Here’s a fun story for you. I was canning lime curd earlier this week (limes were on sale at ShopRite, I couldn’t help myself) and as I was pulling some empty jars out of the canner, I managed to pour an entire jar full of nearly-boiling water down my arm. After I recovered from the shock, I realized that one of the cans had exploded in the canner, leaving the entire pot full of greasy, wet lime curd. Excellent. One jar came out unscathed and perfect.
The moral? Even the gal who teaches canning classes has a disaster every now and then. The part that was not a disaster was my new homemade canning rack, which fits into my skinny pasta pot and is perfect for small batches of small jars.
And the reward for all of my disasters was a Pear-Lemon Fizz, from my girl Martha Stewart. It was a great way to use some of my lemon verbena, and the drink itself was just gorgeous- light and summery. I used a Lambrusco from Trader Joe’s instead of champagne since that was what I had on hand, and it did the job.
How are your summer cooking projects faring? Are you overloaded with cucumbers, like I am? My summer canning classes are just getting started- this Saturday, July 7th, we’ll be canning pickles at First Presbyterian in Roselle. Hope to see you at a class soon!