We had a great time at the PA Farm Show last week. Thanks to everyone that stopped by our booth. We are already planning for next year…more about that later, but first we’ll share our winners, photos, and a recipe for Quick Pickled Broccoli by Marisa McClellan from Food in Jars.
Congratulations to our winners:
Diane V. won the Canner’s Treasure Chest giveaway on our blog. She told us that Meyer lemons are plentiful on her neighbor’s tree. She plans on canning all things Meyer lemon. First on the list will be some lemon curd!
Now, a few photos from the week.
This year we were proud sponsors of the Jazzy Jar Contest. This was a great opportunity for jar lovers to get creative! Participants decorated a quart jar with paint, decoupage, ribbons, or whatever inspired them. Here’s a few of the masterpieces!
A BIG thanks to Marisa for joining us at the Farm Show! She created the most wonderful Quick Pickled Broccoli for one of her demos. As we gobbled up all of the samples, we asked if she’d share the recipe with our readers.
2 cups distilled white vinegar
2 cups water
2 tablespoons pickling salt
4 cups broccoli florets
3-4 peeled garlic cloves
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1/2 teaspoon red chili flakes
Combine the vinegar, water, and salt together in a saucepan and bring to a boil.
Put the garlic cloves, mustard seeds, peppercorns, and red chili flakes in the bottom of a quart jar and pack the broccoli florets in on top. Cover the broccoli with the hot vinegar brine. Cap the jar and let it cool to room temperature. Place the jar in the refrigerator and let it chill for at least 2-3 hours before serving.
Pickles will keep for 2-3 weeks.
For more great recipes like this, check out her book – Food in Jars.
Now, about the 2015 Pennsylvania Farm Show. We are really excited to add more demos and showcase different methods of preserving. Here’s some topics that have already made on our list (in addition to Water Bath Canning):
What specific topics that you would like to see/hear more about?