Category Archives: Preserving science

Clear Juice from Cherry Tomatoes

What do you do with a glut of cherry tomatoes? Small, sweet, tart, juicy tomatoes—whether shaped like cherries, grapes, or plums—are the best varieties for snacking. You can halve them and add them to salads, pile them into kids’ lunch … Continue reading

Posted in Preserving science, Vegetables | Tagged , , , , , , , | 8 Comments

Rice Vinegar for Home Canning

Tom Reynolds, director of food service and industrial marketing for Marukan, wants to sell the company’s rice vinegar to home canners. Apparently he has a ready market; more than three hundred home canners “liked” Marukan rice vinegar on the company’s … Continue reading

Posted in Pickles, Preserving science | Tagged , , , , , , | 24 Comments

Delightfully Bitter Marmalade from Seville Oranges

Just as I’d imagined, orange trees lined the streets of Sevilla, Spain, where I found myself for a few hours several winters ago. As I reached for a fruit though, my friend stopped me: The oranges of Sevilla belong to … Continue reading

Posted in Fruits, Preserving science, Sweet preserves | Tagged , , , , , , , , , | 19 Comments

Innovations in Canning Tools

A company called Progressive is about to release to the market a set of five new tools for home canners, and I’ve had an early opportunity to try them out. Here’s what I’ve found. The stainless-steel wire jar rack, 10½ inches … Continue reading

Posted in Pickles, Preserving science | Tagged , , , , , , , , | 29 Comments

A Handmade Crock Weight

If you have access to potter’s clay and a kiln, why not fashion a weight to fit your crock and your taste? That’s what Rose Jaress did for her mom, Monica, at the suggestion of her dad, Gene, and with … Continue reading

Posted in Fermented foods, Pickles, Preserving science | Tagged , , , | 3 Comments

Glass Weights for Small-Batch Pickling

When you’re making fermented pickles, you must usually weight the food, because until it is well acidified it can easily spoil on exposure to air. Vegetables or fruits fermenting in a crock or plastic bucket are typically weighted with a … Continue reading

Posted in Fermented foods, Fruits, Pickles, Preserving science | Tagged , , , , , , | 19 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

Posted in Preserving science | Tagged , , , , , , , , , , , , , , , | 84 Comments

More Evidence that Alcoholic Drinks Are Good for You

Here’s to the man who drinks water pure and goes to bed quite sober. Here’s to the man who drinks water pure and goes to bed quite sober. He falls as the leaves do fall, falls as the leaves do … Continue reading

Posted in Fermented foods, Fruits, Preserving science | Tagged , , , , , , , , | 7 Comments

The Canning and Preserving Handbook

Although Amazon identifies me as the author of this book, I’m really just the editor. The Canning and Preserving Handbook is adapted from the latest edition of the USDA’s classic Complete Guide to Home Canning. My job was to edit the … Continue reading

Posted in Books and blogs, Fermented foods, Pickles, Preserving science, Sweet preserves | Tagged | 5 Comments

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 , , , , , , , | 4 Comments