Spring Loaded Carrot Kimchi

Last weekend I pulled up the carrots I had left to overwinter at my community garden. The boards on the raised bed were rotten, and my billy goat had offered to build me a new frame so I could put in my spring seeds. While I was grateful, that meant that I had to rip [...]

Head Scratchin' Bacon

C’mon. Surely I can figure out what to do with homemade bacon. I mean, it’s bacon. It’s salty, fatty, and comes from a pig. What’s not to like?

A lot, it turns out. I’ve been trying to come to terms with the fact that I wasn’t thrilled about my homemade bacon since mid-February, the Charcutepalooza deadline. [...]

How to Cure and Smoke Salmon

I have been blessed with a freezer full of sustainably harvested salmon. Unlike my venison, I’ve had to pay for it, but I couldn’t ask for better quality than the stuff that’s been arriving in our CSS (community supported seafood) subscription through Otolith. Being a Midwesterner, it’s taken me several months to get the hang [...]

Hot Corn Relish, Yet Again

The October CanJam focused on peppers. Though I thought about doing jars and jars of pickled peppers (and in fact put up one basic jar Monday night, following Marisa’s instructions over at Food in Jars), I wanted something more interesting. More creative. More original.

That plan backfired. Instead, I grabbed a jar of hot corn relish [...]

A Peach Chutney for Picnics

With the gorgeous fall weather we’ve been having, shouldn’t the chutney get to go outside, too? Having simmered on the stove for more than two hours, I thought it deserved a moment of sunshine before being banished to a dark corner of the basement. Next time it sees the light of day it will be [...]

Salsa Verde Safe for the Water Bath

For the August canjam, I made what I made almost exactly a year ago today: salsa verde. And because I am creature of habit, I’ll say pretty much what I said in last year’s post: there are shockingly few published instructions available for canning tomatillos. Most of these recipes treat tomatillos like tomatoes, adding acid, [...]

Sour Cherry Heaven

Sour cherries are one of those ephemeral gifts of nature: if everything goes right, and it’s not too hot, or too cold, and it rains just enough, but not too much, and it doesn’t hail, cherry growers (and eaters) are rewarded with about two weeks of sweet-tart perfection. Because they are so precious, I had [...]

Pickled Beets with Fennel

I had no idea that so many people had such a strong aversion to beets. My beet class last weekend was somewhat under-enrolled, and I kept getting e-mails that said, more or less, “I really want to come and learn how to can, except that I can’t stand beets!” How can I convince you that [...]

Blueberry Pucker Conserve

This little experiment for the June Can Jam was one of the only times that I’ve taken a spoonful of preserves and thought, “By God! I’ve got it!” This is a mixture of blueberries, apricots, lemons, and walnuts, and it’s just about perfect. It’s a “conserve” rather than a “jam” or a “marmalade” in that [...]

Beans and Greens Salad

Wait…you didn’t think I preserved ALL of my greens, did you? Of course not! I’m managing to eat some, though hardly as many as I probably should. Besides sauteed in garlic, this is probably one of my favorite ways to eat them. This particular version was made with the greens of yellow beets. Yellow beet [...]

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