Every week, I cruise the Farm & Garden section in Craigslist to see if there are any edible offerings. In the past I've gotten large amounts of lemons, chestnuts, vegetables, and even chanterelle m...
I've been doing a lot of canning since April, taking advantage of all the seasonal fruits and vegetables and filling my larder. After a large batch of fruit jam-making, I decided I wanted to balance ...
Are you canning anything right now? We put up some cherries for Christmas gifts, so we have pretty canning jars on the brain. We love plain old Mason jars and the classic Ball brand, but there are s...
Q: My CSA just informed me that shareholders will be receiving up to 10 pounds of potatoes each week for the next four weeks! I want to preserve 1/3 of them in some way to avoid possible spoiling. I t...
Q: I have been told that its fine to use sterilized jars and put HOT soup in them — then turn them upside down and let them seal themselves. Is this a good method for low risk foods? — ...
Q: How do you can something when you didn't make it specifically from a canning recipe? I make all kinds of soups I would love to can but they're not from a canning recipe book. — Question aske...
Q: I just canned a whole bunch of food for the first time yesterday. Mostly pickles and jam, but I also canned two tomato based things: spicy salsa and crushed tomatoes. I added commercial lemon juice...
Q: Several months after canning strawberry jam, I looked at the jars and the top layer of the jam was brown and smelled and tasted bad. Any idea what I may have done? It was so disappointing! I do t...
Q: I'm curious: is the process for canning meat sauces (with tomatoes, etc. in the jar also) any different from canning vegetarian sauces? From marthag...
Tomato season is drawing to a close in many parts of the country, so it's time to eat them while you have them, or put them up for the winter. We want to know: what are you doing with your tomatoes? ...
A couple weeks ago I attempted canning for the first time in several years. Yes, I've made refrigerator jams and pickles, but I hadn't actually canned anything in quite a while. The process was both...
We know that many of you are avid canners, jammers, picklers, and preservers. So we're curious: Have you "put up" anything yet this summer, and if so, what? ...
Have you seen those hot pink pickled onions from the Zuni Cafe Cookbook? Over the last couple of years it seems like they've been everywhere in the blogosphere. We've been meaning to try them for a ve...
Q: We're having a bumper crop of tomatoes here in the Northwest this year. In years past we've canned diced tomatoes for use throughout the year, but this year we thought we would like try making and ...
Rich, savory tomato paste is one of our absolute essential kitchen ingredients. Just a tablespoons adds a wonderfully deep tomato flavor to our pastas, sauces, and spreads. We always have a can or two...
We like to shop around at farmers markets for good deals on summer berries, cucumbers, and other fruit for summer cooking and preserving. But did you know you can get even better deals if you go strai...
Here's a good garden and preserving question from Lexy: I was distracted during planting season this year, and instead of planting an abundance of golden beets, I planted too many Purple Top White Glo...
We cook with loads of fresh herbs in summer, but sometimes we find that we've snipped or bought more than we can use right away. Rather than let them go to waste, here are three ways to save herbs for...
Have you ever wondered what the difference is between all the soft spreads? Are jelly and jam the same thing? What's a gelée? In this post, we'll explain the differences....
If you plan on strutting around in nothing more than a tightly pack mawashi (sumo g-sling) this summer take some dietary advice from the dudes who make their living as male bikini models. There is a l...
Strawberries have been in the San Francisco farmer's markets for a month now, and I have been busy buying them up and making jams! I bought enough strawberries for three batches of jam, so after maki...
I plan on doing a lot of 'putting up' this year, especially after my fun and successful tomato canning adventure of 2008, which led to award-winning results (at least among my friends.) And although ...
Interesting. What our Grandmothers and Great-grandmothers often saw as drudgery and a whole lot of messy work is now becoming an incredibly popular trend among this generation's new homesteaders. It...
We usually think of pickling and preserving late in the summer or fall, when summer's bounty of vegetables means jars of tomato sauce and tangy pickles. But what about pickling one of spring's quintes...
One of the best ways to eat locally year round is to preserve the bounty when it's in season. Once upon a time these skills were common knowledge for every homemaker, but for most people the last sev...
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