I’m having a pickle party! Tonight! People, pickles, pickletinis, pickle-backs! I’m pretty dang excited. While frantically cleaning and preparing goods for tonight (all in the midst of the impending storm of the century that is hitting the NE tonight), I figured I’d get creative with my jarred goods… more recipes to come. Originally when I put up canned chana masala earlier this summer, it was with the intentions of canning hummus. Turns out you can’t put up tahini (even though the jars were pressure canned) due to the sesame oils. This hummus recipe is intended to include this canned chana masala recipe… BUT, if you aren’t trying to make the pressure canned masala recipe, you can simply add the raw ingredients (tomatoes, spices, garlic, etc.) to the hummus before you process it. Yum.
When someone approaches you asking if “you’d like to trade a 90 minute Thai massage for canned goods…” you say “yes, absolutely freaking YES!”. I’ve always surrounded myself with people who have trade’able skills/professions (hair dressers, yoga teachers, massage therapists, tattoo artists, etc.). Until I started canning a couple years ago, I never felt as if I had any skills of my own that I could barter with… “do need help some with spatial data analysis… No!?! “. My blissful, almost coma inducing massage not only left me in a intense state of relaxation, but may have made me a bit vulnerable and willing to give up almost… heyo… any of my canned goods. While she was super interested in some good ol’ pickles, I suggested that I could make something up. The original plan was to make a hummus-in-jar type of thing, but then I learned that tahini is not safe to can due to the oils. So with 2lbs of freshly soaked chickpeas, it was time for plan B.
I wouldn’t necessarily consider myself an extreme risk taker, but I do think a little bit of added risk makes any hobby that much more intriguing. For Christmas this past year I received a glorious, long sought after Presto 16 quart pressure canner. When writing my gift list, all I could do was think, “wow.. all the things I can preserve with a pressure canner that I can’t with a water-bath canner…” Admittedly, it’s been sitting pretty in its box for the past month. I didn’t think it would happen to me, I process foods over high heat all the time, yet the simple word “PRESSURE” kept me real nervous about experimenting. Last night after watching at least five instructional videos, I went for it.