The Last of the Canning — Maybe

It looks like I have finally made it through my not-inconsiderable list of foods that I wanted to put up for the winter. I mean, I still have two pumpkins left to roast, but the puree is just going in the freezer, which doesn’t take nearly as long as hot water bath canning or pressure canning. If I don’t have to lug my canning rigs and bunches of jars out of the basement, it doesn’t count.

The last two things to put up were parsley jelly and hot sauce, both of which contained produce grown in my garden. I brought a big pot of parsley in with the first major cold snap about a month ago, and I kept it alive until I could chop it up for the jelly. The peppers for the hot sauce were brought in as they ripened, and then were frozen. This isn’t the greatest solution if you want your peppers crisp, but if you’re just going to run them through a blender or food processor, it doesn’t really matter. This way I was able to cook up a whole season’s peppers at once, instead of using them up individually as they became ripe.

I was curious to try the parsley jelly (from page 298 of Preserving: The Canning and Freezing Guide for All Seasons by Pat Crocker (2011)), since I’d never heard of it before. Mint jelly, sure, but not parsley. Apparently it’s and English thing? This jelly can also be made with sage, thyme, or basil, in addition to the mint that I’m familiar with. Sadly, as good as it looks, the jelly didn’t set despite following the instructions to the letter. That’s why I added a “maybe” to this post title. I mean, I could just give up and chuck the unset jelly, or I could try to re-cook it. I’ve used this technique in the past and it has worked out well. But I am so incredibly busy with the Christmas season at the moment that I might just give up and try again another time.

My hot sauce, however, turned out wonderfully. Since it’s a puree, it’s not like I have to worry about the set. I base my hot sauce on the Essential Habanero Hot Sauce from Genius Kitchen. I got great reviews on the sauce last year. Although the heat of the sauce varies because every summer I grow slightly different peppers, I’m pretty sure that this year’s is at least as hot as last year’s because even just the vapours from cooking it completely cleared my sinuses. Let’s hope the people I am giving it to for Christmas like it as much!

Curtains

I have a pet peeve — and it’s not a tiny creature that sits around chewing with its mouth open. This time of year, it gets very hot around here, accompanied by high humidity. It hit 32°C (89.6°F) here yesterday, with a humidex of 38°C (100.4°F). That’s pretty hot no matter where you’re from, but around here our summers are short enough that we don’t truly get a chance to adjust to the heat. And yet, on days where the Weather Network is broadcasting heat warnings, I know people who sit in their air-conditioned homes and complain about the heat — despite the fact that they are sitting in a sun-bathed room. Put up some curtains already! You will be more comfortable, your energy bill won’t be so high, and you’re putting less strain on the environment. As a side bonus, in the winter those same curtains will once again help keep your energy costs down as they will help reduce drafts.


My kitchen table with the curtains open.

Now, I’m not talking about people who have legitimate financial, physical, or mental issues that preclude them putting up curtains. However, in my experience, the people who are in the direst financial straights are also the people who, out of necessity, will cut their utility bills any way they can — air conditioning is a luxury, after all. To beat the heat, many people will hang sheets or blankets over their windows with tacks. Sometimes people build improvised shutters out of flattened cardboard boxes. These may not be the prettiest solutions, but they are effective. Or, if a little money can be budgeted, it’s possible to shop around until the perfect curtains are found on clearance at 90% off. Learning to sew homemade curtains is also an option, not that much sewing has been necessary since the invention of iron-on hemming strips and curtain rings with clips.

No, what I’m talking about is people who should know better, and who have no impediments to putting up proper curtains, but choose not to and then whine that their summer cooling bill is so high.


My kitchen table with the curtains closed.

As I mentioned, yesterday was one of the first scorchers of the year here, and of course that’s when my A/C broke down. We managed to keep our house at an acceptable temperature by opening up the windows at night and in the early morning, then closing both our windows and our curtains up tight for the heat of the day. By sunset, the house had warmed up somewhat, but we were only on the verge of “uncomfortable” — whereas outside it was “too hot to freaking move”. I credit that partially due to the fact that we have decent insulation in the walls (just standard, relatively-modern stuff to protect us from Canadian winters), and our curtains on the sunniest windows of the house being lined with blackout fabric.


My kitchen table with the curtains closed, after adding blackout lining.

To illustrate this, I took photos of my kitchen with plain curtains open, plain curtains closed, and curtains closed with blackout lining added. All photos were taken within a ten-minute span, and the curtains were all white Merete curtains by IKEA — which I love as they open/close easily and are opaque enough for privacy’s sake. The lining used in the bottom picture was heavyweight stuff purchased at Fabricland some years ago. I didn’t change the exposure on my camera so that it’s possible to compare the difference between the light let in by the lined and unlined curtains.

Curtains lined with blackout fabric (or with an opaque coating on the back of the main fabric) have become really affordable over the last ten years or so, as has the heavy-duty drapery hardware that it takes to support thicker curtains. It’s even possible to sew an old curtain to the back of a new one to maximize light blockage and prevent the fabric from fading. Or there’s always the sheet/blanket/cardboard options. If you don’t like “living in a cave”, as some have complained to me about dark rooms, you can only open the curtains in the room you’re currently in, kind of like a reverse-Nicole-Kidman in The Others. So to me, if you choose not to put up or close curtains, it seems an act of artificial helplessness to bemoan how hot it is and how high your home cooling costs have become, or that your brand new air conditioner isn’t performing nearly as well as promised. Wouldn’t it be better to take a stab at mitigating the problem rather than complaining?

Breadmaker

Yesterday was a hot one, and today is predicted to be much akin to it, with the addition of thunderstorms. That’s par for the course in the summer in Ottawa: first we get a stiflingly hot, humid day, followed by an impressive deluge and light show, often in the evening of the same day.

Of course, I had run out of bread, but I didn’t want to fire up the oven on such a hot day. I would like to continue making my own throughout the summer, so I dug out my breadmaker, which I’d never used before. Over the winter I purchased a Black & Decker All-In-One Deluxe Horizontal Breadmaker at Value Village for $9.99. There were (and always are) a few on the shelf, so I picked the one that showed the least wear and tear. I also Googled to make sure I could get a user manual.


100% Whole Wheat Bread in the breadmaker.

We didn’t have air conditioning when I was growing up, and one of the best lessons that my parents taught me was to keep the house cool, cook outside whenever possible. The most obvious example of this is barbecuing or grilling, but most countertop appliances work perfectly well outdoors. Breadmakers, toaster ovens, even toasters or kettles fit the bill, and it’s especially convenient to use them if you have a deck/patio or a balcony. They’re not intended for outdoor use, so you have to be very sure that they never get wet and are set on a surface that can’t be damaged by heat, like a concrete step or a glass-top table. If you’re uncomfortable leaving them out in the open, they can be left under a parking shelter or in a garage. Also, you have to make sure that any plugs or extension cords are up to the challenge (I recommend heavy-duty appliance extension cords just in case, you don’t want to start a fire).

So I made a loaf of 100% Whole Wheat Bread (page 24 in the user manual) in the breadmaker, and it turned out deliciously! It was really easy, and although I kind of missed kneading the bread and I don’t like the inflexibility of the recipes that go along with mechanization. But the results were delicious, and I can see why people will set breadmakers on timers so they have fresh bread first thing in the morning. Since I’m used to oven loaves, the bread looked kind of misshapen to me, much too tall and thin. The looks didn’t mar the flavour at all, though. My family devoured the entire loaf in a day (granted, we had grilled cheese sandwiches for dinner). I will have to make another loaf asap.