About This Blog

This blog is meant to cultivate an appreciation for fruits and vegetables as they come from the Earth–and for the land, breeding, and labor that make them good to eat–and to share advice from an old-fashioned cook and gardener about the best ways to use and preserve the produce of our gardens, fields, and orchards.

24 Responses to About This Blog

  1. Deborah says:

    Linda, I made your corn relish this week, but hadn’t noted the errata you’ve posted. I used all 18 ears of corn, and of course, I had too much for the amount of liquid. I filled the jars anyway, used what liquid I had, processed it and stowed the unjarred stuff in the freezer. Is the canned stuff sufficiently low in ph do you think?

    • Deborah, did you measure the volume of the corn kernels? That’s the key figure, since corn ears vary a lot in size. In any case, if the liquid covered the solids in the jars, your relish is probably fine. Stowing the extra solids in the freezer was a wise thing to do.

  2. Deborah says:

    No, that was my mistake. I don’t know what I was thinking. In any event, the kernels appear to be swimming in enough liquid that they move when the jar is rotated swiftly. Thanks; I feel better now.

  3. Antonia M. Stevens says:

    Linda, I live in Texas and have access to olives at a local orchard. I would like to try and brin some but I need the porportions. I would like to start small and put up at least 4 quarts.

  4. Simon says:

    Linda, Im a big fan of your work. Thank you and feel free to check out my website.

  5. Millie says:

    Linda, I got an abundance of plums this year and would like to try your Prune Plum Preserves With Port (Joy of Jams, Jellies… page 274), but I don’t know when to add the port.

    • I’m sorry about that, Millie. This sentence is missing from the first printing: “Add the port, bring the mixture slowly to a boil, and remove the kettle from the heat.” The sentence comes just after “. . . heat them very gently for 5 minutes.”

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    pretty worth enough for me. In my opinion, if all web owners and bloggers made good content as you did, the net will be much more
    useful than ever before.

  7. Jennifer says:

    I can’t believe I did not find your blog until now, but I’m excited I did. I’m looking forward to trying some of your recipes once my garden starts producing this summer!

  8. Marsha says:

    Hi Linda – this question does not really address your blog, but I value your wisdom and advice and don’t know where else to post it and still I hope you can provide me with an answer. I have a bomb sitting in my basement and don’t know what to do with it. Following some advice from several sites on the internet, I decided to use the vinegar brine of some mixed pickles I made to “re-pickle” some cucumbers. I sterilized jars, filled them with vertical slices of washed cucumbers, heated the vinegar brine to boiling, poured it over the cucs in the jars, and covered them with the lids. The lids sealed (all went pop!) and after a day or so to check that all seemed fine, I set them in the basement with everything else. Now I see that the lids on only the “re-pickled” pickles are bowed up. I am afraid to leave them there that they will explode, I am afraid to open them for the same reason! What to do? What went wrong? How to avoid this in the future – should these be only kept in the fridge? Is this a bad procedure to begin with? I would really appreciate your help.

    • I don’t think the jars will explode. Probably the seals were weak. Were the jars and lids hot when you put the cucumbers in? If you’re going to skip the boiling-water bath, it helps to use really hot jars. If the lids truly are bowed, not just loose, you have some kind of biological activity going on, and you don’t want to eat the pickles. If some jars have loose lids but no sign of spoilage, store them in the fridge.

      The problem with reusing vinegar brine is that it’s been watered down by the first batch of vegetables. If the vinegar was undiluted for the first pickling, it’s probably fine to use for a second. But otherwise the brine may be too weak.

      • Marsha says:

        Thank you so much for your reply! I think you’ve hit the nail on the head on both accounts, the jars were probably not hot enough – the cucumbers sat in the jars while I boiled the brine, and the vinegar was not full strength the first time around. Unfortunately, the lids are not loose, but appear to be under pressure so I’m throwing these puppies out. But I’ve learned a lot and I’m sure they will be better the next time – or maybe I’ll just drink the brine next time ;o) I’ve always hated to just throw it out. One thing is certain, this has convinced me to buy your Joy of Pickling book and I’m looking forward to many great recipes in the future. Thank you again!

