Do your local grocery stores have fresh cranberries yet? If so, snatch them up while you can. I’ve made this fermented Lemon Cranberry Honey the last couple of years and realized last year that I didn’t make nearly enough last time. So I upped my game and instead of the two jars I made last year, this year I made six! One bag of cranberries will yield about three cups worth of relish. Hopefully this will last us through till next year when I can get fresh cranberries again. I tell you there is nothing better on toast in the morning and it makes whipping up a batch of lemon cranberry scones a cinch!
It couldn’t be easier, chop the cranberries in your food processor, put them in a jar, add some lemon peel, cover them with honey, and put on the lid. Let it sit on the counter for a couple of weeks agitating the jar a little each day and then move to cold storage. I’ve had a forgotten jar last nearly a year and it was still delicious.
We finally had cherry tomatoes begin to ripen after a long, cool spring, and the hottest, driest summer I can remember. And they are ripening just as it’s beginning to hit the 30’s at night, so I’m trying to bring them in as soon as there is a hint of yellow.
Of course, there are too many to eat fresh, even with a tomato loving six year old, so I have to do something with the extras.
So I made a batch of fermented garlic Basil tomatoes which I’ll probably blend up later on to use as a pasta sauce. After it ferments I’ll strain it and blend it all together in the food processor adding little bits of the fermenting liquid until I like the texture, and then pour over and toss with cooked pasta.
If you want to try your own, take fill a quart size jar with cherry tomatoes to about 1/2” below the shoulder. Add 2 1/2 tsp of salt, a few basil leaves if desired, and 1-2 cloves of garlic (also optional). Cover with filtered or distilled water. Weight down and cover with a glass weight, clean onion skin, or zip-lock baggie filled with a bit of water. Your goal here is to keep all the food particles under the liquid so that they are not exposed to oxygen so that they will not mold.
Loosely screw on your lid, and you’re done! That was easy wasn’t it? Let it sit for 2-3 weeks until it hits a flavor profile that you like, and when it does, move it to cold storage in the fridge. Fell free to open your jar to taste the tomatoes after the first week to see how they are progressing so that you can learn what flavors you like and when to stop the fermenting process by moving it to cold storage. But, each time you open the jar be sure that you settle everything back under the liquid and your weight or follower as fermenting weights are called.
You may notice that the jar I am using is not a regular mason jar. Any glass jar that you have will do. I have used canning jars, old jelly jars, spaghetti sauce jars, etc. as long as it is clean and you have a way to keep the contents submerged, you’re good to go! But these Weck jars are my new favorite jars for fermenting. Why? Well, they are very pretty, but the main reason is that they have glass lids that clip on. This means that I can grab a lid from a jar that is the next smallest size down and use that lid as my weight. It’s so easy and it fits perfectly! I love it! And they don’t need to be burped because the lids clip on. They will release the pressure on their own or you can just give the little tab on the sealing ring a pull if you want to and you never have to remove the lid until it’s ready to be eaten. Plus, if you are a canner, they work for that too. The rings can even be reused. So they are very versatile. They can be pricey if purchased new, but last a long while if cared for well, and I have even found some at thrift stores before and I definitely snatched them up!
Weck Small Batch Preserving (affiliate link) is a great book if you’d like to investigate using Weck jars further for either canning or fermenting. It’s available through most libraries as an e-book, which is how I discovered it. And if you are new to fermenting, the Fearless Fermenting workshop (affiliate link) by Carolyn at Homesteading Family is a great course to get you started.
Hope you get to concoct something fun and yummy in your kitchen soon! 😊
I’ve always enjoyed picking herbs from my garden. But I typically just pick what I need for mmmmm for culinary use. I’ve been harvesting more herbs this to dry and save for medicinal and beauty uses this year.
Scroll on to see what’s been in my herb basket this year.
I’m so thankful for these little homemade chicken bullion cubes. My son has been sick the last two days. He won’t eat much when he’s ill, but he’s always up for chicken soup. I can feed him homemade bone broth in an instant any time I need to by just reconstituting with boiling water. This is one of the most rewarding things I make. And if dehydrated it’s shelf life is a good long time if refrigerated. You can specific instructions on how to make them by taking a peek in the Pantry.