A San Francisco Treat

(Sorry, I couldn't help that one)


While we were in San Fran last week I got the chance to do something I am totally jealous of my past self for getting to do, which is eat and cook with very fresh citrus fruit.


Our first night there we walked up to a lookout point in the neighborhood were our friends live, Cole Valley. I never caught the name of the lookout, but it had truly breathtaking views, especially since most of the time we were In San Fran we had very clear and sunny weather, and that evening was warm to boot. The perfect antidote for what the weather's been like here in Seattle. 

On our way back down the hill to order dinner (awesome and easy Thai, because Thai is never wrong.) I spotted something you would never in a million years see in Seattle, even if we did have actual summers and decent autumns: a fruiting Meyer lemon tree. Though by this point it was quite dark, I peered in among the branches and felt out some of the fruits that looked yellow in the glow of the streetlight. I tried to twist off a fruit I thought was ripe, but it wasn't quite there yet, or so I guessed since it didn't easily come off. I left it alone and went on my way with an added spring in my step.


I am going to share with you something about myself that you might not have know. I am a shameless urban fruit "forager" and while mostly I only take fruit that is on public or abandoned land, I will occasionally venture onto the more private side of things and pick fruit that is very obviously going to waste. These lemons were just at the tip of someone's yard. A very very wealthy person's yard. The tree was very well pruned, in a yard that looked pretty well manicured, and it was chock full of fruit that was ripening or ripe. Clearly, I told our hosts, they were not going to miss a lemon or two. Or a dozen. Right?


The next morning I went to the lookout by myself, early, in the fog, to take some pictures and see the city in a different light. I scoped out the tree again, this time with the sunlight on my side, and found that there were indeed quite a few ripe lemons hanging out in this tree. Hooray!

The day before we were set to leave was pretty busy. There were two very small earthquakes (exciting!) and it was the start of the Jewish holiday Simchat Torah (awesome!) which we celebrated by dancing with Torah scrolls and drinking tequila in a Baha'i Temple (drunky!). We ate dinner at a food truck gathering to make the food trucks in Seattle blush with inadequacy (yummy!) and had an awesome burrito in the Tenderloin of all places (wacky!). 

We were supposed to pack for home and then be at a friend's house for breakfast the next morning at 8, before tooling around and then heading to the airport by 1. So of course, it was the perfect time to go steal forage lemons and then start an involved canning project which we maybe didn't have all the right ingredients for.

Aviva and I bundled up a bit (it finally was a little chilly in the evenings) and decided to take a trip up to the lookout one last time. And we took with us a cloth sack, "just in case" we found something worth bringing home. Maybe we would get lucky and there would be enough ripe ones to make a quart of preserved lemons. I maybe got a little carried away and we ended up with quite a few lemons, all without even a soul finding out what we were up to. It was slightly exhilarating, or maybe that was just the heady smell of the fruit wafting from the cotton bag as they jostled around in there while we practically skipped back home. 

Anyway, we ended up having enough fruit to make a quart of preserved lemons, and a batch of ginger lemon marmalade. We cheated and used a couple of oranges and some lemons that were sitting around getting old. But we had a few fruits that were still sort of green so we sorted those out to ripen and use later, and there were even enough that I got to bring a couple home. As I peeled the zest from the fruit to make the marmalade, I couldn't help but taste the fruit itself. If you've never had fresh citrus like this, I highly recommend it if you get the chance. It made me insanely jealous of those Californians, even if I do love my hometown to pieces. 

I don't own a copy of the Ball Book of Home Preserving, but that is the book we took both recipes from. We followed the marmalade pretty closely, substituting a couple of oranges for part of the lemons and halving the ginger, since that's just what we had on hand. We also used raw sugar instead of the usual white, which I think played off the ginger very very nicely. I have to remember that trick for other jams. 

For the preserved lemons we substituted the bay leaves for fresh basil, and added a star anise. Basil and lemon are so nice together, and while this makes it a bit less traditional, I'm confident that the flavors will work well together and be great. I just hope the basil doesn't overpower the delicate flavor of the Meyer lemons. We'll see! 

P.S. We live tweeted our canning adventure, but if you missed it and are using twitter, you can follow me @infamouspastry and get updates for future adventures!