  9. kathi foisie says:

    Linda: My husband and I use both your Jams and your Pickling books on a regular basis. Thanks especially for the lime-mint freezer pickle recipe and the apple ketchup recipe. Absolutely fabulous! We do all our favorites plus something new each year. Have you ever consider creating a Joy of Soup book with an emphasis on using canned, dried (at home), frozen (at home) vegetables and fruits? After you start putting food by the next challenge is how to use it creatively every day. Such a book from your perspective would be wonderful.

  10. robert collins says:

    linda i am in the process of making your recipe for lower east side full sour dill pickles and i have followed the recipe exactly. i am now seeing alot of white cloudy film forming throughout the whole jar not just on the bottom of jar. my question is this. is this yeast and safe to consume or after the full pickling time should i drain and rinse of pickles and rebrine and the store in frig or just store in frig and rinse pickles off before consuming. thank you bob

    • Bob, the cloudiness is normal; it always occurs with fermented pickles, and it’s caused by bacteria, not yeast. Yeast causes an opaque, white to tan growth at the top of the jar. I rinse pickles before eating only if they are spotted with yeast. If you want to halt fermentation completely, you can drain off and boil the brine, but I don’t recommend adding new brine, because it would not be sour.

      • robert collins says:

        thank yo linda u have been quite helpful and i do like your book on pickling…..do i boil brine for any specific time and i am guessing i let it cool before putting back in jar…sorry a real novice here….bob

  11. Bob, I think that just bringing the brine to a full boil is enough to stop fermentation and kill yeast. I cover the pot to limit evaporation, and, yes, I do let the brine cool before pouring it over the pickles. I also either wash the jar or use a clean one.

  12. Tim W says:

    Hi Linda. It’s walnut time and, having harvested enough to feel OK about letting the rest go to the squirrels, I’m doing your Walnut Ketchup recipe. My question is this; having ground the blackened nuts with the vinegar I have a nice puree but no liquid (it’s been 48 hours in the capped jar). Do I add more vinegar and, if so, what is the consistency I’m aiming for? At this rate there won’t be anything like the yield suggested in the recipe unless some magic happens in the jar before the next step. FYI, I ended up with a 2-quart jar full plus about another pint of ground nuts/vinegar.
    Thanks.
    Tim

  13. Debbie Hosselkus says:

    Linda~
    I bought your book, and today I made your recipe for Pickled Eggplant Cubes. After processing, each jar has about an inch of space at the bottom. The space is filled with vinegar but no eggplant! I packed as much eggplant into the jar as I could before adding the vinegar. What did I do wrong? I was careful to follow the recipe….I thought. Thank you for any advice you can give me on this as I still have a ton of eggplant out in the garden and would like to pickle more!
    Debbie Hosselkus

    • Debbie, I’m sorry to take so long to reply. I checked my jars of pickled eggplant cubes from last year, and none of the cubes are floating. I don’t think I’ve ever had that problem, in fact. Maybe the eggplant variety, or the age of the fruit, is to blame? I use Japanese and similar varieties, and I pick the fruits before they have lost their sheen, when the flesh is still firm and the seeds are undeveloped.

  14. Julie says:

    Dear Linda,
    I am about to purchase your Joy of Pickling book, after having checked it out from my public library three consecutive times (six weeks’ perusal) this summer. I have gone to school on it: thank you! We have wild grape vines everywhere, so thank you especially for the advice to use grape leaves to ensure crispness, because it has worked very well. Thus far I have tried six of your recipes as-is, and fiddled with others as guide, including a gallon fermented batch of mixed veggies, your not-so-sweet bread and butters with some hot pepper, and a gallon of your full sour dills fermenting nearby as I type. They are especially pretty with the Holland whites I tried this summer.

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