Friday, October 24, 2008
Iced Veggies & Liquid Gold!
Last Wednesday we stopped at McDaniel’s Farm Market and bought $13.70 worth of veggies. We blanched then froze 56 oz. of brussel spouts, 75 oz. of zucchini, and 56 oz. of cauliflower in meal size Food Saver bags. We still have three hard squash to prepare and pressure can this week end.
Working together it was an easy task.
The receipts for the trips to Vg’s and Meijer’s reflected a roughly $40. savings so I felt good about finding fresh cranberries. I was on them like a robin on a worm. All I could think of was I can make New England Cran-Maple Chutney in time for Thanksgiving. I knew I had most of the ingredients all ready so I planned on today to can it.
As I started opening packages I realized that this was an expensive project. I had set out:
2-12 oz packages of cranberries at $2.83 each
Maple syrup was 10.98 for a 20 oz. bottle of which I needed 8 oz. per batch.
I could supply the sugar, lemon juice, fresh garlic, cinnamon, and onion from what was already in the house. The Honey Dijon-style mustard had to be purchased but I use it in other meals.
But then came the crystallized ginger. The recipe called a half a cup and when I checked the bottle it was $9.49 for 2 oz.. Whoa!!! So I poured 12 oz. of cranberries back in a zip lock bag and settled on one batch today. Jay got on the computer and ordered the ginger from The Spice House in Chicago at $12.99 for 16 oz. each. He also ordered the crystallized ginger nibs at $ 7.49 for 8 oz. because I added the nibs I had on hand to make that 1/2 cup.
The yield was three-8 oz jars and a partial (about 5 or 6 oz that went into my fridge). That is my liquid gold. But I’m not giving up because the ginger will be shipped in about 2 or 3 days and then it is back to the store for more cranberries. By golly I will have enough to share with my friends!
