Jams, Spreads, and Butters - Domestifluff : Food, Craft, Etc.
Several weeks ago, Annie from the Washington State Fruit Commission contacted me to ask if I'd be interested in receiving a basket of Washington fruit to use in my kitchen canning adventures. Well, I never pass up a chance to do a little canning, and I was thrilled about having a little Washington fruit to work with — I don't tend to see a lot of that here in Boston.
Sunbutter — the name alone just sounds friendly, doesn't it? Actually, Sunbutter is a registered trademark, so I think that I have to call my version sunflower seed butter or something that isn't Sunbutter.
Food canning is one of those things that seems intimidating at first, but trust me when I say that it's not difficult at all. If anything, you're going to find yourself obsessed with making jam, jelly, and pretty much whatever other tasty foods you can find and stuff into a canning jar. Okay, maybe that's just me, but canning really is easy and fun once you get the hang of it, and that shouldn't take long at all.
I've been wanting to make a non-peanut nut butter for a while now. Cashew butter is still on my list of to-dos, but this time around I went with almond butter. It was so easy to make that I could kick myself for not having tried it sooner. All you need is a food processor, a few ingredients, a little bit of time, and you've got a yummy, healthy butter to spread on everything from toast to chicken.