Two Ladies

This is our grandmother's recipe, tweaked and adjusted. It’s really good once you get the hang of it, but don't freak out if the first few times it's hard and doesn't turn out right. I’m a very accomplished cook and it took me several tries to get the thing right.

Because the fruit is sugar free and the Splenda is designed for use by diabetics, this is a safe alternative for people who aren't allowed sugar. I’m sure with a bit of mild experimenting you can find a safe way to substitute the butter to make less cholesterol laden—perhaps using that smart balance butter substitute?

You'll need:
2 15oz cans of no sugar added fruit (recommended peaches or pears, or one of each)
1 stick of butter
1 cup self-rising flour
1 cup Splenda
1 cup milk
Also need a 9”x9” glass or ceramic baking dish and 2 medium/large mixing bowls.

1. Preheat oven to 350 degrees.
2. Remove between ¾ and 1 inch of the stick of butter. (Extra can be saved in a baggie.) Place butter in baking dish and allow to melt with burning.
3. Empty fruit into one bowl and cut each slice in half.
4. Mix flour, Splenda and milk in separate bowl until blended well using a mixer or hand whisk. Add several tablespoons of fruit juice to this as you mix.
5. Layer fruit in baking dish with melted butter. Give a toss to spread melted butter on fruit then even out fruit with spoon.
6. Pour the flour mixture over top evenly so that it fills crannies and splashes fruit. Make sure to pay attention to the edges and corners.
7. Bake for one hour at 350 degrees until dough is light to golden brown.
8. Serve warm alone or with vanilla ice cream and enjoy!

(Pictures and a step by step will be forthcoming.)

If you want to talk about an under-appreciated form of cooking, let’s hit up canning. The phrase canning actually covers several different things in the kitchen. Actual ‘canning’ (i.e. processing jars of prepared foods) is a phrase that generalizes the more intimate terminology of preserves, jams and jellies, sauces and pickling. All of it gets processed and sealed, but the steps are vastly different as you move along through the recipe.

I love canning. It combines one of my favorite hobbies of cooking with the delight of being able to have it all for later or just share it out. Don’t get me wrong, cooking is the best, but there’s just some extra oomph to being able to hand someone a homemade jar of something and saying, “I made this, please enjoy it.” Because then they do and you get that tingle.

This leads to saying, lo, there will be canning recipes, techniques and tips in this blog, and what was meant to be a single entry about the canning Stef and I did tonight will now become two entries because I feel that there should be a single entry devoted solely to a basic introduction and to the supplies you will need.

And so we begin:

For entry level boiling water canning—and further along, too, because once you start it’s hard to stop—you’re going to need a few basic items. I would recommend your nearest Walmart for your needs. Target is all well and good, but honestly? Walmart has a fantastic section for basic canning needs. No, you’re not going to find amazingly cool jars, but the plain Ball jars are fine and if you really want a little pizazz they have the quilted jars (pressed glass with diamond shapes) that make jams and jellies look absolutely splendid. You can get your basic outlay for less than $60 there.

When it comes to canning, there are two methods of canning that every canner should know a bit about.

Boiling Water Method
This is your friendly go-to method for the casual canner as well as the more serious aficionado. It’s safe for most of the regular canning items such as tomatoes, fruits, jams, jellies, conserves, preserves, and properly pickled vegetables. Basically you're going for acidic foods with a pH of 4.6 or less. This method works by completely covering jars with boiling water (212°F at sea level) and cooking them for the amount of time your recipe specifies.

Pressure Canning Method
This is your more involved method with a hefty price tag on a pressure canner (not just a pressure cooker) as well as being more involved in the preparation of the variety of things that require this particular method. If you’re looking to preserve vegetables that haven’t been pickled, meat of any kind, or anything dairy based, this is the required method of canning. This is because these foods lack the high acidity that usually prevents the growth of microorganisms. It works by placing the jars to be processed into the pressure canner with 2 to 3 inches of water, sealing it in, and heating it to 240°F, a temperature that can only be reached using a pressure canner.

This is required mainly because of a nasty little microorganism called Clostridium botulinum. These creatures have the less than wonderful ability to create spores that produce deadly botulinum toxins. Yes, I’m saying that using the wrong method can lead to botulism. (If you don’t know what it is go to Wikipedia.) So please don’t disregard what every moderately experienced canner will tell you and use the wrong method.

