Categories
- Books and blogs (5)
- Fermented foods (27)
- Fruits (39)
- Herbs (6)
- Nuts (2)
- Pickles (44)
- Preserving science (19)
- Sweet preserves (29)
- Vegetables (54)
- Wild foods (12)
The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
-
Archives
- Bamboo for Dinner
- A Mixed Pickle of Mixed Parentage
- One Fine Mixer: Fermented Lemon Brine
- Experiments with Tibicos (Water Kefir)
- Homegrown Belgian Endive
- Eating and Drinking in New Orleans
- A Quick Wintertime Refrigerator Relish
- Citron Melon Again, for Dessert
- A Bean Worth Drying: The Scarlet Runner
- A Tart Little Tuber from the Andes
Tag Archives: preserving
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
Posted in Vegetables
Tagged bamboo, Bambusa, cooking bamboo shoots, freezing, Phyllostachys, preserving, storing
2 Comments
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
Posted in Fruits, Sweet preserves
Tagged citron melon, Green Deane, melon d"Espagne, Mimi Thorrisson, pie melon, preserves, preserving, Seed Savers Exchange, watermelon
4 Comments
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
Posted in Fruits, Sweet preserves
Tagged apple butter, apples, Brittany, cider, preserves, preserving, ramaougerie
2 Comments
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 cucumber beetles, fruit pickles, jam, Kreibich, leaf curl, nectarines, peaches, pickled nectarines, pickling, preserving
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 … Continue reading
Posted in Preserving science
Tagged Ball, bisphenol-A, BPA, canning, EFSA, EPA, FAO, jar lids, Jarden, Kerr, Leifheit, preserving, Quattro Stagioni, Tattler, Weck, WHO
59 Comments
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
How to Core a Quince
Around the seed cavity of a quince is a hard core of flesh that tends to stay hard after cooking. When a recipe requires coring a quince, you’ll want to remove all of this hard flesh. Doing so can be … Continue reading
Posted in Fruits, Sweet preserves
Tagged corer, food, fruit, kitchen gadgets, Organic Tool Company, peach pitter, pitting spoon, preserving, quince
5 Comments
Homemade Grape Molasses
Arrope, mostillo, mostarda, saba, vin cotto, vino cotto, pekmez, petimezi—these words from various lands surrounding the Mediterranean Sea all mean the same thing: grape juice boiled down to a thick syrup. Before Arabs introduced cane sugar to Europe, molasses from … Continue reading
A New Bottled Lemon Juice: Fragrant and Sulfite-Free
After reading “Real Lemon versus ReaLemon,” Harry Merzian of Dream Foods International sent me a sample bottle of his company’s Italian Volcano Lemon Juice. This juice is not made from concentrate but squeezed from fresh-picked lemons, which are organically grown … Continue reading
Posted in Preserving science
Tagged food, lemon juice, lemons, organic, preserving, ReaLemon, sulfites, Volcano International
4 Comments
Maraschino Cherries: The Almost-Real Thing
Look what I found in the liquor store in Albany, Oregon, among the flavored vodkas and cheap tequilas! I wasn’t looking for maraschino (pronounced maraSKEEno), but finding it made my day. It’s cherry season in the Willamette Valley, a region … Continue reading
