Q: I previously purchased the best green tomato relish from Whole Foods called, "Wayne's Green Tomato Relish." It was the BEST green tomato relish ever with a sweetness and tanginess that I fondly remember! Alas, when my Whole Foods didn't have it on the shelf, I was told the company went out of business. GAH! It can't be so!
If you buy only one preserving cookbook this year, or perhaps even in your lifetime, promise me you'll make it this one. Kevin West's Saving the Season is a practical and friendly guide to home canning, pickling, and preserving, yet it's also much more. Beyond how to preserve, Saving the Season reminds us why we preserve, its pages rich with the cuisine and culture we are connected to any time we stir a pot of jam or put up a jar of pickles.
Recently, I shared a recipe for making easy cabbage kimchi, which is a staple at my house. The first kimchi I ever fell in love with, though, was oi sobaegi kimchi, or stuffed cucumber kimchi. I think of this as "gateway kimchi" — it's lightly fermented (or not at all), so it isn't as pungent as many other kimchis, and it has crisp texture that any pickle lover should appreciate.
Q: My husband, who is a bourbon lover, preserved peaches last year in a sweet bourbon syrup. They are delicious, but I don't know what to make with them. I want to use the juice, as that is the best part.
Any recipes would be appreciated.
After interviewing Allison Carroll Duffy and getting her 5 Essentials for Summer Canning, I couldn't wait to check out her new cookbook, Preserving with Pomona's Pectin. If you are interested in low- or no-sugar jams, or you'd like to sweeten your preserves with sugar alternatives such as honey or agave, then you should definitely check out Pomona's Pectin and this lovely, informative new cookbook!
It's June and the summer fruit is starting to roll in, which basically translates to jam time in my kitchen. Like many people, I love jam but sometimes I'm a little taken aback by how much sugar is called for in many classic jam recipes. For this reason, I always keep a box of Pomona's Universal Pectin in my cupboard. Pomona's is a low-sugar pectin, meaning you can make jams and jellies using very low or no sugar.
Accomplished home canner and blogger Allison Carroll Duffy has been working with the people behind Pomona's to create a new cookbook, just released this month, with recipes that use this marvelous product. Read on for her take on the 5 essential things a home canner should know!
It wasn't that long ago that you could pick up old blue canning jars for just a few quarters at your local thrift shop. Now they're a hot vintage item and you're likely to pay ten times that amount or more, if you can even find them. But the blue jar situation is no longer so difficult, or expensive, thanks to Ball, the 125 year old producer of canning equipment. In honor of the 100 year anniversary of the first Ball canning jar, they've released the vintage-style-but-brand-new blue-toned Heritage Jar collection.
Ready to spearhead the world of homemade pickles but not sure where to start? You don't need elaborate canning equipment or tools to pickle, just a little time. Read on for our best tips on pickling from which vegetables to use to favorite brines and spices!
The first few times I tried kimchi it was not, I must admit, my favorite food. Then I met my Korean-American partner, Gregory, moved in with his mom — a superb cook — and within a few months I was wholly converted. These days my mouth waters at the slightest whiff of pungent, fermented cabbage and I'll eat it with everything from fried rice to dumplings, summer rolls, or, ahem, straight out of the jar. I still have a lot to learn from Mom when it comes to kimchi making (there are over a hundred different kinds!) but this mak kimchi, or simple kimchi, recipe has been a great place to start.