Certain foods like tomatoes and figs are very close to a pH of 4.6 and need to have acid added to them in order to use the water bath method. You can easily manage this by adding lemon juice or citric acid, though if it's a homemade sauce I recommend a small run to ensure the addition doesn't make the flavor too different than what you wanted to can.

On to the supplies!

For our purposes here we’re only going to be working with the boiling water method. I’ve never tried the pressure canning method and don’t really have any desire to do so unless I start making my own Alfredo sauces to store. Or possibly asparagus, because fresh, thin asparagus is never found in a jar or can at the market and it’s just so delicious… Right, back to the topic.

You’re going to need:
A large pot, 20+ quarts
I recommend getting enamel versus stainless steel. It heats faster, more evenly, and doesn’t conduct heat to the rim/handles as much. Not to mention it’s cheaper. Walmart has one at 21.5 quarts for less than $20. It also comes with a jar rack, which saves the expense of getting a separate one.
A magnetic lid lifter
This tool makes removing freshly sterilized lids from boiling water safe and simple.
A canning funnel
This is a wide-mouthed funnel, not just an average kitchen funnel. Make sure you have the right kind before heading to checkout!
A headspace tool
This also does double duty as a bubble remover and is utterly indispensable.
A jar lifter
This tool is specially designed for a sure grip on slick wet jars that are too hot to be able to safely handle.
A jar rack
This is a tool that basically sits inside your pot for easy lifting of all your jars at once. It’s not absolutely necessary, just extremely convenient. You can easily do without it by using the jar lifted. However, if you take my advice with that enamel pot listed above, you needn’t worry since it already comes with.
Jars, lids, bands
You’ll need to consult whatever recipe you’re using to determine the yield and buy your jars based on that. Most jars are sold in flats of 12 complete with lids, bands, and labels. You can buy replacement lids and bands and reuse well washed used jars.
Pectin
I only add this because most canners tend to make things that call for it. Pectin is the thickening agent that makes your jams and jellies and it’s always good to have a few packets on hand. Keep in mind that there are different types of pectin and different recipes will call for specific ones. That's without even going into sugar content and adjusting for that.

The up side to that list is that most of that can be found in a kit. Walmart currently (as of Summer 2010) carries two Ball kits that will cover you whether you buy that enameled pot or go with something at home. They retail between $8 and $10. The first has the lid lifter, the funnel, the headspace tool, and the jar lifter. The second has a jar lifter, 3 jars with lids and bands, and a nifty little recipe book.

On the food side you’ll always need to consult your recipe. As a rule of thumb that I’m now following, it doesn’t hurt to have some extra fruit on hand in case you mess something up during your prep work. Keep in mind that recipes for jams, jellies, marmalade, preserves, etc. are not meant to be cut down on. Your basic recipes are going to begin with one packet of pectin and go up in quantity, so please never try to halve anything. Even if it’s really tempting because you didn’t get enough strawberries for that amazing jam you want to make… (Personal experience? Why yes, yes it is.)

I hope this intro to canning hasn’t frightened you off—if you’re still reading this. Just remember to have fun.

I kid you not, that's what the name of it is.

Several years ago I lived in Colorado Springs for a few years (this would be circa 2002/3 when I ate there) and after many times of visiting our usual restaurants, the then-husband and I decided to try this quirky place. The Airplane Restaurant does indeed have an actual airplane attached to it, you even have the option of dining within. I went twice and did so both times. The food was fantastic and the service was commendable, though I can't comment on how it would have been if there had been more than a half dozen tables full.

Both times I had their chicken Marsala. Based on my experiences now I can honestly tell you it was the best chicken Marsala I've ever had. It was definitely prepared traditionally and with none of the Olive Garden genericness that killed my liking for theirs (though their stuffed chicken Marsala is good). If you go, you should definitely try that.

The other half chose the sandwich option both times (I usually find something I like and stick with it, which is sad, but true) and gave favorable comments on the Philly Flyer and the teriyaki chicken burger. As I recall they both smelled divine and were served with some excellent sweet potato fries.

So if you ever get up to Colorado and drop into the Springs, I give it two thumbs up. And if you have kids, it's almost a must. Think of the novelty!