A belated Happy New Year to all! I am finally beginning to unfurl from my winter break hibernation. What better way to start the new year, I thought, than with a canning double feature: beef stock AND beef-vegetable soup? As an added bonus, the soup is the perfect vehicle for any number of vegetables that [...]
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Last year, you may recall, I made a lot of applesauce. When I had time, I canned it; when I was lazy, I just stuck it in the freezer. Nine months later, we’ve been eating lots of each. The results? No contest. The canned applesacue is sooooo much better than the frozen. It has excellent texture, a [...]
(Thanks to relaxing for the photo, via Flickr.) IgnitePhilly was awesome! Thanks so much to the crew for inviting me, to all of you who came out to pack the room, and to the other presenters for putting on such a great show. There was so much clamour and din at Johnny [...] Like regular canned pears, only drunk. Brandied Pears 5 pounds ripe, yet firm, pears 1) Put on a pot for a boiling water bath and sterilize your jars. I used 2 quarts and 2 pints. Life will be easier if you use wide-mouth [...] Normally, I am a fan of the hot-pack approach to canning fruit, as it helps you fit more fruit into each jar. A recipe in last month’s New York Times, however, convinced me that it’s silly to poach pears separately, since a water-bath canning process will effectively poach the pears for you. I found their [...] Harvest season is winding down—within a month or so we’ll be posting on what we did with all that food we canned, instead of how to can it. Meanwhile, it’s our last chance to squirrel away some seeds for next year. This is my first time attempting to save seeds, so I’m winging it. Here’s [...] 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 [...] 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 [...] 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 [...] |
  
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