Tag: canning

Preserve the Bounty of Spring Produce with Homemade Pickled Vegetables

Preserve the Bounty of Spring Produce with Homemade Pickled Vegetables

| May 19, 2014 | 0 Comments

Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers’ markets make gorgeous pickles. Kate Williams shows you how.

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DIY: Concord Grape Jelly

DIY: Concord Grape Jelly

| October 11, 2013 | 2 Comments

All too often, grape jelly gets the short stick. Jars from the grocery store are nothing to treasure, but a homemade version made at the peak of the grape season is another story—take it from a vocal critic of Welch’s. Make it yourself with this step-by-step DIY recipe.

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Local Experts Dish on the Art of Pickled Peppers

Local Experts Dish on the Art of Pickled Peppers

| October 28, 2012 | 3 Comments

Are you feeling sad that the local pepper season is drawing to a close? Don’t be. The owners of Emmy’s Pickles and Jams, Jarred SF Brine and Paulie’s Pickling show how a little vinegar, salt and aromatics will let you enjoy those late-season jalapenos and serranos well into the winter.

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Preserving Recipe Round-Up: Jam, Chutney, Pickles & Ketchup

Preserving Recipe Round-Up: Jam, Chutney, Pickles & Ketchup

| September 7, 2012 | 0 Comments

Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. Bay Area Bites writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more.

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Food in Jars Canning Queen Comes to Bay Area

Food in Jars Canning Queen Comes to Bay Area

| June 18, 2012 | 0 Comments

Food in Jars author Marisa McClellan talks with Sarah Henry about the renewed interest in the age-old art of preserving.

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FoodWorks: Canning Company Preserves Marin’s Produce

FoodWorks: Canning Company Preserves Marin’s Produce

| March 7, 2012 | 0 Comments

Canning queen Merrilee Olson lends her expertise to a new preservation project designed to help Marin farms — and county children fed by the Head Start program — by producing an artisan product from excess produce.

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Farmers’ Market Profile: JARRED  SF brine

Farmers’ Market Profile: JARRED SF brine

| November 6, 2011 | 0 Comments

Megan Gordon speaks with JARRED SF brine about their new Bay Area-based pickling business.

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Prevent Wintertime Tomato Deprivation and Create a Canned Collection

Prevent Wintertime Tomato Deprivation and Create a Canned Collection

| September 20, 2011 | 10 Comments

For the past month, every meal I’ve had at home has included tomatoes in some form. I’m not exaggerating. This time of year brings out the greedy tomato monster in me and I decided to can some for wintertime eating.

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DIY: Seville Orange Marmalade

DIY: Seville Orange Marmalade

Start your morning the Scottish way, with real Seville orange marmalade, made at home. But do it now–the season for these bracingly sour but aromatic fruit is short.

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Ten Top Food News Stories of 2010: Part One

Ten Top Food News Stories of 2010: Part One

| January 1, 2011 | 9 Comments

Food, glorious, food. It’s that time of year people: Bay Area Bites brings you the best in food news for 2010.

In this two-part package, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.

Feel free to weigh in with your own edible highlights from the year that was.

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Canning for a Cause: Let’s Preserve

Canning for a Cause: Let’s Preserve

| December 11, 2010 | 16 Comments

Sonoma County’s Let’s Preserve closes the gap between waste and want by preserving surplus produce for hungry people in need.

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Friendship and Homemade Meyer Lemon Marmalade

Friendship and Homemade Meyer Lemon Marmalade

| January 21, 2010 | 5 Comments

I planted my Meyer lemon tree around five years ago, and although it’s given me a steady stream of fruit since we first set it into the ground outside our front porch, this is the first year that our tree was crowded with lemons. So what do you do with an overabundance of sweet and tart Meyers? In my case, I had great plans to make marmalade.

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The Lazy Girl’s Guide to Preserving Tomatoes

The Lazy Girl’s Guide to Preserving Tomatoes

| October 1, 2009 | 7 Comments

So what do you do with 20 lbs of tomatoes and a can-not attitude? What do you do when you have no desire to stand over a boiling pot of tomatoes in 90 degree heat? You roast and freeze. That’s right. I let my oven do most of the work and then after that, I’m letting my freezer do the rest.

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Saints Preserve Us!

| September 13, 2007 | 0 Comments

In 2005, Garrison Keillor, that curmudegon of a Minnesotan, wrote a column in <a href=”http://dir.salon.com/story/opinion/feature/2005/09/28/keillor_work/index.html“>Salon stating: “Today, home canning has gone the way of the typewriter, the vacuum tube and the TV variety show. The Ball company sold off its jar division and now makes satellite sensors or something, and groceries stock fresh tomatoes all […]

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