Heading South for the Winter

We spent most of this last week vacationing in San Francisco, which might be about as far south as we get this year. (I'm still going through the 600 or so photos we took in 4 1/2 days, so this post is going to be just a recipe.) It was beautiful and so much fun and I really hope we get to go back soon.

We've been trying to get there pretty much since we met, and now, 6 years later, we finally found an excuse to go. We have lots of friends down there, and Joe's been several times, but I'd never been. Then, in August, some very close friends of ours moved there and we decided to head down for a visit pretty much as soon as they could be settled in. 

Since the plane ride was pretty short, having Lilli in tow wasn't a big deal, but we were on the plane right at lunchtime. We all know how abysmal airplane food is, if you are even lucky enough to get any, so I wanted to prepare some good snacks ahead of time. If only I could have had more time! I guess hastily made peanut butter sandwiches and sliced apples are better than nothing. Oh, plus I was a little bit hungover. Turns out I'm getting to old to mix champagne and tequila and then pack until midnight. 

I made some peanut butter cookies, as a sweet treat. Mostly because I saw that post and COULD NOT STOP thinking about how good those sounded and how long it had been since I'd had a peanut butter cookie. But, I forgot them. I did remember the present I made for our hosts, green tomato bread. I made a gluten free version since Mathew is gluten intolerant.  

I used a recipe for zucchini bread, and added extra spices. I didn't take pictures, because it was that kind of weekend. 

The bread is spicy in a very subtle way. It's got a moist, tender crumb, like most quick breads, but it also sports a nice crunchy exterior. It's superb with butter of course, but try it with almond butter or sharp cheddar and then you really have yourself a snack. Apparently it is some of the best gluten free bread our friends had ever encountered, because they were raving about it. Anyhow, I hope you enjoy it as much as they did.

Green tomato bread with Yogurt and Ginger

adapted from Bon Appetit, makes one large loaf or two smaller loaves

2 cups grated green tomato, excess liquid drained off

3 large eggs or 4 smallish ones

1 1/2 cups sugar

1/2 cup greek yogurt

1/2 vegetable oil (you can use all yogurt if you like)

2 1/2 cups all purpose flour or gluten free all purpose flour mix (if you used GF mix, add 1/2 tsp xanthan gum to the dry ingredients)

1 tsp baking soda

1/4 tsp baking powder

1 tsp cinnamon

1 tsp ginger

1 tsp salt

1/2 tsp allspice

Heat oven to 350ºF. Coat your pan or pans with butter or a non-stick baking spray.

Combine the last 7 ingredients and whisk to combine. Set aside.

In the bowl of your stand mixer, or with an electric beater, whip the eggs until foamy, then slowly add the sugar and continue to whip until the mixture is thick and light in color, about 4 minutes. Add the yogurt, and oil if you are using it, and mix until completely combined. In 3 batches, mix in the dry ingredients on low speed. Fold in the tomatoes and pour into your prepared pan(s).

Bake for about 35 minutes then check, rotating if necessary. Continue baking until your loaf or loaves pass the toothpick test. The top will be a nice golden brown, and look sort of dry and crusty. Cool on a rack for about 5-10 minutes, then turn out of the pan and cool completely. Store wrapped in foil.

A bumper crop

Next week we are going to be out of town, so of course, this week is the week that I have two largish orders for custom cakes, a bushel of tomatoes to deal with and 75 lbs of fruit coming on Saturday.


The cakes are easy--they require a bit of work, but should come together smoothly and almost without thinking. That's my job, after all.


The fruit, 50 lbs of apples and 25 of pears, will probably keep just fine in the cool basement for the 5 days we will be gone, so long as the cat doesn't suddenly develop a taste for tree fruit. I just hope those raccoons don't figure out how to get in the house...

The tomatoes, on the other hand, can't wait. It's been very rainy here this week so they all had to come in out of the downpour one way or another.  There were about 10 lbs of green ones, 5 or 6 lbs of ripe ones, and a couple of lbs that are halfway in between. Those ones, I don't know what will happen to.  And I'll have no problem getting rid of most of the ripe ones. Even Lilli eats at least a tomato a day.


But the rest, I found uses for with just a little bit of research and brain power.

I made tomatoes 5 ways this week, over the course of 3 nights.


First, I put up 4 quarts of green tomato mincemeat, made with honeycrisp apples and some asian pears I helped harvest from a neighborhood tree last week. Plenty of currants and spices, some lemons and sugar, and sometime this winter this delicious mix will meet it's match in philo or pie dough. 

