• 9 to 10 cups strawberry pulp
• 2 1/2 cups cane sugar, divided
• 2 vanilla beans, split and scraped
• 2 small lemons, juiced
• 1 tablespoon calcium water
• 1 tablespoon Pomona's Pectin

1. Prepare a boiling water bath canner and enough jars to hold 4 1/2 pints.
2. In a low, wide, non-reactive pot, combine the berry pulp, 2 cups sugar, vanilla bean seeds and pods, lemon juice, and calcium water.
3. Set pot over high heat and bring to a rolling boil. Reduce heat to medium-high and cook at a vigorous boil for 20 to 25 minutes, until the volume has reduced by approximately half and the foaming has subsided.
4. Stir pectin into the remaining sugar and stream it into the cooking jar, using a whisk to stir to help prevent clumps.
5. Return the contents of the pot to an active boil and cook for an additional 2 minutes. Remove the pot from the heat.
6. Funnel the jam into the prepared jars, leaving 1/2 inch headspace. Wipe the rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.

1. 3 1/3 cups mashed strawberries
2. 1 1/3 cups white sugar
3. 4 tablespoons instant pectin
4. 1/4 cup finely chopped fresh basil

1. Place mashed strawberries in a large bowl. In a medium bowl, stir together sugar and pectin.
2. Add sugar/pectin mixture to strawberries and stir for 2-3 minutes, or until sugar is dissolved.
3. Stir in basil.
4. Ladle jam into clean, freezer-safe containers. Let stand 30 minutes to set before freezing or refrigerating.

1. Makes four 8 ounce jars.

1. Mix sesame seeds, 1 tablespoon cornstarch and salt in a shallow dish. Cut the block of tofu lengthwise into 8 thin “steaks.” Pat dry with a paper towel, and press both sides into the sesame-seed mixture.
2. Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, about 3 minutes per side. Transfer to a plate, cover and keep warm

Nurse Ashley and I decided to hit up the sandbar with M. So and her minions. Living the life of luxury and nursing a killer hangover from rocking out with Mr. S last night.

• 6 nectarines (approximately 2 1/2 pounds) I swapped peaches in for nectarines
• 2 cups white vinegar
• 3/4 granulated sugar
• 2 teaspoons pickling salt
• 3 star anise (I left out)
• 1 cinnamon stick, broken into thirds (I left out)
• 1 bay leaf, broken into thirds (I left out)
• 3/4 teaspoon black peppercorns, divided
• 1/4 teaspoon red pepper flakes, divided

1. Prepare three regular mouth jars.
   
   
2. 3 Wash nectarines and slice into 12 wedges per piece of fruit.
   
   
3. Combine 2 cups of white vinegar with 2 cups water, 3/4 cup granulated white sugar and 2 teaspoons pickling salt.
   
4. As the brine comes to a boil, divide the spices evenly between the three jars.
   Once brine is boiling, add fruit to the pot.
5. Stir to help settle the fruit into the brine.
   
6. Once the fruit has relaxed into the brine and the brine is boiling, remove pot from heat.
   
7. Carefully ladle the fruit into the jars, using a wooden chopstick to help the nectarine slices settle into place.
   
8. Pour brine over fruit to cover.
9. Tap jars gently to help dislodge any air bubbles that may be trapped between the nectarine slices. Use your wooden chopstick to finish the job.
10. Wipe rims and apply lids and rings.
11. If processing for shelf stability, carefully lower jars into boiling water bath and process for 10 minutes.
12. When time is up, remove jars from canner and let cool.
13. Once processed jars are cool, remove rings, check seals and wash jars to remove any stickiness.
    
14. Unprocessed jars should also be washed once cool and then stored in the refrigerator.
    
15. Pickled nectarines can be eaten as soon as cooled, though for best flavor, allow them to sit in their brine for at least 48 hours before eating.