Amanda Hesser arrived at my house last night wearing a giant fur hat and Chuck Taylors. How can you not love this woman?
She was in town as part of her book tour for The Essential New York Times Cookbook: Classic Recipes for a New Century, and, through a long sequence of events involving Kate Payne […]
The best part of any food preservation class (besides the food) is always the discussion. Usually, I have quick answers for a fairly regular set of questions about food poisoning, the physics of pressure cookers, storage, and the differences between jams, preserves, conserves, and compotes. But recently, I’ve started to hear some new ones. This […]
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 […]
Happy Thanksgiving, everyone! When you’re done eating that turkey, be sure to make a stock. BUT—and this is a big but—unless you have a pressure canner, please don’t attempt to can it. Unlike fruits, tomatoes, and tomatillos, stock is a low acid food, which means that the temperature of boiling water is not enough to […]
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 […]
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 […]
This post is a little late to the game, but in case you missed it this morning: the NYT has a surprisingly good article about canning today. View all the pretty pictures here. Well, it’s mostly good. The Times will tell you that it’s too scary to do non-acid foods. Let me tell you people: […]