Tag Archives: preserving

Strawberries and Roses for a Scented Spring Cordial

Here in the cool Northwest we’re not yet fully into strawberry season, though I’ve tasted a few tiny, tender, perfumed Alexandrias. But the rugosa roses are putting forth a new crop of lovely pink blooms daily, and I feel driven … Continue reading

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A Better Boiling-Water Canner?

I’ve always hated my graniteware canner. You know what I mean—one of those big, lightweight, speckled black pots with the cheap chromed rack inside. My rack rusted out in the first year of use. After I replaced it I noticed … Continue reading

Posted in Preserving science | Tagged , , , , , , , | 9 Comments

Experiment with Specialty Pectins

As many readers of this blog already know, I almost never use packaged pectin. After writing a whole book about old-fashioned fruit preserves, made as they were before packaged pectin was invented, I’ve felt no need for Sure-Jell or MCP … Continue reading

Posted in Books and blogs, Fruits, Preserving science, Sweet preserves | Tagged , , , , , , , , | 27 Comments

Oregon Grape Jam

Jelly isn’t much in style these days, I’ve noticed. Many people consider it too sweet, otherwise bland, and nearly devoid of nutritional value. I feel that way about many kinds of jelly myself. Who would choose strawberry jelly over strawberry … Continue reading

Posted in Fruits, Sweet preserves, Wild foods | Tagged , , , , | 9 Comments

Bamboo for Dinner

Sometimes the best strategy for managing pests is to eat them. Cajuns savor stewed nutria.  Mexicans crunch fried grasshoppers. The French swallow butter-soaked snails. And I have started eating bamboo. After beautifully screening my bee and compost yard for fifteen … Continue reading

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For the Last Preserves of the Year: The Humble Citron Melon

I first learned about watermelon’s pale-fleshed, seedy ancestor while studying traditional ways of preserving modern watermelon. Why, I wondered, do people bother to make the watermelon’s narrow inner white rind into pickles and sweet preserves when the red flesh and … Continue reading

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Pommé: Breton Apple Butter

I first learned of this traditional preserve of Brittany from a travel guide. In our subsequent trip to Brittany, last spring, my family and I searched the grocery stores and gift shops for pommé. Some people we talked with mentioned … Continue reading

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The Kreibich Nectarine Revisited

When I wrote about my first little crop of Kreibich nectarines, about this time last year, my daughter had cut up all the fruits for a tart before I had a chance to play with them. This year the crop … Continue reading

Posted in Fruits, Pickles, Sweet preserves | Tagged , , , , , , , , , | 6 Comments

Home Canning, BPA-Free

About a year and a half ago, home canners began to learn that the flat metal lids they use to seal their jars, like the metal cans that so much store-bought food comes in, were lined with a plastic coating … Continue reading

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Quince Jelly Candy

Here’s another, rather extravagant way to use the last of the season’s quinces. I devised this recipe because I wanted something similar to quince paste but prettier and more delicate. Quince jelly candy makes a lovely addition to a holiday … Continue reading

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