Q: Does anyone have ideas for making homemade juice concentrates? It's the end of summer and there is all this perfectly ripe fruit. I'm thinking of putting everything through my juicer and freezing it. Any other suggestions?
Q: I grew a batch of red Spanish pepper plants out of the seeds from a supermarket pepper. Against all expectations it gave me about 60 peppers in total. I want to pickle them, but what is the best way to do it without loosing the punch they give?
I admit that I'm coveting one of those gorgeous ceramic fermentation crocks, either a classic old-school model from Germany or a pretty handmade version from a local potter. But we're talking a major investment here, somewhere around $175-$200. It's a lifetime investment purchase, I know, but I just don't have that kind of cash. So I was thrilled when I discovered that Erica of Northwest Edible came with an alternative plan that comes in at around $10.
As if to turn on a dime, the little person I cook for and eat with most often went from proclaiming that oysters were her favorite food to announcing that her favorite food was in fact a hamburger. I knew this would happen.
So, in an effort to temper meat consumption, but still occasionally provide her with what she says she loves, we make a big stink out of it: clapping out our own patties, simmering sweet onions, and now, making our own ketchup.
When it comes to spreading jam and jelly on sandwiches, a classic PB&J is just the beginning. For instance, have you ever tried grilled cheese with strawberry jam or other preserves? Read on for some more savory ideas…
Q: I am looking to make blueberry jam to give as a wedding favor when I get married next June. I want to can in small 2-ounce jars, but I am having trouble finding information on how to process them and how long the jam's shelf life will be in these mini jars. Any help would be greatly appreciated!
Got tomatoes? Maybe your garden is rolling in them, or you just couldn't resist buying an entire flat at the farmers' market. Here's a delicious (and space-efficient) way to preserve their flavor for later: Make tomato paste. Yes, the stuff that comes in cans. Yes, this is better. Much better.