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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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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