Can it

Tips for Storing produce and food

How to Preserve Basil: Savoring Every Leaf the Natural Way

As summer days unfold, the kitchen becomes a haven of aromas and flavors, bringing families together and nourishing the soul. There’s a certain magic to this season, and basil, with its vibrant green leaves and intoxicating scent, stands out as one of its star performers. Capturing the essence of this herb allows us to take…

Step-by-Step Guide: How to Dehydrate Bell Peppers for Long-Lasting Preservation

Dehydrating bell peppers is a simple and effective method of preserving these versatile vegetables. By removing their moisture content, you can extend their shelf life and enjoy their vibrant flavor in various dishes throughout the year. In this comprehensive guide, we will walk you through the step-by-step process of dehydrating bell peppers, from preparation to…

How to Preserve food by Canning

More and more people are now learning how to preserve food in their homes in order to make it last longer, which will prevent their food supply from rotting, saving them a lot of money every year as a result of the global financial crisis or economic recession. The method of food preservation, such as…

how to preserve avocados

Effective Ways to Store Avocados – How To Preserve Avocados For the Long Term

Image Source: Unsplash Avocados are one of those fruits that people either love or hate. While their glorious green flesh is an excellent source of healthy fats, they don’t keep very well. They oxidize (turn brown) and go bad very quickly unless you take specific measures to preserve them. Luckily, there are a few different…

How To Cure Your Own Olives (Because Homemade Pizza Is Better With Homemade Olives)

Months ago, when I was shopping for blood oranges and oysters at the Allemany Farmers Market, I ran into these beauties: Fresh olives! I couldn’t believe it, and grabbed a huge bag of them.  Olives are so delicious, and the thought of curing my own was majorly exciting.  Of course, I had literally no experience…

Canned Pears In Maple Syrup

I was going to make jam to sell at the farmers market with these pears.  Local bartlett pears are one of my absolute favorite fruits to work with — they’re just so juicy.   So sweet.  I love them.   I started eating a few fresh and then said screw it, I’ve gotta stash away a…

Brandied Cranberry Pear Preserves

Cranberries are one of the things that make me buy non-local fruit.  I just can’t not do it. I love them.  I want to put them in everything I make.   The pears are local! They’re from my friend’s farm in Potter Valley! I drove all the way over there by myself way out into the boonies out…

Vanilla Peach Jam

Have you ever been in that awkward social situation where you’ve bragged to some random person that you know how to sew your own dresses, you make a pot of coq au vin that tastes better than Julia’s, you have a whole garden of award winning rose bushes, and that you make the best jar of peach…

Pomelo Marmalade With Rosewater and Cardamom

Welcome to my shiny new blog! I hope that you keep reading and maybe try out a few of the recipes and projects that will be appearing here. Check back often- 2011 should be a pretty action-packed year. Anyway, enough with the introductions, time to make some marmalade! So, Reader, since we’re just getting to know…

Make This Now: Tomato Jam

I haven’t posted many jam recipes recently.  Mostly, I hate writing down recipes.  Then, I end up feeling like I really prefer simple jams anyway and that the magic isn’t really about my recipe so much as the fruit itself.   Great jam isn’t because of my recipe, it’s because of the farmer/mother nature/ the…

Citrus-Quince Marmalade with Fresh Rosemary

I’ve been having a bit of trouble finding inspiration for preserves this winter.  I went a whole month without canning a single thing, which I think has to be a record since I started canning.  I realized that the reason this had happened is that I started getting my fruit sourcing really dialed in last…

Brandied Cocktail Cherries

I’m crazy about these cherries. They’re so dark and elegant, with a touch of brandy and vanilla bean. They were inspired by The original source for this recipe is the KCRW Good Food Blog. I tweaked it a bit to make it more canning-friendly. (Thank you to