I rarely use commercial pectin in my jams, relying instead on the natural pectin of the fruit (plus I like a looser set). But there are times when a little boost is helpful if I'm preserving low-pectin fruits, making a larger batch, or wanting to reduce cooking time. That's when I reach for my perpetual stash of lemon seeds.
First grade starts in less than two weeks and the talk coming from my little girl is more about lunches than what to wear on the first day. With my daughter, it's never a sure thing if she'll eat her whole lunch, but if there's a piece of sweet and salty jerky nearby, she's sure to mow it. So with school on the horizon and a beckoning London Broil at the neighborhood butcher, all signs this week pointed to making a big batch of jerky.
Have you ever tried beet kvass? Earthy, salty, sour, and sweet, this jewel-toned lacto-fermented beverage is full of probiotic goodness. Plus it's ridiculously easy and affordable to brew right on your kitchen counter.
If you've been eyeing those gorgeous tomatoes at the farmers market and wondering what it might take to transform them into jars of delicious red sauce, wonder no more. Here is everything you need to know to make a moderate-sized batch of tomato sauce for your pantry (or your freezer!), from picking the right tomatoes to packing the sauce into jars.
Fifteen pounds of fresh tomatoes. One afternoon. Eight pints of sauce. It's go time.
In the summer when the berries and stone fruit are in abundance, I make a fresh, single jar of jam at least once a week, sometimes even more. The entire process, from cutting the fruit to spooning the cooked jam into a jar, takes about 15 to 20 minutes. I don't can it in a water bath; I just stash it in the refrigerator.
It's so much simpler than large-batch canning projects that it's unfair to compare the two, but the end result is just as delicious, if not more so. All week long, I dip into a jar of fresh, brightly colored jam, spooning it into yogurt or on top of ice cream, or swirling it into a cocktail. And, of course, spreading it onto my morning toast!
Preserving is a craft, but it can be an art form too. One taste of a great jam is all you need to understand that a master jam-maker preserves not just the flesh of the fruit, but its very essence, the fleeting flavor that makes that particular fruit unique.
This week we are sharing the preserved foods experts can't live without, and today we turn to jam-maker and fruit whisperer Jessica Koslow of Sqirl, whose jams, jellies and marmalades made from heirloom fruit varieties have garnered a cult following in Southern California and beyond.
Q: I really like Bonne Maman preserves with my yogurt in the mornings. Now I have 12 jars — don't judge! — some with lids and some without. I've used some of them for storing food in the fridge, but I still have so many left! What else can I do with them?
When we think about preserving food, canning is what often comes to mind — but there is a whole world of preservation possibilities outside the jar. This week we are talking to experts about the preserved foods they can't live without, and today James-Beard-Award-winning writer and wild foods enthusiast Hank Shaw talks about his passion for drying and pickling wild mushrooms, with plenty of recipes and ideas to get you started.
Q: In searching for recommendations for purchase of piquillos, I came to your post on piquillos where a reader recommended Raposos as a source
— but the only kind they have are pimentos con piquillos, no plain piquillos.
Where would you go for authentic smoked piquillos?
A handful of sweet, juicy cherries epitomizes great summer eating but sometimes that dark, sweet flavor needs to be shared, needs a friend, needs to mingle.
Cherries and lime? Friends. Cherries and shaved ice? Best buds. Do I even need to mention how close cherries and bourbon are? That's why it's best to take at least a pound or two and reduce them to their purest form.