Next, I started a couple different batches of green tomato pickles. One that needed 24 hours; and one only 12. One that had curry seasonings and mustard and sugar; one that was laced with garlic and mint and basil and chili.  One that is a simple refrigerator pickle and one that needed to be processed. I think the 2 probably couldn't be much more different from each other, but each will be much appreciated in their own way. 

Wait, let me take a step back. The very first thing I did, even before the mincemeat, was start some oven dried tomatoes. And tonight I finished that project, a tomato pesto that I borrowed from Ashley Rodriguez who writes one of my favorite blogs, Not Without Salt. I have never met a recipe from her that I didn't like, so while I didn't have time to test out this particular one beforehand, I knew it would be great. I decided to make a much larger batch than her original recipe calls for, because of the amount of ingredients I had. I altered it a bit also, so that I could freeze it and use up what I had instead of procuring new things.


Drying the tomatoes turned out to be a frustrating thing for me, because I lack patience. They took much longer than I thought they would, so I got them most of the way there and then gave up. I figured since they weren't being kept as a dry ingredient anyway, it wasn't a big deal. 


The pesto turned out amazing, but, as with all things gooey, the pictures did not. Especially not in my night kitchen. 

Chatting with the cat.

She likes to be part of the action.

And after all was said and done, I still have a few nice green tomatoes to make into a tasty quick bread as an airplane snack. 

Green Tomato Mincemeat
makes 4 quarts

4 quart jars full of whole green tomatoes, rinsed

1 ¼ cups vinegar or 1 cup vinegar and ¼ cup lemon juice
4 cups currants or raisins
2 lemons seeded and chopped up fine in a food processor
2 quart jars full of apples or apples and pears, quartered, skins removed, and sliced thinly
1 tbsp cinnamon
1 tsp ginger
1 tsp allspice
2 tsp salt
2 cups brown sugar
2 cups white sugar

A note about the fruit measurements. To measure the tomatoes, I packed them into a quart jar as I cleaned and de-stemmed them, stopping when I got to 4 jars worth. For larger tomatoes, I halved or quartered them to make more fit, but there was quite a bit of space in between the them, so don't worry about packing the jars too full.  For the apples I filled the jars as I sliced the apples, and for these I did pack them in rather tight.

Chop up the tomatoes in a food processor, pulsing so that they don't just turn to mush. You want the pieces to be roughly the size of a large lima bean, give or take. Pour into a large nonreactive pot.

For the apples and pears, I used one of those handy apple core turning machines. It peels the apples, cores and slices it all in one motion. (If you don't have one and ever find one at a thrift store, buy it. You will thank yourself the next time you need to do anything with apples in large quantities.) I just cut the whole apple in quarters after putting it through the machine. If you don't have one of these, peel the apples, quarter them, and slice them thin. 

Add everything else to the pot, stir it up, and bring to a boil. Turn the heat down to medium and cook for about an hour, stirring occasionally, until the mixture is thick and the fruit has softened. The color will be much more uniform at this point as well.

Clean and sanitize 4 quart jars, and fill using a canning funnel, leaving 1/2" headspace. Remove air bubbles with a thin rubber spatula and adjust filling level. Wipe the rims clean with a damp paper towel and seal. Process in a boiling water bath for 25 minutes. You might have more or less filling, depending on how long you cook it down. As long as your jars are completely full you can process them. Otherwise store the jars in the fridge and use within a couple of weeks.

And in case you didn't see this floating around the internets, here's my real motivation for canning and preserving:

The Easiest Challenge of the Season

I am going to come right out and say it. I really really love fall. I love all the spices, I love drinking hot things, I love soup. I love the leaves changing, I love the pumpkin patch, I love windy rainy days. And I love pumpkin. 

A week or so ago I challenged myself to something that I knew wouldn't be very challenging at all. I went with it anyway, because sometimes you have to let yourself cheat. I ate something pumpkin flavored everyday. Sometimes more than once a day, because I'm an overachiever like that. (Bonus points for being an overachiever and a slacker at the same time.) I also cheated by letting myself use canned pumpkin. Mostly because it has better flavor than freshly made pumpkin puree. I don't know how they do that, but there it is.


Anyhow, every recipe was a success, except for one. Turns out, it's hard to make a pumpkin coffee at home with only a french press. 

