We're trying to decide what to preserve for Harvest Month - we're looking forward to a canning session soon. In the meantime we're going to give you a daily (or so) preserve for inspiration.
Up today: Chez Pim's Oven-Dried Tomato Confit in Olive Oil. The lovely Pim dried tomatoes in the oven, gave them and some whole garlic cloves a quick steep in hot vinegar, than canned them with olive oil and marjoram.
If you are like me and can't get past the beauty of these jars to even begin to appreciate what they contain, here's the info you're probably looking for: they are made by Weck Canning - the only problem with them is they don't stack.
We used them for preserved lemons, given as a favor at our wedding with a booklet of related recipes. Here is the recipe with a pretty terrible photo. Perhaps it's time to revisit the preserved lemon topic?
view Sara Kate's profile
We're going apple picking this coming weekend (reviving a much loved outing as a child) and I plan on making some rocking apple butter and trying my hand at canning. Never done it before, but no time like the present? Wish me luck.
view alisa k's profile
I bought a couple dozen of these Weck jars at a tag sale a couple years ago based on their beauty alone. If I can find a day to do it, I'd like to try to really use them!
view mangosteen's profile
Be careful of canning in oil. It's generally considered unsafe (beacuse it's low-acid) and is not recommended. I'm not sure if steeping the ingredients in vinegar would be enough.
view violet222's profile