January’s kitchen exploits have been defined by pears.
Two summers ago, this tomato jam recipe transformed me from a canning dabbler into a canning convert.
There were a few food trade-offs I was prepared to make when I moved to Portland.
I didn’t reveal this in my previous post on beet brownies, but the reason I had a a few extra beets – the perfect quantity for those brownies – was because I’d over-purchased beets for my pickling project.
On Sunday, our neighbors invited us over to pick plums from their Italian plum tree.
Cherry season was finicky in New York.
I first started canning last year; because it was my first year, I kept things fairly straightforward.
I'm clearly on a rhubarb streak, as the last recipe I wrote about also features the stalky vegetable.
I knew I wanted to tackle one more canning and preserving project this Winter before we move.
After my previous disastrous canning attempt, I needed a victory in the preserving department.
It was bound to happen.
Canning and preserving tomatoes felt unsettlingly like participating in a high school biology class experiment.
I’m so hot right now that I’m tempted to write: yum peaches.
I fear I may be too late on this post...but I'll share this recipe anyways, in case you spot some rhubarb at the market this weekend.
Several Saturdays ago, we brought a cardboard box up the farmers market.
"If you've never made jelly before, this a great place to start.
As previously mentioned, I've spent a few chilly Winter days researching the intricacies of canning and preserving, with the goal of capitalizing on the glut of strawberries, tomatoes, and more that will soon overtake the farmers' markets.
This Winter, I've slowly gathered books on canning and preserving.