We’ve Been Busy!

Hi Everyone! You may have noticed a lull in our usually consistent posting here. We’ve been so busy with great WellPreserved projects!

We hope you’re having a great preserving season – there’s 7 years worth of preserving recipes and inspiration to be had here in the archives. Along the top of the page (look up!…way up) is an alphabetical menu of ingredients…so if you’re looking for ideas that are specific for something you’re preserving, that’s where to look!

Here’s what we’ve been busy on…..first is The Home Ec Big Outdoor Kitchen Party that we’re throwing here in Toronto!! Hope you can come out and meet us and some of our great guests FACE-to-FACE this sunday! Loads of FREE demos and talks…more information and a full list of participants and presenters HERE

and Marisa is coming!!

Weve Been Busy!

We are excited to have Marisa McClellan from Food in Jars visiting us this weekend! She arrives tomorrow and is doing a small (sold out) intimate preserving class with us. We’ll be touring around Toronto all weekend but you can come out and meet her on SUNDAY at the Kitchen Party (did I mention…it’s FREE?) Bring a copy of Food in Jars or Preserving by the Pint for Marisa to sign (she’ll have a very limited number of copies available for sale…i’d love to encourage you to buy from your local small book seller like: The Cookery on Roncy, or Type Books on Queen or Good Egg in Kensington!).

Also bring your copies of Meghan Telpner’s “Undiet” and David Ort’s “The Canadian Craft Beer Cookbook” as they will both be on hand presenting!

Weve Been Busy!

Free Event! No ticket required! Come all Day!!

and of course…we’ve also been hard at work on our OWN cookbook. In the past few months HUNDREDS of preserving and cooking recipes have been developed and have been sent out all over the world for testing! We spent Labour Day Weekend in the kitchen testing them out ourselves and making sure we have enough for photography and testing the other great meal recipes in the book.

We also finished our first photoshoot, follow us on Instagram and check out the hashtag #BatchCookbook to see some outtakes and watch our amazing photographer Margaret Mulligan literally scale walls to get the perfect shot. You’ll have to wait until 2016 to get your hands on it though so mark your calendar. It’s going to be EPIC.

We will be getting back to regular posting and creating our weekly newsletter in the next couple of weeks. In the mean time you can sign up for it over there in the sidebar. It’s only going to get better this year!!!

* yes…this is a LOT for 2 people (with other full time jobs)… it truly does ‘take a village’ and we’d really never ever be able to do any of this great stuff without the help and support of all of our friends and family and the amazing community of canners and preservers and food/restaurant/writers in Toronto and afar…so THANK YOU (there will be many thank you’s this year!!).

 

 

 

Joel in the Toronto Star – Supporting Big Ideas

I had a chance to appear in the Toronto Star last week (that’s me in the bottom right):

Joel in the Toronto Star   Supporting Big Ideas

The Star has been running a piece on ‘Big Ideas.’  Past speakers from TEDxToronto were invited to choose one of the ‘top’ ideas and support the idea that they thought could have a significant impact on our city.  I choose to support Adopt a bold food strategy.  My justification for such was:

Transforming our food policy has the potential to reduce congestion on roads with less need to transport (food), lower cost of healthy food by building infrastructure, reduce waste, decrease health costs, lower hunger, increase food security, lower cost of living, lower the environmental impact of our food system, increase employment and enhance community. Every one of us needs to eat. By improving food policy we are improving the quality of life for every individual, and this is why it has my vote.

It was a lot of fun to be part of – especially since many of the people that I share the page with have become friends and people who inspire me greatly since speaking at TEDxToronto.

What would be your big idea to change your world?

A giant thanks to the TEDxToronto team for inviting me to be part of this!

We’re Back….!

Heya!

I know that I suddenly disappeared about two weeks ago – all is well and I’m glad to be back.  Where have I/ we been?

We’ve been here:

Were Back....!

I know that’s a little obscure on the surface, so let me dive a little deeper: that’s a photo of a spreadsheet with 56,000+ cells of data (i.e. I’m not counting the blanks).  It took about 6 weeks to create and I had to give in to allow it to take over every free minute (quite literally) so that I could get a handle on organizing recipe testing for our upcoming book.

