Linda writes from her home near Scio, Oregon, where she continually experiments with the produce from her orchard and large garden. The Joy of Pickling, The Joy of Jams, Jellies, and Other Sweet Preserves, and Cold Soups are the fruit of her empirical research as well as her studies of culinary traditions around the world. For information about her books, visit www.lindaziedrich.com.
You can contact Linda at lindaziedrich@gmail.com.
Linda,
I just received your Pickling book tonight as a Christmas present. It is so inspiring! It has been a few months since I put away my canning pot, but I think I’ll have to find a winter veggie to put up. Thanks for sharing your knowledge!
http://www.mypantryshelf.com
In Iceland angelika stems were used with rhubarb in jam about 50-50 ,and formerly to flavor alcohol the root was used.the fresh leaves in spring are delicious in salads and grilling fish wrapped in the leaves of angelika always gets applauses.
Patt, thanks so much for this information. But were angelica and rhubarb really used in equal amounts in jam? My angelica seems much too strong for that. If you’re sure it’s true, though, I may try it.
Dear Linda,
First of all thank you for the fantastic pickling book. I used to borrow the copy from the library every season. Finally I bought the new version and I am in heaven. So is my husband. We are now a pickle a day believers.
I have been pickling and canning since I was a kid helping my mom. This is the first year I will make sauerkraut – I am very excited. I plan on making it with just white cabbage the first time, but I have a question about using kale. I have a lot of White Russian Kale and Dino Kale in my garden. Can I mix in some with the regular white cabbage to make kraut? I have looked through all the canning blogs and I have seen kale kimchi so I am suspecting I can use some kind of ratio of cabbage to kale to make kraut. So have you tried this and can you recommend a ratio? I know that the kale has less water than cabbage.
Again thank you for your time and glorious efforts. Sincerely, Lena Lopez Schindler
Dear Lena,
Thank you so much for your kind words about my book.
I’ve never brined kale, although this year I intended to try brining thin green leaves of head cabbage–leaves that tried and failed to form heads after I cut the main head from the plant. I didn’t get around to this job fast enough, though, and so in the end I composted the leaves.
Thick leaves like those of head cabbage and Chinese cabbage seem to have the best texture when pickled, and you’re wise to consider that they also contain more water than thinner leaves. If I were you, I think I’d use a small proportion of kale to cabbage the first time–say, 1 to 3. If the liquid drawn out by the salt doesn’t cover the greens by the next day, just add as much brine as needed (1 1/2 tablespoons salt for 1 quart water). I would be interested to know if you like the results.
Hi Linda,
I read your article for pba free canning lids.
I found this site that has them on sale (twice).
http://www.markdown.com/markdown-tattler-lids/
Love your blog.
Karen
Apparently the product has sold out. Too bad!
This was the second sale. I have subscribed to the site and I will post here if they have another.
Karen
Thank you very much, Karen. I look forward to hearing about another sale on bulk orders of Tattler lids.
Linda, would love to see you on twitter. hint hint
Mona @mm98273
Oh, Mona, more screen time? I don’t think I could handle that.
LInda-
I have both your pickling and jam books. Love them! As a matter of fact, my daughter and I picked strawberries this morning at our favorite orchard and I just made a batch of your strawberry jam. Yum! Thanks for all the lovely recipes and techniques!!
Thanks, Christy! Now my mouth is watering at the thought of strawberries. They are still at least nine weeks away for us!
Dear Linda, I found your lovely blog while searching the Web for details about the difference between lemon juice and so-called Real Lemon. To my surprise, your blog resembles mine! In terms of design, but also of spirit. I would love to be in touch with you by email if possible. I live in Paris, have a garden in Burgundy, and my (very new) blog is called The Everyday French Chef. All best, Meg Bortin
Hi Linda
I’ve nominated you for a blogging award. Many congrats and well done. It can be found here. http://digginwivdebb.wordpress.com/2012/12/05/yaymy-first-blogging-award
Debbi x
Hello, we love the website. Would it be possible for you to keep us abreast of any events that may be on your calendar? We want to create an event calendar for our fellow canners.
I’ll try to remember to do that, Andre. Thanks for asking.