The Joy of Preserving Food in Jars
by eileenw
Summer and fall are the seasons of plenty in Michigan, and there’s something absolutely delightful about being able to capture time in a bottle . . . or bright summer strawberries, crisp cucumber pickles, or the gorgeous heirloom tomatoes of August. Whether you tend your own garden, or are reaping the benefits of famers markets and CSAs, many of us desire a way to have a taste of beautiful ripe, local produce all winter. Artisan and small batch home canning and pickling have enjoyed a renaissance in recent decades.
If you’re looking for someplace to start, The All New Ball Book of Canning and Preserving or Ball Canning Back to Basics are great ways to get going (and to finally find out the difference between jelly, jam, and marmalade!).
Not Your Mama's Canning Book aims to be distinctive and funky, showcasing such modern updates on canning as brown sugar bourbon peaches, peach habanero rum preserves, and ginger lime marmalade. It also sports a long section of sauces and condiments you can make and water bath can at home. The second half of the book is filled with recipes featuring all those canned goods in their various uses, from Korean inspired flank steak lettuce wraps to masala chai latte waffles.
Blog Post
Subjects
Reviews