I’m really excited about the book and believe it will be incredibly easy to follow – but it’s a nightmare to coordinate testing!  The book takes a look at large spectrum of preserving and cooking (from making booze to air drying vegetables) that create a challenge when assigning recipes for testing!

We’re in the final process of sending recipes (the remaining are all late-harvest ingredients which I expect to finish in the next few days though I keep thinking I’m going to finish ‘tomorrow’ and, even with 10 hours of work, it doesn’t happen) to the initial group of testers.  If you applied to test and haven’t heard anything yet know that I’ll be in touch with some fall recipes in the next few weeks once I see which recipes have been tested and which ones still lack volunteers.

I can’t say this enough: we’re incredibly fortunate to have the support of the people we do.  Emails have been coming in from around the world as people ask questions and share their ideas.  It’s slightly overwhelming but only because we both feel so unbelievably supported by so many.  I’ve run out of words to say thanks but there are moments that I can barely sleep as I reflect on the good fortune that so many are bringing through their help.  You will make this book better than I/we ever could alone.

I believe I’ll be back to regular posting as of this week as well.  I may miss a day or two in the coming month but things are already feeling much more manageable (though we do have 150 recipes to make as we prepare for photoshoots for the book!)

We’ll also have some really exciting news to share later this week about the Big Outdoor Kitchen Party.

When Did Whipping Cream Gain Ingredients?

When I was a child the ingredient list of whipping cream looked like this:

  • cream

Now some look like this:

  • Cream
  • milk
  • carrageenan
  • mono and dyglycerides
  • carboxymethyl cellulose
  • polysorbate

To decode a few of those:

  • carrageenan = a thickening agent made from seaweed.  Some say that it interferes with your guthealth.  It’s used to improve the consistency/ texture of things (and was most recently part of the mass exodus that had people steering away from commercially manufactured almond milk).  You can read about it here as well as a balanced article on the two types of carrageenan that exist (and how different they are).
  • mono and dyglycerides = similar to Transfats these are “commonly used to combine ingredients containing fats with those containing water, two types of ingredients that don’t ordinarily combine well” (source).  It’s made from seaweed and some claim it’s carcinogenic.
  • carboxymethyl cellulose = A synthetic thickener and taste enhancer (it’s creamy) which is soluable in liquid.
  • polysorbate = another emulsifier used to mix fat and water.

The “new and improved” list of ingredients claim to make the cream easier to whip.

I hadn’t noticed this until the weekend when a friend pointed it out.  You can still buy cream like the first option (such as this which is NOT a sponsored link in any form).

I don’t know which you’d prefer; for me I’ll be sticking with Door #1 for as long as I can…

Cherry Ricotta Maple Rum Galette

Booya!

Cherry Ricotta Maple Rum Galette Cherry [Read more...]

Maple Ginger Plum Sauce Recipe (Fridge Preserve)

I really love fridge/ freezer jams.  They’re easy to make and can easily preserve fruit that you’re on the verge of losing.

I found a pint of early (young) plums at the back of the fridge today.  They weren’t quite on their last legs but it was clear they only had a day or two left before they’d be compost.  This sauce only took a few minutes of active time (and about 40 minutes of cooking) to make and will last for weeks, or longer, in the fridge.

This quick plum sauce is tart and mildly spiced.  Although it includes cayenne, it’s not specifically hot.  It is tart and sweet and would be an ideal glaze for ham, spread on cured meat or BBQ chicken.  It could also be a step-up from the dipping sauce the comes with egg rolls and serve as a good sauce for that or cold rolls.  I’d also try it on top of chèvre, ricotta or brie.

Maple Ginger Plum Sauce Recipe (Fridge Preserve) Plum [Read more...]

How to Preserve Plums: A Round-Up

We send a weekly newsletter focused on a single-topic related to preserving, cooking, local food, foraging, gardening or something else.  Our goal with the newsletter is “to be the most useful resource in your inbox.”  The newsletter includes links to many other websites with ideas sharing knowledge about the topic as well as original content, announcements and occasional contests from us as well.  As an added bonus we send all subscribers the link to a file for labels that Dana hand-designed so you can print your own designer labels to decorate your jars.  You can sign up here.

