a lovely meal, and I am looking forward to pan searing a lot more fish.


Crock Pot Adventures

I bought my first slow cooker at the beginning of the winter. Mostly I wanted a slow cooker to aid in existing recipes that I make. When we make and can apple sauce, it’s easy to have a crock pot to the side slow cooking the apple butter. We do the same with pumpkin butter. Oh, and if you’ve never eaten pumpkin butter, you’ve never lived.

I was dubious that I would find enough delicious vegetarian recipes to make constant use of the slow cooker, but I was completely wrong. Here’s a sampling of my favorite recipes with my comments. And here’s some of the recipes that I will try in March.

  • Veggie Minestrone – This recipe is DELICIOUS. I didn’t realize how much I love minestrone until I had my first bites of this. I make no modifications to this recipe. The only thing you might want to note is that I use my own veggie broth and my own home canned tomatoes. Without the parmesan rind, this recipe can easily be vegan. As a cheese lover, I always add it.
  • Veggie Gumbo – This recipe is hearty and warms any winter chill. Pair this with some rice and it’s a satisfying meal.
  • Chick Pea and Butternut Squash Curry – This curry is creamy, and unlike many of these recipes, you can throw the chick peas in the cooker dry. Plus, it’s not necessary to saute the veggies before they go in the pot. For how easy this is, it’s amazingly good.
  • Madras Lentils – Like the recipe above you can throw the veggies in without a saute, and the lentils go in dry. I thought I would need to embellish the spices in this recipe to get it flavorful enough for me. I was shocked at how great this tasted, as is.
  • White Chili with Roasted Poblanos and Quinoa – This recipe is super healthy, but it requires considerable prep work. I modified the recipe by cutting the amount of beans by half. For my taste, I wanted more pepper and spice flavors in the chili, and the most direct way to do that was to cut down on the starch. After that modification, the flavors were better balanced. Also, be careful with the poblanos. The amount of heat they pack can vary pretty significantly. Make sure you taste before you Tabasco.

Here’s what I will try out in March:

With spring around the corner, I have two things that I would like to make before canning season starts. I want to make fig jam, although I know that will be dependent of if I can find fresh figs. Check out this recipe. I also want to make a second batch of yellow mustard. That mustard was the shit, and now that I know how good and easy home made mustard is French’s just isn’t cutting it. Then bring on canning season, also known as summer.

Leave a comment

Brussels Sprouts: Some Recipes That Look Bad Are Bad

I love Brussels sprouts. I almost always order them out, when they are on the menu. I decided it was time to perfect my own preparation of them. I made two recipes. The first was a great success; the second was not.

At my first attempt, I chose this recipe from Martha Stewart. I have made many of her recipes, so she gets my implicit trust. Plus, I didn’t have a lot of fancy ingredients on hand, so the simplicity was appealing.

The sprouts turned out great. I stood at the fridge eating the sprouts out of the bowl cold when I was looking for a snack. This early success might have lulled me into what happened next.

I was looking for a Brussels sprout recipe with balsamic vinegar. I have a delicious aged bottle of balsamic that would be lovely in this context. After perusing several recipes, I settled on this one at Food.com. I was suspicious of the sugar immediately. But I put away my doubt after a quick look at the reviews. Plus, recipes surprise me sometimes. Admittedly, they surprise me infrequently. I gave this a go in spite of my misgivings.

Those little alarm bells that jangled in my mind when I looked at the sugar content in that recipe were spot on. Let’s just say caramel dipped Brussels sprouts isn’t a thing for a very good reason. My mind was saying I was eating a vegetable, but my mouth was saying it was a rum soaked raisin.

What have I learned? I won’t trust reviews on Food.com from this point forward. I don’t know how that recipe got 5 stars. The only explanation I can come up with is that said reviewers will like anything that tastes like candy.

Leave a comment

Last Day A Brewing Virgin

Jenn and I have wanted to brew beer for years. I have extensive baking and canning experience. Jenn loves to drink beer. How can this be anything but perfect?

Here’s how. We have a small galley kitchen, and a small downtown apartment with little to no storage space. We also don’t have easy access to an outdoor space to brew in.

While we really like living downtown, we also want to brew beer. One of our brewer friends turned me on to Brooklyn Brewing’s one gallon brew kits. This volume would be manageable in our small apartment space. In addition, screwing up a few gallons of beer sounds considerably more reasonable than screwing up several five gallon batches of beer.

