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 [...]

Mixed Vinegar Pickle #1

The July Can Jam stumped me. It wasn’t so much the trans-Atlantic translation problem of “marrows” as the fact that my favorite pickle, a just barely tangy half sour, isn’t acidic enough to can. Then I found a jar of cornichons in my basement (Linda Zeidrich’s recipe, of course). I’m usually fairly diligent about labeling [...]

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 [...]

Learn to Can Beets

Hey kids! There’s still time to sign up for the “Beets Two Ways” class on Saturday, June 26th, at 1 PM. Beets can well, but because they’re a low-acid food, you can’t just pop them in a water bath. In this introductory class, we’ll cover how to pickle beets (making them safe for water-bath canning) [...]

February Can Jam: CARROTS!

(Photo from Chris Campbell’s Flickr photostream)

Attention all canjammers! The focus of the February Tigress Can Jam is CARROTS.

Got that?

Yes, carrots.

The Tigress and I made this choice with both excitement and trepidation. The excitement because vegetables are new territory for many water-bath canners; the trepidation because carrots are a low-acid food, and therefore come with certain [...]

Pickled Plums

It never would have occurred to me to pickle plums, but my friend Christina convinced me that pickled fruit was both delicious and indispensable. Hence, pickled plums. I made a couple of jars about a month ago and have been waiting until now so that I could taste them before sharing the recipe with all [...]

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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