We received another large number of Walla Walla sweets this year and are busy trying to find new ways to process them. One method we learned from a friend from the Walla Walla Gleaners was to caramelize them in a crock pot and freeze them.
Category Archives: Food Preservation
Putting up Peaches
We received a box of peaches, many of which were bruised, had insect damage, or other blemishes. We decided to cut out the bad bits and make peach butter, reserving the few unblemished ones for making brandied peaches.
Huckleberry Jam, Syrup
Each year, we get fresh mountain huckleberries from McCall, Idaho. They are fantastic fresh, in pies or tarts, or made into jam or syrup. We really enjoy them, and like to stretch them out over the course of the year. This is our recipe for huckleberry jam.
Dehydrating Walla Walla Sweets
Most instructions we were able to find for dehydrating onions said they should take about 12 hours. Given the higher water content of Walla Walla Sweets, we’ve found them to take a fair while longer. At 125 degrees, it’s been taking our dehydrator about 32 to 48 hours to finish the job, depending on how thick we layer them on.
Rosemary Marsala Onion Jam
This stuff is really rich because of how reduced the onions and wine are. It should be good on herb and other savory breads and baked goods, and is great on crackers. I imagine it would also make an excellent glaze for meats.