Here are all the things I made, in no particular order:

• Cottage pie with Pumpkin gravy
• Pumpkin spice challah french toast (made with a thick pumpkin custard and of course, cream)
• Pumpkin molasses waffles (just add pumpkin and spices to the batter, and sub sugar for molasses)
• Pumpkin curry soup
• Pumpkin mac'n'cheese (I left out the maple syrup and topped it with panko before baking)

I just discovered another way I cheated. I didn't make a new thing every day. Somedays, we ate leftovers. No big deal. I think tomorrow I will make pumpkin oatmeal for breakfast to make up for it.


Anyhow, you should try an easy challenge like this. It's guaranteed to be more fun than my current challenge at which I am so far failing miserably (because I haven't even started), the 200 sit-up challenge. 

Cottage Pie with Pumpkin Gravy
Serves 4-6


1 lb lean ground beef or other ground meat
1 cup frozen peas
2 or 3 carrots, cut in 1/4" coins
fresh ground nutmeg, to taste
salt and pepper, to taste
pinch sweet paprika (optional)
vegetable or chicken stock, about 2 cups
1 cup pumpkin puree


About 3 or so cups of your favorite mashed potatoes for the topping. Depending on your casserole dish you might need more or less. You want it to be about an inch thick. I think I used 3 russet potatoes for my 9" casserole dish.


Preheat oven to 350ºF. Brown meat thoroughly in a shallow saucepan and set aside. Drain on paper towels if it's greasy at all. In the same pan, add carrots and a pinch of salt, and enough stock to loosen the browned bits from the meat. Add peas. Stir it around for a minute, then add the pumpkin and the rest of the stock. You want it to be about the consistency of a thick soup, because I didn't add any thickener. It will cook down a bit in the oven. At this point taste for salt and pepper, add paprika if you're using it, and add nutmeg to taste. I might have added some onion powder or allspice too, I can't remember :(


Once the mixture comes to a boil and the carrots have softened a bit, about 5-7 minutes, add the meat back in and let heat again for a minute or so. Pour the whole mixture into your casserole dish and top with the mashed potatoes. Grate a little bit more nutmeg over the top. Bake for about 35-40 minutes, until the mashed potatoes are browning around the edges and the gravy is bubbling out a bit. 


This casserole is something I made in the morning and then had my husband pop in the oven in the afternoon while I was out, so I know that will work too if you need it to. I would say you could make it a day ahead if you wanted.

The Party

This is Lilli.

She is my little lady. She's quite a character already at just a year. Walking, babbling all the time, playing the silliest games she can make up, and forever curious and loving. 

 Last year on this day we were celebrating with champagne and trying to get some sleep between visitors. Last year on this day we were cooing over a 6#4oz baby with blue gray eyes and a lot of dark brown hair. Last year we didn't know what to expect of the year ahead of us, except that it would be busy and chaotic and probably sleepless.

All of those things came true, and so much more. She brought peace to her brothers, who now have a built in friend besides each other. She brought more mirth into our home, our garden and even our trips to the store. 

As Joe said when I asked him what else she brought to us this year, "She taught us the meaning of cute." That does not even begin to describe her. She's strong, willful, independent and a total cuddle monster at the same time. She's a papa's girl but she loves her mama to pieces too. She loves to play with her brothers. She shares cheese with the cat, and is always glad to see an airplane or a garbage truck. She's a water baby and she never wants to wear socks. There is so much to this little package, I could gush forever. But who wants to read a blog post just about how awesome someone else's baby is? Well, I can think of a few people, but really, this post is about the party.

I wanted to throw a party that would be fun and would be us. I love to entertain, and I get a lot of joy when I am able to treat the people I love to pleasant surprises. I tried to give myself permission to buy pre-made snacks, but the closest I got was using store bought puff pastry for cheese twists. I tried to make it be just our family and closest friends, but Lilli has made so many friends this year!

Lilli surprised me by being the life of the party, but not in the usual 1st birthday way of having a meltdown or being clingy. She was a 100% charming hostess, and she even shared all her new toys.  She also didn't make too much of a mess with the cake, I'm guessing because even at such a young age, she knows not to waste a good thing...

I did keep it as simple as I could. Some spiced nuts, a few types of crackers, a couple of dips and fresh veggies. A fruit salad. Some dolled up tomatoes from the garden. Pretty simple fare. 