I picked up a Chocolate Maple Porter Brooklyn Brewing kit from Park + Vine. They were selling off their inventory, so I got it for half price. BONUS! I was missing a fine mesh strainer. The morning of the brew I went to Bed Bath and Beyond in search of one. Their selection was limited considering the mammoth size of those stores. The strainer with the finest mesh also looked too small. I didn’t have time to shop around, so in my cart the strainer went.

The beer kit. Chocolate Maple Porter it is.

The beer kit. Chocolate Maple Porter it is.

I learned four things from our first brewing adventure. First, that strainer isn’t close to being  big enough. Second, we don’t have enough large pots. Third, the process takes considerably longer than what was estimated based on the directions. Fourth, this will make a stunning mess of your kitchen.

The basic process is that you cook grains and pour water over them to extract most of the sugars in the grains. Then you add yeast to that sugary liquid, and allow time for the yeast to ferment the beverage into beer. I have left out some considerations with sanitation and the fermentation process, but you get the point.

This is like making oatmeal. Only it will be boozy and probably not appropriate for breakfast.

This is like making oatmeal. Only it will be boozy and probably not appropriate for breakfast.

The boil. Had I read the directions more carefully, I wouldn't have sweat any sanitation concerns until after this step. Sixty minutes of boiling kills everything.

The boil. Had I read the directions more carefully, I wouldn’t have sweat any sanitation concerns until after this step. Sixty minutes of boiling kills everything.

The process wasn’t difficult. It was just time consuming. Once I order a larger strainer, and we reconfigure how we deploy our pots this should be much easier on our second attempt. The beer appears to be going through the fermentation process as expected. It’s hanging out in the closet, to keep it away from light. It will come out in two weeks, and we will bottle it. From what I know about bacteria, the next possible place things can go wrong is in the bottling step. More to come once we bottle in a couple of weeks.

Here's the hops. The first 3/4 of the packet went into the wort when it strated the boil. The remaining 1/4 went in after 45 minutes of the boil had elapsed.

Here’s the hops. The first 3/4 of the packet went into the wort when it strated the boil. The remaining 1/4 went in after 45 minutes of the boil had elapsed.

Tiny yeast packet. These weird little organisms are going to eat the sugar in the wort and release alcohol and CO2 as by products.

Tiny yeast packet. These weird little organisms are going to eat the sugar in the wort and release alcohol and CO2 as by products.

Here's the wort once it's been strained over of the cooked grains.

Here’s the wort once it’s been strained over of the cooked grains.

This the jug that the beer ferments in.

This the jug that the beer ferments in.

Strainer = not big enough.

Strainer = not big enough.


Leave a comment

Vegan Custard? I Have Doubts.

The cushaw pie right out of the oven.

The cushaw pie right out of the oven.

The cushaw pie set-up pretty well. But I let the pie cool completely before cutting it. I think that's crucial to avoiding a sloppy mess.

The cushaw pie set-up pretty well. But I let the pie cool completely before cutting it. I think that’s crucial to avoiding a sloppy mess.

I have been trying out vegan recipes. I am curious about how you replace stuff like eggs in baked goods. Rather than screw around with a garden variety brownie, I went straight for the dairy holy mother of desserts. Custard. I opted for pumpkin pie. Pumpkin pie filling is basically custard… with pumpkin in it.

Technically, I made a cushaw pie. I happened to have pureed and drained cushaw; cushaw is also a winter squash. It doesn’t exactly taste like pumpkin, but it has a flavor that plants it clearly in the gourd family. It’s flavor is more mild than pumpkin or butternut squash. It’s most defining taste is that of creaminess.

I used this vegan recipe, except I used cushaw puree spiced with nutmeg and allspice. Basically the recipe replaces the eggs and evaporated milk or cream with cashew cream. The cashew cream was easy to make, and whipping up this pie filling was really simple. The batter was considerably thicker than pumpkin pie filling.

The pie came out of the oven looking good. My partner said it tasted better than the cushaw pie that I made with dairy. The filling set-up well. The spices and flavors were good. But something was missing.

Relevant detail. I LOVE CUSTARD. There is no greater blaspheme than putting harsh vanilla extract in vanilla custard or crème brulee. When I order crème brulee, while I am rarely disappointed, I often think I could have made better. At the root of my devotion to custard, is pumpkin pie. I didn’t understand why pumpkin pie was my favorite type of pie until I understood it as a pumpkin custard.

The context has been established; I am a custard nut. If I had ethical or dietary constraints around avoiding dairy this pie would be a fine substitute. It’s good. But as a custard nut, I found it lacking. First, the texture of the pie was considerably more dense than its eggy counterpart. In addition, it was missing the subtle richness that only egg yolk can impart. Do you love a vegan? Make them this pie. Do you have no ethical or dietary issues preventing you from consuming eggs? Use the eggs and make custard with all it’s egg and whipping cream goodness.

