Time to share our fall preserving piece from Edible Toronto:
You can continue to read below to see our previous articles or click on Preserving Autumn to see the ideas above explained (we’ll be posting one per day starting on September 18). If you’ve been here before, thanks for coming back – if not, we hope you’ll pull up a chair and join us for a while. We adore comments, questions, feedback and ideas.It is time to update the preserving page! Welcome to all of our visitors – and a special welcome to those of you who have arrived from our article in Edible Toronto. The summer issue is hitting the stands now (the end of June) – we’ll be posting articles through mid July to help you with some preserving ideas and techniques and welcome lots of comments, questions and links to your own (or other) blogs that you like.We update the site 7 days a week (since 2008). There`s a lot of articles and the common theme (for us) is conscious eating. Although we preserve far more in the summer and fall than the winter and spring you`ll find that about 20% of the site is about preserving food. The rest is all food related and ranges from design (a mutual passion of both of us), food tradition, people we love and our own journeys with conscious eating.
Click on Preserving Summer to see the entire series!
We love comments and thank you for coming by!
If you`re looking for the fundamentals, we`ll list some of our common `where to start`articles below. There are almost 500 posts on the site – so feel welcome to use the search or fire us an email if you are looking for somethign more specific!
Many people enter our blog to look for information on jam, pickling, jarring, canning and the like. This is certainly a passion of ours and is a big part of what we intend to post here. Preserving is seasonal and we are passionate home cooks as opposed to a professional kitchen – limiting our posting to the times we are actively preserving would be limiting.
The blog is also in the spirit of the best parts of preserving – sharing our passion, results and experiences of food is our digital equivalent of sharing our bounty. I encourage you to look around – there are handy tags which will help you find the posts of preserving if that is what you are looking for and plenty of other options as well.
This page was created for those of you who wish to cut to the quick – links to a few of our posts that will walk you through the process of making your own preserves. We start with an overview and the basics and then a step-by-step case study of making your own jam. There are other articles on preserving and this is not intended to be links to all of our jam tips – just a handy reference and quick start guide.
For a link to most of our Preserving articles, click here.
In a Jam…
A high-level overview of how to make your own preserves. A good article for those looking for a understanding of what is involved from start-to-finish. Here.
I be Jammin`
10 all-purpose tips for making jam. We all have little tricks and tips when it comes to the kitchen – read this to learn from my experience and share your own. Here.
How to Make Your Own Jam – Step-By-Step Case Study (Intro)
Introduction to the case study – the next 5 articles provide very detailed information and an example of the jam making process, complete with recipe of my own jalapeno raspberry jam. Here.
How to Make Your Own Jam – Step-By-Step Case Study (Step 0)
The fundamental decisions to make before starting and detailed review of the needed equipment. This is a one-time step that is done before you preserve anything. Here.
How to Make Your Own Jam – Step-By-Step Case Study (Step 1)
Ingredients – short tips on purchasing or acquiring your own. Here.
How to Make Your Own Jam – Step-By-Step Case Study (Step 2)
Jam day – preparatory steps before beginning the cooking process. Here.
How to Make Your Own Jam – Step-By-Step Case Study (Step 3)
The cooking process – how to know when you are done and what to do. Here.
How to Make Your Own Jam – Step-By-Step Case Study (Step 4)
Jarring and sealing – the final step. Here.
Share your tips, enjoy and good luck!