We’ve received multiple questions in the last several days about general safety questions – many of which were about tomato sauce and the issues of adding lemon juice or other acid. While this post will answer that question (sort-of), it’s important to me to share the context of many answers around safety-type questions that surround [...]
Archive for the ‘Canning (Waterbath)’ Category
The Multiple Problems Around Advice on Preserving Tomato Sauce
Posted in Fundamentals, Preserving (General Articles About it), Tomatoes (Sauce and more) on September 14, 2011 | 31 Comments »
Lessons Learned from Canning Tomatoes in 2011
Posted in Tomatoes (Sauce and more) on September 6, 2011 | 10 Comments »
When the long work of preserving tomatoes is done, our family has a tradition of chatting over what we’ve learned, what we would change or just something interesting from the day. It’s not a very formal meeting and it’s never been intentional – it just kind of comes up as we wind down from the [...]
How to Can Tomato Sauce – A Photo Essay
Posted in Tomatoes (Sauce and more) on September 4, 2011 | 18 Comments »
After completing 5 bushels of tomato sauce (my parents got a head start with an additional 3 bushels the day before), today`s a day to chill. We`ll share lessons learned tomorrow – for now it`s time to relax and celebrate. There are 159 jars stored away from winter (we had 161 but ate two already). [...]
Time for Tomato Sauce
Posted in Tomatoes (Sauce and more) on September 3, 2011 | 3 Comments »
It’s 11:40PM as I write this and I should be in bed but I can’t even think about sleep. I know the alarm will ring at 5:00AM but that’s not inspiring me to run for the sheets. It’s the night before tomato sauce day and this restlessness happens every year. The irony that I used [...]
Apricots, Currants, Grand Marnier and White Pepper = Jam
Posted in Jam and Jelly on September 2, 2011 | Leave a Comment »
This is a jam for grown ups. It`s bitter, sweet and savory all at the same time. I`m not sure what we`ll use it for yet (we`ll figure that out once we taste the first open jar) but I suspect cheese and roasting are going to play a role (two different roles to be technical). [...]
Preserving Brandied Peaches – What to do when a batch goes wrong
Posted in Canning (Waterbath) on August 26, 2011 | 17 Comments »
*&*$ #*(*$ $&($(! *#&*$$(*$. (#(*$ )@*( )()#*$? That was how these went: Sometimes preserving just won’t do what you want it to. And, for me, that generally happens with peaches. Yep, peaches. They seem innocent enough. They practically taunt you with their cuteness and call to you with their sweet demeanor. And some of them [...]
Preserving Plum, Peach and Nectarine Juice (Concentrate or Cordial)
Posted in Canning (Waterbath) on August 25, 2011 | 13 Comments »
I’m a guy. Not always a stereotypical male (I was a jazz-dancing, figure-skating, sequence-wearing kid after all) but I do sometimes fall into the trappings of all things male. When I started focusing on preserving as a way to augment our pantry I fell into a mindset that’s an absolute cliché for the male species [...]
Pear Slices Preserved in a Light Syrup… and Whisky
Posted in Canning (Waterbath) on August 24, 2011 | 9 Comments »
Preserving slices of pears are an easy way to learn the basics of preserving larger pieces of fruit. They don’t require peeling (although many will argue that this will make them more tender), are easy to core and the process is simple. Like most fruit, pears can be preserved in water or other fruit juice. I [...]
Grand Marnier Infused with Blueberries – and Jam
Posted in Canning (Waterbath) on August 23, 2011 | 2 Comments »
When I do large amounts of preserving, it`s nice to do a few simple infusions. They`re super easy, don`t take a lot of time and can yield amazing results. They also provide an ingredient that can then be used for other preserving, such as the sam in this post. Step 1- The Infusion Take 1 [...]
Wild Blueberry Maple Jam / Preserve / Syrup
Posted in Canning (Waterbath) on August 22, 2011 | 23 Comments »
I love the philosophies of jam. By ‘philosophies’ I refer to the hard-line rules (perhaps they are as rigid as ethics) that each of us have around what makes a great jam. Many prioritize the consistency or set of a jam while others may emphasize taste or texture. I am less conventional. I am perfectly [...]
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