Mastery Challenge: Salt Preservation (Sauerkraut and Preserved Lemons)

Marisa of Food in Jars has posted the February Mastery Challenge, Salt Preserving. I have already dabbled with this in the past, making sauerkraut, preserved lemons and other salt preserved items. I even purchased a cool kitchen gadget, the Kraut Source, to make small batch kraut making a little easier. This month, I decided to

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Mastery Challenge: Meyer Lemon Marmalade

Food in Jars has invited readers to join her for a year-long Mastery Challenge, where we will work together to learn pickling and preserving skills. The schedule includes: Calendar of Preserving Skills January – Marmalade February – Salt Preserving March – Jelly April – Quick Pickles May – Cold Pack Preserving June – Jam July

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Blogaversary: Put ’em Up! (Giveaway)

I come from a long line of canners and food preservers (well, at least I know my Mom made jam and my Grandmother canned loads of stuff from her prolific southern California vegetable garden), but most of what I learned has been self taught. By the time I got around to being interested in making

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In the Kitchen with Chez Pim: Marmalade

Last weekend Pim (of Chez Pim) taught a class on Marmalades at Love Apple Farms in Santa Cruz. This was my third Pim class (see also Macarons and Holiday Baking), and my fifth Love Apple Farms class (see Backyard Chickens and Cheese Making Basics). Each time I visit Love Apple Farms, I am again inspired

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Preserving Tomatoes, a primer (recipes)

This week, my favorite local vegetable CSA, Two Small Farms, is delivering another load of tomatoes, maybe the last of the year. As I was encouraging others to participate in the buy, I thought it might be nice to write up the different ways you can preserve tomatoes for the winter, especially since I have

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Strawberry Jam and Pomona Universal Pectin (recipe)

Strawberries Yes, I am jumping on the strawberry jam bandwagon, canning my own collection. Sean at Hedonia had an interesting looking recipe for Strawberry Jam with balsamic and black pepper. Carol at Simply Gluten Free has a nice recipe for Strawberry Jam, Granulated Sugar Free. And Nicole at Pinch My Salt has a Strawberry Freezer

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Farm to Table: Roasted Pumpkin Pie (recipe)

Roasting your own pumpkin for pie this Thanksgiving is not a difficult process. And you will be amazed at the difference in taste. DSC_0882 This week, in preparation for my pie baking marathon Thanksgiving week, I roasted up a Musquee de Provence pumpkin. This variety of pumpkin is huge – the small ones are over

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