Can it be?

More canning… I really don’t know how this all fits in with everything being so busy these days. We brought back a box of beans from Yakima and pickled them. My grandma made these and I loved them as a kid, both the regular dill ones, and the spicy ones with red pepper flakes in the bottom. My mouth is watering just thinking about them now.

I’ve been doing a little bit of design work for Panacea, an awesome dinner delivery service here in Seattle. I am all for getting paid in food, especially when it’s this tasty. They did house-roasted beef sandwiches earlier this summer, and it came with a really good Tomato Jam, with big slices of ginger in there. I used the leftovers on egg sandwiches, a burger, and shamefully, straight from the spoon. So I took a shot at approximating it with the Tomato Preserves recipe in my trusty Ball Home Preserving bible. It’s close enough and will have to do… until I can get them to pass along the secret recipe.


  • Cassandra

    CAN you post a recipe for your version? Sounds delicious!

    Comment | September 28, 2011
  • dan

    I’m lazy and don’t want to type it out, but I found a comparable recipe from Mark Bittman at the NYTimes that is possibly even better. Check it out here. Basically leave out the peppers, and slice up whole lemons instead of adding lime juice, and you’ve got what I made.

    Comment | October 23, 2011

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