This weeks theme was: Plums!  New preservers will find everything they need to learn to preserve plums and veterans will (hopefully) find new ideas and great preserving ideas for one for the many different ways you can put plums up.

How to Preserve Plums: A Round Up round  Plum

The Basics

Waterbath Canning

  • Apple-Plum Sauce (Tiny Prairie Farm).  If you can make applesauce and you can make plumsauce, why not combine the two?
  • Plum Sauce with Wild Plums (Homest-Food.net)  I ador Hank Shaw, his books and website.  And now I want to find me some wild plums too!
  • Plums and Honey (Food in Jars) Marisa is on our newsletter almost every week – she has so many recipes and I love this one for it’s use of honey; I bet the plums taste like candy when done!
  • Jalapeno-Honey Plum Jam (The Lazy Homesteader) I’m a fan of the hot stuff and this sounds like fun.  The name of the website also made me chuckle.
  • Raspberry Plum Jam (Completely Delicious) A no-pectin jam that combines raspberries and plums; raspberries would add plenty of pectin while plums would add a soften the texture to balance the seeds.  It’s a neat idea.

Fermenting

  • Plum Wine (GrapeStomper) This no-nonsense link has 2 recipes with no photos and walks you through the fundamentals of making plum wine.
  • How to Make Plum Wine (Wine Making Guides) If you like to get right to the point, this is a link for you.  The process of making plum wine explained in less than 300 words.  Booya!
  • Fermented Fruit Kvass (Green Kitchen Stories) Honey, ginger and fruit are fermented into a low-alcohol (similar to kombucha) beverage that’s perfect for summer!
  • Fermented Plum Brandy (Fresh Bites Daily)  Just a fantastic idea.  Really.
  • Plum (and other fruit) Vinegar (Organic Authority)  Not all fermenting is booze – here’s a quick guide to turning any fruit into vinegar!
  • Lacto-Fermented Plums (Rene Redzepi/ Noma) He is one of the best Chefs in the world.  And he shows you how to ferment plums in a video in less than 1.5 minutes!
  • Fermented Dark Plum Jam (Rejoice In Life) Jam made with honey that’s fermented for a few days on your counter before being stored in the fridge.  If you haven’t tried fermented jam yet, you’re missing out!

Dehydrating

  • How to Dry Plums (An Oregon Cottage)  These look simply beautiful and will be part of my kitchen in the near future!
  • Dried Plums or Prunes (Not Quite Nigella)  How to dehydrate plums in your oven (though my oven doesn’t go quite low enough).  The same recipe could be done in a dehydrator (though I’d dehydrate them around 135 degrees).
  • How to Make Fruit Plum Leather (Natasha’s Kitchen)  I didn’t eat fruit roll-ups very often as a child but they have a special place in my heart; especially when they are homemade.
  • Plum-Berry-Balsamic Fruit Leather (Hitchhiking to Heaven) Shae has been an on-line friend for many years and I love her recipes and am especially fond of the idea of adding acid to a fruit leather.
  • Homemade Umeboshi (Just Hungry).  Umeboshi is one of my all-time favorite ingredients.  We don’t have the ‘right’ plums to make these in most (if not all) of North America but there are some clever attempts like these – and I’m betting it would be touch to tell the difference based on some of the experiments we’ve done around the house.

Fridge or Freezer

  • How to Freeze a Plum (National Center for Home Food Preservation).  The no-nonsense guide to freezing plums.
  • How to Freeze Plums (I Hear Them All) I’ve never used a cherry pitter to pit a plum but this recipe makes it look easy.
  • Plum and Apple Freezer Compote (Mostly Eating) An easy way to preserve plums.
  • Plum Chutney/ Relish for the Fridge (Monsoon Spice) The idea of making ‘plum relish’ is new to me but I’d really like to use this on tacos or salads.
  • Spicy Sour Plum Chutney (tarladalal) I’m a big fan of sour food (I’m drinking a sour beer as I write this) and I think it’s a flavor that’s often overlooked in a lot of cooking, including mine.
  • Plum Chutney (Vah Rev Vah)  This is aggressively spiced (though not necessarily spicy) and I can’t imagine what it tastes like – which is why I’ve included it and will be making it in the next two weeks.