And only 2 (ok technically 3) desserts! I did a few craft projects to doll up the house, which I cleaned in a general sense but prompted my mom to say "I've never seen it so clean!" (Not true.)

But what it really boils down to in a good party is that every one who attends leaves feeling like they did the best thing they could do that afternoon. That it was worth is to go and see the friends they saw, eat the treats they ate, and celebrate whatever it is they celebrated. I know that Lilli's party was all of those things and I could not ask for more. We celebrated a year on this Earth made better by Lilli's presence. 

"Bacon" and Sharp Cheddar Party Snacks
makes about 30


1 sheet frozen puff pastry, I used Trader Joe's
1 cup shredded sharp cheddar cheese
bacon salt


Take the puff pastry out of the freezer about 1/2 hour before you are ready to roll out the snacks. 


When the dough is pliable but not sticky soft, preheat the oven to 350ºF. On a lightly floured surface, roll the dough until it is a rectangle that's as close to 15" as you can get it, and just wider than when it started. Distribute the cheese evenly over half, and fold the naked half over. Roll again just to seal it all up and press the cheese into the dough. Using a chef's knife or a pizza cutter, cut strips about 1/2" wide. They don't have to be perfect. Take each stip and place on a parchment paper lined sheet pan, twisting a couple of times and sort of pressing the ends down as you place it on the pan. After you have all of the pieces on done, sprinkle liberally with bacon salt. I used peppered flavor. It won't look like much is sticking, but that is OK. Once the salt heats up it kind of melts into the spreading dough.


After about 20 minutes in the oven, turn over each piece individually, kind of rubbing it in the salt that is on the pan. They should be starting to look brown and the cheese will be getting melty. Let them bake about another 10 minutes or so, until they look nice and brown all over.


You might want to use both sheets of dough that are in the package for this, because it will probably be hard to wait for the party to start before eating them. Fair warning.

Finally, Fall

Fall has arrived in Seattle, and I have been throwing it a welcome party for the past couple of weeks. Party games included freezing tomatoes, clearing out patches of garden to make room for winter crops, making corn salsa and taking a trip to our local state fair. 

The party also has had lots of good food served at it, including the macaroni and cheese I made tonight (with a few revisions because I very seldom follow a recipe by the letter unless it's for cookbook club), lots of different soups, and our perennial favorite, tacos with the above mentioned corn salsa. But so far the gem has been what I made last night: Pumpkin soup. 


It's been busy as usual around here. The boys started school, as well as Hebrew lessons with a new amazing tutor. It was Joe and my 2nd anniversary earlier this month, and now we are planning and prepping for Lilli's 1st birthday next week. 

Sneak peek.

In addition to this, last week Lilli came down with some sort of nasty virus. When I say nasty, I mean it. One minute she was fine, and literally the next minute she was crying inconsolably and I had no idea what to do. We've been very lucky in that she's been pretty much 100% healthy her whole first year. 


After some of her symptoms set off alarms bells in my head, I decided to take her to the Dr. that afternoon, and they performed some tests, all of which were very stressful and all of which came back totally inconclusive. It was terrifying. I was worried she was having an asthma attack, which is something I occasionally suffer from, so I'm glad I took her, but it's frustrating to be able to do so little.

She's fine now, but after doing another triathlon this past Sunday I came down with what is presumably the same virus. Now I know how she felt, and it feels awful. 


This is where the soup comes in. 

Thankfully, my appetite is intact, but Joe isn't much of a cook so I have still been in charge of meals. And, I wanted comfort food, which to me is soup. I can't find the kosher version of my favorite chicken soup anymore, and I didn't really want something out of a can. So I came up with this soup. It was super quick and easy, and I even got a little bit of inspiration from another non-cook friend who happened to mention over the phone that she had a delicious pumpkin curry recently. (Yes, people still talk on the phone.)


It won't take you long to prepare and you could make any number of substitutions. Any squash would work, as well as any sort of milk or cream. Coconut would have been excellent but I was out. You could add any vegetables you want, perhaps some kale or chard. Just be sure and eat it with warm, crusty, buttered bread.