Leave a comment

Pumpkin Misadventures

Why do I do this to myself? That was my thought while I was putting the last batch of pumpkin in the pressure canner at 3am. The first two batches leeched out so much liquid that most of the jars were suited to the trash. I had little hope for this last batch.

See that liquid level? Not ok. Any food that isn't submerged in liquid has a good chance of rotting. A can that looks like this shouldn't be put up.

See that liquid level? Not ok. Any food that isn’t submerged in liquid has a good chance of rotting. A can that looks like this shouldn’t be put up.

Pumpkin doesn’t have the acidity of tomatoes, nor the sugar of jams, nor the salt of pickles; that makes it an attractive home to botulism, or any bacteria for that matter. Technically, this was my third time working with the pressure canner. My current pumpkin crisis wasn’t a huge surprise. Fluid has leeched out of everything that we’ve pressure canned in the past. It’s just that the prior two sessions resulted in minor amounts of liquid lost to leeching.

When I finally crawled into bed at 5am, I put off dealing with the worthless jars of pumpkin. Because I am morphing into an 80 year-old, sunlight was piercing my skull at 9am and additional sleep was not happening. After some coffee I biked up to Findlay Market for Pho Lang (mega-yummy Vietnamese place) and whined about my less than pleasant experience to my canning partner.

She was just coming off misadventures with pumpkin gnocchi. And this brings me to a point that people don’t often acknowledge. Anyone who spends time in a kitchen will tell you that failure is frequent. I screwed up caramelizing sugar the first four times that I tried. I screwed up strawberry jam, twice, two years in a row. Let’s not talk about the vast number of things that I’ve burned. I can’t manage to make a calzone that doesn’t explode while baking.

She talked me down from throwing all the jars in the trash. She pointed out that I already did the hard work of gutting and skinning the pumpkin. And, indeed, that was no fun. We set about processing them a second time. We opened the jars and added more boiled water. The first batch we pulled pumpkin out so that we left a mix of one inch and two inches of head room. I wasn’t convinced that head room was my problem, but we figured it was worth a shot.

nine pumpkins of the pressure canner apocalypse.

nine pumpkins of the pressure canner apocalypse.

So much pumpkin innards. So much. Skinning and gutting these took about an hour.

So much pumpkin innards. So much. Skinning and gutting these took about an hour.

We put the jars back in the canner with extra head room. They came out with little to no leeching. We reprocessed the remaining batches without adding more headroom and just topping off the missing liquid with boiling water. These jars too came out of the canner with little to no leeching.

In the interests of helping others avoid my mistakes, I will tell you what I suspect was happening. I suspect that the jars were a little too hot, ergo too pressurized. On my first round of canning, the contents of the jar boiled on the counter for about 30 minutes after I pulled them out of the canner. On our second session, the contents of the jars only boiled for a few minutes.

All the food is below the liquid level. This can is in good shape.

All the food is below the liquid level. This can is in good shape.

Why do you mock me?

Why do you mock me?

The pumpkin after it was steamed and cubed.

What am I going to do differently next time? I will be more careful about checking in on the pressure release valve. It’s only supposed to rattle a couple times a minute. It’s totally plausible that the longer the canner is on the element the more heat builds up in the canner. Will that fix my problem? Who knows, but I know that I will keep trying.

Leave a comment

Calabaza Pura Pie, Anyone?

A very pedantic gentleman next to me at the bar at The Senate a few weeks ago stated that commercially canned pumpkin isn’t actually pumpkin. My bullshit meter gave a mild blip, mostly due to what I know about food labeling laws. I asked how they could still label it pumpkin, when the can did not, in fact, contain pumpkin. He didn’t respond to my question, which made my bullshit meter whoop wildly. I dropped the topic.

This prompted me to dig through my cabinets for commercially canned pumpkin. This turned up. It’s 100% Calabaza pura. But what is Calabaza? It’s what’s going into your pumpkin pies this Thanksgiving. It is a gourd, but it is decidedly not pumpkin. This might explain why my home canned pumpkin is significantly different in color and taste from commercially canned pumpkin.

What is in the can? Not pumpkin.

Even on this Wikipedia page it states that most commercially canned pumpkin isn’t actually, pumpkin, but a mix of winter squashes. So, what gives with this labeling? Why is it acceptable to label this as pumpkin? I suppose the food processors are banking on people failing to notice the difference. What I don’t understand is how they are getting around the labeling laws.