The more discerning readers among you may have noticed that this blog hasn’t been updated in over a year. It’s time to make it official: Doris and Jilly Cook is now defunct. If part of the point of Doris and Jilly was to inspire people to can without fear, it succeeded! When we started this [...]
This spring has been a blur.
At first, my cutting back on the blog was intentional. My husband and I had taken a fantabulous vacation to Costa Rica at the end of January. It was one of those times where having a chance to really and truly relax helps you realize how much of our stress [...]
This is a picture of an elaborate dehydrated apple experiment I conducted back in October. It’s also exactly the kind of geeky post that I know you guys love, and that I mostly didn’t get around to doing this year. It’s got that combo of science (control groups! recordkeeping! cellulose levels!), slight obsessiveness (soooo many [...]
Hey, that canjam post? It’s not supposed to go up until Sunday. So we took it down, and it will reappear, like magic, Sunday afternoon. We’re hoping your comments return with it.
…and the Blueberry Pucker Conserve goes to Mimi! (No. 11 on the random number generator.) I hope you enjoy your jar of tart summer sunshine.
I spent last weekend at the Omega Institute in Rhinebeck, New York, teaching a three-day workshop on local food preservation methods. Ordinarily, this is not a sappy blog, but bear with me. To have the opportunity to share my enthusiasm for canning, freezing, dehydrating, pickling, and fermenting with eager strangers, in a setting as beautiful [...]
Philly folks: If you’re in town June 21st, please consider attending or supporting Philadelphia’s Taste of the Nation night at the Lowe’s Hotel. There will be food from fabulous restaurants, specialty cocktail stations, beer and wine, and a silent and live auction, and you might catch a glimpse of Philly’s own Top Chef finalist, Jennifer [...]
Though you wouldn’t know it from my timing, I was very excited about this month’s CanJam featured cannable good: alliums. Reason A: I’m not the world’s greatest pickler, but I found the all those carrot pickles to be downright inspiring. Reason B: Although I haven’t yet gotten into the make-your-own-liquor craze, I do like me [...]