I've been baking and canning and cooking quite a bit this summer. Even more so than usual simply because the weather has been great for kitchen duties. During strawberry season we went to a u-pick farm and gathered enough strawberries to make jam and freeze two containers of sugared berries for later use. Technically that use was supposed to happen this winter but we got impatient and decided to try one early.
I made my favorite shortcake recipe and used it to fill 5 tart pans instead of the normal round cake pan. This gave us lots of crunchy edges.
|We had enough berries to make three desserts|
I also made dill pickles. Last year's dills came out way too salty. I did a better job of rinsing the brined pickles this year though so I'm hopeful these will be good. I'll let you know in six weeks or so.
|They kept their pretty color|