Lemon Lavender Fig Jam

Thank you, thank you, thank you, oh CanJam! All this time I have been pooh-poohing fancy, foodie-oriented artisanal preserves, in favor of my work-a-day, practical, frugal canned goods. I have been a fool. Food in Jar’s announcement of herbs as the starring ingredient for the April canjam practically gave me hives. I found the admonition […]

Canning Onion Confit

There are some spectacular onion confits and jams floating around the internets right now. This one is an onion and rosemary confiturra from Serious Eats, via The Kitchn, that I heard about through a round-up post on Consider the Pantry (got that?). It’s a luscious combination of red onions, balsamic vinegar, red wine vinegar, white […]

Cherry Raspberry Jam

It’s not too late for raspberries! Cherries came and went long ago, but if you happened to freeze some, you can still make a fabulous, sweet-tart jam that tastes like summer. The raspberries melt into a luscious sauce studded with the cherries. It’s by far my favorite jam—the kind you hate to open because the […]

Hot Corn Relish

This is a slightly tweaked version of the Ball Blue Book classic. My grandmother used to make a corn relish that was a little more on the sweet and sour side. What I like about this one is that it’s only sour enough to make water-bath canning OK, but not so sour that you can’t […]

Tomato and Sweet Pepper Salsa

Like a lot of wanna-be foodies, I joined the sweet red pepper revolution in the 1990s and never looked back. Unfortunately, my CSA didn’t get the message and gives me 2 or 3 green peppers a week. They’re big, too—sometimes as much as a pound each. Sure, they’re nice on kabobs with pineapple, but what […]

Roasted Tomato Salsa

My problem with homemade canned tomato salsa is that it always ends up tasting cooked—but not in a good way—from the canning process. It’s as if you made a batch of pico de gallo, boiled it for 20 minutes, then chilled it and served it. Nothin’ but nasty. I’ve eventually come to the conclusion that […]

Canning Roasted Tomatoes

Roasted tomatoes are delectable little gems. Once you have them, you can use them in sauces, salsa, or just as a topping for bread: Voila! Bruschetta! Freezing is the easiest way to preserve their flavor, but if you have limited freezer space, canning is a good option.

There is, however, a catch. I’ve looked and looked […]

Tomatillo Salsa/Salsa Verde

You’ve heard about my gardening woes. Fortunately, not all is lost: I am growing a bumper crop of tomatillos. For the uninitiated, tomatillos are closely related to tomatoes, except that they’re green and grow in husks. The husks puff up when the plant starts to set fruit, and when the fruit fills the husk, they’re […]

Bok Choy Kimchi

Philadelphia’s unexpected additional month of spring has been a boon for my bok choy. So far I’ve harvested at least six pounds from a single, 4 foot-long row. But my abundance of bok choy begs the question of what, exactly, to do with it. I do love the stuff, but you can only eat it […]

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