Infusions

  • Pear Infused Brandy (Island Vittles)  A classic combination and something I wish I knew about when my first mentor was alive.  We would often sip brandy together after long days of work and this would have made those evenings even sweeter!
  • Drunken Plums in Vodka (City Boy Hens) I thought the name was funny; vodka is a good ingredient to learn to infuse with as it has little flavour so it’s difficult to mess up).
  • Infuse Your Booze (Northwest Edible Life)  A fantastic primer on all sorts of infusing (they reccomend putting plums and cinamon in brandy!)

Other

  • Silovitz (Silovice.org) This is the absolutely zaniest recipe for preserving I’ve ever shared.  I can’t even try to describe what is done here – but if you want to make a whole lotta something that can eventually be distilled to make a whole lotta brandy this is the place to go.

From our Archives

HomeEc Fundraiser Results: Our Donation to the Red Door

I am thrilled to report that our recent fundraiser at HiLo Bar in Toronto Resulted in this:

HomeEc Fundraiser Results: Our Donation to the Red Door We were able to make the donation while on vacation so I don’t have a complete list of participants and rather than risking leaving someone out I’ll follow up with a post of thanks and links to the amazing businesses that participated to make this happen.

I do want to extend a few special thank yous to:

  • everyone who attended; you guys are the stars that dug deep into your pockets to buy raffle tickets and choose to support local businesses in your community.  This donation is yours and you made the evening an absolute blast!
  • Morgan of JamFactoryCo who spontaneously offered a sound system and saved the night from disaster by doing so.
  • The owners of HiLo, Table 17 and Ascari Enoteca who donated $350 as well as a significant amount of prizes and their space to make this event happen.

We’ll do a proper round-up of thanks once we are back from vacation but I wanted to share this news as soon as possible; I’m very proud of this community, the small business within it and thrilled to be able to help The Red Door Family Shelter with our combined efforts!

Pizza Dough for the Cottage

Dana and I are on vacation with friends this week.  We’re at a cottage the 4 of us shared a few years back and enjoying slower days and a break from the chaos that life has been lately.

The days are long and slow.  Multiple naps, more cheese than you can imagine and plenty of beverages to wash it down.  There will also be plenty of cooking!

I had almost forgotten about a ‘trick’ we did last time we came here: on day 1 we made a large pizza dough (about 1.5 times this recipe).  We covered it and placed it in the fridge and for four days we cut chunks of dough and made pizza in minutes as an afternoon ‘snack.’

Now that we have a stand mixer, this recipe is even easier.  I made it early yesterday morning before leaving and we had our first pizza today.

I’m hoping for a repeat of our last experience – the dough actually got better as the week went on.  It became slightly sour, easy to stretch and a little more ‘yeasty.’  The fridge is full of possible toppings and making a pizza takes about 5 minutes plus 10-12 minutes of cooking time.

What are your ‘tricks’ to make vacation cooking a little easier?

Update on the WellPreserved Big Outdoor Kitchen Party

This post is going to be mostly a complete tease.

But I promise that, very soon, the teasing will be worth it.

Update on the WellPreserved Big Outdoor Kitchen Party

We’re hosting the “Big Outdoor Kitchen Party” on September 14th at The Commons (part of Toronto’s Harbourfront).  We’re going to have speakers, musicians, small food producers and more.  And we’ve got a few special guests that can’t wait to meet you too!

There will be pickles, hot sauce, authors and more.

We’re still looking for speakers, sponsors and participants (we’re trying to finalize the roster by early August).  Here’s the types

  • Potential participants.  Artisan food producers, community organizations with a focus on food, cookbook authors, speakers and more.  The ideal participant will have a demo, tasting, display or something interactive to share with our guests.  We’ve had beer brewers offer hops for people to smell, hot sauce makers offering a taste of hot sauce and fermenters offer a sample of their pickles in the past.  You can find out the benefits of being a vendor here and apply over here.
  • Potential Sponsors.  Are you a larger organization who would like to participate with community and be involved with innovative, agile and amazing smaller brands?  We have a full sponsor package to share; send me an email (joel (a) wellpreserved.ca) and I’ll share it with you.

Want to be part of the fun?  Let us know!