Easy Peasy Pumpkin Soup
makes about 3 servings


1 Tbsp olive oil
2 carrots, very thinly sliced
2 cloves garlic, minced fine
1 1/2 cups canned pumpkin puree (NOT pumpkin pie filling)
2 tsp turmeric powder
2-3 Cups vegetable stock
Salt and pepper and fresh grated nutmeg to taste
Cream or half and half to finish


Heat a medium sized pot, and add the olive oil. Toss in the carrots and garlic and let soften for a minute or two. Add turmeric and stir to coat all the carrots. Continue stirring until the turmeric is fragrant, then add just enough vegetable stock to cover the carrots. Cover the pot just until the stock comes to a boil, then stir in the pumpkin puree. Add stock until it is a touch thinner than a consistency that you like, then taste for salt and pepper. Add some nutmeg and bring to a boil. Let boil with the lid off for a couple of minutes, to allow the flavors to concentrate and for the soup to thicken up that extra little bit. Turn off the heat and taste again for seasoning. Serve with the cream on the side so that each person can decide how much to add.

Doing the Can-Can

August is my birthday month. For the past six or seven years, I have celebrated my birthday month by spending most of it canning. This year, thankfully, August has been pretty warm, and it's been even warmer in our kitchen since I've been canning or baking almost every day. Between the 50# of apricots, the figs, the crab apples, the birthdays (not just mine), the weddings, and I can't even remember what else, it's been a busy month.

It might seem like a lot of work to spend all that time canning, especially when it's your birthday. But really, it's the best birthday gift I could ever give myself. Aside from letting this awesome cutie "help" out in the kitchen of course (she loves the jar lifter tool!).

It's the satisfaction of knowing that sometime, in the dead of winter, I can pull out a jar of something and savor a little bit of sunshine. It's also satisfying thinking about putting a smile on people's faces when I bring them a little jar of said sunshine as a treat, maybe just when they are getting sick of potatoes and squash.

My favorite part of canning is the snap of a jar sealing. It signifies all of that satisfaction like nothing else in the world. 

Some of the things I've been canning are recipes easily found, and some are recipes I've altered. I have to say that of the ones I've done so far this season, the one I am most excited about is probably the fennel bulb with orange. It's only a refrigerator pickle, so there wasn't any processing necessary. That's why it's the perfect recipe to share with people who might be afraid to pickle...

But you know, you really shouldn't be. It's very simple once you get the basics of canning and pickling down. You have to have sterile jars and vinegar with 5% acidity. You want unblemished produce and hot brine. Those things are all pretty easy to come by, and so are easy recipes. This is one of them, and you won't be disappointed. It doesn't produce the satisfying snap of a jar sealing, but if you've been thinking about trying out pickling and looking for a good place to start (and love fennel as much as I do) then this might just be the gateway pickle you've been looking for.

Hang on a second. 

Sorry, I just had to go eat some straight from the jar and do a little happy pickle dance.

Fennel Pickled with Orange
adapted from The Joy of Pickling by Linda Ziedrich (thanks Rose!)

makes 2 pints

1 1/2 lb fennel bulbs, sliced in chunks about 1/4" thick
2 tsp pickling salt
zest of one orange
3/4 cup white wine vinegar
Juice of the orange, plus water to make 3/4 cup
2 Tbsp sugar
8 whole peppercorns, cracked with a knifeblade


Slice up your fennel. This is part of where I altered the original recipe, which called for slicing them very thin. I thought it would be nice to have a chunkier piece, but you could do it either way really. Next, toss the fennel with the salt in a large, nonreactive bowl and leave to sit at room temp for 1 hour.


While the fennel is sitting, sterilize 2 clean pint jars in a 250ºF oven for 20 minutes, or you can do this in a boiling water bath. The jars don't need to stay warm once they are sterile, but do leave them undisturbed while they are waiting to be packed. Even though this pickle won't be getting processed (essentially pasteurized) you don't want anything gross in there so that they can keep for longer in the fridge. (Theoretically--they probably won't stick around that long anyway.)


Drain the fennel, discarding the brine. Do not rinse. Toss with the orange zest and pack it all into the jars, adding four crushed peppercorns to each jar.  


Heat the liquids, along with the sugar, in a small pan to boiling, making sure that all the sugar has dissolved. Using a funnel, pour the liquid over the fennel. Put the clean cap on the jar (doesn't need to be two piece or even an unused lid, since you're not processing.) Cool to room temp before refrigerating. Let it sit for at least 48 hours before eating. 


If you can stand it.