Categories
- Books and blogs (17)
- Fermented foods (50)
- Food history (18)
- Fruits (72)
- Herbs (16)
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- Nuts (5)
- Pickles (82)
- Preserving science (37)
- Sweet preserves (56)
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The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
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Archives
- Radish Pods, for Seeds and Pickles
- Show Your Preserves at the Fair
- Playing with Pokeweed
- Serve It with Flowers
- How to Freeze Artichokes
- A More Colorful, Flavorful, and Textured Rhubarb Chutney
- After the Radish Harvest, Hot Radish Soup
- Makah Ozette Fries
- Roasted Peppers with Anchovies and Garlic
- Found: Good Sweet Cherry Peppers
Category Archives: Pickles
Radish Pods, for Seeds and Pickles
To replenish my stock of Candela di Fuoco radish seeds, I let a single plant go to seed. It grew into a lovely bush, about three feet tall and wide, with pretty pink blooms that continued to appear as seed … Continue reading
How to Freeze Artichokes
Last winter we had plenty of freezing nights, but they were always followed by warmish days. As a result, none of the artichoke plants lining my short driveway died back at all, and this spring I’ve been harvesting artichokes by … Continue reading
A More Colorful, Flavorful, and Textured Rhubarb Chutney
The best apple chutney I ever ate was made as I watched by a sorority cook who said she never used a recipe. She would make chutney quickly and instinctively for the young women in her care the same day … Continue reading
Found: Good Sweet Cherry Peppers
You may or may not remember my article Cherry Peppers for Stuffing, about my beautiful stuffed cherry peppers that were too hot for me to eat. I wrote that I’d finally found seeds for sweet, rather than hot, cherry peppers, … Continue reading
A Taste of Austria
Last month I had the luck to spend two weeks in Austria, a little country of cheerful, modest people and outsized natural and cultural wealth, from the ancient salt mines to the soaring Alps, from Baroque palaces filled with with … Continue reading
Preserves with a Nordic Touch
From the University of Minnesota Press comes a preserving cookbook especially for cold-climate cooks, whether they grow their own produce or shop at farmers’ markets and farm stands. Savory Sweet: Simple Preserves from a Northern Kitchen is a collection of … Continue reading
Posted in Books and blogs, Fruits, Pickles, Sweet preserves, Vegetables
Tagged Beth Dooley, condiments, Mette Nielsen, Minnesota, pear shrub, preserving, recipe
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Fermenting and Storing Kraut in Small Jars, without Pasteurization or Refrigeration
I’ve more than once seen Extension home-ec agents roll their eyes when asked if it’s possible to store sauerkraut in the same jar in which it has fermented, with no heating or chilling. Where do such ideas come from? the … Continue reading
Posted in Fermented foods, Pickles, Preserving science, Vegetables
Tagged Extension, Randal Oulton, sauerkraut, sauerruben, USDA
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Finally, Stainless-Steel Mason Jar Bands
“See this rust?” asked a county-fair judge of a young 4-Her, pointing at a little spot inside the band the judge had just removed from the child’s jam jar. “This can keep your lid from sealing.” I’d never known even … Continue reading
From the New Joy of Pickling: Pickled Sliced Peaches
The Washington State Fruit Commission made my day again early this month, when a big box of fragrant, juicy peaches and nectarines was delivered to my front porch. The fruit was so tasty that I made small batches of plain … Continue reading
